Abstract
Modern industrial winemaking is based on the use of starter cultures of specialized wine strains of Saccharomyces cerevisiae yeast. Commercial wine strains have a number of advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality, it has become increasingly critical to develop new wine strains and winemaking technologies. Novel opportunities for precise wine strain engineering based on detailed knowledge of the molecular nature of a particular trait or phenotype have recently emerged due to the rapid progress in genomic and “postgenomic” studies with wine yeast strains. The review summarizes the current achievements of the metabolic engineering of wine yeast, the results of recent studies and the prospects for the application of genomic editing technologies for improving wine S. cerevisiae strains.
Highlights
IntroductionSaccharomycetes have been used by humans to produce-wine, bread, beer, and other fermented foods [1,2]
For thousands of years, saccharomycetes have been used by humans to produce-wine, bread, beer, and other fermented foods [1,2]
This review briefly summarizes recent achievements in the development of GM wine yeast strains enabling to improve winemaking technologies, obtain wines with refined nutritional and sensory properties
Summary
Saccharomycetes have been used by humans to produce-wine, bread, beer, and other fermented foods [1,2]. Starting from the 1990s, classical strain improvement methods (CSI) based on the repeated alternation of successive stages of mutagenesis and selection [8] have increasingly been used to obtain starter cultures of wine strains. As compared to stochastic and laborious CSI techniques, ALE methods are more targeted and convenient [12] The power of this approach towards optimizing wine yeast is exemplified by generation of strains with altered production of important metabolites (ethanol, glycerol, succinic, and acetic acid) and more rapid sugar utilization [10], strains with increased sulfite tolerance and glycerol accumulation [11], strains with improved resistance towards KCL-induced osmotic stress with increased glycerol and reduced ethanol content [13], as well as enhanced viability and resveratrol production [14]. The results of recent research and the prospects for the application of genomic editing technologies to improve wine and other industrial S. cerevisiae strains are discussed
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