Article
Whole Genome Comparison Reveals High Levels of Inbreeding and Strain Redundancy Across the Spectrum of Commercial Wine Strains of Saccharomyces cerevisiae.
G3 (Bethesda, Md.) - 7 Apr 2016
Borneman Anthony R, Forgan Angus H, Kolouchova Radka, Fraser James A, Schmidt Simon A
Abstract excerpt
Humans have been consuming wines for more than 7000 yr . For most of this time, fermentations were presumably performed by strains of Saccharomyces cerevisiae that naturally found their way into the fermenting must . In contrast, most commercial wines are now produced by inoculation with pure yeast monocultures, ensuring consistent, reliable and reproducible fermentations, and there are now hundreds of these...
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