Editorial: Non-conventional Yeast in the Wine Industry

Editorial: Non-conventional Yeast in the Wine Industry

The alcoholic fermentation of grape musts to wines is a rather complex process that involves the sequential development of microorganisms, mainly yeasts, but also filamentous fungi, lactic acid bacteria, etc. In the early stages of wine fermentation, several yeast species may be present but, as the alcohol concentration increases, Saccharomyces species progressively take over. The winemaking pr...

The Wine Industry

Copyright © 2006 Thunderbird, The American Graduate School of International Management. All rights reserved. This case was prepared by Professor Andrew Inkpen, Thunderbird, and Professor Rod Phillips, Carleton University, Ottawa, with research assistance from Khanh Nguyen and Chee Wee Tan, for the purpose of classroom discussion only, and not to indicate either effective or ineffective manageme...

Genetically Modified Organisms in the Wine Industry

Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help ...

Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast

In this study, the presence of non-conventional yeast associated with vineyards located between latitudes 30°S and 36°S was examined, including the valleys of Limarí, Casablanca, Maipo, Colchagua, Maule, and Itata. The microbial fingerprinting in each valley was examined based on the specific quantification of yeast of enological interest. Grape-berries were sampled to evaluate the presence and...