Not all wine yeast are equal
Eveline Bartowsky, Jenny Bellon, Anthony Borneman, Paul Chambers, Antonio Cordente, Peter Costello, Chris Curtin, Angus Forgan, Paul Henschke, Dariusz Kutyna, Jane McCarthy, Oenone Macintyre, Simon Schmidt, Tina Tran, Hentie Swiegers and Maurizio Ugliano
Microbiology Australia
28(2) 55 - 58
Published: 01 May 2007
Abstract
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.https://doi.org/10.1071/MA07055
© CSIRO 2007
