2016/05/08 by Eder, Matthias, Noble, Jessica, Rolero, Stéphanie +4
#Adaptive evolution #Alcohol #Alcool #Aromas #Arômes #Biodiversité #Fermentation œnologique #Hybridation #Hybridization #Levure #Levures #Oenologie #Qualité organoleptique #Sulfite #Sulfites #Vin #Wine #Wine fermentation #Yeast #Évolution dirigée
paper · doi:10.15454/1.4622631825613152e12
Today, the wine industry is facing many challenges related to the development of new practices, changes in wine consumption, climate change and international competition. An important issue is the development of yeasts with new properties, adapted to this context. Wine fermentation, although involving a diverse microbial flora present in the must, is mainly carried out by the species Saccharomyces cerevisiae. Thus, this species has been the focus of most research efforts. After selecting strains from natural diversity, the last ten years have seen the rise of genetic and hybridization techniques to combine interesting properties of several individuals, and of evolutionary engineering to select new variations. These approaches resulted in the development of several industrial yeasts with superior organoleptic properties. Another strategy is to combine the properties of different Saccharomyces species by hybridization, or to use non-Saccharomyces species co-inoculated with S. cerevisiae in order to obtain more complex flavor profiles. We present recent advances in the improvement of S. cerevisiae and in the selection of non-conventional yeasts to optimize the organoleptic quality of the wines.