Full Length Research Paper
References
Addelman S (1970). Variability of treatments and experimental units in the design and analysis of experiments. J. Am. Stat. Assoc. 65(331):1095-1108. |
|
Addinsoft (2013). XLSTAT software version 2013, Paris, France. |
|
Albertin W, Chasseriaud L, Comte G, Panfili A, Delcamp A, Salin F, Marullo P, Bely M (2014). Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii. PLoS ONE 9(4):e94246. |
|
Anonymous (2005a). Zymaflore® VL3. Technical information, Laffort Oenologie, France. |
|
Anonymous (2005b). Zymaflore® X5. Technical information, Laffort Oenologie, France. |
|
Anonymous (2017a). Fermicru 4F9. Technical information, DSM Oenology, Netherlands. |
|
Anonymous (2017b). VIN 7. Technical information, Anchor Yeast, South Africa. |
|
Anonymous (2017c). VIN 13. Technical information, Anchor Yeast, South Africa. |
|
Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S (2015). Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Appl. Microbiol. Biotechnol. 99:1911-1922. |
|
Borneman AR, Desany BA, Riches D, Affourtit JP, Forgan AH, Pretorius IS, Egholm M, Chambers PJ (2012). The genome sequence of the wine yeast VIN 7 reveals an allotriploid hybrid genome with Saccharomyces cerevisiae and Saccharomyces kudriavzevii origins. FEMS Yeast Res. 12:88-96. |
|
Boutureira O, Bernardes GJL (2015). Advances in chemical protein modification Chem. Rev. 115:2174-2195. |
|
Bovo B, Carlot M, Fontana F, Lombardi A, Soligo S, Giacomini A, Corich V (2015). Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality. Food Microbiol. 46:573-581. |
|
Bowyer P, Gourraud C, Murat M, van der Westhuizen T (2008). Modulation of Sauvignon Blanc aromas through yeast strain, nutrition and seasonal variation. |
|
Coetzee C, du Toit WJ (2015). Sauvignon Blanc wine: Contribution of ageing and oxygen on aromatic and non-aromatic compounds and sensory composition - a review. S. Afr. J. Enol. Vitic. 36:347-365. |
|
Diddens HA, Lodder J (1942). Die Hefesammlung des Centraalbureau VOOT Schimmelcultures. 11. Teil. Die Anaskosporogenen Hefen, Zweite Halfte, pp. 1-511. Amsterdam. N.V. Noord Hollandsche Uitgevers Maatschappij. |
|
Du Toit M, Pretorius IS (2000). Microbial spoilage and preservation of wine:using weapons from nature's own arsenal - a review. S. Afr. J. Enol. Vitic. 21:74-96. |
|
Dubourdieu D, Tominaga T, Masneuf I, des Gachons CP, Murat ML (2006). The role of yeasts in grape flavor development during fermentation:The example of Sauvignon Blanc. Am. J. Enol. Vitic. 57:81-88. |
|
Harsch MJ, Benkwitz F, Frost A, Colonna-Ceccaldi B, Garner RC, Salmon JM (2013). New precursor of 3-mercaptohexan-1-ol in grape juice:thiol-forming potential and kinetics during early stages of must fermentation. J. Agr. Food Chem. 61:3703. |
|
Hart RS, Jolly NP (2008). New wine yeasts for South African winemakers. Wineland, November, 20-24. |
|
Hart RS, Jolly NP, Mohamed G, Booyse M, Ndimba BK (2016). Characterisation of Saccharomyces cerevisiae hybrid yeasts selected for low volatile acidity formation and the production of aromatic Sauvignon Blanc wine. Afr. J. Biotech. 15:2068-2081. |
|
Hart RS, Ndimba BK, Jolly NP (2017). Characterisation of thiol-releasing and lower volatile acidity forming intra-genus hybrid yeast strains for Sauvignon Blanc wine. Accepted for publication in S. Afr. J. Enol. Vitic. (In Press). |
|
Hoff, JW (2012). Molecular typing of wine yeasts:Evaluation of typing techniques and establishment of a database. MSc thesis, Stellenbosch University, Private Bag X1, 7602, Matieland (Stellenbosch), South Africa. |
|
Holt S, Cordente AG, Curtin C (2012). Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes the potential for engineering increased flavor release. Bioengineered Bugs 3:178-180. |
|
Holt S, Cordente AG, Williams SJ, Capone DL, Jitjaroen W, Menz IR, Curtin C, Anderson PA (2011). Engineering Saccharomyces cerevisiae to release 3-mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae gene, STR3, for improvement of wine aroma. Appl. Environ. Microbiol. 77:3626-3632. |
|
Howe G (2016). The new wine speak of Sauvignon Blanc |
|
Howell KS, Klein M, Swiegers JH, Hayasaka Y, Elsey GM, Fleet GH, Høj PB, Pretorius IS, de Barros-Lopes MA (2005). Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation. Appl Environ Microbiol. 71(9):5420-5426. |
|
Jolly NP, Augustyn OPH, Pretorius IS (2003). The effect of non-Saccharomyces yeasts on fermentation and wine quality. S. Afr. J. Enol. Vitic. 24:55-62. |
|
Jolly NP, Varela C, Pretorius IS (2014). Not your ordinary yeast:non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Res. 14:215-237 |
|
Kim PD, Patel BB, Yeung A (2012). Isobaric labeling and data normalization without requiring protein quantitation. J. Biomol. Tech. 23:11-23. |
|
King A, Dickinson JR (2000). Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis. Yeast. 16:499-506. |
|
Kurtzman CP, Fell WF, Boekhout T (2011). The Yeasts - a taxonomic study (5th ed). Elsevier Science Publishers, Amsterdam. |
|
Lambrechts MG, Pretorius IS (2000). Yeast and its importance to wine aroma - a review. S. Afr. J. Enol. Vitic. 21:97-129. |
|
Lapalus E (2016). Linking sensory attributes to selected aroma compounds in South African Cabernet Sauvignon wines. M.Sc. thesis, Stellenbosch University, Private Bag X1, 7602, Matieland (Stellenbosch), South Africa. |
|
Marais J (1994). Sauvignon Blanc cultivar aroma - a review. S. Afr. J. Enol. Vitic. 15:41-45. |
|
Mattivi F, Fedrizzi B, Zenatob A, Tiefenthalerb P, Tempestab S, Perenzonia D, Cantarella P, Simeoni F, Vrhovseka U (2012). Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines. Anal. Chim. Acta. 732:194-202. |
|
Moreno-García J, García-Martínez T, Millán MC, Mauricio JC, Moreno J (2015). Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions. Food Microbiol. 51:1-9. |
|
Morin A, Moores AW, Sacher M (2009). Dissection of Saccharomyces cerevisiae asci. J. Vis. Exp. 27:1146. |
|
Pardo E, Rico J, Gil JV, Oreja M (2015). De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine strain. Microb. Cell Fact. 14:136. |
|
Patrianakou M, Roussis IG (2013). Decrease of wine volatile aroma esters by oxidation. S. Afr. J. Enol. Vitic. 34:241-245. |
|
Pearson K (1896). Mathematical contributions to the theory of evolution. III. Regression, heredity and panmixia. Philos. Trans. Royal Soc. London Ser. A. 187:253-318. |
|
Pearson K (1901). On lines and planes of closest fit to systems of points in space. Phil. Mag. 2(11):559-572. |
|
Pinu FR, Edwards PJB, Gardner RC, Villas-Boas SG (2015). Nitrogen and carbon assimilation by Saccharomyces cerevisiae during Sauvignon Blanc juice fermentation. FEMS Yeast Res. 14:1206-1222. |
|
Pretorius IS (2016). Conducting wine symphonics with the aid of yeast genomics. Beverages 2:36-63. |
|
Renault P, Coulon J, Moine V, Thibon C, Bely M (2016). Enhanced 3- sulfanylhexan-1-ol production in sequential mixed fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae reveals a situation of synergistic interaction between two industrial strains. Front. Microbiol. 7:293. |
|
Roland A, Schneider R, Razungles A, Cavelier F (2011). Varietal thiols in wine:discovery, analysis and applications. Chem. Rev. 22:7355-7376. |
|
Roncoroni M, Santiago M, Hooks DO, Moroney S, Harsch MJ, Lee SA (2011). The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine. Food Microbiol. 28:926-935. |
|
Santos J, Sousa MJ, Cardoso H, Inacio J, Silva S, Spencer-Martins I, Leao C (2008). Ethanol tolerance of sugar transport, and the rectification of stuck wine fermentations. Microbiology. 154:422-430. |
|
Sasaki T, Ohshima Y (1987). Induction and characterization of artificial diploids from the haploid yeast Torulaspora delbrueckii. App. Environ. Microbiol. 53:1504-1511. |
|
Sharma S, Ray S, Moiyadi A, Sridhar E, Srivastava S (2014). Quantitative proteomic analysis of meningiomas for the identification of surrogate protein markers. Sci. Rep. 4:7140. |
|
Swiegers JH, Bartowsky E, Henschke P, Pretorius, IS (2005). Yeast and bacterial modulation of wine aroma and flavour. Aust. J. Grape Wine Res.11:139-173. |
|
Swiegers JH, Capone DL, Pardon KH, Elsey GM, Sefton MA, Francis IL, Pretorius IS (2007a). Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma. Yeast. 24:561-574. |
|
Swiegers JH, Francis IL, Herderich MJ, Pretorius IS (2006a). Meeting consumer expectations through management in vineyard and winery:the choice of yeast for fermentation offers great potential to adjust the aroma of Sauvignon Blanc wine. Aust. NZ. Wine Indus. J. 21:34-42. |
|
Swiegers JH, Kievit RL, Siebert T, Lattey KA, Bramley BR, Francis IL, King ES, Pretorius IS (2009). The influence of yeast on the aroma of Sauvignon Blanc wine. Food Microbiol. 26(2):204-211. |
|
Swiegers JH, King E, Travis B, Francis L, Pretorius IS (2007b). Enhancement of Sauvignon Blanc wine aroma through yeast combinations. |
|
Swiegers JH, Willmott R, Hill-Ling A, Capone DL, Pardon KH, Elsey GM, Howell KS, de Barros Lopes MA, Sefton MA, Lilly M, Pretorius IS (2006b). Modulation of volatile thiol and ester aromas by modified wine yeast. Devel. Food Sci. 43:113-116. |
|
Tehlivets O, Scheuringer K, Kohlwein SD (2007). Fatty acid synthesis and elongation in yeast. Biochim. Biophys. Acta. 1771:255-270. |
|
Ugliano M, Kwiatkowski MJ, Travis B, Francis IL, Waters EJ, Herderich MJ, Pretorius IS (2009). Post-bottling management of oxygen to reduce off-flavour formation and optimise wine style. |
|
Van Breda VM, Jolly NP, van Wyk J (2013). Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains. Int. J. Food Microbiol. 163:80-88. |
|
Van der Westhuizen TJ, Pretorius IS (1992). The value of electrophoretic fingerprinting and karyotyping in wine yeast breeding programmes. Antonie van Leeuwenhoek. 61:249-257. |
|
Van Wyngaard E (2013). Volatiles playing an important role in South African Sauvignon Blanc wines. MSc thesis, Stellenbosch University, Private Bag X1, 7602, Matieland (Stellenbosch), South Africa. |
|
Varela C, Kutyna DR, Solomon MR, Black CA, Borneman A, Henschke PA, Pretorius IS, Chambers PJ (2012). Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts. Appl. Environ. Microbiol. 78:6068-6077. |
|
Vilela-Moura A, Schuller D, Mendes-Faia A, Silva RD, Chaves SR, Sousa MJ, Côrte-Real M (2011). The impact of acetate metabolism on yeast fermentative performance and wine quality:Reduction of volatile acidity of grape musts and wines. Appl. Microbiol. Biotechnol. 89:271-280. |
|
Von Mollendorf A (2013). The impact of wine yeast strains on the aromatic profiles of Sauvignon Blanc wines derived from characterized viticultural treatments. MSc thesis, Stellenbosch University, Private Bag X1, 7602, Matieland (Stellenbosch), South Africa. |
|
Walkey CJ, Luo Z, Madilao LL, van Vuuren HJJ (2012). The fermentation stress response protein Aaf1p/Yml081Wp regulates acetate production in Saccharomyces cerevisiae. PLoS ONE 7, e51551. |
|
Zou H, Hastie T, Tibshirani R (2006). Sparse principal component analysis. J. Comput. Graph. Stat. 15:265-286. |
Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0