echemi logo
Product
  • Product
  • Supplier
  • Inquiry
    Home > Food News > Food Articles > Belgian experts have discovered the yeast gene that makes wine sweeter.

    Belgian experts have discovered the yeast gene that makes wine sweeter.

    • Last Update: 2020-09-20
    • Source: Internet
    • Author: User
    Search more information of high quality chemicals, good prices and reliable suppliers, visit www.echemi.com
    Experts at the VIB Institute at the University of Dnt in Belgium have discovered the yeast gene that makes wine sweeter, the Daily Mail reported on November 7. This gene allows yeast to ferment to produce more flavored substances, thus giving the wine a better flavor.
    most of the wine's flavor comes from the grapes themselves, and yeast plays an important role. Aromatic substances produced during yeast fermentation can increase the secondary flavor of wine.
    , author of the study, said: 'Making industrial yeast strains produce better flavours has always been a challenge for the wine industry. Biologists select certain strains by hybridization to obtain a specific flavor. But the process is time-consuming, expensive, and can lead to other harmful changes in yeast. The performance of hybrid yeast is not stable, some strains are effective in the laboratory, but in the winery fermentation is not possible, the wine produced to be all poured out, which caused great losses to the wine industry.
    to solve this problem, the team made a lot of explorations and found that genetic techniques were cheaper, faster and easier than naturally bred yeast strains.
    used DNA analysis to study genes in brewing yeast strains. They found that allegiant genes such as TOR1 and FAS2 were key to affecting the production of benzene ethyl acetate, a yeast fermentation product. And a large number of studies have proved that, as an important aromatic substance, phenylacetye can produce the taste of roses or honey, can significantly improve the flavor of wine.
    To verify the gene's role, the team used CRISPR/Cas gene editing techniques to exchange these allegiant genes into other yeast strains, and found that the production of benzoyl acetate did increase after fermentation of genetically modified yeast strains.
    , co-author of the study, said gene editing technology provides a more effective way to precisely design yeast properties without affecting other traits. Gene editing techniques can add the desired genes and replace unwanted genes, usually without time, cost, and side effects of hybrid strains.
    researchers have now worked with a brewery to insert the DNA found into the brewery's yeast strains to determine the properties of genetically modified yeast strains through actual production.
    a search for wine, Linda.
    This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

    Contact Us

    The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to service@echemi.com. It will be replied within 5 days.

    Moreover, if you find any instances of plagiarism from the page, please send email to service@echemi.com with relevant evidence.