TY - JOUR T1 - Wine yeasts for the future. A1 - Fleet,Graham H, Y1 - 2008/09/10/ PY - 2008/9/17/pubmed PY - 2009/1/17/medline PY - 2008/9/17/entrez SP - 979 EP - 95 JF - FEMS yeast research JO - FEMS Yeast Res VL - 8 IS - 7 N2 - International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine character and value through better yeast management and, thereby, strategically tailor wines to a changing market. This review considers the importance of yeast ecology and yeast metabolic reactions in determining wine quality, and then discusses new directions for exploiting yeasts in wine fermentation. It covers criteria for selecting and developing new commercial strains, the possibilities of using yeasts other than those in the genus of Saccharomyces, the prospects for mixed culture fermentations and explores the possibilities for high cell density, continuous fermentations. SN - 1567-1356 UR - https://www.unboundmedicine.com/medline/citation/18793201/Wine_yeasts_for_the_future_ L2 - https://academic.oup.com/femsyr/article-lookup/doi/10.1111/j.1567-1364.2008.00427.x DB - PRIME DP - Unbound Medicine ER -