Differences in yeast behaviour during ageing of sparkling wines made with Charmat and Traditional methods.

In this study, we followed the yeast and wine behaviour during the second fermentation and subsequent lees ageing of sparkling wines produced by Traditional and Charmat methods at an industrial scale. During this period, we conducted physicochemical, microbiological, gene expression, and marker analyses of characteristics related to wine ageing. Our results show that the yeast behaviour during the fermentation is similar in both methods.

A peculiar cell cycle arrest at g2/m stage during the stationary phase of growth in the wine yeast .

Yeasts of the genus gained notoriety in the last years due to their contribution to wine quality, and their loss of several genes, mainly related to DNA repair and cell cycle processes. Based on genomic data from many members of this genus, they have been classified in two well defined clades: the "faster-evolving linage" (FEL) and the "slower-evolving lineage" (SEL). In this context, we had detected that exhibited a rapid loss of cell viability in some conditions during the stationary phase compared to and .

Aromatic and sensorial characterization of "Moscato pyments": an innovative beverage.

Pyment is a type of mead that is produced from the alcoholic fermentation of a honey solution with the addition of grape juice. Due to the demand for new beverages, pyment can be a profitable alternative for both grape and honey producers. Therefore, this work aimed to characterize the aromatic and physicochemical composition of pyments.

Yeast biodiversity in honey produced by stingless bees raised in the highlands of southern Brazil.

The physicochemical characteristics and yeasts diversity in honey samples from 17 species of stingless bees of the genera Nannotrigona, Melipona, Plebeia, Scraptotrigona, and Tetragonisca cultivated in Southern Brazil were determined. The sugar content, moisture, water activity, pH, reducing sugars/total sugar ratio, and total yeast population varied significantly among the honey from the different bee species. The highest yeast population was found in the Plebeia's honey samples and correlated with their high water-activity.

Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead.

Mead is an ancient alcoholic beverage produced through the fermentation of a diluted solution of honey. Due to the peculiar and varied composition of honey, mead production faces several problems, such as slow or stuck fermentations mainly due to the low nitrogen concentration, lack of uniformity of the final product and the production of unpleasant aromas. In this context, this work aimed to select low nitrogen-demand yeast strains and evaluate their potential for the production of mead.