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

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-ferme...

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Autores: Kessi-Pérez, Eduardo I., Gómez, Melissa, Farías, William, García, Verónica, Ganga, María Angélica, Querol, Amparo, Martínez, Claudio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/382500
Acceso en línea:http://hdl.handle.net/10261/382500
Access Level:acceso abierto
Palabra clave:Yeast
Ethanol yield
Genetic improvement
Breeding program
Microsatellites
Wine
Wine industry
yeasts
wines
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spelling Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding ProgramKessi-Pérez, Eduardo I.Gómez, MelissaFarías, WilliamGarcía, VerónicaGanga, María AngélicaQuerol, AmparoMartínez, ClaudioYeastEthanol yieldGenetic improvementBreeding programMicrosatellitesWineWine industryyeastswinesSaccharomyces 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.This research was funded by ANID/FONDEQUIP [grant EQM170052] to USACH, ANID/FONDECYT [grant 1201104] and ANID/FONDEF IDeA I+D [grant ID21I10198] to C.M., and ANID/FONDECYT [grant 11220533] and ANID/FONDEF IDeA I+D [grant ID24I10027] to E.I.K.-P. IATA-CSIC received funding from the Spanish Government, ref. MCIN/AEI/10.13039/501100011033, as a “Severo Ochoa” Center of Excellence (CEX2021-001189-S), with A.Q. as PI.With funding from the Spanish goverment throught the "Severo Ochoa Centre of Excellence" accredittation (CEX2021-001189-S)Peer reviewedMultidisciplinary Digital Publishing InstituteAgencia Nacional de Investigación y Desarrollo (Chile)Ministerio de Ciencia e Innovación (España)Agencia Estatal de Investigación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2025202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/382500reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI//CEX2021-001189-SThe underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/jof11020137https://doi.org/10.3390/jof11020137Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3825002026-05-22T06:33:51Z
dc.title.none.fl_str_mv Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
title Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
spellingShingle Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
Kessi-Pérez, Eduardo I.
Yeast
Ethanol yield
Genetic improvement
Breeding program
Microsatellites
Wine
Wine industry
yeasts
wines
title_short Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
title_full Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
title_fullStr Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
title_full_unstemmed Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
title_sort Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
dc.creator.none.fl_str_mv Kessi-Pérez, Eduardo I.
Gómez, Melissa
Farías, William
García, Verónica
Ganga, María Angélica
Querol, Amparo
Martínez, Claudio
author Kessi-Pérez, Eduardo I.
author_facet Kessi-Pérez, Eduardo I.
Gómez, Melissa
Farías, William
García, Verónica
Ganga, María Angélica
Querol, Amparo
Martínez, Claudio
author_role author
author2 Gómez, Melissa
Farías, William
García, Verónica
Ganga, María Angélica
Querol, Amparo
Martínez, Claudio
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Agencia Nacional de Investigación y Desarrollo (Chile)
Ministerio de Ciencia e Innovación (España)
Agencia Estatal de Investigación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Yeast
Ethanol yield
Genetic improvement
Breeding program
Microsatellites
Wine
Wine industry
yeasts
wines
topic Yeast
Ethanol yield
Genetic improvement
Breeding program
Microsatellites
Wine
Wine industry
yeasts
wines
description 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.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/382500
url http://hdl.handle.net/10261/382500
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI//CEX2021-001189-S
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.3390/jof11020137
https://doi.org/10.3390/jof11020137
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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