Synthetic biology stretching the realms of possibility in wine yeast research

Umesh B. Jagtap, Jyoti P. Jadhav, Vishwas A. Bapat, Isak S. Pretorius

Research output: Contribution to journalReview articleResearchpeer-review

Abstract

It took several millennia to fully understand the scientific intricacies of the process through which grape juice is turned into wine. This yeast-driven fermentation process is still being perfected and advanced today. Motivated by ever-changing consumer preferences and the belief that the ‘best’ wine is yet to be made, numerous approaches are being pursued to improve the process of yeast fermentation and the quality of wine. Central to recent enhancements in winemaking processes and wine quality is the development of Saccharomyces cerevisiae yeast strains with improved robustness, fermentation efficiencies and sensory properties. The emerging science of Synthetic Biology – including genome engineering and DNA editing technologies – is taking yeast strain development into a totally new realm of possibility. The first example of how future wine strain development might be impacted by these new ‘history-making’ Synthetic Biology technologies, is the de novo production of the raspberry ketone aroma compound, 4-[4-hydroxyphenyl]butan-2-one, in a wine yeast containing a synthetic DNA cassette. This article explores how this breakthrough and the imminent outcome of the international Yeast 2.0 (or Sc2.0) project, aimed at the synthesis of the entire genome of a laboratory strain of S. cerevisiae, might accelerate the design of improved wine yeasts.

LanguageEnglish
Pages24-34
Number of pages11
JournalInternational Journal of Food Microbiology
Volume252
DOIs
Publication statusPublished - 3 Jul 2017

Fingerprint

Synthetic Biology
synthetic biology
wine yeasts
Wine
Yeast
Stretching
Yeasts
yeasts
wines
Research
wine quality
fermentation
Fermentation
Saccharomyces cerevisiae
grape juice
genome
raspberries
consumer preferences
winemaking
DNA

Keywords

  • Bioengineering
  • Saccharomyces cerevisiae
  • Sc2.0
  • Synthetic Biology
  • Synthetic genomics
  • Wine
  • Yeast 2.0

Cite this

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title = "Synthetic biology stretching the realms of possibility in wine yeast research",
abstract = "It took several millennia to fully understand the scientific intricacies of the process through which grape juice is turned into wine. This yeast-driven fermentation process is still being perfected and advanced today. Motivated by ever-changing consumer preferences and the belief that the ‘best’ wine is yet to be made, numerous approaches are being pursued to improve the process of yeast fermentation and the quality of wine. Central to recent enhancements in winemaking processes and wine quality is the development of Saccharomyces cerevisiae yeast strains with improved robustness, fermentation efficiencies and sensory properties. The emerging science of Synthetic Biology – including genome engineering and DNA editing technologies – is taking yeast strain development into a totally new realm of possibility. The first example of how future wine strain development might be impacted by these new ‘history-making’ Synthetic Biology technologies, is the de novo production of the raspberry ketone aroma compound, 4-[4-hydroxyphenyl]butan-2-one, in a wine yeast containing a synthetic DNA cassette. This article explores how this breakthrough and the imminent outcome of the international Yeast 2.0 (or Sc2.0) project, aimed at the synthesis of the entire genome of a laboratory strain of S. cerevisiae, might accelerate the design of improved wine yeasts.",
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Synthetic biology stretching the realms of possibility in wine yeast research. / Jagtap, Umesh B.; Jadhav, Jyoti P.; Bapat, Vishwas A.; Pretorius, Isak S.

In: International Journal of Food Microbiology, Vol. 252, 03.07.2017, p. 24-34.

Research output: Contribution to journalReview articleResearchpeer-review

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