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

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dc.contributor.authorPretorius I.S.
dc.date.accessioned2011-05-15T16:05:34Z
dc.date.available2011-05-15T16:05:34Z
dc.date.issued2000
dc.description.abstractYeasts 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 (C) 2000 John Wiley and Sons, Ltd.
dc.description.versionReview
dc.identifier.citationYeast
dc.identifier.citation16
dc.identifier.citation8
dc.identifier.issn0749503X
dc.identifier.other10.1002/1097-0061(20000615)16:8<675::AID-YEA585>3.0.CO;2-B
dc.identifier.urihttp://hdl.handle.net/10019.1/13194
dc.subjectalcohol
dc.subjectcarbon dioxide
dc.subjectfungal DNA
dc.subjectglucose
dc.subjectalcohol tolerance
dc.subjectcatalysis
dc.subjectconsumer
dc.subjectcontrolled study
dc.subjectDNA modification
dc.subjectfermentation
dc.subjectflavor
dc.subjectfood industry
dc.subjectfungus growth
dc.subjectgenetic procedures
dc.subjectgenome
dc.subjectgrape
dc.subjectmarketing
dc.subjectmetabolite
dc.subjectnonhuman
dc.subjectpriority journal
dc.subjectquality control
dc.subjectreview
dc.subjectSaccharomyces cerevisiae
dc.subjectstrain difference
dc.subjectwine
dc.subjectyeast
dc.subjectConsumer Satisfaction
dc.subjectEthanol
dc.subjectFermentation
dc.subjectFood Microbiology
dc.subjectGenes, Fungal
dc.subjectGlycerol
dc.subjectHydrogen-Ion Concentration
dc.subjectLegislation, Food
dc.subjectRosales
dc.subjectSaccharomyces cerevisiae
dc.subjectSulfites
dc.subjectVariation (Genetics)
dc.subjectWine
dc.subjectSaccharomyces cerevisiae
dc.subjectVitis sp.
dc.titleTailoring wine yeast for the new millennium: Novel approaches to the ancient art of winemaking
dc.typeReview
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