Microbiological approaches to lowering ethanol concentration in wine

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Kutyna, Dariusz Roman, Varela, Cristian, Henschke, Paul A, 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

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.

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Item type	Article
URI	https://vuir.vu.edu.au/id/eprint/7167
DOI	10.1016/j.tifs.2010.03.004
Official URL	http://www.sciencedirect.com/science/article/pii/S...
Subjects	Historical > FOR Classification > 0908 Food Sciences Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords	ResPubID21653, wines, ethanol yield, genetically modified organisms, food processing
Citations in Scopus	101 - View on Scopus
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