The prospect of superior yeast for winemaking: recent successes through bioprospecting

Abstract

This article provides a selective review of recent reports that describe developments in the pursuit of superior yeast for winemaking through bioprospecting. In recent years, the focus of researchers and starter-culture companies has broadened. No longer are the targets merely strains that are reliable and sensorily inoffensive. Rather, efforts have expanded to seek much greater precision in these age-old targets and/or strains that address aspects of sustainability by enabling reduced waste, fewer chemicals or less energy input.

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