Development of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine

Development of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine

In winemaking, malolactic fermentation (MLF), which converts L-malic acid to L-lactic acid, is often applied after the alcoholic fermentation stage to improve the sensory properties of the wine and its microbiological stability. MLF is usually performed by lactic acid bacteria, which, however, are s...

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Main Authors: Egor A. Vasyagin, Valery N. Urakov, Maksim Yu. Shalamitskiy, Sofia N. Cherviak, Elena V. Ivanova, Valentina I. Zagoruyko, Alexey V. Beletsky, Andrey L. Rakitin, Eugenia S. Mardanova, Vitaly V. Kushnirov, Nikolai V. Ravin, Andrey V. Mardanov
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
wine yeast
malolactic fermentation
ethyl carbamate
<i>Saccharomyces cerevisiae</i>
CRISPR/Cas9
genome editing
Online Access:https://www.mdpi.com/2304-8158/14/1/54
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