Open AccessBreeding strategies for combining fermentative qualities and reducing off‐flavor production in a wine yeast model
Author(s) -
Marullo Philippe,
Bely Marina,
MasneufPomarède Isabelle,
Pons Monique,
Aigle Michel,
Dubourdieu Denis
Publication year - 2006
Publication title -
fems yeast research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.991
H-Index - 92
eISSN - 1567-1364
pISSN - 1567-1356
DOI - 10.1111/j.1567-1364.2006.00034.x
Subject(s) - biology , wine , microbiology and biotechnology , heterosis , yeast in winemaking , yeast , dominance (genetics) , hybrid , food science , genetics , botany , gene , saccharomyces cerevisiae
In agricultural sciences, breeding strategies have historically been used to select new, optimized plant varieties or animal breeds. Similar strategies are possible for genetic improvement of wine yeasts. We optimized 11 relevant enological traits in a single clone using successive hybridization and segregation steps. A hybrid obtained by crossing two parent strains derived from commercial wine yeasts showed that some of the traits were readily optimized. Dominance/recessivity, heterosis and transgression were observed among 51 segregating progeny. On the basis of this information, all the optimal characters from both parents were combined in a single strain following two targeted sexual crosses. This article presents a powerful methodology for obtaining a single wine strain with numerous fermentative qualities that does not produce off‐flavors.