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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Yeast Strain Optimization for Enological Applications
TL;DR: This chapter focuses the attention on two of the most successful techniques to that end, quantitative trait locus (QTL) and evolutionary engineering.
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Molecular and Enological Characterization of Autochthonous Saccharomyces cerevisiae Strains Isolated from Grape-musts and Wines Cannonau
TL;DR: In order to identify yeast starter strains for the production of the Sardinian wine Cannonau DOC, 66 Saccharomyces cerevisiae strains, isolated from musts and wines Cannonau of six vitivinicole areas in Sardinia, were subjected to enological characterization and molecular identification.
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Yeast selection for wine flavor modulation
TL;DR: In this article , the enzymatic activities of yeast metabolism and their genetic control have been widely studied, allowing genetic selection approaches as well as molecular engineering for selecting more specialized commercial starters.
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Anti-Diabetic and Antioxidant Activities of Red Wine Concentrate Enriched with Polyphenol Compounds under Experimental Diabetes in Rats
Mariya Sabadashka,Dariya Hertsyk,Paulina Strugała-Danak,Anita Dudek,Olena Kanyuka,Alicja Z. Kucharska,Leonid Kaprelyants,Nataliia Sybirna +7 more
TL;DR: In this paper, the effect of red wine concentrate on key hematological parameters of rats with experimental diabetes mellitus has been investigated and it was shown that the concentrate had a corrective effect on investigated indicators and caused their normalization in plasma of diabetic animals.
Produção de etanol em meio sintético com recuperação de fermento entre bateladas sucessivas
TL;DR: Etanol: importância e papel na economia brasileira ............................................... 28 1.2.2 – Estratégias aplicadas ao processo de fermentação em batelada simples agitadas Erlenmeyers ............................................................................................. 52 Parâmentros de Fermentaçao e Estabilidade genética ... Morais, M.R.
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