Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies.

ABSTRACT: There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine's identity. Although it is strenuous evaluating the oenological characteristics of yeasts in selection processes, in many cases the most riveting yeasts produce some undesirable organoleptic characteristics in wine. The aim of the present work is to improve an industrial yeast strain by reducing its hydrogen sulfide (H2S) production. To accomplish this, two different improvement approaches were used on said yeast: hybridization by mass mating and adaptive laboratory evolution, both performed through spore generation and conjugation, thus increasing genetic variability. Three evolved variants with lower H2S production were obtained and used as starters to carry out

SUBMITTER: Ruiz-Munoz M 

PROVIDER: S-EPMC9030371 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature