New Advances in Saccharomyces

Abstract

New Advances in Saccharomyces includes current information about yeast genetics, physiology, metabolism, and biotechnological applications. It is structured in three parts. The first part focuses on general contents about genetics, regulation of gene expression, and activation methods. The second part is dedicated to the biotechnology of wine fermentation, including the assembly of yeast communities in the production of ice wines and the effect on the metabolomic profile, the applications of bioprotection as a tool to produce optimal fermentation by increasing quality and reducing the use of sulfites, the use of emerging non-thermal technologies to improve the implantation of selected starters, the effect of yeast metabolites on the sensory profile of minority cultivars, the biological aging and the control of the yeast film in Sherry wines, and the effect of aging on lees to improve the sensory quality of wines. The third and final part reviews applications of beer biotechnology, such as the control of diacetyl content to avoid off-flavors and the use of non-conventional yeasts to improve beer quality.The book includes innovative review works by knowledgeable professors and researchers from the United States,