Microbiological approaches to lowering ethanol concentration in wine

By D. Kutyna, Cristian Varela, P. Henschke, P. Chambers, G. Stanley. 2010

127 citations recorded by the source corpus.

There is increasing demand by the wine industry for technologies to reduce the alcohol content of wine without compromising product quality. This review describes biological-based approaches that influence ethanol yield during fermentation, most of which have attempted to partially redirect yeast metabolism away from ethanol production. Genetic engineering approaches have been used to develop yeast strains that produce less ethanol, and this has provided insight into how yeast respond to metabolic rerouting. However, public attitudes towards the use of GMOs (Genetically Modified Organisms) in food products suggests that novel yeast strains will have to be generated using non-GM approaches, such as evolutionary engineering.

Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/312655c3b088363ab32875bd51bf810fe75bb6d0

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. N. Jolly
2. Cristian Varela
3. I. S. Pretorius
4. F. Comitini
5. M. Ciani
6. G. Fleet
7. S. Rainieri

In Plant Science

1. N. Jolly
2. Cristian Varela
3. I. S. Pretorius
4. F. Comitini
5. M. Ciani
6. G. Fleet
7. S. Rainieri

In Tourism, Leisure and Hospitality Management

1. I. S. Pretorius
2. Cristian Varela
3. N. Jolly

Citations in the corpus

• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “Currently, consumer and market demand for wines containing lower ethanol has shaped research to develop and evaluate strategies to generate reduced- or low-ethanol wines (Kutyna et al., 2010).”