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Type: Journal article
Title: Flavour-active wine yeasts
Author: Cordente, A.
Curtin, C.
Varela, C.
Pretorius, I.
Citation: Applied Microbiology and Biotechnology, 2012; 96(3):601-618
Publisher: Springer-Verlag
Issue Date: 2012
ISSN: 0175-7598
Statement of
Antonio G. Cordente, Christopher D. Curtin, Cristian Varela, Isak S. Pretorius
Abstract: The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of ‘flavour phenotypes’ that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.
Keywords: Aroma; Flavour; Fermented beverages; Wine; Yeast
Rights: © The Author(s) 2012. This article is published with open access at
RMID: 0020127078
DOI: 10.1007/s00253-012-4370-z
Appears in Collections:Wine Science publications

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