Recent applications of biotechnology in wine production

Osvaldo Colagrande, Angela Silva, Maria Daria Fumi

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

81 Citazioni (Scopus)

Abstract

Over the last 20 years wine-making technology has seen remarkable developments, which have improved the quality of the wines produced and have also made it possible to prepare wines with a range of characteristics. In this field, some biotechnological techniques have been of fundamental importance. Among these technological innovations, enzymic treatments, selected yeasts, improvement of microbial starters, and microorganism immobilization are reviewed here. A concise report is presented on the possibilities offered by enzymes that catalyze the transformation of polysaccharides, proteins, and polyphenols. We illustrate the importance of the characteristics of wine yeast and of a genetic improvement program for the wine industry, as well as the complexity of the genetic modifications of commercial wine yeast strains. We summarize the research on the optimization of new processes such as the use of immobilized microorganisms and cell-recycle batch fermentation in the preparation of wines and sparkling wines. © 1994 American Chemical Society and American Institute of Chemical Engineers.
Lingua originaleEnglish
pagine (da-a)2-18
Numero di pagine17
RivistaBiotechnology Progress
Volume10
DOI
Stato di pubblicazionePubblicato - 1994

Keywords

  • Batch cell culture
  • Biochemical engineering
  • Cell immobilization
  • Enzymes
  • Fermentation
  • Genetic engineering
  • Optimization
  • Polysaccharides
  • Proteins
  • Wine
  • Yeast

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