Osmotic stress response in the wine yeast Dekkera bruxellensis
Dekkera bruxellensis is mainly associated with Iambic beer fermentation and wine production and may contribute in a positive or negative manner to the flavor development. This yeast is able to produce phenolic compounds, such as 4-ethylguaiacol and 4-ethylphenol which could spoil the wine, depending on their concentration. In this work we have investigated how this yeast responds when exposed to c
