TITLE

Selecting best yeast gives competitive advantage, says AWRI

AUTHOR(S)
Manners, Marvena
PUB. DATE
November 2006
SOURCE
Australian & New Zealand Wine Industry Journal;Nov/Dec2006, Vol. 21 Issue 6, p48
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article reports on the breakthroughs in yeast research and development at The Australian Wine Research Institute. Research molecular biologist Doctor Hentie Swiegers, has been working closely with winemakers across Australia to evaluate the performance of a range of wine yeast, paying attention on the flavours of the wine that they generate. He is also conducting trials on the use of combinations of different yeasts in the same ferment.
ACCESSION #
23564805

 

Related Articles

  • Truffle in Paradise. Stumpf, Doug // Vanity Fair;Oct2004, Issue 530, p160 

    Features truffles, wines and vineyards in northern Italy. Months of the year when truffles are harvested from the woods; Amount of money to be paid for a pound of the product; Types of wines recommended by David Lynch, author of the book "Vino Italiano Buying Guide: The Ultimate Quick Reference...

  • Lees offer more. Allen, Max // Australian Gourmet Traveller;Nov2004, Vol. 4 Issue 11, p101 

    Provides information on the significance of lees or dead yeast cells in wines. Information on the autolysis of lees according to Ed Carr, winemaker in Hardy Wine Co.; Effects of extending the ageing of lees on wine; Background on yeast-influenced wine Hanging Rock Macedon.

  • Screening of yeast strains for vinification of fruits from cold desert regions of North West India. Negi, B.; Sharma, P.; Kashyap, S.; Seth, S.; Dey, G. // International Food Research Journal;2013, Vol. 20 Issue 2, p975 

    The selection of yeast strains is important in the wine industries because yeasts contribute to the microbial ecology of wine production. The appropriate oenological process involves the screening of large numbers of natural yeast isolates in order to select desirable variants within a...

  • Adaptive (directed) evolution yields superior, 'ready-to-use' wine yeast strains. McBryde, Colin; Gardner, Jennie; Lopes, Miguel De Barros; Jiranek, Vladimir // Australian & New Zealand Wine Industry Journal;Nov/Dec2006, Vol. 21 Issue 6, p38 

    The article presents information on a methodology known as adaptive or directed evolution, which was originally utilised as a means of studying evolutionary processes of bacterial communities in a controlled manner in the laboratory. The optimised strains of wine yeast produced by adaptive...

  • Yeast provides a lower alcohol pathway. Varela, Cristian; Kutyna, Darek; Henschke, Paul; Chambers, Paul; Stanley, Grant // Australian & New Zealand Grapegrower & Winemaker;2010, Issue 561, p80 

    The article reports on the role played by yeast in lowering alcohol levels. High alcohol levels, which can be achieved by extending the time before harvest, can compromise wine flavour and can result in increased costs. To address the problem, wine yeast strains can be used to divert carbon...

  • 1999 Morton Estate Blanc de Blancs, NZ$28.  // Australian Gourmet Traveller WINE;Summer2004, Vol. 10 Issue 5, p137 

    The article presents information about Morton Estate Blanc de Blancs wine. The weight and intensity of this robust style suggests Hawkes Bay was the grape source when in fact the wine is made from Marlborough chardonnay. Five years ageing on yeast lees has certainly given plenty of bready yeast...

  • Drinking your health? It's too early to say. Corder, Roger; Crozier, Alan; Kroon, Paul A. // Nature;11/13/2003, Vol. 426 Issue 6963, p119 

    The article focuses on a study related to the benefits of moderate wine consumption. Authors of the article say that there has been much debate in the media about the potential health benefits of moderate wine consumption, and the components of wine that may be responsible. However, according to...

  • Yeast of Eden. Ryan, Nick // Australian House & Garden;Feb2009, p128 

    The article offers information on the production process of cider. It is stated that cider production process is approximately similar to winemaking and it is not just fermenting old apples. The harvested fruit is crushed and pulp known as pomace is transferred to a press, where the juice is...

  • Frank, the wine guy. Marquez, Frank // Gay & Lesbian Times;7/27/2006, Issue 970, p107 

    The article provides the author's insights regarding wines and wine making. It was stated that grapes are one of the sweetest fruits with far more sugar per volume than sugar cane or sugar beets. Yeast turns grape sugar to alcohol. Wine makers can arrest the fermentation process in a variety of...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics