title: Biotechnological impact of stress response on wine yeast.
abstract: Wine yeast deals with many stress conditions during its biotechnological use. Biomass production and its dehydration produce major oxidative stress, while hyperosmotic shock, ethanol toxicity and starvation are relevant during grape juice fermentation. Most stress response mechanisms described in laboratory strains of Saccharomyces cerevisiae are useful for understanding the molecular machinery devoted to deal with harsh conditions during industrial wine yeast uses. However, the particularities of these strains themselves, and the media and conditions employed, need to be specifically looked at when studying protection mechanisms.
authors.affiliation: Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain.|Department of Biochemistry and Molecular Biology, University of Valencia, Paterna, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Matallana
authors.affiliation: Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Aranda
mesh_terms: D001709:Biotechnology; D003681:Dehydration / Q000503:physiopathology*; D005285:Fermentation; D000067030:Fruit and Vegetable Juices; D018384:Oxidative Stress / Q000502:physiology*; D012441:Saccharomyces cerevisiae / Q000378:metabolism / Q000502:physiology*; D029701:Saccharomyces cerevisiae Proteins / Q000378:metabolism; D027843:Vitis; D014920:Wine / Q000382:microbiology*
chemical_list: D029701:Saccharomyces cerevisiae Proteins
keywords: fermentation biotechnology; gene expression; stress response; wine; yeast