New concepts in wine yeast biotechnology

Research output: Contribution to conferenceAbstractResearch

Abstract

There is an ever-increasing demand for the cost-effective production of wine with minimised resource inputs, improved product quality, increased nutritional benefits and low environmental impact. It is expected that expanding knowledge in 'senso-chemistry', molecular biology and bioinformatics will provide some essential tools to allow the wine industry to meet the demand for enhanced wine quality, purity, uniqueness and diversity. Wine research should be directed toward increasing fundamental understanding in a context responsive to the applied needs of producers and consumers at levels of both problem selection and experimental design. Therefore, wine yeast research inspired by both the quest for understanding the basic molecular biology and by considerations of future use, promises to be a powerful dynamo of technological progress in an increasingly market-orientated industry. This presentation passes familiar light through new prisms to point out that, despite the current vocal opposition to genetically modified organisms (GMOs) and products, it will be at the peril of both the wine producer and the wine consumer should gene technology be ignored by the international wine industry. This perspective is illuminated by the potential role that genetically customised starter yeast strains could play in improving the fermentation, processing and biopreservation of wines, as well as their capacity to enhance the wholesomeness and sensory quality of wine.
LanguageEnglish
Number of pages1
Publication statusPublished - 2003
Externally publishedYes
Event21st International Conference on Yeast Genetics and Molecular Biology - Gothenburg, Sweden
Duration: 7 Jul 200312 Jul 2003

Conference

Conference21st International Conference on Yeast Genetics and Molecular Biology
CountrySweden
CityGothenburg
Period7/07/0312/07/03

Fingerprint

wine yeasts
biotechnology
wines
wine industry
wine quality
molecular biology
biopreservation
bioinformatics
purity
food quality
product quality
environmental impact
chemistry
experimental design
fermentation
genetically modified organisms
yeasts
markets
industry
genes

Cite this

Pretorius, I. (2003). New concepts in wine yeast biotechnology. Abstract from 21st International Conference on Yeast Genetics and Molecular Biology, Gothenburg, Sweden.
Pretorius, Isak. / New concepts in wine yeast biotechnology. Abstract from 21st International Conference on Yeast Genetics and Molecular Biology, Gothenburg, Sweden.1 p.
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Pretorius, I 2003, 'New concepts in wine yeast biotechnology' 21st International Conference on Yeast Genetics and Molecular Biology, Gothenburg, Sweden, 7/07/03 - 12/07/03, .

New concepts in wine yeast biotechnology. / Pretorius, Isak.

2003. Abstract from 21st International Conference on Yeast Genetics and Molecular Biology, Gothenburg, Sweden.

Research output: Contribution to conferenceAbstractResearch

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T1 - New concepts in wine yeast biotechnology

AU - Pretorius, Isak

PY - 2003

Y1 - 2003

N2 - There is an ever-increasing demand for the cost-effective production of wine with minimised resource inputs, improved product quality, increased nutritional benefits and low environmental impact. It is expected that expanding knowledge in 'senso-chemistry', molecular biology and bioinformatics will provide some essential tools to allow the wine industry to meet the demand for enhanced wine quality, purity, uniqueness and diversity. Wine research should be directed toward increasing fundamental understanding in a context responsive to the applied needs of producers and consumers at levels of both problem selection and experimental design. Therefore, wine yeast research inspired by both the quest for understanding the basic molecular biology and by considerations of future use, promises to be a powerful dynamo of technological progress in an increasingly market-orientated industry. This presentation passes familiar light through new prisms to point out that, despite the current vocal opposition to genetically modified organisms (GMOs) and products, it will be at the peril of both the wine producer and the wine consumer should gene technology be ignored by the international wine industry. This perspective is illuminated by the potential role that genetically customised starter yeast strains could play in improving the fermentation, processing and biopreservation of wines, as well as their capacity to enhance the wholesomeness and sensory quality of wine.

AB - There is an ever-increasing demand for the cost-effective production of wine with minimised resource inputs, improved product quality, increased nutritional benefits and low environmental impact. It is expected that expanding knowledge in 'senso-chemistry', molecular biology and bioinformatics will provide some essential tools to allow the wine industry to meet the demand for enhanced wine quality, purity, uniqueness and diversity. Wine research should be directed toward increasing fundamental understanding in a context responsive to the applied needs of producers and consumers at levels of both problem selection and experimental design. Therefore, wine yeast research inspired by both the quest for understanding the basic molecular biology and by considerations of future use, promises to be a powerful dynamo of technological progress in an increasingly market-orientated industry. This presentation passes familiar light through new prisms to point out that, despite the current vocal opposition to genetically modified organisms (GMOs) and products, it will be at the peril of both the wine producer and the wine consumer should gene technology be ignored by the international wine industry. This perspective is illuminated by the potential role that genetically customised starter yeast strains could play in improving the fermentation, processing and biopreservation of wines, as well as their capacity to enhance the wholesomeness and sensory quality of wine.

M3 - Abstract

ER -

Pretorius I. New concepts in wine yeast biotechnology. 2003. Abstract from 21st International Conference on Yeast Genetics and Molecular Biology, Gothenburg, Sweden.