Saccharomyces cerevisiae strains for winemaking - Paperback

Nowhere in science is the relationship between fundamental and applied research as evident as in yeast research. Saccharomyces cerevisiae is the yeast responsible for alcoholic fermentation, and has been used for centuries as mankind s oldest domesticated organism in wine making, baking, brewing and distilling. This species became the model organism "par excellence", was the first eukaryotic genome to be sequenced, and stands at the forefront of molecular biology and functional analysis in genetics and genomics. The market value of products derived from fermentations with S. cerevisiae is expected to increase much above the general market growth in the future. This book presents an assessment of molecular techniques for accurate genotyping of S. cerevisiae strains and a three-years biogeographical and population genetics survey of S. cerevisiae strains from winemaking environments, for the conservation of biodiversity and sustainable development of genetic resources.