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Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.
Saccharomyces cerevisiae is a species of yeast. The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism which causes many common types of fermentation. S. cerevisiae cells are round to ovoid, 5–10 μm in diameter. It reproduces by budding.
Zinfandel is a variety of black-skinned wine grape. The variety is grown in over 10 percent of California vineyards. DNA analysis has revealed that it is genetically equivalent to the Croatian grapes Crljenak Kaštelanski and Tribidrag, as well as to the Primitivo variety traditionally grown in Apulia, Italy, where it was introduced in the 18th century, and Kratošija in Montenegro. The grape found its way to the United States in the mid-19th century, where it became known by variations of a name applied to a different grape, likely "Zierfandler" from Austria.
Kilju is the Finnish word for home made alcoholic beverage typically made of sugar, yeast, and water, making it both affordable and cheap to produce. The ABV is around 15–17%, and since it does not contain a sweet reserve it is completely dry. Crude fermented water may be distilled to moonshine. Kilju for consumption is clarified to avoid wine fault. It is a flax-colored alcoholic beverage with no discernible taste other than that of ethanol. It can be used as an ethanol base for drink mixers.
William Vere Cruess was an American food scientist who pioneered the use of fruits to produce fruit-juice beverages, fruit-based concentrates and syrups. He was one of the first investigators in the United States to use freezing storage for preservation of fruits and fruit products. Cruess's research also proved beneficial in the rebirth of the wine industry in California after the repeal of Prohibition in 1933.
Torulaspora delbrueckii is a ubiquitous yeast species with both wild and anthropic habitats. The type strain of T. delbrueckii is CBS 1146T, equivalent to CLIB 230 or ATCC 10662, etc.. The type strain of T. delbrueckii CBS 1146 T was sequenced in 2009, and is composed of 8 chromosomes in addition to a mitochondrial genome.
The following outline is provided as an overview of and topical guide to wine:
The American Society for Enology and Viticulture, founded in 1950, is a non-profit, scientific wine production industry organization headquartered in Davis, California.
David Ralph Bennion (1929–1988) was a leading California winemaker who was the founder and winemaker at Ridge Vineyards in California from 1959 to 1969. From an early period, Bennion labeled Ridge Vineyards wines by vineyard, district and appellation, a first for California Zinfandel and a practice later followed by nearly every winery in the state. Ridge's flagship wine, Monte Bello is considered one of the great wines of the world.
Ann C. Noble is a sensory chemist and retired professor from the University of California, Davis. During her time at the UC Davis Department of Viticulture and Enology, Noble invented the "Aroma Wheel" which is credited with enhancing the public understanding of wine tasting and terminology. At the time of her hiring at UC Davis in 1974, Noble was the first woman hired as a faculty member of the Viticulture department. Noble retired from Davis in 2002 and in 2003 was named Emeritus Professor of Enology. Since retirement she has participated as a judge in the San Francisco Chronicle Wine Competition.
Autolysis in winemaking relates to the complex chemical reactions that take place when a wine spends time in contact with the lees, or dead yeast cells, after fermentation. While for some wines - and all beers - autolysis is undesirable, it is a vital component in shaping the flavors and mouth feel associated with premium Champagne production. The practice of leaving a wine to age on its lees has a long history in winemaking dating back to Roman winemaking. The chemical process and details of autolysis were not originally understood scientifically, but the positive effects such as a creamy mouthfeel, breadlike and floral aromas, and reduced astringency were noticed early in the history of wine.
The American Journal of Enology and Viticulture (AJEV) is the official journal of the American Society for Enology and Viticulture (ASEV) and is dedicated to scientific research on winemaking and grapegrowing. AJEV is a hybrid, online-based journal that publishes text or video-based research reports, reviews, insights, technical reports, and letters that span the disciplines of enology and viticulture and related fields such as biochemistry, biocontrol, chemistry, ecology, economics, engineering, management sociology, microbiology, pest management, plant biology, plant genetics, plant pathology, plant physiology, sensory and consumer sciences, soil science, waste management, and other applicable areas. All contributions are peer-reviewed, and authorship is not limited to members of ASEV. AJEV is published on a continuous basis, as contributions are accepted. Open-access contributions are published under a Creative Commons Attribution (CC BY) license. The science editor, along with the viticulture, enology, and associate editors, are drawn from academic and research institutions worldwide and guide the content of AJEV. According to the Clarivate Journal Citation Reports 2024, AJEV has a 2023 impact factor of 2.2.
Maynard Andrew Amerine (1911–1998) was a pioneering researcher in the cultivation, fermentation, and sensory evaluation of wine. His academic work at the University of California at Davis is recognized internationally. His 16 books and some 400 articles contributed significantly to the development of the modern (post-Prohibition) wine industry in California; to the improvement of wine cultures in Europe, South America, and Australia; and to the professional standards for judging and tasting wine.
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintentionally stopped, such as when the yeasts become exhausted of available nutrients and the wine has not yet reached dryness, this is considered a stuck fermentation.
Zelma R. Long is an American enologist and vintner. She is considered to be one of the female pioneers in California wine, and was the first woman to assume senior management of a Californian winery, Simi Winery, of which she was president from 1989 to 1996. Long founded and was the first president of the American Vineyard Foundation to help finance research in enology and viticulture and also founded the American Viticulture and Enology Research Network (AVERN). She is the co-owner of Long Vineyards in St. Helena, California, and the Vilafonte Wine Estate in South Africa. Long has particularly been active in research into viticulture in Washington state.
Yeast assimilable nitrogen or YAN is the combination of free amino nitrogen (FAN), ammonia (NH3) and ammonium (NH4+) that is available for a yeast, e.g. the wine yeast Saccharomyces cerevisiae, to use during fermentation. Outside of the fermentable sugars glucose and fructose, nitrogen is the most important nutrient needed to carry out a successful fermentation that doesn't end prior to the intended point of dryness or sees the development of off-odors and related wine faults. To this extent winemakers will often supplement the available YAN resources with nitrogen additives such as diammonium phosphate (DAP).
Leonora A. Hohl was a microbiologist from the College of Agriculture at the University of California, Berkeley. She was educated at the University of California and University of Michigan. She returned to UC Berkeley for the vast majority of her professional life. She specialized in the study of sugar content and acid production of Saccharomyces cerevisiae.
Metschnikowia pulcherrima is a ubiquitous species of yeast, with numerous strains, belonging to the family Metschnikowiaceae, and found on grapes, cherries, flowers, spoiled fruit and consequently carried by fruit flies. It is a non-Saccharomyces yeast and plays an important role in the vinification of wine when it is present on grapes or winery equipment, and has historically seen use in South Africa’s wine industry. It is also being studied at the University of Bath as a possible alternative to the use of Palm oil, and early results show promise. M. pulcherrima is ovoid to ellipsoidal in shape and reproduces by budding. Its cells are globose and thick-walled, holding a single, large oil droplet of high refractive index. As the result of incomplete budding where cells remain attached after division, pseudohyphae may form under anaerobic conditions.
Albert Julius Winkler was an American professor of viticulture and one of its leading authorities. His name is famous for the Winkler index, developed with Maynard Amerine.
Jerome Julian Lohr (born January 1, 1937) is an American real estate developer, agriculturist, and winegrower. Lohr is the founder of J. Lohr Vineyards & Wines, a winegrowing, and winemaking company based in San Jose, California. J. Lohr Vineyards & Wines operates vineyards in the Paso Robles AVA in San Luis Obispo County, Arroyo Seco AVA in Monterey County, and the St. Helena AVA in Napa Valley, California. Lohr has earned a reputation as a pioneer of winegrowing on the Central Coast of California. The Jerome J. Lohr College of Engineering opened at South Dakota State University (SDSU) in June 2013 in his honor.
References
- 1 2 3 "Linda Bissons Contributions to Science and Industry Honored at UCD ..." www.winebusiness.com. Retrieved 2018-06-28.
- ↑ Bisson, Linda Frances (1975). Factors influencing the stability of dissimilation plasmids in Pseudomonas (Thesis). OCLC 6616380.
- ↑ Bisson, Linda Frances (1980). Studies on thymidylate metabolism in Saccharomyces cerevisiae (Thesis). OCLC 80024249.
- ↑ "Wines & Vines - New Venue Unites ASEV and Eastern Section". www.winesandvines.com. Retrieved 2018-06-28.
- ↑ "ASEV to Recognize Dr. Bisson with Highest Honor in June - American Society for Enology and Viticulture". American Society for Enology and Viticulture. Retrieved 2018-06-28.
- 1 2 "Linda Bisson - UC Davis ADVANCE". UC Davis ADVANCE. Retrieved 2018-06-28.
- ↑ "Linda F. Bisson | Viticulture and Enology". wineserver.ucdavis.edu. Retrieved 2021-09-28.
- ↑ "ASEV to Recognize Dr. Bisson with Highest Honor at the National Conference in Austin - American Society for Enology and Viticulture". American Society for Enology and Viticulture. Retrieved 2018-06-28.
- ↑ "Linda Bisson Wins Charles P. Nash Prize". UC Davis ADVANCE. 26 February 2013. Retrieved 2021-09-28.