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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Autores principales:	Ramon Gonzalez, Andrea M. Guindal, Jordi Tronchoni, Pilar Morales
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	wine low-alcohol fermentation global warming Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/8bd5dad73d83461f917bf8f1539bd4f8
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spelling	oai:doaj.org-article:8bd5dad73d83461f917bf8f1539bd4f82021-11-25T16:51:59ZBiotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation10.3390/biom111115692218-273Xhttps://doaj.org/article/8bd5dad73d83461f917bf8f1539bd4f82021-10-01T00:00:00Zhttps://www.mdpi.com/2218-273X/11/11/1569https://doaj.org/toc/2218-273XOne 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.Ramon GonzalezAndrea M. GuindalJordi TronchoniPilar MoralesMDPI AGarticlewinelow-alcoholfermentationglobal warmingMicrobiologyQR1-502ENBiomolecules, Vol 11, Iss 1569, p 1569 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	wine low-alcohol fermentation global warming Microbiology QR1-502
spellingShingle	wine low-alcohol fermentation global warming Microbiology QR1-502 Ramon Gonzalez Andrea M. Guindal Jordi Tronchoni Pilar Morales Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation
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.
format	article
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
title	Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation
title_short	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_sort	biotechnological approaches to lowering the ethanol yield during wine fermentation
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/8bd5dad73d83461f917bf8f1539bd4f8
work_keys_str_mv	AT ramongonzalez biotechnologicalapproachestoloweringtheethanolyieldduringwinefermentation AT andreamguindal biotechnologicalapproachestoloweringtheethanolyieldduringwinefermentation AT jorditronchoni biotechnologicalapproachestoloweringtheethanolyieldduringwinefermentation AT pilarmorales biotechnologicalapproachestoloweringtheethanolyieldduringwinefermentation
_version_	1718412907776049152

Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation

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