There is increasing demand by the wine industry for technologies to reduce the alcohol
content of wine without compromising product quality. This review describes biological-based …

The Synthetic Yeast Genome Project (Sc2.0) represents the first foray into eukaryotic genome
engineering and a framework for designing and building the next generation of industrial …

Wine is a complex beverage, comprising hundreds of metabolites produced through the
action of yeasts and bacteria in fermenting grape must. Commercially, there is now a growing …

Over the last two decades, rapid progress in the field of synthetic biology has opened several
avenues for the heterologous de novo production of complex biological compounds, such …

Copper tolerance and SO 2 tolerance are two well-studied phenotypic traits of Saccharomyces
cerevisiae. The genetic bases of these traits are the allelic expansion at the CUP1 locus …

Members of the genus Hanseniaspora represent a significant proportion of the normal flora
of grape berries and play a significant role in wine fermentation. Here, we present genome …

Gene modification of laboratory yeast strains is currently a very straightforward task thanks
to the availability of the entire yeast genome sequence and the high frequency with which …

The development of new wine yeast strains with improved characteristics is critical in the
highly competitive wine market, which faces the demand of ever-changing consumer …

vi provides detailed protocols established to identify and evaluate the actual metabolic
changes generated through genetic engineering. In particular, a protocol for metabolic flux …

This thesis describes the application of a non-genetic engineering approach, adaptive
evolution, to generate variants of Saccharomyces cerevisiae that produce reduced levels of …