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Exploring future applications of the apiculate yeast Hanseniaspora by Niël van Wyk; Jennifer Badura; Christian von Wallbrunn; Isak S. Pretorius is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

What is Exploring future applications of the apiculate yeast Hanseniaspora about?

As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make lemonade' is often used in a motivational context. The same could be said of Hanseniaspora in winemaking. Despite its predominance in vineyards and grape must, this lemon-shaped yeast is underappreciated in terms of its contribution to the overall sensory profile of fine wine. Species belonging to this apiculate yeast are known for being common isolates not just on grape berries, but on many other fruits. They play a critical role in the early stages of a fermentation and can influence the quality of the final product. Their deliberate addition within mixed-culture fermentations shows promise in adding to the complexity of a wine and thus provide sensorial benefits. Hanseniaspora species are also key participants in the fermentations of a variety of other foodstuffs ranging from chocolate to apple cider. Outside of their role in fermentation, Hanseniaspora species have attractive biotechnological possibilities as revealed through studies on biocontrol potential, use as a whole-cell biocatalyst and important interactions with Drosophila flies. The growing amount of 'omics data on Hanseniaspora i

Who reads Exploring future applications of the apiculate yeast Hanseniaspora?

Author

Niël van Wyk; Jennifer Badura; Christian von Wallbrunn; Isak S. Pretorius

Publisher

Informa UK Limited

Published

2023

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)