The Impact of Yeast Genetics and Recombinant DNA Technology on the Wine Industry - A Review

Abstract

Despite our limited knowledge of genetic make-up of commercial wine yeasts and fact thatthe advantages of genetic manipulation of wine yeasts have not yet been demonstrated in practice, wine industry has to realise that the name of game is recombinant DNA and that pace of progress is fast. The technology is so powerful that it now enables manipulation of genome in ways hard to imagine only a decade ago. In this review we highlight importance of wine yeast to wine industry and necessity for well-planned breeding programmes. First, we summarise reliable taxonomic methods that are useful as diagnostic techniques in such breeding strategies. Second, we emphasise complexity of genetic features of commercial wine-yeast strains. Third, we review genetic techniques available and point out potential of these techniques (individually and in combination) in strain-development programmes. Finally, we attempt to stimulate interest in genetic engineering of wine yeasts by discussing a few potential targets of strain development. The impact of yeast genetics and recombinant DNA technology on wine industry promises to be impressive.