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Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation
One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among the several approaches to address this important issue, this review focuses on biotechnological solutions, mostly rely...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615690/ https://www.ncbi.nlm.nih.gov/pubmed/34827567 http://dx.doi.org/10.3390/biom11111569 |
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author | Gonzalez, Ramon Guindal, Andrea M. Tronchoni, Jordi Morales, Pilar |
author_facet | Gonzalez, Ramon Guindal, Andrea M. Tronchoni, Jordi Morales, Pilar |
author_sort | Gonzalez, Ramon |
collection | PubMed |
description | One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among the several approaches to address this important issue, this review focuses on biotechnological solutions, mostly relying on the selection and improvement of wine yeast strains for reduced ethanol yields. Other possibilities are also presented. Researchers are resorting to both S. cerevisiae and alternative wine yeast species for the lowering of alcohol yields. In addition to the use of selected strains under more or less standard fermentation conditions, aerobic fermentation is increasingly being explored for this purpose. Genetic improvement is also playing a role in the development of biotechnological tools to counter the increase in the wine alcohol levels. The use of recombinant wine yeasts is restricted to research, but its contribution to the advancement of the field is still relevant. Furthermore, genetic improvement by non-GMO approaches is providing some interesting results, and will probably result in the development of commercial yeast strains with a lower alcohol yield in the near future. The optimization of fermentation processes using natural isolates is, anyway, the most probable source of advancement in the short term for the production of wines with lower alcohol contents. |
format | Online Article Text |
id | pubmed-8615690 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-86156902021-11-26 Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation Gonzalez, Ramon Guindal, Andrea M. Tronchoni, Jordi Morales, Pilar Biomolecules Review One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among the several approaches to address this important issue, this review focuses on biotechnological solutions, mostly relying on the selection and improvement of wine yeast strains for reduced ethanol yields. Other possibilities are also presented. Researchers are resorting to both S. cerevisiae and alternative wine yeast species for the lowering of alcohol yields. In addition to the use of selected strains under more or less standard fermentation conditions, aerobic fermentation is increasingly being explored for this purpose. Genetic improvement is also playing a role in the development of biotechnological tools to counter the increase in the wine alcohol levels. The use of recombinant wine yeasts is restricted to research, but its contribution to the advancement of the field is still relevant. Furthermore, genetic improvement by non-GMO approaches is providing some interesting results, and will probably result in the development of commercial yeast strains with a lower alcohol yield in the near future. The optimization of fermentation processes using natural isolates is, anyway, the most probable source of advancement in the short term for the production of wines with lower alcohol contents. MDPI 2021-10-22 /pmc/articles/PMC8615690/ /pubmed/34827567 http://dx.doi.org/10.3390/biom11111569 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Gonzalez, Ramon Guindal, Andrea M. Tronchoni, Jordi Morales, Pilar Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation |
title | Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation |
title_full | Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation |
title_fullStr | Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation |
title_full_unstemmed | Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation |
title_short | Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation |
title_sort | biotechnological approaches to lowering the ethanol yield during wine fermentation |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8615690/ https://www.ncbi.nlm.nih.gov/pubmed/34827567 http://dx.doi.org/10.3390/biom11111569 |
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