Industrial scale wine production is hampered by wine yeasts’ ability to fully use available nutrients in grape must. This leaves compounds in the wine that may reduce its quality, or that allow unwanted microorganisms to grow and produce foul tasting or unhealthy by-products. The economic losses associated with this problem are substantial. Starting from wine yeasts currently used by the industry, we will produce non-GMO wine yeasts with improved performance through a combination of laboratory work and computer modelling. We will test the best performing wine yeasts in actual wine production. Our approach will serve as a proof of concept for a new paradigm to improve properties of microorganisms of industrial importance in a fast, cheap and GMO-free manner.
Eivind Almaas, Norwegian University of Science and Technology, Norway
Jonas Warringer, University of Gothenburg, Sweden
Kiran Patil, European Molecular Biology Laboratory, Germany
Albert Mas, Universitat Rovira i Virgili, Spain