Next Article in Journal / Special Issue
Saccharomyces cerevisiae in the Production of Whisk(e)y
Previous Article in Journal
Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire
Previous Article in Special Issue
Saccharomyces species in the Production of Beer
Article Menu

Export Article

Open AccessFeature PaperReview
Beverages 2016, 2(4), 36; doi:10.3390/beverages2040036

Conducting Wine Symphonics with the Aid of Yeast Genomics

Chancellery, Macquarie University, Sydney, NSW 2109, Australia
Academic Editors: Graeme Walker and Graham G. Stewart
Received: 17 November 2016 / Revised: 10 December 2016 / Accepted: 12 December 2016 / Published: 19 December 2016
(This article belongs to the Special Issue Saccharomyces cerevisiae)

Abstract

A perfectly balanced wine can be said to create a symphony in the mouth. To achieve the sublime, both in wine and music, requires imagination and skilled orchestration of artistic craftmanship. For wine, inventiveness starts in the vineyard. Similar to a composer of music, the grapegrower produces grapes through a multitude of specifications to achieve a quality result. Different Vitis vinifera grape varieties allow the creation of wine of different genres. Akin to a conductor of music, the winemaker decides what genre to create and considers resources required to realise the grape’s potential. A primary consideration is the yeast: whether to inoculate the grape juice or leave it ‘wild’; whether to inoculate with a specific strain of Saccharomyces or a combination of Saccharomyces strains; or whether to proceed with a non-Saccharomyces species? Whilst the various Saccharomyces and non-Saccharomyces yeasts perform their role during fermentation, the performance is not over until the ‘fat lady’ (S. cerevisiae) has sung (i.e., the grape sugar has been fermented to specified dryness and alcoholic fermentation is complete). Is the wine harmonious or discordant? Will the consumer demand an encore and make a repeat purchase? Understanding consumer needs lets winemakers orchestrate different symphonies (i.e., wine styles) using single- or multi-species ferments. Some consumers will choose the sounds of a philharmonic orchestra comprising a great range of diverse instrumentalists (as is the case with wine created from spontaneous fermentation); some will prefer to listen to a smaller ensemble (analogous to wine produced by a selected group of non-Saccharomyces and Saccharomyces yeast); and others will favour the well-known and reliable superstar soprano (i.e., S. cerevisiae). But what if a digital music synthesizer—such as a synthetic yeast—becomes available that can produce any music genre with the purest of sounds by the touch of a few buttons? Will synthesisers spoil the character of the music and lead to the loss of the much-lauded romantic mystique? Or will music synthesisers support composers and conductors to create novel compositions and even higher quality performances that will thrill audiences? This article explores these and other relevant questions in the context of winemaking and the role that yeast and its genomics play in the betterment of wine quality. View Full-Text
Keywords: alcohol; aroma; bioengineering; flavour; synthetic genomics; taste; wine; yeast alcohol; aroma; bioengineering; flavour; synthetic genomics; taste; wine; yeast
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Pretorius, I.S. Conducting Wine Symphonics with the Aid of Yeast Genomics. Beverages 2016, 2, 36.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top