The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation.

Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts (most prominently ) play a pivotal role in the final aroma profiles of wines. Strain selection, intentionally incorporating non- yeast in so-called mixed-culture fermentations, and genetic modifications of 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.

Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation.

(anamorph ) is a predominant yeast on wine grapes and other fruits and has a strong influence on wine quality, even when starter cultures are employed. In this work, we sequenced and annotated approximately 93% of the genome. Southern and synteny analyses were employed to construct a map of the seven chromosomes present in a type strain.

The use of glucose oxidase and catalase for the enzymatic reduction of the potential ethanol content in wine.

Due to the increase of sugar levels in wine grapes as one of the impacts of climate change, alcohol reduction in wines becomes a major focus of interest. This study combines the use of glucose oxidase and catalase activities with the aim of rapid conversion of glucose into non-fermentable gluconic acid. The H2O2 hydrolysing activity of purified catalase is necessary in order to stabilize glucose oxidase activity.

Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma.

During malolactic fermentation (MLF), lactic acid bacteria influence wine aroma and flavour by the production of volatile metabolites and the modification of aroma compounds derived from grapes and yeasts. The present study investigated the impact of different MLF inoculation strategies with two different Oenococcus oeni strains on cool climate Riesling wines and the volatile wine aroma profile. Four different timings were chosen for inoculation with bacteria to conduct MLF in a Riesling must/wine with a high acidity (pH 2.