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Ongoing domestication of wine yeast: past, present and future

Ongoing domestication of wine yeast: past, present and future Yeast starter cultures for winemaking have traditionally been developed from successful fermentation isolates. Over the past 10–20 years there has been a move to harness genetic techniques to improve production strains. The approaches to achieve this have been similar to those applied in the agricultural sector for crop and livestock development. Thus, domestication of wine yeasts now involves hybridisation, mutagenesis, selection and screening. There is also a growing interest in tapping into isolates of non‐Saccharomyces yeasts to develop novel starter cultures that bring complexity and potentially enhance regionality of wines. This review will cover these developments and will look to the future opportunities arising from the application of genetic engineering and synthetic biology approaches for the introduction of novel phenotypes that are outside of the reach of traditional methods. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Ongoing domestication of wine yeast: past, present and future

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Publisher
Wiley
Copyright
Copyright © 2015 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12190
Publisher site
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Abstract

Yeast starter cultures for winemaking have traditionally been developed from successful fermentation isolates. Over the past 10–20 years there has been a move to harness genetic techniques to improve production strains. The approaches to achieve this have been similar to those applied in the agricultural sector for crop and livestock development. Thus, domestication of wine yeasts now involves hybridisation, mutagenesis, selection and screening. There is also a growing interest in tapping into isolates of non‐Saccharomyces yeasts to develop novel starter cultures that bring complexity and potentially enhance regionality of wines. This review will cover these developments and will look to the future opportunities arising from the application of genetic engineering and synthetic biology approaches for the introduction of novel phenotypes that are outside of the reach of traditional methods.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Dec 1, 2015

Keywords: ; ;

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  • Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co‐culture of non‐ Saccharomyces and Saccharomyces yeasts
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  • Effects of co‐fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine
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  • Hybridization of non‐sporulating and weakly sporulating strains of brewer's and distiller's yeasts
    Spencer, Spencer; Spencer, Spencer
  • Role of social wasps in Saccharomyces cerevisiae ecology and evolution
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  • QTL mapping of the production of wine aroma compounds by yeast
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  • Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma
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  • The influence of yeast on the aroma of Sauvignon Blanc wine
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    Wang, Wang; Esteve‐Zarzoso, Esteve‐Zarzoso; Mas, Mas
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  • QTL dissection of lag phase in wine fermentation reveals a new translocation responsible for Saccharomyces cerevisiae adaptation to sulfite
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    Zironi, Zironi; Romano, Romano; Suzzi, Suzzi; Battistutta, Battistutta; Comi, Comi
  • Integrating biological redesign: where synthetic biology came from and where it needs to go
    Way, J.C.; Collins, J.J.; Keasling, J.D.; Silver, P.A.
  • In situ high throughput method for H2S detection during micro‐scale wine fermentation
    Winter, G.; Curtin, C.
  • Formation of hydrogen sulfide from cysteine in Saccharomyces cerevisiae BY4742: genome wide screen reveals a central role of the vacuole
    Winter, G.; Cordente, A.G.; Curtin, C.
  • The soil microbiome influences grapevine‐associated microbiota
    Zarraonaindia, I.; Owens, S.M.; Weisenhorn, P.; West, K.; Hampton‐Marcell, J.; Lax, S.; Bokulich, N.A.; Mills, D.A.; Martin, G.; Taghavi, S.; Lelie, D.; Gilbert, J.A.
  • QTL dissection of lag phase in wine fermentation reveals a new translocation responsible for Saccharomyces cerevisiae adaptation to sulfite
    Zimmer, A.; Durand, C.; Loira, N.; Durrens, P.; Sherman, D.J.; Marullo, P.
  • Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae
    Zironi, R.; Romano, P.; Suzzi, G.; Battistutta, F.; Comi, G.