Model-guided evolution for balanced attenuation of wine ethanol content  by developing non-GMO yeast strains and communities PROJECT PARTNERS: Contact Name of Organization Country Ramon Gonzalez (coordinator) Contact: rgonzalez[at]icvv.es Consejo Superior de Investigaciones Científicas (CSIC) Spain Albert Mas Universitat Rovira i Virgili Spain Eivind Almaas NTNU - Norwegian University of Science and Technology Norway Esperanza Tomás Bodegas Roda S.A. Spain Jonas Warringer University of Gothenburg other (Sweden) Kiran Patil European Molecular Biology Laboratory Germany Project summary Biotechnological problem Increasing temperature in the European wine producing regions is having a negative impact on this key sector. Climate change results in a lack of balance between technological and phenolic ripening of wine grapes and, as a consequence, alcohol increase in wines. This trend is of great concern for the European wine industry because it has a negative impact on win

Here are some fotos from the fermentations we are doing in Tarragona for the CoolWine project Garnatxa blanca fermented with mixed inoculations, S. cerevisiae  (evolved strains from high sugar evolutions in the WineSys Project) and non- Saccharomyces  ( Metschnikowia pulcherrima or Lachancea thermotolerance ).