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  • Title: The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation.
    Author: van Wyk N, Grossmann M, Wendland J, von Wallbrunn C, Pretorius IS.
    Journal: J Agric Food Chem; 2019 Dec 11; 67(49):13496-13505. PubMed ID: 31724402.
    Abstract:
    Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts (most prominently Saccharomyces cerevisiae) play a pivotal role in the final aroma profiles of wines. Strain selection, intentionally incorporating non-Saccharomyces yeast in so-called mixed-culture fermentations, and genetic modifications of S. cerevisiae 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.
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