title: Transgenic wine yeast technology comes of age: is it time for transgenic wine?
abstract: Saccharomyces cerevisiae is the main yeast responsible for alcoholic fermentation of grape juice during wine making. This makes wine strains of this species perfect targets for the improvement of wine technology and quality. Progress in winemaking has been achieved through the use of selected yeast strains, as well as genetic improvement of wine yeast strains through the sexual and pararexual cycles, random mutagenesis and genetic engineering. Development of genetically engineered wine yeasts, their potential application, and factors affecting their commercial viability will be discussed in this review.
authors.affiliation: Department of Microbiology, Instituto de Fermentaciones Industriales, Madrid, Spain.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Cebollero
authors.forename: Daniel
authors.initials: D
authors.lastname: Gonzalez-Ramos
authors.forename: Laura
authors.initials: L
authors.lastname: Tabera
authors.forename: Ramon
authors.initials: R
authors.lastname: Gonzalez
mesh_terms: D005285:Fermentation / Q000235:genetics; D019649:Food Industry / Q000191:economics / Q000592:standards / Q000639:trends; D005516:Food Microbiology; D005818:Genetic Engineering / Q000379:methods / Q000639:trends; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000378:metabolism; D014920:Wine / Q000382:microbiology* / Q000592:standards