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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Osmotic Stress Signaling and Osmoadaptation in Yeasts
TL;DR: An integrated understanding of osmoadaptation requires not only knowledge of the function of many uncharacterized genes but also further insight into the time line of events, their interdependence, their dynamics, and their spatial organization as well as the importance of subtle effects.
Journal ArticleDOI
Population genomics of domestic and wild yeasts
Gianni Liti,David M. Carter,Alan M. Moses,Alan M. Moses,Jonas Warringer,Leopold Parts,Stephen A. James,Robert P. Davey,Ian N. Roberts,Austin Burt,Vassiliki Koufopanou,Isheng J. Tsai,Casey M. Bergman,Douda Bensasson,Michael J. T. O’Kelly,Alexander van Oudenaarden,David B. H. Barton,Elizabeth Bailes,Alex N. Nguyen,Matthew Jones,Michael A. Quail,Ian Goodhead,Ian Goodhead,Sarah Sims,Frances Smith,Anders Blomberg,Richard Durbin,Edward J. Louis +27 more
TL;DR: Rather than one or two domestication events leading to the extant baker’s yeasts, the population structure of S. cerevisiae consists of a few well-defined, geographically isolated lineages and many different mosaics of these lineages, supporting the idea that human influence provided the opportunity for cross-breeding and production of new combinations of pre-existing variations.
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Yeast and bacterial modulation of wine aroma and flavour
TL;DR: A review of the most important flavour compounds found in wine, and their microbiological origin can be found in this paper, with a focus on yeast fermentation of sugar and amino acid metabolism.
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Yeast interactions and wine flavour.
TL;DR: The mechanisms by which one species/strain impacts on another in grape-wine ecosystems include: production of lytic enzymes, ethanol, sulphur dioxide and killer toxin/bacteriocin like peptides; nutrient depletion including removal of oxygen, and production of carbon dioxide; and release of cell autolytic components.
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Yeast and its Importance to Wine Aroma - A Review
TL;DR: The importance of untapping the hidden wealth of indigenous yeast species present on grapes, and the selection and genetic development of yeast starter culture strains with improved flavour profiles are highlighted.
References
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