The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Wine yeasts for the future
Open accessAbstract
International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine character and value through better yeast management and, thereby, strategically tailor wines to a changing market. This review considers the importance of yeast ecology and yeast metabolic reactions in determining wine quality, and then discusses new directions for exploiting yeasts in wine fermentation. It covers criteria for selecting and developing new commercial strains, the possibilities of using yeasts other than those in the genus of Saccharomyces, the prospects for mixed culture fermentations and explores the possibilities for high cell density, continuous fermentations.
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Citations
Cites
Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216
Yeast interactions and wine flavour
Fleet, G. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00245-9 · Cited by 1,020
Self-citationInfluence of sequential yeast mixtures on wine fermentation
Clemente-Jimenez, J. M., Mingorance-Cazorla, L., Martínez-Rodríguez, S., Las Heras-Vázquez, F. J., & Rodríguez-Vico, F. (2005) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.06.007 · Cited by 173
Cited by
Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
Jolly, N. P., Varela, C., & Pretorius, I. S. (2014) · FEMS Yeast Research · doi:10.1111/1567-1364.12111 · Cited by 861
Ciani, M., Comitini, F., Mannazzu, I., & Domizio, P. (2010) · FEMS Yeast Research · doi:10.1111/j.1567-1364.2009.00579.x · Cited by 559
A review of selection criteria for starter culture development in the food fermentation industry
Vinicius De Melo Pereira, G., De Carvalho Neto, D. P., Junqueira, A. C. D. O., Karp, S. G., Letti, L. A. J., Magalhães Júnior, A. I., & Soccol, C. R. (2020) · Food Reviews International · doi:10.1080/87559129.2019.1630636 · Cited by 189
A combined meta-barcoding and shotgun metagenomic analysis of spontaneous wine fermentation
Sternes, P. R., Lee, D., Kutyna, D. R., & Borneman, A. R. (2017) · GigaScience · doi:10.1093/gigascience/gix040 · Cited by 91
Evolution of ecological dominance of yeast species in high-sugar environments
Williams, K. M., Liu, P., & Fay, J. C. (2015) · Evolution · doi:10.1111/evo.12707 · Cited by 59
Metadata
- Authors
- Fleet, G. H.
- Venue
- FEMS Yeast Research
- Publisher
- Oxford University Press (OUP)
- Published
- 2008-11
- Volume
- 8
- Issue
- 7
- Pages
- 979-995
- ISSN
- 1567-1356 (ISSN-L)
- 1567-1364
- OpenAlex
- W2168638898
- Cited by
- 518
- References
- 3
- FWCI
- 26.47
- Type
- journal article
- Language
- en
- Open access
- bronze
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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