ReviewMicrobial biotechnology2017
Yeast's balancing act between ethanol and glycerol production in low-alcohol wines.
Review in Microbial biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 46 papers.
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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.
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Who cites it
46 citing papers in PubMed.
- Marine Yeasts for Biotechnology: Potential Applications and Insights from Comparisons with Terrestrial Yeasts.Journal of fungi (Basel, Switzerland) · 2026Review
- From Oak to Wine: Evolution, Admixture, and Adaptation of California and British Columbia Saccharomyces Cerevisiae Wine Strains.Genome biology and evolution · 2026Article
- Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation.Microorganisms · 2025Article
- Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Exploring the rich heritage and health benefits of diverse fruit wines and their production.Journal of food science and technology · 2025Review
- Optogenetic Modification of Glycerol Production in Wine Yeast.ACS synthetic biology · 2025Article
- Comparison of stress tolerance mechanisms between Saccharomyces cerevisiae and the multistress-tolerant Pichia kudriavzevii.FEMS yeast research · 2025Review
- Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach.Foods (Basel, Switzerland) · 2025Article
- Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking.Microbial cell factories · 2024Article
- Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies UsingFoods (Basel, Switzerland) · 2024Article
- Exploring fermentative metabolic response to varying exogenous supplies of redox cofactor precursors in selected wine yeast species.FEMS yeast research · 2024Article
- Rational design of alcoholic fermentation targeting extracellular carbon.NPJ science of food · 2023Article
- Applicability ofFood technology and biotechnology · 2022Article
- Impact ofJournal of fungi (Basel, Switzerland) · 2022Article
- Synthetic biology for the engineering of complex wine yeast communities.Nature food · 2022Review
- Visualizing the next frontiers in wine yeast research.FEMS yeast research · 2022Article
- Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts.Frontiers in microbiology · 2022Article
- Massive QTL analysis identifies pleiotropic genetic determinants for stress resistance, aroma formation, and ethanol, glycerol and isobutanol production in Saccharomyces cerevisiae.Biotechnology for biofuels · 2021Article
- Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation.Biomolecules · 2021Review
- A Multiphase Multiobjective Dynamic Genome-Scale Model Shows Different Redox Balancing among Yeast Species of themSystems · 2021Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Alcohol is fundamental to the character of wine, yet too much can put a wine off-balance. A wine is regarded to be well balanced if its alcoholic strength, acidity, sweetness, fruitiness and tannin structure complement each other so that no single component dominates on the palate. Balancing a wine's positive fruit flavours with the optimal absolute and relative concentration of alcohol can be surprisingly difficult. Over the past three decades, consumers have increasingly demanded wine with richer and riper fruit flavour profiles. In response, grape and wine producers have extended harvest times to increase grape maturity and enhance the degree of fruit flavours and colour intensity. However, a higher degree of grape maturity results in increased grape sugar concentration, which in turn results in wines with elevated alcohol concentration. On average, the alcohol strength of red wines from many warm wine-producing regions globally rose by about 2% (v/v) during this period. Notwithstanding that many of these 'full-bodied, fruit-forward' wines are well balanced and sought after, there is also a significant consumer market segment that seeks lighter styles with less ethanol-derived 'hotness' on the palate. Consumer-focussed wine producers are developing and implementing several strategies in the vineyard and winery to reduce the alcohol concentration in wines produced from well-ripened grapes. In this context, Saccharomyces cerevisiae wine yeasts have proven to be a pivotal strategy to reduce ethanol formation during the fermentation of grape musts with high sugar content (> 240 g l
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