E. Pourcelot

S. cerevisiae serves as keystone species for spoilage resistance in experimental synthetic wine yeast communities

This study shows that species identity, particularly S. cerevisiae, not richness, determines resistance to invasion by spoilage microbes in synthetic wine yeast communities.

Design of a new model yeast consortium for ecological studies of enological fermentation

This paper designs a yeast consortium for ecological studies of enological fermentation and shows initial species proportions affect population dynamics but not osmotic stress response.