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
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Journal ArticleDOI
Can knowledge and product identity shift sensory perceptions and patronage intentions? The case of genetically modified wines
TL;DR: This article examined the influence of GM identity on wine's sensory evaluations (i.e., appearance, aroma, taste) and consumer patronage using evaluative conditioning and halo effect as theoretical bases.
Journal ArticleDOI
Enhancement of Aroma in White Wines Using a β-Glucosidase Preparation From Debaryomyces pseudopolymorphus (A-77)
TL;DR: In this paper, the authors used an enzymatic preparation from Debaryomyces pseudopolymorphus (A-77) with high β-glucosidase activity for the hydrolysis of the glycosidic compounds (aroma precursors) of grape varieties from Castilla-La Mancha (Spain).
Journal ArticleDOI
Non-invasive real time monitoring of yeast volatilome by PTR-ToF-MS
Iuliia Khomenko,Irene Stefanini,Luca Cappellin,Valentina Cappelletti,Pietro Franceschi,Duccio Cavalieri,Tilmann D. Märk,Franco Biasioli +7 more
TL;DR: The described set-up allows the on-line high-throughput screening of yeast volatilome of S. cerevisiae strains and the identification of strain specific features and new metabolic pathways, discriminating also genetically similar strains, thus revealing a novel method for strain phenotyping, identification, and quality control.
Journal ArticleDOI
European derived Saccharomyces cerevisiae colonisation of New Zealand vineyards aided by humans.
TL;DR: The results show that humans have expanded the range of S. cerevisiae and transported it to New Zealand where it was not previously present, where it has now become established in vineyards, but radiation to native forests appears limited.
References
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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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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.