ReviewApplied microbiology and biotechnology2012
Flavour-active wine yeasts.
Review in Applied microbiology and biotechnology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 47 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
47 citing papers in PubMed, 160 citations in OpenAlex.
- Advances in Cider Flavor: Integrating Apple Raw Materials, Microbial Ecology, and Process Control.Microorganisms · 2026Review
- Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.Foods (Basel, Switzerland) · 2026Review
- Oenological Characteristics of SelectedMolecules (Basel, Switzerland) · 2026Article
- Uncorking wine yeast genomics from grape to glass.FEMS yeast research · 2026Review
- Melatonin-protein interactions are dependent on yeast carbon metabolism.Scientific reports · 2025Article
- Genome-based exploration of volatile flavor diversity from food yeast species.FEMS yeast research · 2025Review
- Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces YeastsFoods (Basel, Switzerland) · 2024Article
- Exploring the Impact of DifferentFoods (Basel, Switzerland) · 2024Article
- Preliminary Investigation of Fruit Mash Inoculation with Pure Yeast Cultures: A Case of Volatile Profile of Industrial-Scale Plum Distillates.Foods (Basel, Switzerland) · 2024Article
- CRISPRi-induced transcriptional regulation of IAH1 gene and its influence on volatile compounds profile in Kluyveromyces marxianus DU3.World journal of microbiology & biotechnology · 2024Article
- Characterization of mating type on aroma production and metabolic properties wild Kluyveromyces marxianus yeasts.World journal of microbiology & biotechnology · 2023Article
- Insights into the transcriptional regulation of poorly characterized alcohol acetyltransferase-encoding genes (HgAATs) shed light into the production of acetate esters in the wine yeast Hanseniaspora guilliermondii.FEMS yeast research · 2023Article
- A Transcriptomic Analysis of Higher-Order Ecological Interactions in a Eukaryotic Model Microbial Ecosystem.mSphere · 2022Article
- Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols.Microbial biotechnology · 2022Article
- Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine.Journal of agricultural and food chemistry · 2022Article
- Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation.Microbial biotechnology · 2022Article
- Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods.Molecules (Basel, Switzerland) · 2022Review
- Commercial Yeast Strains Expressing Polygalacturonase and Glucanase Unravel the Cell Walls of Chardonnay Grape Pomace.Biology · 2022Article
- Article
- Metabolic, Organoleptic and Transcriptomic Impact ofInternational journal of molecular sciences · 2021Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of 'flavour phenotypes' that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.