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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Biomolecules |
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| Online Access: | https://www.mdpi.com/2218-273X/11/11/1569 |
| _version_ | 1797511083561320448 |
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| author | Ramon Gonzalez Andrea M. Guindal Jordi Tronchoni Pilar Morales |
| author_facet | Ramon Gonzalez Andrea M. Guindal Jordi Tronchoni Pilar Morales |
| author_sort | Ramon Gonzalez |
| collection | DOAJ |
| 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 <i>S. cerevisiae</i> 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. |
| first_indexed | 2024-03-10T05:40:24Z |
| format | Article |
| id | doaj.art-8bd5dad73d83461f917bf8f1539bd4f8 |
| institution | Directory Open Access Journal |
| issn | 2218-273X |
| language | English |
| last_indexed | 2024-03-10T05:40:24Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biomolecules |
| spelling | doaj.art-8bd5dad73d83461f917bf8f1539bd4f82023-11-22T22:33:06ZengMDPI AGBiomolecules2218-273X2021-10-011111156910.3390/biom11111569Biotechnological Approaches to Lowering the Ethanol Yield during Wine FermentationRamon Gonzalez0Andrea M. Guindal1Jordi Tronchoni2Pilar Morales3Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), 26007 La Rioja, SpainInstituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), 26007 La Rioja, SpainFaculty of Health Sciences, Valencian International University (VIU), 46002 Valencia, SpainInstituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), 26007 La Rioja, SpainOne 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 <i>S. cerevisiae</i> 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.https://www.mdpi.com/2218-273X/11/11/1569winelow-alcoholfermentationglobal warming |
| spellingShingle | Ramon Gonzalez Andrea M. Guindal Jordi Tronchoni Pilar Morales Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation Biomolecules wine low-alcohol fermentation global warming |
| 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 | wine low-alcohol fermentation global warming |
| url | https://www.mdpi.com/2218-273X/11/11/1569 |
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