Microbiological approaches to lowering ethanol concentration in wine

Kutyna, Dariusz R.; Varela, Cristián; Henschke, Paul A.; Chambers, Paul J.; Stanley, Grant A.

doi:10.1016/j.tifs.2010.03.004

Cited by 116 publications

(105 citation statements)

References 65 publications

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“…pombe strains was more nearly linear than those of the wild strains and that the wild strains had more similar fermentation kinetics to S. cerevisiae even though they were slightly slower. In each Kutyna et al, 2010;Gobbi et al, 2014;Contreras et al, 2014). Previous studies with S. pombe have showed slight reductions up to 0.5 g/L when compared to the Saccharomyces control (Benito et al, 2013) in some instances.…”

Section: Fermentation Kineticsmentioning

confidence: 82%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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a b s t r a c tSchizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

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Section: Fermentation Kineticsmentioning

confidence: 82%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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“…Although both techniques reduced alcohol production, the wine quality has been spoiled due to the detrimental by-products like lactic acid, acetaldehyde and some oxidized compounds [31]. Non-genetically modified (non-GM) approach such as evolutionary engineering has been practiced thanks to adaptive evolution-AE [31,33]. AE can be applied by diversion of carbons towards the pentose phosphate (PP) pathway leading to lower availability of carbons for ethanol production by elimination of carbons in the form of CO 2 and reduced acetate production and increased ester formation (Fig.…”

Section: Fermentation Applicationsmentioning

confidence: 99%

Different techniques for reducing alcohol levels in wine: A review

Öztürk

Anlı

2014

BIO Web of Conferences

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Abstract. Both the increasing interest on healthy life and the legal limitations of each country for a specific wine style make the adjustment of the wine alcohol content essential. Especially the increase of the average weather temperature around the world gives rise to the grapes grown into high sugar content and low acidity. The wines produced from such grapes have consequently high alcohol content. High alcohol levels can negatively influence wine aroma balance in conjunction with the consumer acceptance. Furthermore excessive alcohol in wine may increase costs in countries where taxes are levied according to alcohol concentration. Several techniques have been developed for the reduction of ethanol content in wines with excessive alcohol content. The techniques at issue are applied on different stages of wine making process. Implementation of different viticulture techniques including reducing leaf area, monitoring maturity and aroma profiles, winemaking practices consist of utilisation of enzymes, different yeast strains and post fermentation practices such as distillation, blending and membrane based systems applications form a basis for the adjustment of elevated alcohol levels in wine. The aim of this review is to provide technical and practical information covering the outstanding techniques that may be used to adjust elevated alcohol concentration in wine and their effect on wine from the point of organoleptic characteristics.

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“…To date, using genetic engineering [20,43,44] and non-GM techniques, [45] such as classical breeding (hybridization), adaptive laboratory evolution, and mutagenesis, several non-GM and GM wine strains have been developed with increased robustness, fermentation performance, health-related properties, and/or sensory attributes. Examples include strains that produce wines with lower alcohol levels; [46][47][48][49][50][51][52][53][54][55] mutants that limit the production of unwanted hydrogen-sulfide off-flavors and volatile acidy; [56][57][58] and strains that produce desirable esters, [59,60] terpenes, [61] and thiols ( Figure 18). [62][63][64][65][66][67][68][69][70] Efforts are also underway to express the a-guaiene-2-oxidase from grapevine in S. cerevisiae, thereby equipping wine yeast to transform grapederived a-guaiene to the sought-after spicy aroma compound of Shiraz wine, rotundone.…”

Section: Bioengineered Yeast Put Synthetic Dna To Work In Industrymentioning

confidence: 99%

Synthetic genome engineering forging new frontiers for wine yeast

Pretorius

2016

Critical Reviews in Biotechnology

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Over the past 15 years, the seismic shifts caused by the convergence of biomolecular, chemical, physical, mathematical, and computational sciences alongside cutting-edge developments in information technology and engineering have erupted into a new field of scientific endeavor dubbed Synthetic Biology. Recent rapid advances in high-throughput DNA sequencing and DNA synthesis techniques are enabling the design and construction of new biological parts (genes), devices (gene networks) and modules (biosynthetic pathways), and the redesign of biological systems (cells and organisms) for useful purposes. In 2014, the budding yeast Saccharomyces cerevisiae became the first eukaryotic cell to be equipped with a fully functional synthetic chromosome. This was achieved following the synthesis of the first viral (poliovirus in 2002 and bacteriophage Phi-X174 in 2003) and bacterial (Mycoplasma genitalium in 2008 and Mycoplasma mycoides in 2010) genomes, and less than two decades after revealing the full genome sequence of a laboratory (S288c in 1996) and wine (AWRI1631 in 2008) yeast strain. A large international project -the Synthetic Yeast Genome (Sc2.0) Project -is now underway to synthesize all 16 chromosomes ($12 Mb carrying $6000 genes) of the sequenced S288c laboratory strain by 2018. If successful, S. cerevisiae will become the first eukaryote to cross the horizon of in silico design of complex cells through de novo synthesis, reshuffling, and editing of genomes. In the meantime, yeasts are being used as cell factories for the semi-synthetic production of high-value compounds, such as the potent antimalarial artemisinin, and food ingredients, such as resveratrol, vanillin, stevia, nootkatone, and saffron. As a continuum of previously genetically engineered industrially important yeast strains, precision genome engineering is bound to also impact the study and development of wine yeast strains supercharged with synthetic DNA. The first taste of what the future holds is the de novo production of the raspberry ketone aroma compound, 4-[4-hydroxyphenyl]butan-2-one, in a wine yeast strain (AWRI1631), which was recently achieved via metabolic pathway engineering and synthetic enzyme fusion. A peek over the horizon is revealing that the future of "Wine Yeast 2.0" is already here. Therefore, this article seeks to help prepare the wine industry -an industry rich in history and tradition on the one hand, and innovation on the other -for the inevitable intersection of the ancient art practiced by winemakers and the inventive science of pioneering "synthetic genomicists". It would be prudent to proactively engage all stakeholders -researchers, industry practitioners, policymakers, regulators, commentators, and consumers -in a meaningful dialog about the potential challenges and opportunities emanating from Synthetic Biology. To capitalize on the new vistas of synthetic yeast genomics, this paper presents wine yeast research in a fresh context, raises important questions and proposes new directions. ARTICLE HISTORY

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Microbiological approaches to lowering ethanol concentration in wine

Cited by 116 publications

References 65 publications

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Different techniques for reducing alcohol levels in wine: A review

Synthetic genome engineering forging new frontiers for wine yeast

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