Saccharomyces cerevisiae strains for winemaking

Nowhere in science is the relationship betweenfundamental and applied research as evident as inyeast research. Saccharomyces cerevisiae is the yeastresponsible for alcoholic fermentation and has beenused for centuries as mankind´s oldest domesticatedorganism in wine making baking brewing anddistilling. This species became the model organismpar excellence was the first eukaryotic genome tobe sequenced and stands at the forefront ofmolecular biology and functional analysis in geneticsand genomics. The market value of products derivedfrom fermentations with S. cerevisiae is expected toincrease much above the general market growth in thefuture. This book presents an assessment of moleculartechniques for accurate genotyping of S. cerevisiaestrains and a three-years biogeographical andpopulation genetics survey of S. cerevisiae strainsfrom winemaking environments for the conservation ofbiodiversity and sustainable development of geneticresources.