Wine fermentation

Winemaking, as the oldest form and use of biotechnology, is imbued with deep tradition; however, globalization of the wine industry has necessitated modernization of this ancient craft, and this has largely been achieved by the application of science and technology. An ancient cultural practice has thus been brought into the modern era. Biotechnology has contributed to this modernization by providing winemakers with, among other things, knowledge of how to improve the reliability of fermentations, novel fermentation starter cultures, and processing enzymes. Recent advances in the biological sciences have the potential to dramatically accelerate this modernization, enabling biotechnologists to generate tailored starter cultures for production of wines targeted to specific markets. This entry explores the potential of 21st century biotechnology to accelerate development of new tools for winemakers at a time when the need for innovation driven by global competition is high.