Biotechnological improvements in wine production: genetically modified yeasts, Saccharomyces cerevisiae

Abstract

PósterThe genetic improvement of industrial wine strains is now based on genetic engineering, the technology where just one characteristic of a gene can be modified with precision without affecting other desirable properties. Impressive progress has been made, specially, in Saccharomyces cerevisiae. The principal targets of improvement fall into four categories: Fermentation performance, processing, organoleptic characteristics and wholesomeness of the product. This technology is enabling the development of a new generation of specialized yeast strains, with new more suitable characteristics for winemaking