Journal ArticleDOI
Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
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TLDR
In light of the limited knowledge of industrial wine yeasts' complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term.Abstract:
Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentations, there is a progressive growth pattern of indigenous yeasts, with the final stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the ‘wine yeast’ and is widely preferred for initiating wine fermentations. The primary role of wine yeast is to catalyze the rapid, complete and efficient conversion of grape sugars to ethanol, carbon dioxide and other minor, but important, metabolites without the development of off-flavours. However, due to the demanding nature of modern winemaking practices and sophisticated wine markets, there is an ever-growing quest for specialized wine yeast strains possessing a wide range of optimized, improved or novel oenological properties. This review highlights the wealth of untapped indigenous yeasts with oenological potential, the complexity of wine yeasts’ genetic features and the genetic techniques often used in strain development. The current status of genetically improved wine yeasts and potential targets for further strain development are outlined. In light of the limited knowledge of industrial wine yeasts’ complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term. However, the staggering potential advantages of improved wine yeasts to both the winemaker and consumer in the third millennium are pointed out. Copyright # 2000 John Wiley & Sons, Ltd.read more
Citations
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Diversity of Fermented Beverages and Alcoholic Drinks
TL;DR: In this paper, a home-based industry mostly practiced by rural women of Asia and Africa using their native skills of alcohol fermentation is described. But the authors do not consider the role of gender in this industry.
Book ChapterDOI
Wine, Beer and Cider: Unravelling the Aroma Profile
TL;DR: The authors reviewed the production of the most important aroma-active compounds produced by yeast at molecular level and sought to understand how they might be perceived by consumers, and found that volatile compounds with marginal aroma impact when isolated, can together provide an influence on aroma.
Journal ArticleDOI
Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations.
TL;DR: An efficient and time-saving strategy for starter culture selection by isolated and identified yeast strains at the mid- and final stages of 6 spontaneous fermentations carried out in 3 different Spanish wineries, and found four dominant strains showed good fitness and resulted suitable to be employed as starter cultures.
Journal ArticleDOI
Fungal diversity during fermentation correlates with thiol concentration in wine
TL;DR: Investigating whether fungal diversity both prior to and during fermentation was correlated with the concentration of three volatile thiols important to Sauvignon Blanc aroma and flavour concluded that components of the fungal community may potentially affect the accumulation of odourless precursors in grape via pathogenic effects during fruit ripening.
Journal ArticleDOI
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation.
Patrizia Romano,Rocchina Pietrafesa,Rossana Romaniello,Marianna Zambuto,Antonella Calabretti,Angela Capece +5 more
TL;DR: The results obtained showed that the starter formulation significantly influenced the content of volatile compounds in the experimental wines, and the wines obtained by strains in dried forms contained higher numbers of volatile compound than wines obtained from fresh cells.
References
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Molecular Biology of the Gene
TL;DR: The long-awaited Fifth Edition of James D. Watson's classic text, Molecular Biology of the Gene, has been thoroughly revised and is published to coincide with the 50th anniversary of Watson and Crick's paper on the structure of the DNA double-helix as discussed by the authors.
Journal ArticleDOI
Unipolar cell divisions in the yeast S. cerevisiae lead to filamentous growth: Regulation by starvation and RAS
TL;DR: Pseudohyphal growth requires the polar budding pattern of a/alpha diploid cells; haploid axially budding cells of identical genotype cannot undergo this dimorphic transition.
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Yeast Physiology and Biotechnology
TL;DR: Introduction to Yeast Cytology, Yeast Nutrition, and Yeast Metabolism.
Journal ArticleDOI
Novel sensing mechanisms and targets for the cAMP-protein kinase A pathway in the yeast Saccharomyces cerevisiae.
Johan M. Thevelein,J.H. De Winde +1 more
TL;DR: A major issue that remains to be resolved is the precise connection between the cAMP–PKA pathway and other nutrient‐regulated components involved in the control of growth and of phenotypic characteristics correlated with growth, such as the Sch9 and Yak1 protein kinases.