Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/96672
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dc.contributor.authorJolly, N.-
dc.contributor.authorVarela, C.-
dc.contributor.authorPretorius, I.-
dc.date.issued2014-
dc.identifier.citationFEMS Yeast Research, 2014; 14(2):215-237-
dc.identifier.issn1567-1356-
dc.identifier.issn1567-1364-
dc.identifier.urihttp://hdl.handle.net/2440/96672-
dc.description.abstractSaccharomyces cerevisiae and grape juice are ‘natural companions’ and make a happy wine marriage. However, this relationship can be enriched by allowing ‘wild’ non- Saccharomyces yeast to participate in a sequential manner in the early phases of grape must fermentation. However, such a triangular relationship is complex and can only be taken to ‘the next level’ if there are no spoilage yeast present and if the ‘wine yeast’ – S. cerevisiae – is able to exert its dominance in time to successfully complete the alcoholic fermentation. Wine- makers apply various ‘matchmaking’ strategies (e.g. cellar hygiene, pH, SO 2 , temperature and nutrient management) to keep ‘spoilers’ (e.g. Dekkera bruxell- ensis ) at bay, and allow ‘compatible’ wild yeast (e.g. Torulaspora delbrueckii, Pichia kluyveri, Lachancea thermotolerans and Candida/Metschnikowia pulcherr- ima ) to harmonize with potent S. cerevisiae wine yeast and bring the best out in wine. Mismatching can lead to a ‘two is company, three is a crowd’ scenario. More than 40 of the 1500 known yeast species have been isolated from grape must. In this article, we review the specific flavour-active characteristics of those non- Saccharomyces species that might play a positive role in both spontaneous and inoculated wine ferments. We seek to present ‘single-species’ and ‘multi-species’ ferments in a new light and a new context, and we raise important questions about the direction of mixed-fermentation research to address market trends regarding so-called ‘natural’ wines. This review also highlights that, despite the fact that most frontier research and technological developments are often focussed primarily on S. cerevisiae , non- Saccharomyces research can benefit from the techniques and knowledge developed by research on the former.-
dc.description.statementofresponsibilityNeil P. Jolly, Cristian Varela, Isak S. Pretorius-
dc.language.isoen-
dc.publisherWiley-Blackwell-
dc.rights© 2013 Federation of European Microbiological Societies.-
dc.subjectNon- Saccharomyces; yeasts; wine; aroma; flavour; fermentation.-
dc.titleNot your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered-
dc.typeJournal article-
dc.identifier.doi10.1111/1567-1364.12111-
pubs.publication-statusPublished-
Appears in Collections:Agriculture, Food and Wine publications
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