Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Bioreactor Controls-III01:22

Bioreactor Controls-III

Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
Production of Alcohol01:27

Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Yeast Signaling01:28

Yeast Signaling

Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Rapid Detection of Salmonellae in Foods Using Immunoassay Systems.

Journal of food protection·2019
Same author

Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms.

International journal of food microbiology·2018
Same author

Autochthonous yeasts associated with mature pineapple fruits, freshly crushed juice and their ferments; and the chemical changes during natural fermentation.

Bioresource technology·2010
Same author

Yeasts in foods and beverages: impact on product quality and safety.

Current opinion in biotechnology·2007
Same author

Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.

FEMS yeast research·2006
Same author

The Eleventh International Congress of Mycology of the International Union of Microbiological Societies, San Francisco, California, 23-28 July 2005.

FEMS yeast research·2006

Related Experiment Video

Updated: Jul 1, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

Wine yeasts for the future.

Graham H Fleet1

  • 1Food Science, School of Chemical Sciences and Engineering, University of New South Wales, Sydney, NSW, Australia. g.fleet@unsw.edu.au

FEMS Yeast Research
|September 17, 2008
PubMed
Summary

Innovative wine fermentation strategies are crucial for meeting market demands and sustainability goals. This review explores yeast management, alternative yeast species, and advanced fermentation techniques to enhance wine quality and value.

Area of Science:

  • Enology and Viticulture
  • Microbiology
  • Food Science

Background:

  • Wine production faces challenges from international competition, evolving consumer preferences for new wine styles, and environmental sustainability concerns.
  • Yeast-driven alcoholic fermentation is a critical control point for winemakers to influence wine character, quality, and market value.
  • Optimizing yeast management offers strategic opportunities for innovation in response to market dynamics.

Purpose of the Study:

  • To review the significance of yeast ecology and metabolism in determining wine quality.
  • To discuss emerging strategies for yeast exploitation in wine fermentation.
  • To explore novel approaches for strain selection, non-Saccharomyces yeast utilization, mixed fermentations, and continuous fermentation processes.

Main Methods:

More Related Videos

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
07:34

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Published on: December 1, 2023

Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production
10:10

Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production

Published on: September 20, 2016

Related Experiment Videos

Last Updated: Jul 1, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
07:34

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

Published on: December 1, 2023

Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production
10:10

Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production

Published on: September 20, 2016

  • Literature review focusing on yeast ecology, metabolic pathways, and fermentation technologies in winemaking.
  • Analysis of criteria for selecting and developing new commercial yeast strains.
  • Examination of research on alternative yeast genera, mixed yeast cultures, and advanced fermentation setups like high cell density and continuous systems.

Main Results:

  • Yeast selection and management are pivotal for tailoring wine styles and meeting market demands.
  • Non-Saccharomyces yeasts and mixed cultures offer potential for novel flavor profiles and improved fermentation performance.
  • Advanced fermentation techniques like high cell density and continuous processes show promise for efficiency and control.

Conclusions:

  • Strategic utilization of yeast ecology and metabolism is key to wine innovation.
  • Exploring diverse yeast populations and advanced fermentation technologies can lead to enhanced wine quality and sustainability.
  • Future directions involve developing new commercial strains and optimizing mixed and continuous fermentation systems for the evolving wine industry.