The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges

Frontiers in Microbiology
I Masneuf-PomaredeWarren Albertin

Abstract

Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans, etc.) are now proposed as starters culture for winemakers in mixed fermentation with S. cerevisiae, and several others are the subject of various studies (Hanseniaspora uvarum, Starmerella bacillaris, etc.). Along with their biotechnological use, the knowledge of these non-conventional yeasts greatly increased these last 10 years. The aim of this review is to describe the last updates and the current state-of-art of the genetics of non-conventional yeasts (including S. uvarum, T. delbrueckii, S. bacillaris, etc.). We describe how genomics and genetics tools provide new data into the population structure and biodiversity of non-conventional yeasts in winemaking environments. Future challenges will lie on the development of selection programs and/or genetic improvement of these non-conventional species. We discuss how genetics, genomics and the advances in next-generation sequencing wil...Continue Reading

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Citations

May 21, 2016·Frontiers in Microbiology·Maurizio CianiRamon Gonzalez
Oct 28, 2016·Applied Microbiology and Biotechnology·Cristian Varela
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Jun 25, 2021·Journal of the Science of Food and Agriculture·Jelena Topić BožičBranka Mozetič Vodopivec
Jul 25, 2021·International Journal of Molecular Sciences·Francesca ComitiniMaurizio Ciani

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Methods Mentioned

BETA
genotyping
spore microdissection

Software Mentioned

Clustal Omega
R package ape

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