{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,8]],"date-time":"2026-01-08T00:11:00Z","timestamp":1767831060303,"version":"3.49.0"},"reference-count":42,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2022,4,12]],"date-time":"2022-04-12T00:00:00Z","timestamp":1649721600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001872","name":"Centre for Industrial Technological Development","doi-asserted-by":"publisher","award":["IDI-20141202"],"award-info":[{"award-number":["IDI-20141202"]}],"id":[{"id":"10.13039\/501100001872","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Regional Government of Andalusia","award":["FEDER-UCA18-106947"],"award-info":[{"award-number":["FEDER-UCA18-106947"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine\u2019s identity. Although it is strenuous evaluating the oenological characteristics of yeasts in selection processes, in many cases the most riveting yeasts produce some undesirable organoleptic characteristics in wine. The aim of the present work is to improve an industrial yeast strain by reducing its hydrogen sulfide (H2S) production. To accomplish this, two different improvement approaches were used on said yeast: hybridization by mass mating and adaptive laboratory evolution, both performed through spore generation and conjugation, thus increasing genetic variability. Three evolved variants with lower H2S production were obtained and used as starters to carry out fermentation at an industrial level. Wine quality was analyzed by its principal oenological parameters and volatile aroma compounds, which were both corroborated by sensory evaluations. Significant differences between the produced wines have been obtained and a substantial improvement in aromatic quality has been achieved. Both hybrids were the most different to the control due to terpenes and esters production, while the evolved strain was very similar to the parental strain. Not only have organoleptic defects been reduced at an industrial level, more floral and fruitier wines have been produced.<\/jats:p>","DOI":"10.3390\/foods11081104","type":"journal-article","created":{"date-parts":[[2022,4,12]],"date-time":"2022-04-12T21:15:35Z","timestamp":1649798135000},"page":"1104","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8679-2787","authenticated-orcid":false,"given":"Marina","family":"Ruiz-Mu\u00f1oz","sequence":"first","affiliation":[{"name":"Departamento de Biomedicina, Biotecnolog\u00eda y Salud P\u00fablica, Universidad de C\u00e1diz, Avenida Rep\u00fablica \u00c1rabe Saharaui s\/n, Puerto Real, 11510 Cadiz, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1538-066X","authenticated-orcid":false,"given":"Gustavo","family":"Cordero-Bueso","sequence":"additional","affiliation":[{"name":"Departamento de Biomedicina, Biotecnolog\u00eda y Salud P\u00fablica, Universidad de C\u00e1diz, Avenida Rep\u00fablica \u00c1rabe Saharaui s\/n, Puerto Real, 11510 Cadiz, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pedro Miguel","family":"Izquierdo-Ca\u00f1as","sequence":"additional","affiliation":[{"name":"Instituto Regional de Investigaci\u00f3n y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM. Ctra. Albacete s\/n, 13700 Tomelloso, Spain"},{"name":"Parque Cient\u00edfico y Tecnol\u00f3gico de Castilla-La Mancha, Paseo de la Innovaci\u00f3n 1, 02006 Albacete, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Adela","family":"Mena-Morales","sequence":"additional","affiliation":[{"name":"Instituto Regional de Investigaci\u00f3n y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM. Ctra. Albacete s\/n, 13700 Tomelloso, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3019-4144","authenticated-orcid":false,"given":"Jes\u00fas M.","family":"Cantoral","sequence":"additional","affiliation":[{"name":"Departamento de Biomedicina, Biotecnolog\u00eda y Salud P\u00fablica, Universidad de C\u00e1diz, Avenida Rep\u00fablica \u00c1rabe Saharaui s\/n, Puerto Real, 11510 Cadiz, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,4,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Cordero-Bueso, G., Ruiz-Mu\u00f1oz, M., Gonz\u00e1lez-Moreno, M., Chirino, S., Bernal-Grande, M.C., and Cantoral, J.M. (2018). The microbial diversity of Sherry wines. 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