Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation
Abstract
:1. Introduction
2. Genetic Improvement of S. cerevisiae
2.1. Genetic Engineering
2.2. Random Mutagenesis
2.3. Adaptive Laboratory Evolution
3. Alternative Wine Yeast Species
4. Aerobic Fermentation
4.1. Non-Saccharomyces Species
4.2. S. cerevisiae Strains Improved for Aerobic Fermentation
5. Enzymatic Treatment of Grape Must
6. Metabolic Inhibitors
7. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Single Species | Sugar Content (g/L) | Conditions | Sensory Analysis c | Time for S. cerevisiae Addition | Ethanol Reduction (% ABV) | Reference |
---|---|---|---|---|---|---|
Saccharomyces uvarum | 171 a | standard | Negative | No. Pure culture | 0.5 | [37] |
240 b | standard | Negativec | No. Pure culture | 1.7 | [38] | |
210–240 a | standard | No c | at 50% sugars | 0.8–0.9 | [39] | |
Metschnikowia pulcherrima | 230–240 a | standard | No c | at 50% sugars | 0.9–1.6 | [40] |
210–240 a | standard | No c | at 50% sugars | 1.0–1.1 | [39] | |
240 b | standard | No different c | 0 h (1/10) | 1.0 | [38] | |
230 a | standard | No c | 3 days | 0.8–1.25 | [41] | |
264 | standard | No different c | 3 days | 1.0 | [42] | |
260 a | 20 VVH discont 48 h | No | 0 h | 3.7 | [43] | |
212 a | DO = 20% 3 days | Negative c | 72 h | 3.6 | [44] | |
220 a | 3 VVH 72 h | No c | 72 h | 1.5 | [45] | |
Starmerella bacillaris | 244 | standard | Different | 24 h | 0.5–0.6 | [46] |
(Candida zemplinina) | 250 | standard | No | 48 h | 0.5 | [47] |
212 a | DO = 20% 2–3 days | Negative c | 69–52 h | 0.6 | [44] | |
Starmerella bombicola | 218 | 1.2 VVH O2 72 h | No c | 72 h | 1.5 | [48] |
Hanseniaspora uvarum | 230–236 | standard | Different c | 7 days | 0.8–1.1 | [49] |
238 | standard | Positive c | 48 h | 0.9 | [50] | |
Hanseniaspora opuntiae | 230–236 | standard | Different c | 7 days | 0.6–1.3 | [49] |
Hanseniaspora vineae | 252 a | 20 VVH 24 h | No c | 24 h | 2.5 | [51] |
Torulaspora delbrueckii | 223 | standard | Positive c | 4 days | 0.5 | [52] |
195 a | standard | No different c | No. Pure culture | 0.5 | [53] | |
220 a | 1.5–3 VVH 72 h | No c | 72 h | 0.9–1.0 | [45] | |
Candida oleophila | 206 a | DO = 20% 5 days | Negative c | 120 h | 1.4 | [44] |
Pichia kudriavzevii | 230–236 | standard | Different c | 7 days | 0.4–0.6 | [49] |
Pichia guilliermondii | 206 a | DO = 20% 5 days | Negative c | 120 h | 3.6 | [44] |
212 a | DO = 20% 3 days | Negative c | 72 h | 1.8 | [44] | |
Pichia kluyveri | 212 a | DO = 20% 3 days | Negative c | 72 h | 2.7 | [44] |
Lachancea thermotolerans | 222 | standard | Higher acidity c | 48 h | 0.7 | [54] |
220 a | standard | Negative c | 6 days | 1.2 | [55] | |
Meyerozyma guilliermondii | 230 a | standard | No c | 3 days | 1.2 | [41] |
Zygosaccharomyces bailii | 220 a | 3 VVH 72 h | No c | 72 h | 1.2 | [45] |
Two Species | ||||||
M. pulcherrima/S. uvarum | 210–240 a | standard | No c | at 50% sugars | 1.8 | [39] |
M. pulcherrima/S. bayanus | 195 a | standard | Positive c | 96 h | 0.9 | [53] |
Immobilized | ||||||
Hanseniaspora osmophila | 202 | standard | No c | 72 h | 1.0 | [56] |
Hanseniaspora uvarum | 202 | standard | No c | 72 h | 1.2 | [56] |
Starmerella bombicola | 202 | standard | No c | 72 h | 1.6 | [56] |
Metschnikowia pulcherrima | 202 | standard | No c | 72 h | 1.5 | [56] |
204 a | 1.2 VVH 72 h | No c | 72 h | 1.4 | [57] | |
Schizosaccharomyces japonicus | 240 a | standard | No c | 0 h/48 h | 1.7/2.4 | [58] |
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Gonzalez, R.; Guindal, A.M.; Tronchoni, J.; Morales, P. Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation. Biomolecules 2021, 11, 1569. https://doi.org/10.3390/biom11111569
Gonzalez R, Guindal AM, Tronchoni J, Morales P. Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation. Biomolecules. 2021; 11(11):1569. https://doi.org/10.3390/biom11111569
Chicago/Turabian StyleGonzalez, Ramon, Andrea M. Guindal, Jordi Tronchoni, and Pilar Morales. 2021. "Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation" Biomolecules 11, no. 11: 1569. https://doi.org/10.3390/biom11111569