Jeffrey M. Eglinton

TL;DR: Analysis of the metabolome of the mutants revealed that genetic modification affected the production of some secondary metabolites of fermentation, including acids, esters, aldehydes and higher alcohols, many of which are flavour‐active in wine.

TL;DR: The use of yeast other than Saccharomyces cerevisiae to produce wines with novel aroma and flavour profiles is gaining increased attention as mentioned in this paper, with the use of Yeasts other than cerevisia to produce wine with novel attributes.

TL;DR: In this article, the color properties and pigment profiles of Cabernet Sauvignon grapes were compared at 8 days and 387 days after yeast inoculation, and the compositional analysis suggested that the differences in colour properties and pig profiles of SC and SB wines were largely due to the greater production of acetaldehyde-mediated pigments by the use of SB yeast.

TL;DR: In this article, the authors examined the concentration of acetic acid which could hinder or prevent the restarting of an incomplete Cabernet Sauvignon fermentation by three acclimatized wine yeast cultures.

TL;DR: The formation of sulfur dioxide (SO2) by the related Saccharomyces cerevisiae strains AWRI 838, Lalvin EC11 18 and Maurivin PDM has been determined in white wines produced by laboratory-scale fermentation.