title: [Applications of molecular biology in the wine industry].
abstract: Population dynamics of natural and inoculated industrial wine fermentations have been studied by using a simple molecular biology technique based on mitochondrial DNA restriction analysis profile. The predominance of the inoculated strain in the inoculated fermentations is obvious. A genetic transformation system has been developed for an industrial wine yeast strain named T73. By using this technique, different fungal hydrolases in this industrial strain have been expressed. Problems and benefits of the application of recombinant DNA techniques in wine yeast strains are also discussed here.
authors.affiliation: Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Valencia.
authors.forename: D
authors.initials: D
authors.lastname: Ramón
authors.forename: L
authors.initials: L
authors.lastname: González-Candelas
authors.forename: J A
authors.initials: JA
authors.lastname: Pérez-González
authors.forename: R
authors.initials: R
authors.lastname: González
authors.forename: L
authors.initials: L
authors.lastname: Ventura
authors.forename: P
authors.initials: P
authors.lastname: Sánchez-Torres
authors.forename: S
authors.initials: S
authors.lastname: Vallés
authors.forename: F
authors.initials: F
authors.lastname: Piñaga
authors.forename: M V
authors.initials: MV
authors.lastname: Gallego
authors.forename: M T
authors.initials: MT
authors.lastname: Fernández-Espinar
mesh_terms: D005285:Fermentation; D007218:Industrial Microbiology / Q000379:methods*; D008967:Molecular Biology; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D014920:Wine