The role and use of non-saccharomyces yeasts in wine production

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dc.contributor.authorJolly, N. P.en_ZA
dc.contributor.authorAugustyn, O. P. H.en_ZA
dc.contributor.authorPretorius, I. S.en_ZA
dc.date.accessioned2017-05-24T09:44:01Z
dc.date.available2017-05-24T09:44:01Z
dc.date.issued2006
dc.descriptionCITATION: Jolly, N. P., Augustyn, O. P. H. & Pretorius, I. S. 2006. The role and use of non-saccharomyces yeasts in wine production. South African Journal of Enology & Viticulture, 27(1):15-39, doi:10.21548/27-1-1475.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractThe contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantial contrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in wine fermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wine producing countries. Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/1475
dc.description.versionPublisher's versionen_ZA
dc.format.extent25 pagesen_ZA
dc.identifier.citationJolly, N. P., Augustyn, O. P. H. & Pretorius, I. S. 2006. The role and use of non-saccharomyces yeasts in wine production. South African Journal of Enology & Viticulture, 27(1):15-39, doi:10.21548/27-1-1475en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/27-1-1475
dc.identifier.urihttp://hdl.handle.net/10019.1/101584
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine and wine making -- Microbiologyen_ZA
dc.subjectNon-Saccharomyces yeastsen_ZA
dc.subjectWine productionen_ZA
dc.subjectWine qualityen_ZA
dc.titleThe role and use of non-saccharomyces yeasts in wine productionen_ZA
dc.typeArticleen_ZA
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