ReviewMicrobial biotechnology2022
Truth in wine yeast.
Review in Microbial biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
22 citing papers in PubMed.
- From Oak to Wine: Evolution, Admixture, and Adaptation of California and British Columbia Saccharomyces Cerevisiae Wine Strains.Genome biology and evolution · 2026Article
- Yeast-driven modulation of color and aroma traits of 'Yeniang 2' (Food chemistry: X · 2026Article
- Quality Enhancement of Riesling Wine Through Co-Fermentation of Non-Saccharomyces Yeasts with β-Glucosidase Activity and Saccharomyces cerevisiae.Current microbiology · 2026Article
- Harnessing the Enzymatic Potential of Indigenous Yeast Strains: Screening and Evaluation for Biocontrol and Oenological Advancements.Microorganisms · 2026Article
- Complete genome sequence of the wine strainMicrobiology resource announcements · 2026Article
- Сomplete genome sequence ofMicrobiology resource announcements · 2026Article
- Screening and oenological characterization of a high β-glucosidase-producing yeast fromFood chemistry: X · 2026Article
- Evaluation of compartmentalization systems to study microbial interactions.Scientific reports · 2025Article
- The Impact of Fermenter Shape on the Performance of White Wine Alcoholic Fermentation and the Composition of the Resulting Wines in Laboratory-Scale Trials.Journal of food science · 2025Article
- Peroxiredoxin Tsa1 Regulates the Activity of Trehalose Metabolism-Related Enzymes During Wine Yeast Biomass Propagation.Microbial biotechnology · 2025Article
- Protein Biosynthesis and Carbon Catabolite Repression Are Transcriptionally Upregulated in Saccharomyces cerevisiae by Extracellular Fractions From Several Wine Yeast Species.Microbial biotechnology · 2025Article
- Ecology and Evolutionary Biology as Frameworks to Study Wine Fermentations.Microbial biotechnology · 2025Review
- Environmental characteristics and weather impact yeast populations and their dynamics in spontaneous fermentations.Current research in microbial sciences · 2025Article
- The role of membrane physiology in sHSP Lo18-lipid interaction and lipochaperone activity.Scientific reports · 2024Article
- The Effect of Co-Culture with DifferentFoods (Basel, Switzerland) · 2024Article
- Biofilm development of Candida boidinii and the effect of tyrosol on biofilm formation.Biotechnology letters · 2023Article
- Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts.Microorganisms · 2023Review
- Improving the Aromatic Profiles of Catarratto Wines: Impact ofAntioxidants (Basel, Switzerland) · 2023Article
- Molecular and Physiological Diversity of Indigenous Yeasts Isolated from Spontaneously Fermented Wine Wort from Ilfov County, Romania.Microorganisms · 2022Article
- Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of 'Cabernet Sauvignon' Wine in Ningxia, China.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Evolutionary history and early association with anthropogenic environments have made Saccharomyces cerevisiae the quintessential wine yeast. This species typically dominates any spontaneous wine fermentation and, until recently, virtually all commercially available wine starters belonged to this species. The Crabtree effect, and the ability to grow under fully anaerobic conditions, contribute decisively to their dominance in this environment. But not all strains of Saccharomyces cerevisiae are equally suitable as starter cultures. In this article, we review the physiological and genetic characteristics of S. cerevisiae wine strains, as well as the biotic and abiotic factors that have shaped them through evolution. Limited genetic diversity of this group of yeasts could be a constraint to solving the new challenges of oenology. However, research in this field has for many years been providing tools to increase this diversity, from genetic engineering and classical genetic tools to the inclusion of other yeast species in the catalogues of wine yeasts. On occasion, these less conventional species may contribute to the generation of interspecific hybrids with S. cerevisiae. Thus, our knowledge about wine strains of S. cerevisiae and other wine yeasts is constantly expanding. Over the last decades, wine yeast research has been a pillar for the modernisation of oenology, and we can be confident that yeast biotechnology will keep contributing to solving any challenges, such as climate change, that we may face in the future.
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