Microbial strategies to develop wine yeasts strains with reduced ethanol yield have been explored for 20 years. Although genetically engineered yeasts producing less ethanol have been obtained, the use of non-GMO strategies to reduce alcohol levels in wine is one of the main challenges of modern winemaking.
This work present an innovative strategy based on the combination of adaptive evolution under selective salt stress conditions and breeding that we used to select an evolved wine yeast strain that produce substantially more glycerol and less ethanol than the ancestral strain.
The metabolic network of this strain is markedly remodeled.
Finalist of the International OENOPPIA AWARD 2015. The paper reproduced in this video-seminar was presented at the 9th edition of Enoforum (May 5th-7th, 2015, Vicenza, Italy)
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