Fermenting knowledge: the history of winemaking, science and yeast research

Paul J Chambers; Isak S Pretorius

doi:10.1038/embor.2010.179

Fermenting knowledge: the history of winemaking, science and yeast research

EMBO Rep. 2010 Dec;11(12):914-20. doi: 10.1038/embor.2010.179. Epub 2010 Nov 12.

Authors

Paul J Chambers¹, Isak S Pretorius

Affiliation

¹ Australian Wine Research Institute, Adelaide, SA, Australia.

Abstract

In the second article of the ‘Food and Science' series, Paul Chambers and Isak Pretorius explain the central role of yeast in wine making and how biotechnology can contribute to improving the quality of wine.

Publication types

Historical Article
Research Support, Non-U.S. Gov't

MeSH terms

Fermentation / physiology*
Genetic Engineering
Genome, Fungal / genetics
Glycerolphosphate Dehydrogenase / metabolism
History, 20th Century
History, 21st Century
Knowledge*
Pyruvate Decarboxylase / metabolism
Research / history*
Saccharomyces cerevisiae / enzymology
Saccharomyces cerevisiae / genetics
Saccharomyces cerevisiae / physiology*
Sequence Analysis, DNA
Wine / history*

Substances

Glycerolphosphate Dehydrogenase
Pyruvate Decarboxylase