• » Legal Issues


Schuller D Casal M

The inoculation of selected pure yeast cultures into must is an oenological practice established since the 1970s, in order to produce wine with desirable organoleptic characteristics and to guarantee the homogeneity of successive vintages. Nowadays, most of European wine production relies on the use of such commercial starter yeasts that were selected mainly due to their good fermentation performance. Extensive biogeographical surveys over years and the evaluation of the fermentative flora of a given viticultural region were the point of departure for further strain selection and improvement programmes. However, the natural availability of yeast strains possessing an ideal combination of oenological characteristics is improbable. In the years following the publication of the Saccharomyces cerevisiae genome sequence (Goffeau et al. 1996), new genetic tools turned the construction of GMY strains into a great challenge. Currently, numerous research laboratories worldwide have obtained engineered strains capable of improving, e.g. processing efficiency, fermentation performance and wine’s sensory quality. Their performance under oenological conditions has also been extensively evaluated. A future introduction of GMY also requires, in agreement with current legislation, a detailed safety and environmental impact evaluation, and strains obtained by self-cloning, based on the use of host-derived genetic material, are most likely to receive approval. However, the critical attitudes of consumers towards the use of genetically modified yeasts for wine production have not changed significantly during the last 10 years, and are the most relevant reason for the absence of recombinant strains in the wine industry. This work makes a global analysis of recent advances regarding the importance and implications of the use of genetically modified yeast strains in the wine industry. We consider various aspects such as the strategies used for the construction of strains with respect to current legislation requirements, the environmental risk evaluations concerning the deliberate release of GMY strains, the most relevant and sensitive methods for the detection of recombinant DNA and protein, and the reasons behind the critical attitudes of consumers towards the application of such strains. Follow the link on the right to download the full text of this article
Published on 22/02/2006
Related sheets
  • E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:10/08/2005
  • A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
    M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on:02/05/2019
  • Application of visible/near infrared spectroscopy to assess the grape infection at the winery
    A. Tugnolo, V.Giovenzana, R. Beghi, L. Brancadoro, R. Guidetti; DiSAA, Università degli Studi di Milano, Italy
    The aim of this work was to investigate the applicability of vis/NIR spectroscopy for rapid grape infection assessment in a view of a grape classification directly at the check point station enteri...
    Published on:09/10/2018
  • Most popular practices in Europe against FD
    Results of interviews in 10 winegrowing regions
    This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...
    Published on:06/12/2016
  • Bibliography on the dissolved gases management by membrane contactor in enology
    Laura Mondot, Jean-Claude Vidal; Unitè Expérimentale de Peche Rouge, Montpellier, France
    This bibliographic report aims to present MC technology allowing the control of dissolved gases in wine. It includes a whole theoretical part concerning the generalities on the gas exchanges, the f...
    Published on:29/01/2019
  • BIOVALE – Wine Waste Integrated Biorefinery
    Barbara Mecheri, Alessandra D’Epifanio, Cadia D’Ottavi, Silvia Licoccia; University of Rome Tor Vergata, Italy
    Scientific and technological innovation is increasingly playing a role for achieving the major breakthroughs for energy-saving solutions, waste valorization, and efficient integration of renewable ...
    Published on:01/07/2019
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,953125