Development of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine

In winemaking, malolactic fermentation (MLF), which converts L-malic acid to L-lactic acid, is often applied after the alcoholic fermentation stage to improve the sensory properties of the wine and its microbiological stability. MLF is usually performed by lactic acid bacteria, which, however, are s...

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Bibliographic Details

Published in:	Foods
Main Authors:	Egor A. Vasyagin, Valery N. Urakov, Maksim Yu. Shalamitskiy, Sofia N. Cherviak, Elena V. Ivanova, Valentina I. Zagoruyko, Alexey V. Beletsky, Andrey L. Rakitin, Eugenia S. Mardanova, Vitaly V. Kushnirov, Nikolai V. Ravin, Andrey V. Mardanov
Format:	Article
Language:	English
Published:	MDPI AG 2024-12-01
Subjects:	wine yeast malolactic fermentation ethyl carbamate <i>Saccharomyces cerevisiae</i> CRISPR/Cas9 genome editing
Online Access:	https://www.mdpi.com/2304-8158/14/1/54