Instituto de Ciencias de la Vid y del Vino
Gobierno de La Rioja
Consejo Superior de Investigaciones Cientificas
Universidad de La Rioja
Monday, September 26 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√Ęo

Becaria Pre-doctoral MINECO

Jordi Tronchoni León

Titulado Superior contratado

José Antonio Curiel Gamiz

Investigador contratado

Laura López Berges

Técnico contratado

Marina Jiménez Pila

Estudiante en pr√°cticas


Research Summary:

We are interested in the biology of yeasts, both those belonging to the genus Saccharomyces and other genera, paying attention to the most relevant aspects concerning biotechnological applications, in special in food biotechnology and enology.
Our current projects deal with the adaptation of Saccharomyces cerevisiae to alcoholic fermentation, and the influence on yeast physiology of variations in several parameters related to climate change. This involves studies on yeast physiology and genomics. Among other topics we address yeast tolerance to osmotic stress, or ethanol; as well as reducing wine alcoholic degree. We are also studying the possibility of reducing wine alcohol content by using yeast strains specifically selected for this purpose. To this end we are carrying out a detailed study of the respiro-fermentative metabolism of yeast strains belonging to different “non-Saccharomyces” species.
We use advanced biological research methods, including functional genomics, metabolic flux analysis, or bioreactor technologies; and we have a long experience in the development of genetically improved yeast strains, both by genetic engineering and by alternative (non-GMO) methods, like random mutagenesis, crossing, or adaptive laboratory evolution. Some of these strains are currently under commercial exploitation, for example mannoprotein overproducing strains.


A selection of recent representative publications

González, R., Quirós, M., Morales, P. (2013) Yeast respiration of sugars by non-Saccharomyces yeast species: a promising and barely explored approach to lowering alcohol content of wines. Trends Food Sci. Technol 29: 55-61.

Quirós, M., González, R., Morales, P. (2012) A simple method for total quantification of mannoprotein content in real wine samples. Food Chem. 134: 1205-1210.

Penacho, V., Valero. E, Gonz√°lez, R. (2012) Transcription profiling of sparkling wine second fermentation. Int. J. Food Microbiol. 153: 176-182.

Penacho, V., Blondin, B., Valero. E, Gonz√°lez, R. (2012) Flocculation and transcriptional adaptation to fermentation conditions are modified in a recombinant wine yeast strain defective for KNR4/SMI1. Biotechnol. Prog. 28: 327-336.

Quirós, M., Gonzalez-Ramos, D., Tabera, L., González, R. (2010) A new methodology to obtain wine yeast strains overproducing mannoproteins. Int. J. Food Microbiol.139: 9-14.

Gonzalez-Ramos, D., Quirós, M., González, R. (2009) Three different targets for the genetic modification of wine yeast strains resulting in improved effectiveness of bentonite fining. J. Agric. Food Chem. 57: 8373-8378.

Gonzalez-Ramos, D., Mu√Īoz, A., Ortiz-Julien, A., Palacios, A., Heras, J.M., Gonz√°lez, R. (2010). A Saccharomyces cerevisiae wine yeast strain overproducing mannoproteins selected through classical genetic methods. J. Int. Sci. Vigne Vin 44: 243-249.

Abeliovich, H., Gonzalez, R. (2009) Autophagy in Food Biotechnology. Autophagy 5: 925-929.

Gonz√°lez-Ramos, D., Cebollero, E., Gonz√°lez, R. (2008) A recombinant Saccharomyces cerevisiae strain overproducing mannoproteins stabilizes wine against protein haze. Appl. Environ. Microbiol. 74: 5533-5540

Cebollero, E., Gonz√°lez, R. (2007) Autophagy: from basic research to its application in industrial biotechnology. Biotechnol. Adv. 25: 396-409

Direct links to all the publications of the PI (in peer reviewed journals)

Last update: 27/01/2015


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