Andrea Pulvirenti

Membrane Lipid Remodeling in Non-Saccharomyces Wine Yeasts Under Ethanol Stress: From Mechanism Toward a Predictive Lipid Signature

Non-Saccharomyces yeasts shape the aroma, freshness, and reduced-alcohol profiles of wines, yet their oenological contribution is curtailed by a poor tolerance to ethanol. Because ethanol acts on the plasma membrane, the cell’s selective barrier, this limitation is rooted in the...