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Article

Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.

FEMS yeast research - 1 Aug 2013

Luo Zongli, Walkey Christopher J, Madilao Lufiani L, Measday Vivien, Van Vuuren Hennie J J

Abstract excerpt

Control of volatile acidity (VA) is a major issue for wine quality. In this study, we investigated the production of VA by a deletion mutant of the fermentation stress response gene AAF1 in the budding yeast Saccharomyces cerevisiae. Fermentations were carried out in commercial Chardonnay grape must to mimic industrial wine-making conditions. We demonstrated that a wine yeast strain deleted for AAF1 reduced...

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PMID: 23692528
DOI: 10.1111/1567-1364.12053

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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