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Trends in wine microbiology

D Ramón1

  • 1Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, Burjassot, Valencia, España. dramon@iata.csic.es

Microbiologia (Madrid, Spain)
|June 3, 1998
PubMed
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Winemakers are using specific Saccharomyces cerevisiae strains for consistent quality. Molecular techniques now enable genetic modification and study of wine yeast populations in oenology.

Area of Science:

  • Oenology and Microbiology
  • Applied Molecular Biology

Background:

  • Increasing use of pure Saccharomyces cerevisiae strains by winemakers for reproducible wine quality.
  • Microbiological simplification in winemaking facilitates yeast strain genetic modification.

Purpose of the Study:

  • To review the application of molecular techniques in oenology.
  • To discuss the construction of recombinant wine yeast strains.
  • To explore the study of population dynamics in wine fermentations.

Main Methods:

  • Literature review of molecular techniques in oenology.
  • Analysis of genetic modification strategies for Saccharomyces cerevisiae.
  • Examination of methods for studying yeast population dynamics during fermentation.

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Main Results:

  • Molecular techniques offer advanced tools for wine yeast improvement.
  • Recombinant DNA technology allows for tailored wine yeast characteristics.
  • Understanding population dynamics provides insights into fermentation processes.

Conclusions:

  • Molecular techniques are revolutionizing oenology by enabling precise control over wine yeast.
  • Genetic modification of Saccharomyces cerevisiae holds significant potential for wine production.
  • Further research into yeast population dynamics can optimize fermentation outcomes.