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Article

Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program

by
Eduardo I. Kessi-Pérez
1,2,
Melissa Gómez
1,
William Farías
3,
Verónica García
1,2,
María Angélica Ganga
2,
Amparo Querol
4 and
Claudio Martínez
1,2,*
1
Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago 9170022, Chile
2
Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago 9170002, Chile
3
Laboratorio de Fisiología y Genética Marina (FIGEMA), Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Coquimbo 1781421, Chile
4
Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, 46980 Valencia, Spain
*
Author to whom correspondence should be addressed.
J. Fungi 2025, 11(2), 137; https://doi.org/10.3390/jof11020137
Submission received: 17 January 2025 / Revised: 27 January 2025 / Accepted: 5 February 2025 / Published: 11 February 2025
(This article belongs to the Special Issue Development and Utilization of Yeast Resources, 2nd Edition)
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Abstract

Saccharomyces cerevisiae is a species of industrial significance in the production of alcoholic beverages; it is the main species responsible for the fermentation of grape must. One of the main current problems in the wine industry is high alcohol levels caused by climate change. Pre- and post-fermentation strategies are used to reduce the alcohol content in wines; however, they are inefficient, affect organoleptic properties, face legal restrictions, and/or increase production costs, which has motivated efforts to obtain microbiological solutions. In the present work, we carried out a two-round breeding program to obtain improved yeast strains with lower ethanol yield. The trait under study showed high heritability (0.619), and we were able to lower the ethanol yield by 10.7% in just one generation. We finally obtained a population composed of 132 strains, of which 6 were used to produce wine from natural grape musts on a pilot scale, highlighting improved strains “C2-1B4” and “C7-1B7” as those that showed the best results (alcohol levels between 0.3 and 1.5% ABV less than expected). Further studies are required to understand the connection between initial sugar concentration and ethanol yield, as well as the genetic variants underlying this phenotype.
Keywords: yeast; ethanol yield; genetic improvement; breeding program; microsatellites; wine; wine industry yeast; ethanol yield; genetic improvement; breeding program; microsatellites; wine; wine industry

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MDPI and ACS Style

Kessi-Pérez, E.I.; Gómez, M.; Farías, W.; García, V.; Ganga, M.A.; Querol, A.; Martínez, C. Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program. J. Fungi 2025, 11, 137. https://doi.org/10.3390/jof11020137

AMA Style

Kessi-Pérez EI, Gómez M, Farías W, García V, Ganga MA, Querol A, Martínez C. Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program. Journal of Fungi. 2025; 11(2):137. https://doi.org/10.3390/jof11020137

Chicago/Turabian Style

Kessi-Pérez, Eduardo I., Melissa Gómez, William Farías, Verónica García, María Angélica Ganga, Amparo Querol, and Claudio Martínez. 2025. "Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program" Journal of Fungi 11, no. 2: 137. https://doi.org/10.3390/jof11020137

APA Style

Kessi-Pérez, E. I., Gómez, M., Farías, W., García, V., Ganga, M. A., Querol, A., & Martínez, C. (2025). Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program. Journal of Fungi, 11(2), 137. https://doi.org/10.3390/jof11020137

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