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Tan J, Ji M, Gong J, Chitrakar B. The formation of volatiles in fruit wine process and its impact on wine quality. Appl Microbiol Biotechnol 2024; 108:420. [PMID: 39017989 PMCID: PMC11254978 DOI: 10.1007/s00253-024-13084-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 02/16/2024] [Accepted: 02/21/2024] [Indexed: 07/18/2024]
Abstract
Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. KEY POINTS: • The volatile profile and fruit wine quality are affected by enological parameters. • The composition and content of nutrients in fruit must impact volatile profiles. • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines.
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Affiliation(s)
- Jianxin Tan
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China.
| | - Mingyue Ji
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Jiangang Gong
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China.
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2
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Liao J, Zhang S, Zhang X. Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines. J Fungi (Basel) 2022; 8:jof8070710. [PMID: 35887465 PMCID: PMC9324756 DOI: 10.3390/jof8070710] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/26/2022] [Accepted: 06/27/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study was to investigate the effects of crude extracts of β-glucosidase from Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24 and Metschnikowia pulcherrima HX-13 (termed as SLY-4E, F2-24E and HX-13E) on the flavor complexity and typicality of Cabernet Sauvignon wines. The grape must was fermented using Saccharomyces cerevisiae with single or mixed SLY-4E, F2-24E and HX-13E. The physicochemical characteristics, volatile aroma compounds, total anthocyanins and sensory attributes of the wines were determined. Adding SLY-4E, F2-24E and HX-13E in wines resulted in a decrease in the anthocyanin content, total acids and volatile acids in wines but an increase in the content of terpenes, benzene derivatives, higher alcohols and esters, which may enhance wine sensory qualities and result in loss of wine color. Different adding strategies of β-glucosidase led to a variety of effects on wine aroma. S/H/F-Ew significantly increased the content of benzene derivatives, higher alcohols and long-chain fatty acid esters, which enhanced the fruity and floral flavor of wines. F2-24E significantly increased the content of short- and medium-chain fatty acid esters, acetate esters and carbonyl compounds. The results indicated that the mixed addition of non-Saccharomyces crude extracts and co-fermentation with S. cerevisiae could further improve wine flavor quality.
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3
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Minebois R, Pérez‐Torrado R, Querol A. Metabolome segregation of four strains of
Saccharomyces cerevisiae
,
Saccharomyces uvarum
and
Saccharomyces kudriavzevii
conducted under low temperature oenological conditions. Environ Microbiol 2020; 22:3700-3721. [DOI: 10.1111/1462-2920.15135] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 06/07/2020] [Accepted: 06/16/2020] [Indexed: 12/22/2022]
Affiliation(s)
- Romain Minebois
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA‐CSIC Paterna E‐46980 Spain
| | - Roberto Pérez‐Torrado
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA‐CSIC Paterna E‐46980 Spain
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA‐CSIC Paterna E‐46980 Spain
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4
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Hart RS, Jolly NP, Ndimba BK. Characterisation of hybrid yeasts for the production of varietal Sauvignon blanc wine – A review. J Microbiol Methods 2019; 165:105699. [DOI: 10.1016/j.mimet.2019.105699] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/15/2019] [Accepted: 08/21/2019] [Indexed: 10/26/2022]
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5
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Peltier E, Friedrich A, Schacherer J, Marullo P. Quantitative Trait Nucleotides Impacting the Technological Performances of Industrial Saccharomyces cerevisiae Strains. Front Genet 2019; 10:683. [PMID: 31396264 PMCID: PMC6664092 DOI: 10.3389/fgene.2019.00683] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Accepted: 07/01/2019] [Indexed: 11/13/2022] Open
Abstract
The budding yeast Saccharomyces cerevisiae is certainly the prime industrial microorganism and is related to many biotechnological applications including food fermentations, biofuel production, green chemistry, and drug production. A noteworthy characteristic of this species is the existence of subgroups well adapted to specific processes with some individuals showing optimal technological traits. In the last 20 years, many studies have established a link between quantitative traits and single-nucleotide polymorphisms found in hundreds of genes. These natural variations constitute a pool of QTNs (quantitative trait nucleotides) that modulate yeast traits of economic interest for industry. By selecting a subset of genes functionally validated, a total of 284 QTNs were inventoried. Their distribution across pan and core genome and their frequency within the 1,011 Saccharomyces cerevisiae genomes were analyzed. We found that 150 of the 284 QTNs have a frequency lower than 5%, meaning that these variants would be undetectable by genome-wide association studies (GWAS). This analysis also suggests that most of the functional variants are private to a subpopulation, possibly due to their adaptive role to specific industrial environment. In this review, we provide a literature survey of their phenotypic impact and discuss the opportunities and the limits of their use for industrial strain selection.
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Affiliation(s)
- Emilien Peltier
- Department Sciences du vivant et de la sante, Université de Bordeaux, UR Œnologie EA 4577, Bordeaux, France
- Biolaffort, Bordeaux, France
| | - Anne Friedrich
- Department Micro-organismes, Génomes, Environnement, Université de Strasbourg, CNRS, GMGM UMR 7156, Strasbourg, France
| | - Joseph Schacherer
- Department Micro-organismes, Génomes, Environnement, Université de Strasbourg, CNRS, GMGM UMR 7156, Strasbourg, France
| | - Philippe Marullo
- Department Sciences du vivant et de la sante, Université de Bordeaux, UR Œnologie EA 4577, Bordeaux, France
- Biolaffort, Bordeaux, France
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6
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Mbuyane LL, de Kock M, Bauer FF, Divol B. Torulaspora delbrueckii produces high levels of C5 and C6 polyols during wine fermentations. FEMS Yeast Res 2019; 18:5061120. [PMID: 30060050 DOI: 10.1093/femsyr/foy084] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Accepted: 07/26/2018] [Indexed: 01/13/2023] Open
Abstract
Non-Saccharomyces yeasts impact wine fermentations and can diversify the flavor profiles of wines. However, little information is available on the metabolic networks of most of these species. Here we show that unlike the main wine yeast Saccharomyces cerevisiae, Torulaspora delbrueckii and to a lesser extent Lachancea thermotolerans produce significant concentrations of C5 and C6 polyols under wine fermentation conditions. In particular, D-arabitol, D-sorbitol and D-mannitol were produced at significant levels. Their release into the extracellular matrix started when that of glycerol ceased. The data also show that polyol production is influenced by initial sugar concentration, repressed by acetic acid and induced in ethanol supplemented media. Moreover, unlike glycerol and sorbitol, mannitol was partially re-assimilated when populations started to decline. The findings suggest that polyol synthesis is a physiological adaptation to stressful conditions characteristic of alcoholic fermentation and that these polyols may serve a similar purpose as glycerol production in S. cerevisiae, including osmoadaptation and redox balancing.
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Affiliation(s)
- Lethiwe L Mbuyane
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Marli de Kock
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Florian F Bauer
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Benoit Divol
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
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Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4030056] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and are able to ferment in quite undesirable conditions, such as the case of must, or wines that have a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which has been studied for its use in wine due to its ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. This review focuses on the recent discovery of an interesting feature of L. thermotolerans—namely, its ability to decrease wines’ volatile acidity.
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8
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Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better? FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040051] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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9
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Hart R, Jolly N, Mohamed G, Booyse M, Ndimba B. Characterisation of Saccharomyces cerevisiae hybrids selected for low volatile acidity formation and the production of aromatic Sauvignon blanc wine. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajb2016.15388] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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10
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Roda A, De Faveri DM, Dordoni R, Cases EV, Jáuregui NN, Carbonell Barrachina ÂA, Frutos Fernandez MJ, Lambri M. Pineapple Wines Obtained from Saccharification of Its Waste with Three Strains ofSaccharomyces cerevisiae. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13111] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Arianna Roda
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
| | - Dante Marco De Faveri
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
| | - Roberta Dordoni
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
| | - Estefanìa Valero Cases
- School of Engineering of Orihuela; Univeritas Miguel Hernàndez; Orihuela Alicante 03312 Spain
| | - Nallely Nuncio Jáuregui
- School of Engineering of Orihuela; Univeritas Miguel Hernàndez; Orihuela Alicante 03312 Spain
| | | | | | - Milena Lambri
- Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare; Piacenza 29122 Italy
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11
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Chen M, Yang H, Rong L, Chen X. A gas-diffusion microfluidic paper-based analytical device (μPAD) coupled with portable surface-enhanced Raman scattering (SERS): facile determination of sulphite in wines. Analyst 2016; 141:5511-9. [DOI: 10.1039/c6an00788k] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A novel facile method for on-site determination of sulphite in wine using a gas-diffusion microfluidic paper-based analytical device (μPAD) combined with surface-enhanced Raman spectroscopy (SERS) was explored.
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Affiliation(s)
- Miao Chen
- College of Chemistry and Chemical Engineering
- Central South University
- Changsha 410083
- China
| | - Hua Yang
- College of Chemistry and Chemical Engineering
- Central South University
- Changsha 410083
- China
| | - Liya Rong
- College of Chemistry and Chemical Engineering
- Central South University
- Changsha 410083
- China
| | - Xiaoqing Chen
- College of Chemistry and Chemical Engineering
- Central South University
- Changsha 410083
- China
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12
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Deng Z, Chen X, Wang Y, Fang E, Zhang Z, Chen X. Headspace Thin-Film Microextraction Coupled with Surface-Enhanced Raman Scattering as a Facile Method for Reproducible and Specific Detection of Sulfur Dioxide in Wine. Anal Chem 2014; 87:633-40. [DOI: 10.1021/ac503341g] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | | | | | - Enhua Fang
- Inspection
and Quarantine
Technology Center, Xiamen Entry-Exit Inspection and Quarantine Bureau
of the People’s Republic of China, 2165 Jian’gang Road, Xiamen 361026, China
| | - Zhigang Zhang
- Inspection
and Quarantine
Technology Center, Xiamen Entry-Exit Inspection and Quarantine Bureau
of the People’s Republic of China, 2165 Jian’gang Road, Xiamen 361026, China
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13
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Current Trends in Bioethanol Production by Saccharomyces cerevisiae: Substrate, Inhibitor Reduction, Growth Variables, Coculture, and Immobilization. INTERNATIONAL SCHOLARLY RESEARCH NOTICES 2014; 2014:532852. [PMID: 27379305 PMCID: PMC4897133 DOI: 10.1155/2014/532852] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/08/2014] [Accepted: 11/18/2014] [Indexed: 11/24/2022]
Abstract
Bioethanol is one of the most commonly used biofuels in transportation sector to reduce greenhouse gases. S. cerevisiae is the most employed yeast for ethanol production at industrial level though ethanol is produced by an array of other yeasts, bacteria, and fungi. This paper reviews the current and nonmolecular trends in ethanol production using S. cerevisiae. Ethanol has been produced from wide range of substrates such as molasses, starch based substrate, sweet sorghum cane extract, lignocellulose, and other wastes. The inhibitors in lignocellulosic hydrolysates can be reduced by repeated sequential fermentation, treatment with reducing agents and activated charcoal, overliming, anion exchanger, evaporation, enzymatic treatment with peroxidase and laccase, in situ detoxification by fermenting microbes, and different extraction methods. Coculturing S. cerevisiae with other yeasts or microbes is targeted to optimize ethanol production, shorten fermentation time, and reduce process cost. Immobilization of yeast cells has been considered as potential alternative for enhancing ethanol productivity, because immobilizing yeasts reduce risk of contamination, make the separation of cell mass from the bulk liquid easy, retain stability of cell activities, minimize production costs, enable biocatalyst recycling, reduce fermentation time, and protect the cells from inhibitors. The effects of growth variables of the yeast and supplementation of external nitrogen sources on ethanol optimization are also reviewed.
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14
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Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells. Appl Microbiol Biotechnol 2013; 97:4991-5000. [DOI: 10.1007/s00253-013-4719-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2012] [Revised: 01/12/2013] [Accepted: 01/15/2013] [Indexed: 11/25/2022]
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15
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Wilson CH, Zeile S, Chataway T, Nieuwenhuijs VB, Padbury RTA, Barritt GJ. Increased expression of peroxiredoxin 1 and identification of a novel lipid‐metabolizing enzyme in the early phase of liver ischemia reperfusion injury. Proteomics 2011; 11:4385-96. [DOI: 10.1002/pmic.201100053] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2011] [Revised: 08/08/2011] [Accepted: 08/24/2011] [Indexed: 12/25/2022]
Affiliation(s)
- Claire H. Wilson
- Departments of Medical Biochemistry and Physiology, Flinders Medical Centre and School of Medicine, Flinders University, Adelaide, South Australia, Australia
| | - Susanne Zeile
- Departments of Medical Biochemistry and Physiology, Flinders Medical Centre and School of Medicine, Flinders University, Adelaide, South Australia, Australia
| | - Tim Chataway
- Departments of Medical Biochemistry and Physiology, Flinders Medical Centre and School of Medicine, Flinders University, Adelaide, South Australia, Australia
| | | | - Robert T. A. Padbury
- The HPB and Liver Transplant Unit, Flinders Medical Centre and School of Medicine, Flinders University, Adelaide, South Australia, Australia
| | - Greg J. Barritt
- Departments of Medical Biochemistry and Physiology, Flinders Medical Centre and School of Medicine, Flinders University, Adelaide, South Australia, Australia
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Hyma KE, Saerens SM, Verstrepen KJ, Fay JC. Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae. FEMS Yeast Res 2011; 11:540-51. [PMID: 22093681 PMCID: PMC3262967 DOI: 10.1111/j.1567-1364.2011.00746.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2011] [Revised: 07/14/2011] [Accepted: 07/19/2011] [Indexed: 01/23/2023] Open
Abstract
The budding yeast Saccharomyces cerevisiae is the primary species used by wine makers to convert sugar into alcohol during wine fermentation. Saccharomyces cerevisiae is found in vineyards, but is also found in association with oak trees and other natural sources. Although wild strains of S. cerevisiae as well as other Saccharomyces species are also capable of wine fermentation, a genetically distinct group of S. cerevisiae strains is primarily used to produce wine, consistent with the idea that wine making strains have been domesticated for wine production. In this study, we demonstrate that humans can distinguish between wines produced using wine strains and wild strains of S. cerevisiae as well as its sibling species, Saccharomyces paradoxus. Wine strains produced wine with fruity and floral characteristics, whereas wild strains produced wine with earthy and sulfurous characteristics. The differences that we observe between wine and wild strains provides further evidence that wine strains have evolved phenotypes that are distinct from their wild ancestors and relevant to their use in wine production.
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Affiliation(s)
- Katie E Hyma
- Evolution, Ecology and Population Biology Program, Washington University, St. Louis, MO, USA.
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17
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Current awareness on yeast. Yeast 2010. [DOI: 10.1002/yea.1723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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18
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The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines. Appl Microbiol Biotechnol 2010; 89:271-80. [DOI: 10.1007/s00253-010-2898-3] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2010] [Revised: 09/20/2010] [Accepted: 09/21/2010] [Indexed: 11/26/2022]
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Vilela-Moura A, Schuller D, Falco V, Mendes-Faia A, Côrte-Real M. Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines. Int J Food Microbiol 2010; 141:165-72. [DOI: 10.1016/j.ijfoodmicro.2010.05.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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