
%0 Journal Article
%A Bartowsky, Eveline 
%A Bellon, Jenny 
%A Borneman, Anthony 
%A Chambers, Paul 
%A Cordente, Antonio 
%A Costello, Peter 
%A Curtin, Chris 
%A Forgan, Angus 
%A Henschke, Paul 
%A Kutyna, Dariusz 
%A McCarthy, Jane 
%A Macintyre, Oenone 
%A Schmidt, Simon 
%A Tran, Tina 
%A Swiegers, Hentie 
%A Ugliano, Maurizio 
%T Not all wine yeast are equal
%J Microbiology Australia
%D 2007/05/01
%V 28
%N 2
%P 55-58
%K 
%R https://doi.org/10.1071/MA07055
%U https://www.publish.csiro.au/paper/MA07055 
%X It may come as a surprise to learn that there are over 200 commercial strains of Saccharomyces cerevisiae available for winemakers to work their magic on grape juice. Why so many? Surely one or two reliable workhorse strains should suffice; after all, don?t they just make ethanol from sugar? The answer to this is an emphatic no; the more we look at the role(s) of yeast in winemaking, the more we are learning about their influences on appearance, aroma, flavour, mouthfeel and final ethanol concentration. And different yeast are more or less robust and efficient in converting the hostile environment of grape juice into wine. Indeed, not all wine yeasts are equal. 
