RT journal article
T1 Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies
A1 Ruiz Muñoz, Marina
A1 Cordero Bueso, Gustavo Adolfo
A1 Izquierdo-Cañas, Pedro Miguel
A1 Mena-Morales, Adela
A1 Cantoral Fernández, Jesús Manuel
A2 BiomedicinaBiotecnología y Salud Pública
K1 industrial wine yeasts
K1 S. cerevisiae
K1 mass-mating
K1 adaptive evolution
K1 volatile compounds
K1 sensory analysis
AB There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine's identity. Although it is strenuous evaluating the oenological characteristics of yeasts in selection processes, in many cases the most riveting yeasts produce some undesirable organoleptic characteristics in wine. The aim of the present work is to improve an industrial yeast strain by reducing its hydrogen sulfide (H2S) production. To accomplish this, two different improvement approaches were used on said yeast: hybridization by mass mating and adaptive laboratory evolution, both performed through spore generation and conjugation, thus increasing genetic variability. Three evolved variants with lower H2S production were obtained and used as starters to carry out fermentation at an industrial level. Wine quality was analyzed by its principal oenological parameters and volatile aroma compounds, which were both corroborated by sensory evaluations. Significant differences between the produced wines have been obtained and a substantial improvement in aromatic quality has been achieved. Both hybrids were the most different to the control due to terpenes and esters production, while the evolved strain was very similar to the parental strain. Not only have organoleptic defects been reduced at an industrial level, more floral and fruitier wines have been produced.
PB MDPI
SN 2304-8158
YR 2022
FD 2022-04
LK http://hdl.handle.net/10498/26944
UL http://hdl.handle.net/10498/26944
LA eng
NO This research was funded by the Centre for the Development of Industrial Technology (CDTI) (grant number IDI-20141202) and the European Regional Development Fund (ERDF) (grant number FEDER-UCA18-106947).
DS Repositorio Institucional de la Universidad de Cádiz
RD 06-nov-2026