| Issue |
BIO Web Conf.
Volume 56, 2023
43rd World Congress of Vine and Wine
|
|
|---|---|---|
| Article Number | 02028 | |
| Number of page(s) | 3 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20235602028 | |
| Published online | 24 February 2023 | |
Improvement of fermentative yeasts S. cerevisiae by Non-GMO strategies for the reduction of urethanes in Sherry wines
1 Departamento de Biomedicina, Biotecnología y Salud Pública. Universidad de Cádiz, Puerto Real, Cádiz, España
2 Emilio Lustau S.A., Jerez de la Frontera, Cádiz, España
3 Luis Caballero S.A., El Puerto de Santa María, Cádiz, España
During alcoholic fermentation, the yeasts responsible for the process produce various metabolites, including urea. The reaction of urea with ethanol spontaneously generates ethyl carbamate in wine, a carcinogenic metabolite whose concentration needs to be regulated. Yeasts produce urea during the arginine metabolic pathway. For this purpose, adaptive evolution has been used by using a toxic analogue of l-arginine, l-canavanine, for selective pressure, once increasing the genetic variability of the population by sporulation and subsequent conjugation. Using this strategy, five putative variants of the parental yeast have been obtained and seem to have reduced urea production, thus being able to achieve a lower concentration of ethyl carbamate.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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