ArticleFEMS yeast research2026
Distribution of yeast species and their resistance to copper and sulfite across arboreal and viticulture habitats.
Article in FEMS yeast research, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
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Who cites it
2 citing papers in PubMed.
- Divergent metallothionein strategies underlie copper tolerance in Saccharomyces species relevant to winemaking.Applied microbiology and biotechnology · 2026Article
- Harnessing the Enzymatic Potential of Indigenous Yeast Strains: Screening and Evaluation for Biocontrol and Oenological Advancements.Microorganisms · 2026Article
Corrections and comments
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Authors and funding
13 authors.
Funding
Abstract
Humans have generated ecological and environmental disturbances, such as vineyards, across the globe. Disturbed environments create widespread and repeated selective pressures that can drive colonization and local adaptation in microbial species. We investigated the distribution of fermentative yeast species in vineyards compared to nearby arboreal habitats and measured their resistance to two commonly used vineyard antimicrobials, copper and sulfite. We analyzed 4 101 strains, representing 70 species, collected from grapevine- and oak-associated substrates at 17 vineyard and 20 non-vineyard sites in the USA and Slovenia. Species frequency varied with geography and substrate, but the majority of species commonly present in vineyards were also found in non-vineyard arboreal environments, representing a potential source for vineyard colonization and exploitation of sugar from grapes. Species varied in both copper and sulfite resistance, but only Saccharomyces cerevisiae showed elevated resistance in vineyard compared to non-vineyard samples. Our results indicate that S. cerevisiae has uniquely taken advantage of vineyard environments through adaptations that appear either unnecessary or inaccessible to other yeast species present in vineyards.
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Registered trials
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