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

*Corresponding author for this work

Research output: Contribution to journalReview article

3 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)13496-13505
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume67
Issue number49
DOIs
Publication statusPublished - 11 Dec 2019

Keywords

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

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