Meeting the consumer challenge through genetically customized wine-yeast strains Export

@article{citeulike:2244908, abstract = {Wine producers are facing intensifying competition brought about by a widening gap between wine production and wine consumption, a shift of consumer preferences away from basic commodity wine to top quality wine, and economic globalization. Consequently, they are calling for a total revolution in the `magical' world of wine. The process of transforming the wine industry from a production- to a market-orientated industry results in an increasing dependence on, amongst others, biotechnological innovation. Market-orientated wine-yeast strains are currently being developed for the cost-competitive production of wine with minimized resource inputs, improved quality and low environmental impact. The emphasis is on the development of Saccharomyces cerevisiae strains with improved fermentation, processing and biopreservation abilities, and capacities for an increase in the wholesomeness and sensory quality of wine.}, author = {Pretorius, Isak S. and Bauer, Florian F.}, citeulike-article-id = {2244908}, citeulike-linkout-0 = {http://dx.doi.org/10.1016/S0167-7799(02)02049-8}, citeulike-linkout-1 = {http://www.sciencedirect.com/science/article/B6TCW-46JYKWJ-2/2/af61fca84bfb53fd905252a46cb57879}, day = {1}, doi = {10.1016/S0167-7799(02)02049-8}, journal = {Trends in Biotechnology}, keywords = {industrial-yeast, metabolic-engineering}, month = {October}, number = {10}, pages = {426--432}, posted-at = {2008-01-17 12:28:24}, priority = {2}, title = {Meeting the consumer challenge through genetically customized wine-yeast strains}, url = {http://dx.doi.org/10.1016/S0167-7799(02)02049-8}, volume = {20}, year = {2002} }

TY - JOUR ID - citeulike:2244908 L3 - citeulike-article-id:2244908 N2 - Wine producers are facing intensifying competition brought about by a widening gap between wine production and wine consumption, a shift of consumer preferences away from basic commodity wine to top quality wine, and economic globalization. Consequently, they are calling for a total revolution in the `magical' world of wine. The process of transforming the wine industry from a production- to a market-orientated industry results in an increasing dependence on, amongst others, biotechnological innovation. Market-orientated wine-yeast strains are currently being developed for the cost-competitive production of wine with minimized resource inputs, improved quality and low environmental impact. The emphasis is on the development of Saccharomyces cerevisiae strains with improved fermentation, processing and biopreservation abilities, and capacities for an increase in the wholesomeness and sensory quality of wine. IS - 10 JF - Trends in Biotechnology EP - 432 TI - Meeting the consumer challenge through genetically customized wine-yeast strains VL - 20 SP - 426 KW - industrial-yeast KW - metabolic-engineering AU - Pretorius, Isak AU - Bauer, Florian PY - 2002/10/01/ UR - http://dx.doi.org/10.1016/S0167-7799(02)02049-8 ER -