Book Abstract

New Advances in?Saccharomyces equips the fermentation science community with robust theoretical insights and practical tools to enhance beverage production and yeast biotechnology. A significant emphasis is placed on wine biotechnology, including aromatic profiling, spontaneous and sequential fermentations, bioprotection techniques, and the use of nonconventional Saccharomyces strains in beer and icewine production. Targeted at yeast metabolic engineers, geneticists, and beverage technologists, this volume is rich in figures, tables, and real-world data. It supports innovation in developing new fermentation methodologies and strain improvements for beer, wine, and beyond.

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