Use of commercial or indigenous yeast impacts the S. cerevisiae transcriptome during wine fermentation.

ABSTRACT: Grapes have been cultivated for wine production for millennia. Wine production involves a complex biochemical process where sugars in grape must are converted into alcohol and other compounds by microbial fermentation, primarily by the yeast Saccharomyces cerevisiae. Commercially available S. cerevisiae strains are often used in winemaking, but indigenous (native) strains are gaining attention for their potential to contribute unique flavors. Recent advancements in high-throughput DNA sequencing have revolutionized our understanding of microbial communities during wine fermentation. Indeed, transcriptomic analysis of S. cerevisiae during wine fermentation has revealed a core gene expression program and provided insights into how this yeast adapts to fermentation condit

SUBMITTER: Whiteley LE 

PROVIDER: S-EPMC11537062 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature