Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program.

ABSTRACT: Saccharomyces cerevisiae is a species of industrial significance in the production of alcoholic beverages; it is the main species responsible for the fermentation of grape must. One of the main current problems in the wine industry is high alcohol levels caused by climate change. Pre- and post-fermentation strategies are used to reduce the alcohol content in wines; however, they are inefficient, affect organoleptic properties, face legal restrictions, and/or increase production costs, which has motivated efforts to obtain microbiological solutions. In the present work, we carried out a two-round breeding program to obtain improved yeast strains with lower ethanol yield. The trait under study showed high heritability (0.619), and we were able to lower the ethanol yield by 10.7% in ju

SUBMITTER: Kessi-Perez EI 

PROVIDER: S-EPMC11855951 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature