METHOD FOR OBTAINING LOW ETHANOL-PRODUCING YEAST STRAINS, YEAST STRAINS OBTAINED THEREFROM AND THEIR USE

摘要

The present disclosure concerns a process for obtaining a variant yeast strain capable of producing less ethanol in an alcoholic fermentation process than its corresponding ancestral strain. The variant yeast strain is obtained by culturing the ancestral strain in the presence of increasing concentrations of a salt capable of causing an hyperosmotic stress to the ancestral yeast strain. The present disclosure also concerns variant yeast strain obtained from this process (for example the variant yeast strain deposited at Institut Pasteur, on January 9, 2014, under accession number CNCM I-4832, the variant yeast strain deposited at Institut Pasteur, on October 18, 2012 under accession number CNCM I-4684, the variant yeast strain deposited at Institut Pasteur, on October 18, 2012 under accession number CNCM I-4685 and/or the variant yeast strain deposited at Institut Pasteur on January 28, 2015 under accession number CNCM I-4952) as well as processes using the variant yeast strain (wine fermentation for example).