Follow us on Twitter Subscribe to Wine Business Monthly Wine Business Monthly Archives Advertise in Wine Business Monthly About Wine Business Monthly homepage homepage homepage Wine Business Monthly Homepage
Wine Business Monthly - The Industry's Leading Publication for Wineries and Growers
Sign In | New User? Register  
April 2008
Ready-to-Use Wine Yeasts
Generation of superior, "ready-to-use" wine yeasts using adaptive (directed) evolution.
by Colin McBryde1, Jennie Gardner1, Miguel de Barros Lopes2,† and Vladimir Jiranek1,*
Introduction Fermentation is thought to substantially influence the quality of wine (Romano, et al., 1998; Lambrechts and Pretorius, 2000). Traditionally, the mixture of yeasts present on cellar equipment and grapes were responsible for the primary fermentation. These yeasts include members of the Saccharomyces, Hanseniaspora, Metschnikowia and Pichia genera (Granchi, et al., 2002). While numerous species may be present initially, as the ethanol concentration approaches 5 percent, most progress...
» Article access restricted to registered members of
Already a Member?

Click the button below to sign in:

Don't Have an Account?

WBM is the leading publication for the Wine Industry.

• In-depth Product Reviews
• Industry Trends & Analysis
• Access to over 10 Years of Articles

Registration is FREE and EASY.

subscribe to print | archive | advertise | 800-895-9463
Copyright© 1994-2015 by Wine Communications Group. All Rights Reserved. Copyright protection extends to all written material, graphics, backgrounds and layouts. None of this material may be reproduced for any reason without written permission of the Publisher. Wine Business Insider, Wine Business Monthly, Grower & Cellar News and Wine Market News are all trademarks of Wine Communications Group and will be protected to the fullest extent of the law.
subscribe to print | archive | advertise | 800-895-9463