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Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking.

Applied microbiology and biotechnology - 1 Mar 2017

Verspohl Alexandra, Solieri Lisa, Giudici Paolo

Abstract excerpt

The selection and genetic improvement of wine yeast is an ongoing process, since yeast strains should match new technologies in winemaking to satisfy evolving consumer preferences. A large genetic background is the necessary starting point for any genetic improvement programme. For this reason, we collected and characterized a large number of strains belonging to Saccharomyces uvarum. In particular, 70 strains...

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PMID: 27933455
DOI: 10.1007/s00253-016-8008-4

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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