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. 2010 Dec;11(12):914-20.
doi: 10.1038/embor.2010.179. Epub 2010 Nov 12.

Fermenting knowledge: the history of winemaking, science and yeast research

Paul J Chambers  1 , Isak S Pretorius
Affiliations

Fermenting knowledge: the history of winemaking, science and yeast research

Paul J Chambers et al. EMBO Rep. 2010 Dec.

Abstract

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.

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Conflict of interest statement

The authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
A generalized scheme of the spread of Vitis vinifera noble varieties of grapevine and winemaking from their centre of origin in Asia Minor to other parts of the world.
Figure 2
Figure 2
Selected milestones that mark the path of research in microbiology and yeast biology that have affected, directly or indirectly, wine science and winemaking.
Figure 3
Figure 3
Selected milestones that mark the path of research in genetics and molecular biology that have affected, directly or indirectly, wine science and winemaking.
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References

    1. Barnett J (1998) A history of research on yeasts: Work by chemists and biologists, 1789–1850. Yeast 14: 1439–1451 - PubMed
    1. Barnett J (2000) A history of research on yeasts: Louis Pasteur and his contemporaries, 1850–1880. Yeast 16: 755–771 - PubMed
    1. Barnett J (2007) A history of research on yeasts: Foundations of yeast genetics. Yeast 24: 799–845 - PubMed
    1. Barnett J, Lichtenthaler F (2001) A history of research on yeasts: Emil Fischer, Eduard Buchner and their contemporaries, 1880–1900. Yeast 18: 363–388 - PubMed
    1. Beggs J (1978) Transformation of yeast by a replicating hybrid plasmid. Nature 275: 104–109 - PubMed

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