Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
By I. S. Pretorius. Yeast, 2000
1,214 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Plant Science
View Paper: https://www.semanticscholar.org/paper/0ec01ca89f1d00d9ba87d3f520a3aaa15999596e
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Citations in the corpus
- Yeast and bacterial modulation of wine aroma and flavour (2005, background): “…(i) the type and style of wine to be made; (ii) the grape variety and viticultural practices; as well as (iii) winemaking techniques and technical requirements of the winery (reviewed in Pretorius 2000, 2003, 2004, de Barros Lopes et al. 2005, Pretorius et al. 2005, Swiegers and Pretorius 2005).”
- Biochemical Changes throughout Grape Berry Development and Fruit and Wine Quality (2007, neutral): “In addition, common practices of cellar cleaning and sanitation in modern winemaking and the change in the nature of winery surfaces also reduce the autochthonous yeast flora (Pretorius 2000).”
- Effect of mixed culture fermentations on yeast populations and aroma profile (2012, background): “Candida and Hanseniaspora are the main yeast genera present in the first stages of wine fermentation, while Saccharomyces cerevisiae strains are dominant during the latter stages (Pretorius, 2000).”
- The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review (2007, background): “A few studies have reported the abnormal presence of Brettanomyces on grape clusters (Pretorius, 2000) and in wine storehouses (Peynaud &Domercq, 1956), and more commonly in vats, pumps, and on equipment that is difficult to sterilise (Fugelsang, 1998).”
- Yeast interactions in multi-starter wine fermentation (2015, background): “cerevisiae towards other non-Saccharomyces yeast [3].”
- Microbial Spoilage and Preservation of Wine: Using Weapons from Nature's Own Arsenal -A Review (2019, neutral): “Pretorius (2000).”
- Yeasts in food and beverages (2006, background): “bayanus, it is now well established that various species of Hanseniaspora, (Kloeckera), Candida, Pichia, Metschnikowia, Kluyveromyces, Schizosaccharomyces and Issatchenkia can make positive contributions to the fermentation of wine from grapes and cider from apples (Fleet 1998, 2003a; Pretorius 2000”
- Yeast and its Importance to Wine Aroma - A Review (2019, background): “A Review M.G. Larnbrechts and I.S. Pretorius Institute for Wine Biotechnology and Department of Viticulture & Oenology, University of Stellenbosch, Private Bag Xl, 7602 Matieland (Stellenbosch), South Africa Submitted for publication: June 2000 Accepted for publication: August 2000 Key words: Wine a”
- Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations (2010, background): “This phenomenon is generally ascribed to Saccharomyces’ higher capacity to withstand increasing concentrations of ethanol and organic acids, decreasing pH and nutritional depletion [ 35 ].”
- Biochemistry of Alcoholic Fermentation (2009, background): “Considerable progress has been made during recent years and, without doubt, new solutions for new challenges will be developed in the immediate future (Pretorius 2000; Moreno-Arribas and Polo 2005).”
- Selection and improvement of wine yeasts (2000, methodology): “Detailed description of these and other improvement techniques have been given by several authors (Pretorius and van der Westhuizen, 1991; Barre et al., 1993; Zambonelli, 1998; Pretorius, 2000 ).”
- Yeast interactions and wine flavour. (2003, background): “Strains of S. cerevisiae, as well as those of other species, vary in their tolerance to ethanol stress (Fleet, 1992; Bauer and Pretorius, 2000; Bisson and Block, 2002).”