The whiff of wine yeast innovation: strategies for enhancing aroma production by yeast during wine fermentation

Niël Van Wyk, Manfred Grossmann, Jürgen Wendland, Christian Von Wallbrunn, Isak S. Pretorius

Research output: Contribution to journalReview articleResearchpeer-review

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.

LanguageEnglish
Pages13496-13505
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume67
Issue number49
DOIs
Publication statusPublished - 11 Dec 2019

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wine yeasts
Wine
Yeast
Fermentation
wines
Innovation
Yeasts
odors
fermentation
Saccharomyces cerevisiae
yeasts
grape must
mixed culture
genetic engineering
Vitis
alcohols
Sugars
researchers
chemical composition
sugars

Keywords

  • wine
  • aroma
  • flavor
  • yeast
  • non-Saccharomyces
  • Saccharomyces cerevisiae

Cite this

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The whiff of wine yeast innovation : strategies for enhancing aroma production by yeast during wine fermentation. / Van Wyk, Niël; Grossmann, Manfred; Wendland, Jürgen; Von Wallbrunn, Christian; Pretorius, Isak S.

In: Journal of Agricultural and Food Chemistry, Vol. 67, No. 49, 11.12.2019, p. 13496-13505.

Research output: Contribution to journalReview articleResearchpeer-review

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