Origin and domestication of the wine yeastSaccharomyces cerevisiae

Recent ecological evidence points to a circulation model for Saccharomyces cerevisiae in nature which is different from that proposed at the end of the last century. The wine yeast ‘par excellence’ is isolated with extreme difficulty from conventional habitats, such as vineyard soil or the surface of ripe grapes, while it is almost the only species colonising the surfaces of the winery equipment.