Induction of autophagy by second-fermentation yeasts during elaboration of sparkling wines

Article Abstract:

The study showed that there is induction of autophagy in second-fermentation yeasts during sparkling wine making and two methods were employed to detect autophagy. First demonstration of autophagy in second-fermentation yeasts under enological conditions is provided and the correlation between autophagy and yeast autolysis during sparkling wine production is discussed, and genetic engineering of autophagy-related genes in order to accelerate the aging steps in wine making is proposed.

Analysis, Fermentation, Wine and wine making, Wine microbiology

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Deletion of BCY1 from the Saccharomyces cerevisiae genome is semidominant and induces autolytic phenotypes suitable for improvement of sparkling wines

Article Abstract:

The possibility of accelerating the slow process of autolysis of Saccharomyces cerevisiae to improve the quality of sparkling wines by using genetically engineered wine yeast strains was explored. The results proved that heterozygous strains having partial or complete BCY1 deletions have a semidominant phenotype for several of the properties, including autolysis under simulated second fermentation conditions of autolysis.

Wines, brandy, and brandy spirits, Wineries, Effervescent Wines, Sparkling wines

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Improvement of lactic acid production in Saccharomyces cerevisiae by cell sorting for high intracellular pH

Article Abstract:

Two pyruvate decarboxylase-negative Saccharomyces cerevisiae strains were analyzed expressing a heterologous L-lactate dehydrogenase. The results showed that lactic acid production was importantly improved in the majority of the mutants obtained compared to the parental strains.

Cellular control mechanisms, Cell regulation, Lactate dehydrogenase

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