![Sample our Bioscience journals, sign in here to start your access, Latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5925/TOC-Subject-Sample-2021-Bioscience.jpg"})
Abstract
Wine yeast research in New Zealand and Australia is reviewed. Research themes in Australia include the following: (1) yeast strain evaluation and influence on fermentation endproducts; (2) nutrient requirements of wine yeasts, especially in relation to nutrient levels in Australian grape juices; (3) the effect of wine yeast preculture conditions on fermentation; and (4) the interaction of different genera of yeasts found in wine during fermentation.
In New Zealand, research themes include the following: (1) spoilage yeasts; (2) sulfite and sulfite formation by wine yeasts; (3) genetic modification of winemaking characteristics of wine yeasts; and (4) wine deacidification by yeasts.
Other research topics include continuous wine fermentation, bacteriayeast interactions, and yeastchemical interactions.
Key Words: