Development of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine.

In winemaking, malolactic fermentation (MLF), which converts L-malic acid to L-lactic acid, is often applied after the alcoholic fermentation stage to improve the sensory properties of the wine and its microbiological stability. MLF is usually performed by lactic acid bacteria, which, however, are sensitive to the conditions of alcoholic fermentation. Therefore, the development of wine yeast strains capable of both alcoholic fermentation and MLF is an important task.

Draft genome sequences of strain I-540 isolated from grape must.

is a non-Saccharomyces yeast that is widely used in winemaking due to its ability to ferment malic acid, thus improving organoleptic properties of wine. We report the draft genome sequence of strain I-540, isolated from grape must in Russia.

Draft genome sequences of strain U848 isolated from .

is a yeast widely used in the dairy industry and frequently isolated from vineyards and wineries. Its capacity to metabolize diverse sugars makes it highly promising for winemaking applications. We report the draft genome sequence of the strain U848.

Complete genome sequence of strain K19-3 isolated from grape must.

The lactic acid bacteria spp. are of significant interest in winemaking due to their ability to carry out malolactic fermentation, thereby improving the organoleptic properties of wine. Here we report the complete circular genome sequence of the strain К19-3, isolated from red grape must at Crimean wineries.

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content.

Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoholic beverages, ethyl carbamate is mostly formed from the reaction of ethanol with urea, citrulline and carbamyl phosphate during fermentation and storage.