The present and future of the international wine industry

Bisson, Linda F.; Waterhouse, Andrew L.; Ebeler, Susan E.; Walker, Michael; Lapsley, James T.

doi:10.1038/nature01018

Cited by 247 publications

(163 citation statements)

References 27 publications

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“…The resequencing of S. cerevisiae wild-type strains (Liti et al, 2009) opens up opportunities for the study of the genetics, physiology and population biology of this species, which serves both as the premier eukaryotic model organism (Botstein et al, 1997;Moler et al, 2000;Sherman, 1997;Zeyl, 2000;Hodges et al, 1999) and one of the most important industrial microorganisms (Higgins et al, 2003;Bisson et al, 2002Bisson et al, , 2007. We have taken advantage of the sequenced strains to make a collection of F 1 hybrids that has many possible uses, e.g.…”

Section: Discussionmentioning

confidence: 99%

A new yeast genetic resource for analysis and breeding

Timberlake¹,

Frizzell²,

Richards

et al. 2010

Yeast

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We made a library of Saccharomyces cerevisiae F 1 hybrids from all possible crosses of 16 wild-type strains, including two common laboratory strains and two commercial winemaking varieties. Fourteen of the starting strains have been sequenced. Thus, the sequences of both genomes are known in 182 novel hybrids, and the sequence of one genome is known in 56. All tested strains sporulated. Fertilities were in the range 0-100%. Hybrids showed no more variation than parental strains for ethanol production, ethanol tolerance or growth at temperature extremes, but some F 1 s appeared to display hybrid vigour (heterosis). We tested four tetrads from one hybrid for their ability to grow at low temperature or in the presence of an inhibitory concentration of ethanol. Only one F 2 was as tolerant as the most tolerant F 0 parent. A few showed intermediate tolerance, but most were less tolerant than either parent or the F 1 hybrid, consistent with uncoupling of genes contributing to an optimized quantitative trait. The diversity and structure of the library should make it useful for analysis of genetic interactions among diverse strains, quantitative inheritance and heterosis, and for breeding.

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Section: Discussionmentioning

confidence: 99%

A new yeast genetic resource for analysis and breeding

Timberlake¹,

Frizzell²,

Richards

et al. 2010

Yeast

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“…However, on 20 December 2005 the Council of the European Union included Poland, together with Belgium, Denmark, the Netherlands, Ireland, Great Britain, the northern Czech Republic, and Germany, with the exception of Baden, in the coolest vine growing zone A. It allowed wine produced in Poland to be sold in the EU market [41][42][43] and a fast growing interest in the cultivation of this species is observed [44].…”

Section: Polish Examples Of Grapevine Orchards In the Pastmentioning

confidence: 99%

Cultivation of Vitis vinifera L. in the light of former publications and today in Poland

2014

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A b s t r a c tIn the countries of the Mediterranean Basin viticulture has been dealt with for centuries. It was known to the ancient civilizations of the Middle East and grapevines were widely planted in Greece and Rome. The vineyard was part of the utility garden, usually occupying large areas and at the same time being a connection with the landscape. Creeper vine was also used in decorative gardens as an ornamental plant for various types of buildings and garden structures. The Polish tradition of planting vineyards dates back to the Middle Ages and is mainly associated with the activities of monks, although it was not as common as in the countries of southern Europe. However, in Polish gardening literature and in the literature that describes the development of the art of gardening, you can find lots of tips on how to grow grapevines, their varieties and the descriptions of the vineyards.

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“…Total and free SO 2 were measured with the OIV method, while the end point was revealed by potentiometry as reported by (Huerta Dıaz-Reganon, M. D., Ph.D. thesis, Alcala de Henares University, Madrid, 1996).…”

Section: Chemical Analysis Of Conventional Parametersmentioning

confidence: 99%

“…The term terroir, defined as an ecosystem in which the grapevine interacts with the environmental factors (soil and climate) affecting the quality and typicality of the wine produced in a particular location (1), refers to a concept basic during tasting. Several economic and social factors, such as international competition within the wine market and consumer demands for wines with innovative styles, are providing new challenges in winemaking (2,3). In this contest, numerous wine producers are convinced that the premium wine quality is made by traditional methods based on spontaneous fermentation (SF) (4,5) that could yield wines of unique and innovative characters that are particularly appreciated by specialized consumers.…”

mentioning

confidence: 99%

Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine

Sannino¹,

Francesca²,

Corona³

et al. 2013

Journal of Bioscience and Bioengineering

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The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6e7 log CFU mL L1) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process. LAB cultures were grouped and identified by a combined phenotypic and genotypic approach. Leuconostoc mesenteroides, Lactobacillus hilgardii and Lactobacillus plantarum species were identified; the last was the main LAB recognized during vinification. The winemaking process was also chemically monitored. The alcoholic content was approximately 12.67% (v v L1 ) at bottling; pH, volatile acidity and total acidity showed a moderate increase during vinification. Tartaric, citric and malic acids decreased until bottling, while lactic acid showed a rapid increase at the end of maceration and bottling. Trans-caffeil tartaric acid was the most abundant phenolic compound and volatile organic compounds (VOC) were mainly represented by isoamylic alcohol, isobutanol, ethyl acetate and octanoic acid.

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The present and future of the international wine industry

Cited by 247 publications

References 27 publications

A new yeast genetic resource for analysis and breeding

A new yeast genetic resource for analysis and breeding

Cultivation of Vitis vinifera L. in the light of former publications and today in Poland

Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine

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