Exploring and Exploiting the Biodiversity of Oenological Yeasts: How to Optimize the Organoleptic Quality of Wines?

The study examines the natural biodiversity of wine yeasts, focusing primarily on Saccharomyces cerevisiae. It describes the use of strain selection from natural populations, genetic and hybridization techniques to combine desirable traits, and directed evolutionary engineering to generate new phenotypic variations. The authors highlight the development of industrial yeast strains with superior organoleptic properties, and discuss strategies involving interspecies hybrids and co-inoculation of non-Saccharomyces species to achieve more complex aromatic profiles in wines.