Flavour-active wine yeasts
Open Access
- 1 September 2012
- journal article
- review article
- Published by Springer Science and Business Media LLC in Applied Microbiology and Biotechnology
- Vol. 96 (3), 601-618
- https://doi.org/10.1007/s00253-012-4370-z
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
This publication has 145 references indexed in Scilit:
- Identification ofMET10-932and Characterization as an Allele Reducing Hydrogen Sulfide Formation in Wine Strains ofSaccharomyces cerevisiaeApplied and Environmental Microbiology, 2010
- Activation of Two Different Resistance Mechanisms in Saccharomyces cerevisiae upon Exposure to Octanoic and Decanoic AcidsApplied and Environmental Microbiology, 2010
- Fermenting knowledge: the history of winemaking, science and yeast researchEMBO Reports, 2010
- Comparative Transcriptomic Approach To Investigate Differences in Wine Yeast Physiology and Metabolism during FermentationApplied and Environmental Microbiology, 2009
- Eukaryote-to-eukaryote gene transfer events revealed by the genome sequence of the wine yeast Saccharomyces cerevisiae EC1118Proceedings of the National Academy of Sciences of the United States of America, 2009
- Overproduction of Geranylgeraniol by Metabolically Engineered Saccharomyces cerevisiaeApplied and Environmental Microbiology, 2009
- Population genomics of domestic and wild yeastsNature, 2009
- Identification of Genes Affecting Hydrogen Sulfide Formation inSaccharomyces cerevisiaeApplied and Environmental Microbiology, 2008
- Parameters Affecting Ethyl Ester Production bySaccharomyces cerevisiaeduring FermentationApplied and Environmental Microbiology, 2008
- Divergence of Transcription Factor Binding Sites Across Related Yeast SpeciesScience, 2007