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Fermenting knowledge: the history of winemaking, science and yeast research
Author(s) -
Chambers Paul J,
Pretorius Isak S
Publication year - 2010
Publication title -
embo reports
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 4.584
H-Index - 184
eISSN - 1469-3178
pISSN - 1469-221X
DOI - 10.1038/embor.2010.179
Subject(s) - winemaking , wine , yeast , yeast in winemaking , fermentation , microbiology and biotechnology , malolactic fermentation , quality (philosophy) , biology , food science , saccharomyces cerevisiae , biochemistry , genetics , philosophy , epistemology , lactic acid , bacteria
In the second article of the ‘Food and Science’ series, Paul Chambers and Isak Pretorius explain the central role of yeast in wine making and how biotechnology can contribute to improving the quality of wine.