Stress Responses in Wine Yeast

摘要: Saccharomyces cerevisiae is employed as pure starter cultures in industrial wine fermentations and usually within 2 days predominates the must fermentations. Its physiology genetics have been extensively studied it serves a model organism for all eukaryotes. In this chapter we will focus on responses to different stresses yeast encounters from its desiccation distribution until final stages of vinification. Stress signalling pathways explained detail are those response high low medium osmolarity (HOG CWI), temperatures, oxidative stress, their interconnection with general (environmental) stress response. These discussed regarding relevance vinification, followed by addressing more specific conditions, such ethanol concentration, nutrient limitations, acid sulphite resistance, cold stress. The concluded discussion emerging issues.