TY - JOUR
T1 - Flavour-active wine yeasts
AU - Cordente, Antonio G.
AU - Curtin, Christopher D.
AU - Varela, Cristian
AU - Pretorius, Isak S.
N1 - Copyright The Author(s) 2012. Version archived for private and non-commercial use with the permission of the author/s and according to publisher conditions. For further rights please contact the publisher.
PY - 2012/11
Y1 - 2012/11
N2 - The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of flavour phenotypes' that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as mono-terpenoids, will be discussed.
AB - The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of flavour phenotypes' that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as mono-terpenoids, will be discussed.
UR - http://www.scopus.com/inward/record.url?scp=84867579429&partnerID=8YFLogxK
U2 - 10.1007/s00253-012-4370-z
DO - 10.1007/s00253-012-4370-z
M3 - Review article
C2 - 22940803
AN - SCOPUS:84867579429
VL - 96
SP - 601
EP - 618
JO - European Journal of Applied Microbiology and Biotechnology
JF - European Journal of Applied Microbiology and Biotechnology
SN - 0175-7598
IS - 3
ER -