Microbiological approaches to lowering ethanol concentration in wine

Full text for this resource is not available from the Research Repository.

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.

Dimensions Badge

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/7167
DOI https://doi.org/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 93 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login