
TY  - JOUR
A1  - Bartowsky, Eveline 
A1  - Bellon, Jenny 
A1  - Borneman, Anthony 
A1  - Chambers, Paul 
A1  - Cordente, Antonio 
A1  - Costello, Peter 
A1  - Curtin, Chris 
A1  - Forgan, Angus 
A1  - Henschke, Paul 
A1  - Kutyna, Dariusz 
A1  - McCarthy, Jane 
A1  - Macintyre, Oenone 
A1  - Schmidt, Simon 
A1  - Tran, Tina 
A1  - Swiegers, Hentie 
A1  - Ugliano, Maurizio 
T1  - Not all wine yeast are equal
JF  - Microbiology Australia
JO  - Microbiol. Aust.
Y1  - 2007
VL  - 28
IS  - 2
SP  - 55
EP  - 58
KW  - 
UR  - https://doi.org/10.1071/MA07055 
N2  - 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. 
ER  -

