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Article

Deletion of BCY1 from the Saccharomyces cerevisiae genome is semidominant and induces autolytic phenotypes suitable for improvement of sparkling wines.

Applied and environmental microbiology - 1 Apr 2006

Tabera Laura, Muñoz Rosario, Gonzalez Ramon

Abstract excerpt

Autolysis of Saccharomyces cerevisiae is the main source of molecules that contribute to the quality of sparkling wines made by the traditional method. In this work the possibility of accelerating this slow process in order to improve the quality of sparkling wines by using genetically engineered wine yeast strains was explored. The effect of partial or total deletion of BCY1 (which encodes a regulatory subunit...

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Identifiers

PMID: 16597929
DOI: 10.1128/AEM.72.4.2351-2358.2006
PMCID: PMC1449021

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Source receipt: pubmed, retrieved 7 Sept 2026.

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