Instituto de Ciencias de la Vid y del Vino
Gobierno de La Rioja
Consejo Superior de Investigaciones Cientificas
Universidad de La Rioja
Thursday, October 27 2016
Accesibility | Contact Español English
Programa 2010 -2011
Home | Functional genomics applied to enological research.

Wine yeasts metabolism, genetics, and biotechnology (Microwine).

Group members:

Ramón González García

Profesor de Investigación del CSIC

Pilar Morales Calvo

Científico Titular del CSIC

Cristina Juez Ojeda

Ayudante de Investigación de OPIs (CSIC)

Sousa Rodrigues, Alda Jo芒o

Becaria Pre-doctoral MINECO

Jordi Tronchoni Le贸n

Titulado Superior contratado

Jos茅 Antonio Curiel Gamiz

Investigador contratado

Laura L贸pez Berges

T茅cnico contratado



We are interested in yeast biology, including both Saccharomyces and alternative genera; and paying attention to the most relevant aspects concerning biotechnological applications, in special in wine biotechnology.
During the last few years we have performed research on Saccharomyces cerevisiae adaptation to alcoholic fermentation, and the influence on yeast physiology of changes in different parameters related to climate change. We are also developing methods to reduce alcohol content of wines, based on the respiratory metabolism of non-Saccharomyces yeasts.
Our current research lines are focused on the interactions between cells for different starter cultures used for both alcoholic and malolactic fermentation (Saccharomyces and non-Saccharomcyes yeasts, as well as lactic acid bacteria). We are also exploring the impact of some yeast prion-like elements (specifically [GAR+]), on these interspecific interactions.
Our research methods include advanced functional genomics tools, metagenomics, and bioreactor technologies. In addition, we have a large experience developing genetically improved wine yeast strains. Some of them are currently used in the industry, including for example mannoprotein superproducing wine yeast strains.



A selection of recent representative publications

Tronchoni, J., Curiel, J. A., Morales, P., Torres-P茅rez, R., Gonz谩lez, R. (2017) Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomcyes cerevisiae and Torulaspora delbrueckii. Int. J. Food Microbiol. 241: 60-68 DOI:10.1016/j.ijfoodmicro.2016.10.017

Gonzalez, R., Morales, P., Tronchoni, J., Cordero-Bueso, G., Vaudano, E., Quir贸s, M., Novo, M., Torres-P茅rez, R., Valero, E. (2016) New genes involved in osmotic stress tolerance in Saccharomyces cerevisiae. Frontiers in Microbiology 7: 1545 DOI: 10.3389/fmicb.2016.01545

Curiel, J.A., Salvad贸, Z., Tronchoni, J., Morales, P., Rodrigues, A.J., Quir贸s, M.., Gonzalez, R. (2016) Identification of target genes to control acetate yield during aerobic fermentation with Saccharomcyes cerevisiae. Microbial Cell Factories 15: 156 DOI: 10.1186/s12934-016-0555-y

Ciani, M., Morales, P., Comitini, F., Tronchoni, J., Canonio, L., Curiel, J.A., Oro, L., Rodrigues, A.J., Gonzalez, R. (2016) Non-conventional yeast species for lowering ethanol content of wines. Frontiers in Microbiology 7:642. DOI: 10.3389/fmicb.2016.00642

Rodrigues, A.J., Raimbourg, T., Gonzalez, R., Morales, P. (2016) Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration. LWT-Food Science and Technology 65: 1038-1043 DOI: 10.1016/j.lwt.2015.09.046

Morales, P.; Rojas, V.; Quir贸s, M.; Gonzalez, R. 2015. The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture. DOI: 10.1007/s00253-014-6321-3. Applied Microbiology and Biotechnology 99:3993-4003

Mangado, A.; Tronchoni, J.; Morales, P.; Novo, M.; Quir贸s, M.; Gonzalez, R. 2015. An impaired ubiquitin ligase complex favors initial growth of auxotrophic yeast strains in synthetic grape must. DOI: 10.1007/s00253-014-6126-4. Applied Microbiology and Biotechnology 99: 1273-1286

V谩zquez-Lima, F.; Silva, P.; Barreiro, A.; Mart铆nez-Moreno, R.; Morales, P.; Quir贸s, M.; Gonzalez, R.; Albiol, J.; Ferrer, P. 2014. Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis. DOI: 10.1186/1475-2859-13-85. Microbial Cell Factories 13: 85

Quir贸s, M.; Rojas, V.; Gonzalez, R.; Morales, P. 2014. Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration International Journal of Food Microbiology 181: 85-91. DOI: 10.1016/j.ijfoodmicro.2014.04.024

Novo, M.T.; Gonzalez, R.; Bertran, E.; Mart铆nez, M.; Yuste, M.; Morales, P. 2014. Improved fermentation kinetics by wine yeast strains evolved under ethanol stress. LWT Food Science and Technology 58: 166-172 DOI: 10.1016/j.lwt.2014.03.004.

Last update: 25/10/2016

Instituto de Ciencias de la Vid y del Vino (ICVV)
(Ap. Postal n潞 1.042 - 26080 Logro帽o) - Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20 - salida 13)
26007 Logro帽o (La Rioja) ESPA脩A
Tfno. +34 941 894 980 | Fax: 941 899 728 |聽