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  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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    Published on: 17/01/2019

Evolutionary strategies to develop high-Glutathione yeast strains for winemaking

Tommaso Bonciani, University of Modena and Reggio Emilia

Evolutionary strategies to develop high-Glutathione yeast strains for winemaking

Glutathione (GSH) holds a pivotal role in the preservation of both the sensory and visual attributes of wine, mainly due to its antioxidant virtues. Therefore, the obtainment of yeast strains capable of producing high amounts of this molecule during the fermentation is highly desirable, as such a strain would drastically reduce the need for GSH addition to wine.

To achieve this goal, we applied two adaptive evolution strategies to the Saccharomyces cerevisiae strain UMCC 855.

The first strategy, based on a chance-driven approach, combined the meiotic recombination associated to sporulation with the application of ammonium molybdate as a selective pressure.

A second strategy was based on a rational approach and it comprised the construction of a monosporic library starting from strain UMCC 855.

The selected strains were tested using micro-fermentative trials to verify the GSH production.

Paper presented at the International SIVE OENOPPIA awards 2017. The paper reproduced in this video-seminar was presented at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)

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Published on 17/12/2018
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