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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Journal ArticleDOI
Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae
TL;DR: Wild yeasts in the winery environment were characterized using a PCR-RFLP method and it was found that non-Saccharomyces yeasts were present during the entire fermentation process, with R. anomala the most prominent species.
Journal ArticleDOI
Selection, characterization and comparison of β-glucosidase from mould and yeasts employable for enological applications
TL;DR: The behaviour of βG from A. niger could not be explained by the Michaelis–Menten equation, and some yeast strains could be directly added during fermentation in order to enhance wine aroma.
Journal ArticleDOI
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation
Angela Capece,Rossana Romaniello,Gabriella Siesto,Rocchina Pietrafesa,Carmela Massari,Cinzia Poeta,Patrizia Romano +6 more
TL;DR: This study represents an important step to establish a collection of indigenous S. cerevisiae strains isolated from a unique environment, such as Nero d'Avola vineyards, collected in different areas of the Sicily region.
Journal ArticleDOI
Yeasts: An attractive source of pectinases—From gene expression to potential applications: A review
TL;DR: The classification of pectinases and the methods of detecting pectolytic activity are described, focusing primarily on widely studied yeasts such as Saccharomyces and Kluyveromyces but also touching on yeasts living in extreme environments.
Journal ArticleDOI
Influence of the farming system on the epiphytic yeasts and yeast-like fungi colonizing grape berries during the ripening process
Guilherme Martins,Jessica Vallance,Anne Mercier,Warren Albertin,Panagiotis Stamatopoulos,Patrice Rey,Aline Lonvaud,Isabelle Masneuf-Pomarède +7 more
TL;DR: Taken together, the results showed that shifts in the microbial community were related to changes in the composition of the grape-berry surface, particularly sugar exudation and the occurrence of copper residues from pesticide treatments.
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