Genetic Improvement of <i>Torulaspora delbrueckii</i> for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO<sub>2</sub>, Ethanol, and High CO<sub>2</sub> Pressure

Genetic Improvement of <i>Torulaspora delbrueckii</i> for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO<sub>2</sub>, Ethanol, and High CO<sub>2</sub> Pressure

The use of <i>Torulaspora delbrueckii</i> has been repeatedly proposed to improve a wine’s organoleptic quality. This yeast has lower efficiency in completing wine fermentation than <i>Saccharomyces cerevisiae</i> since it has less fermentation capability and greater sensitiv...

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Bibliographic Details
Main Authors: Rocío Velázquez, Alberto Martínez, Emiliano Zamora, María L. Álvarez, Joaquín Bautista-Gallego, Luis M. Hernández, Manuel Ramírez
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Microorganisms
Subjects:
<i>Torulaspora delbrueckii</i>
wine fermentation
spore clone
sparkling wine
ethanol resistance
SO<sub>2</sub> resistance
Online Access:https://www.mdpi.com/2076-2607/8/9/1372

Internet

https://www.mdpi.com/2076-2607/8/9/1372

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