CORDIS Project
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This project focuses on improving yeast strains for wine fermentation to meet changing consumer preferences by reducing ethanol content and enhancing flavor profiles. By using non-genetically modified methods, the project aims to develop diverse yeast strains that can better align with industry needs.
Wine global demand is decreasing due to a shift in consumer preferences and cultural changes.
The EU is a GLOBAL LEADER in WINE production, whose wine companies wants to decrease ethanol content, while improving organoleptic properties to deal with these new demands. YEASTS, mainly Saccharomyces cerevisiae, play a KEY ROLE during wine fermentation, when alcohol and the main flavors are produced.
Application of new yeasts, produced by genetic engineering, is limited due to the non-acceptance of G…
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