italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Winemaking Processes
  • » Evolutionary strategies to develop high-Glutathione yeast strains for winemaking

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)

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 12/17/2018
Item available in italiano
Premium Contents Area
  • VIDEO SEMINAR (Tommaso BONCIANI, streaming, 16 min)
Price:27 €(Tax included)
Related sheets
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,638672