Exploring the oenological potential of South African <i>Saccharomyces cerevisiae</i> isolates

Over the past fifty years, numerous yeast strains have been selected for the wine industry in a quest to address increasingly specific organoleptic requirements. Indeed, challenges such as the ever-evolving consumer preferences and climate change require the industry to continuously innovate. Inter...

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Bibliographic Details

Published in:	OENO One
Main Authors:	Keegan Clark, Mathabatha Setati, Benoit Divol
Format:	Article
Language:	English
Published:	International Viticulture and Enology Society 2025-03-01
Subjects:	wine <i>Saccharomyces cerevisiae</i> alcoholic fermentation phenotypic screening sensory profiles
Online Access:	https://oeno-one.eu/article/view/8391