Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking.

doi:10.1002/1097-0061(20000615)16:8<675::AID-YEA585>3.0.CO;2-B

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Article

Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking.

Yeast (Chichester, England) - 15 Jun 2000

Pretorius I S

Abstract excerpt

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...

Topics

Consumer Behavior
Ethanol
Fermentation
Food Microbiology
Genes, Fungal
Genetic Variation
Glycerol
Hydrogen-Ion Concentration
Legislation, Food
Rosales
Saccharomyces cerevisiae
Sulfites
Wine

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Open in PubMed

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PMID: 10861899
DOI: 10.1002/1097-0061(20000615)16:8<675::AID-YEA585>3.0.CO;2-B

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