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Cited by 111Fermentation and Sensory AnalysisYeasts and Rust Fungi StudiesFungal and yeast genetics research

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

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Masneuf-Pomarede, Isabelle, Bely, Marina, Marullo, Philippe, Albertin, Warren·2016·Frontiers in Microbiology
DOI 10.3389/fmicb.2015.01563PMC PMC4707289
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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 will help the wine industry to develop the biotechnological use of non-conventional yeasts to improve the quality and differentiation of wines.

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Metadata

Authors
Masneuf-Pomarede, I., Bely, M., Marullo, P., & Albertin, W.
Affiliations
Université de Bordeaux (FR)
Corresponding author
Albertin, Warren
ORCID
Venue
Frontiers in Microbiology
Publisher
Frontiers Media SA
Published
2016-01-11
Volume
6
Pages
1563-1563
ISSN
1664-302X (ISSN-L)
DOI
10.3389/fmicb.2015.01563
PMC
PMC4707289
OpenAlex
W2262698993
Cited by
111
References
3
Citations by year
2026: 3 · 2025: 5 · 2024: 6 · 2023: 12 · 2022: 10 · 2021: 16 · 2020: 13 · 2019: 13 · 2018: 11 · 2017: 14 · 2016: 8
FWCI
1.63
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
  • Frontiers in Microbiology (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • HAL (submittedVersion, other-oa)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • Oskar-Bordeaux (Universite de Bordeaux) (submittedVersion)
Funders
Seventh Framework Programme (FP7/2007-2013 n° 315065)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Immunology and Microbiology › Microbiology › Yeasts and Rust Fungi Studies
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Fungal and yeast genetics research
Keywords
Saccharomyces cerevisiae, Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans, Hanseniaspora uvarum, Starmerella bacillaris, mixed culture fermentation, yeast diversity, yeast genomics, yeast genetics, yeast strain selection, wine quality

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