Article
Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation.
FEMS yeast research - 1 Feb 2013
Cordente Antonio G, Cordero-Bueso Gustavo, Pretorius Isak S, Curtin Christopher D
Abstract excerpt
Acetic acid, a byproduct formed during yeast alcoholic fermentation, is the main component of volatile acidity (VA). When present in high concentrations in wine, acetic acid imparts an undesirable 'vinegary' character that results in a significant reduction in quality and sales. Previously, it has been shown that saké yeast strains resistant to the antifungal cerulenin produce significantly lower levels of VA. In...
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