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

doi:10.1021/acs.jafc.9b06191

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

Deputy Vice-Chancellor (Research) - Office

Research output: Contribution to journal › Review article › peer-review

48 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 language	English
Pages (from-to)	13496-13505
Number of pages	10
Journal	Journal of Agricultural and Food Chemistry
Volume	67
Issue number	49
DOIs	https://doi.org/10.1021/acs.jafc.9b06191
Publication status	Published - 11 Dec 2019

Keywords

wine
aroma
flavor
yeast
non-Saccharomyces
Saccharomyces cerevisiae

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10.1021/acs.jafc.9b06191

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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.",

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AU - Von Wallbrunn, Christian

AU - Pretorius, Isak S.

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N2 - 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.

AB - 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.

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KW - aroma

KW - flavor

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KW - non-Saccharomyces

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

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Keywords

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