title: The quest for lower alcoholic wines.
abstract: Wine industry is engaged in finding technological ways to decrease alcohol concentration in wines without spoiling their organoleptic properties. Such challenge requires, among other strategies, modification of the yeast strains carrying out the fermentation. In this issue of Microb. Biotechnol., Goold and colleagues have reviewed one of the most straightforward yeast modification, altering its metabolism to produce glycerol instead of alcohol.
authors.affiliation: Bacmine, Parque Científico de Madrid, 28760, Tres Cantos, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Caballero
authors.affiliation: Estación Experimental del Zaidín, CSIC, Profesor Albareda 1, 18008, Granada, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Segura
mesh_terms: D000431:Ethanol / Q000378:metabolism*; D060847:Metabolic Engineering; D053858:Metabolic Networks and Pathways; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000254:growth & development / Q000378:metabolism*; D014920:Wine / Q000382:microbiology*
chemical_list: D000431:Ethanol