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Evolution towards fermentation with pure culture yeasts in wine making
1Institut des Produits de la Vigne, I.N.R.A.-E.N.S.A., Montpellier, France.
Microbiological Sciences
|October 1, 1984
Summary
Winemakers are increasingly using pure culture yeasts for fermentation. This paper details the challenges, goals, strain selection, and genetic applications for this winemaking technique.
Area of Science:
- Enology
- Microbiology
- Yeast Genetics
Background:
- Growing interest among winemakers in utilizing pure culture yeast strains for wine fermentation.
- Need for understanding the practical aspects and challenges associated with pure culture yeast applications.
Purpose of the Study:
- To outline the problems and objectives involved in using pure culture yeasts in winemaking.
- To describe methods for selecting appropriate yeast strains.
- To explore the potential of yeast genetics in optimizing wine fermentation.
Main Methods:
- Description of operational challenges in pure culture yeast vinification.
- Methodology for selecting specific yeast strains based on desired fermentation characteristics.
- Review of current and potential applications of yeast genetics in enology.
Main Results:
- Identification of key issues encountered when employing pure culture yeasts.
- Established criteria and approaches for effective yeast strain selection.
- Demonstration of how yeast genetics can enhance winemaking outcomes.
Conclusions:
- Pure culture yeast technology presents specific challenges but offers significant advantages for winemaking.
- Systematic strain selection is crucial for successful pure culture fermentations.
- Yeast genetics provides powerful tools for improving wine quality and consistency through tailored yeast strains.