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USING THE WINE YEAST SACCHAROMYCES CEREVISIAE FOR ACIDITY MANAGEMENT IN WINE
IONYSWF™
Adaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with
properties of interest, making it possible to go beyond classic phenotypes. In the case of IONYS™,
these strategies made it possible to obtain a new yeast with a lower yield in terms of the conversion
of sugars to ethanol and with overproduction of organic acids thanks to a redirection of carbon flows
towards glycerol and the tricarboxylic acid cycle.
Published Apr 23, 2020