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A multi-phase approach to select new wine yeast strains with enhanced fermentative fitness and glutathione production.

Applied microbiology and biotechnology - 1 Mar 2018

Bonciani Tommaso, De Vero Luciana, Mezzetti Francesco, Fay Justin C, Giudici Paolo

Abstract excerpt

The genetic improvement of winemaking yeasts is a virtually infinite process, as the design of new strains must always cope with varied and ever-evolving production contexts. Good wine yeasts must feature both good primary traits, which are related to the overall fermentative fitness of the strain, and secondary traits, which provide accessory features augmenting its technological value. In this context, the...

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PMID: 29356870
DOI: 10.1007/s00253-018-8773-3

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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