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Microbiological approaches to lowering ethanol concentration in wine

Kutyna, Dariusz Roman and Varela, Cristian and Henschke, Paul A and Chambers, Paul J and Stanley, Grant A (2010) Microbiological approaches to lowering ethanol concentration in wine. Trends in Food Science & Technology, 21 (6). pp. 293-302. ISSN 0924-2244

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Abstract

There is increasing demand by the wine industry for technologies to reduce the alcohol content of wine without compromising product quality. This review describes biological-based approaches that influence ethanol yield during fermentation, most of which have attempted to partially redirect yeast metabolism away from ethanol production. Genetic engineering approaches have been used to develop yeast strains that produce less ethanol, and this has provided insight into how yeast respond to metabolic rerouting. However, public attitudes towards the use of GMOs (Genetically Modified Organisms) in food products suggests that novel yeast strains will have to be generated using non-GM approaches, such as evolutionary engineering.

Item Type: Article
Uncontrolled Keywords: ResPubID21653, wines, ethanol yield, genetically modified organisms, food processing
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VUIR
Date Deposited: 21 May 2012 04:27
Last Modified: 29 Jan 2015 00:52
URI: http://vuir.vu.edu.au/id/eprint/7167
DOI: 10.1016/j.tifs.2010.03.004
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Citations in Scopus: 13 - View on Scopus

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