Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts

The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grap...

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Bibliographic Details

Main Authors:	Kessi Pérez, Eduardo Ignacio, Molinet, Jennifer, García, Verónica, Aguilera, Omayra, Cepeda, Fernanda, López, María Eugenia, Sari, Santiago Eduardo, Cuello, Raúl Andrés, Ciklic, Ivan Francisco, Rojo, Cecilia, Combina, Mariana, Araneda, Cristián, Martínez, Claudio
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	MDPI 2020
Subjects:	Saccharomyces Cerevisiae Nitrógeno Nitrogen Genetic Improvement Microsatellites Microsatélites Wine Yeast Levadura de Vino Nitrogen Consumption Wine Production Producción de Vino
Online Access:	http://hdl.handle.net/20.500.12123/8110 https://www.mdpi.com/2076-2607/8/8/1194 https://doi.org/10.3390/microorganisms8081194