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Related Experiment Video

Updated: Nov 7, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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Editorial for Special Issue "Yeast in Winemaking".

Hervé Alexandre1

  • 1UMRProcédésAlimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSupDijon-Université de Bourgogne/Franche-Comté, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France.

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|April 30, 2021
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Summary

Yeast research in winemaking, focusing on alcoholic fermentation, has generated extensive scientific literature. This highlights the crucial role of yeast in wine production and quality.

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Area of Science:

  • Oenology and Microbiology: Investigating the role of yeast in alcoholic fermentation.

Background:

  • The study of yeast in winemaking originated from understanding its function in alcoholic fermentation.
  • A significant body of scientific literature has emerged from this research area.

Discussion:

  • Yeast's metabolic activities are central to the complex biochemical processes during winemaking.
  • Understanding yeast strains and their impact on wine aroma and flavor is critical.

Key Insights:

  • Yeast is fundamental to alcoholic fermentation, a cornerstone of winemaking.
  • Decades of research underscore the intricate relationship between yeast and wine quality.

Outlook:

  • Future research may focus on novel yeast strains for enhanced wine characteristics.
  • Exploring yeast genomics and metabolomics can unlock new winemaking potentials.