Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration

Autor: Rodrigues, A.J.; Raimbourg, T.; González García, RamónMorales Calvo, Pilar

Tipo de documento: Artículo de revista

Revista: LWT - Food Science and Technology. ISSN: 0023-6438. Año: 2016. Volumen: 65. Páginas: 1038-1043.

SCIMAGO (datos correspondientes al año 2014):
1,219  SNIP: 1,721 



  • Aceituno, F.F., Orellana, M., Torres, J., Mendoza, S., Slater, A.W., Melo, F., Oxygen response of the wine yeast saccharomyces cerevisiae EC1118 grown under carbon-sufficient, nitrogen-limited enological conditions (2012) Applied and Environmental Microbiology, 78, pp. 8340-8352
  • Cadière, A., Ortiz-Julien, A., Camarasa, C., Dequin, S., Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway (2011) Metabolic Engineering, 13, pp. 263-271
  • Ciani, M., Comitini, F., Mannazzu, I., Domizio, P., Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking (2010) FEMS Yeast Research, 10, pp. 123-133
  • Cordero-Bueso, G., Esteve-Zarzoso, B., Cabellos, J.M., Gil-Díaz, M., Arroyo, T., Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.) (2013) European Food Research and Technology, 236, pp. 193-207
  • de Deken, R.H., The Crabtree effect: a regulatory system in yeast (1966) Journal of General Microbiology, 44, pp. 149-156
  • Fleet, G.H., Yeast interactions and wine flavour (2003) International Journal of Food Microbiology, 86, pp. 11-22
  • Franzen, C.J., Metabolic flux analysis of RQ-controlled microaerobic ethanol production by Saccharomyces cerevisiae (2003) Yeast, 20, pp. 117-132
  • Gonzalez, R., Quirós, M., Morales, P., Yeast respiration of sugars by non-Saccharomyces yeast species: a promising and barely explored approach to lowering alcohol content of wines (2013) Trends in Food Science and Technology, 29, pp. 55-61
  • Guadalupe-Medina, V., Wisselink, H.W., Luttik, M.A., de Hulster, E., Daran, J.-M., Pronk, J.T., Carbon dioxide fixation by Calvin-cycle enzymes improves ethanol yield in yeast (2013) Biotechnology for Biofuels, 6, p. 125
  • Heux, S., Sablayrolles, J.M., Cachon, R., Dequin, S., Engineering a Saccharomyces cerevisiae wine yeast that exhibits reduced ethanol production during fermentation under controlled microoxygenation conditions (2006) Applied and Environmental Microbiology, 72, pp. 5822-5828
  • Jones, G.V., White, M.A., Cooper, O.R., Storchmann, K., Climate change and global wine quality (2005) Climatic Change, 73, pp. 319-343
  • Michnick, S., Roustan, J.L., Remize, F., Barre, P., Dequin, S., Modulation of glycerol and ethanol yields during alcoholic fermentation in Saccharomyces cerevisiae strains overexpressed or disrupted for GPD1 encoding glycerol 3-phosphate dehydrogenase (1997) Yeast, 13, pp. 783-793
  • Mira de Orduña, R., Climate change associated effects on grape and wine quality and production (2010) Food Research International, 43, pp. 1844-1855
  • Morales, P., Rojas, V., Quirós, M., Gonzalez, R., The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture (2015) Applied Microbiology and Biotechnology, 99, pp. 3993-4003
  • Piškur, J., Rozpedowska, E., Polakova, S., Merico, A., Compagno, C., How did Saccharomyces evolve to become a good brewer? (2006) Trends in Genetics, 22, pp. 183-186
  • Pronk, J.T., Steensma, H.Y., van Dijken, J.P., Pyruvate metabolism in Saccharomyces cerevisiae (1996) Yeast, 12, pp. 1607-1633
  • Quirós, M., Rojas, V., Gonzalez, R., Morales, P., Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration (2014) International Journal of Food Microbiology, 181, pp. 85-91
  • Rojas, V., Gil, J.V., Piñaga, F., Manzanares, P., Acetate ester formation in wine by mixed cultures in laboratory fermentations (2003) International Journal of Food Microbiology, 86, pp. 181-188
  • Rossouw, D., Heyns, E.H., Setati, M.E., Bosch, S., Bauer, F.F., Adjustment of trehalose metabolism in wine Saccharomyces cerevisiae strains to modify ethanol yields (2013) Applied and Environmental Microbiology, 79, pp. 5197-5207
  • Sadoudi, M., Tourdot-Maréchal, R., Rousseaux, S., Steyer, D., Gallardo-Chacón, J.J., Ballester, J., Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts (2012) Food Microbiology, 32, pp. 243-253
  • Teissedre, P.-L., (2013) Alcohol reduction in wine, , Vigne et Vin Publications Internationales, Villenave d'Ornon
  • Tilloy, V., Ortiz-Julien, A., Dequin, S., Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditions (2014) Applied and Environmental Microbiology, 80, pp. 2623-2632
  • Varela, C., Kutyna, D.R., Solomon, M.R., Black, C.A., Borneman, A., Henschke, P.A., Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts (2012) Applied and Environmental Microbiology, 78, pp. 6068-6077