Literature DB >> 31724402

The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation.

Niël van Wyk1, Manfred Grossmann1, Jürgen Wendland1, Christian von Wallbrunn1, Isak S Pretorius.   

Abstract

Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts (most prominently Saccharomyces cerevisiae) play a pivotal role in the final aroma profiles of wines. Strain selection, intentionally incorporating non-Saccharomyces yeast in so-called mixed-culture fermentations, and genetic modifications of S. cerevisiae have all been shown to greatly enhance the chemical composition and sensory profile of wines. In this Review, we highlight how wine researchers employ fermenting yeasts to expand on the aroma profiles of the wines they study.

Entities:  

Keywords:  Saccharomyces cerevisiae; aroma; flavor; non-Saccharomyces; wine; yeast

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Year:  2019        PMID： 31724402     DOI： 10.1021/acs.jafc.9b06191

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


  4 in total

1.  Effects of Different Pesticides on the Brewing of Wine Investigated by GC-MS-Based Metabolomics.

Authors:  Beibei Song; Yaoyao Zhou; Rong Zhan; Linjiang Zhu; Hanchi Chen; Zhi Ma; Xiaolong Chen; Yuele Lu
Journal:  Metabolites       Date:  2022-05-27

2.  Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota.

Authors:  Meiqi Wang; Jiarong Wang; Jiawei Chen; Christian Philipp; Xiaoning Zhao; Jie Wang; Yaqiong Liu; Ran Suo
Journal:  Foods       Date:  2022-06-13

Review 3.  The Sensory Significance of Apocarotenoids in Wine: Importance of Carotenoid Cleavage Dioxygenase 1 (CCD1) in the Production of β-Ionone.

Authors:  John J B Timmins; Heinrich Kroukamp; Ian T Paulsen; Isak S Pretorius
Journal:  Molecules       Date:  2020-06-16       Impact factor: 4.411

4.  Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast.

Authors:  Gabriela Betlej; Ewelina Bator; Bernadetta Oklejewicz; Leszek Potocki; Anna Górka; Magdalena Slowik-Borowiec; Wojciech Czarny; Wojciech Domka; Aleksandra Kwiatkowska
Journal:  Genes (Basel)       Date:  2020-05-20       Impact factor: 4.096
  4 in total

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