The genetic analysis and tailoring of wine yeasts

Abstract

An urgent need has arisen to develop starter culture strains of Saccharomyces cerevisiae possessing a wide range of specialised properties in order to meet the new and challenging demands of the various wine producers and consumers. Strain development is no longer limited to the primary role of wine yeasts, namely to catalyse the rapid and complete conversion of grape sugars to alcohol and carbon dioxide without distorting the flavour of the final product. Today, there is a much stronger emphasis on the development of wine yeasts for the cost-effective production of wine with minimised resource inputs, improved quality and low environmental impact. This chapter focuses on the genetic constitution, analysis, and improvement of wine yeasts and the potential role that customised starter yeast strains could play in improving the fermentation, processing and biopreservation of wines, their capacity to enhance the wholesomeness and sensory quality of wine, and their current status and future.44 page(s