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Evolutionary strategies to develop yeast strains producing less ethanol in wine

Valentin Tilloy and Sylvie Dequin; INRA, UMR1083 SPO, 2 place Pierre Viala, F-34060 Montpellier, France

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)

Note

The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

 

Published on 10/20/2015
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