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
Co-fermentation with "Pichia Kluyveri" increases varietal thiol concentrations in Sauvignon Blanc
TL;DR: It is shown that co-fermentation with specific commercial strains and an isolate of Pichia kluyveri from New Zealand, at a 1:9 starting ratio, significantly enhances the 3MHA concentrations in Sauvignon Blanc compared with single species ferments.
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The biology of habitat dominance; can microbes behave as weeds?
Jonathan A. Cray,Andrew N. W. Bell,Prashanth Bhaganna,Allen Y. Mswaka,David J. Timson,John E. Hallsworth +5 more
TL;DR: It is shown that microbial weeds are conceptually distinct from plant weeds, microbial copiotrophs, r‐strategists, and other ecophysiological groups of microorganism.
Journal ArticleDOI
Metabolic engineering of Saccharomyces cerevisiae for the synthesis of the wine‐related antioxidant resveratrol
John V. W. Becker,Gareth O. Armstrong,Marthinus J. van der Merwe,M.G. Lambrechts,Melané A. Vivier,Isak S. Pretorius,Isak S. Pretorius +6 more
TL;DR: This is the first report of the reconstruction of a biochemical pathway in a heterologous host to produce resveratrol, which acts as an antioxidant and anti-mutagen and has the ability to induce specific enzymes that metabolise carcinogenic substances.
Journal ArticleDOI
The potential of genetic engineering for improving brewing, wine-making and baking yeasts.
TL;DR: The number of potential applications of genetically modified industrial yeast is likely to increase in the coming years, as the authors' knowledge derived from genomic analyses increases.
Journal ArticleDOI
Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations
TL;DR: How Saccharomyces yeasts were domesticated to become the main workhorse of food fermentations is discussed, and the potential and selection of nonconventional yeasts that are often found in spontaneous fermentations, such as Brettanomyces, Hanseniaspora, and Pichia spp.
References
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