Abstract
Natural fermentation by indigenous yeast and the use of selected pure culture and active dry yeasts is compared. The introduction of active dry yeasts in the US and Europe beginning in 1962 is briefly reviewed. An assessment is made of current usage of yeasts and of the properties of available strains. The first attempts of applying genetic engineering to wine yeasts is reviewed. Specific examples are mentioned to illustrate the effect of inhibitors and stimulants of wine yeast fermentations. Areas of useful future research on wine yeasts will be pointed out. An attempt will be made to predict future trends in the practical usage of wine yeasts.
- Received October 1987.
- Copyright 1988 by the American Society for Enology and Viticulture
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Vol 39 Issue 1
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