Tailoring wine yeast for the new millennium: Novel approaches to the ancient art of winemaking

Yeast

Volumn 16, Issue 8, 2000, Pages 675-729

  Pretorius, Isak S ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Genetic improvement; Saccharomyces cerevisiae; Wine yeast

Indexed keywords

ALCOHOL; CARBON DIOXIDE; FUNGAL DNA; GLUCOSE;

ALCOHOL TOLERANCE; CATALYSIS; CONSUMER; CONTROLLED STUDY; DNA MODIFICATION; FERMENTATION; FLAVOR; FOOD INDUSTRY; FUNGUS GROWTH; GENETIC PROCEDURES; GENOME; GRAPE; MARKETING; METABOLITE; NONHUMAN; PRIORITY JOURNAL; QUALITY CONTROL; REVIEW; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; WINE; YEAST;

CONSUMER SATISFACTION; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; GENES, FUNGAL; GLYCEROL; HYDROGEN-ION CONCENTRATION; LEGISLATION, FOOD; ROSALES; SACCHAROMYCES CEREVISIAE; SULFITES; VARIATION (GENETICS); WINE;

SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0034659738     PISSN: 0749503X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0061(20000615)16:8<675::AID-YEA585>3.0.CO;2-B     Document Type: Review

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