Formación de compuestos volátiles <strong>azufrados</strong> por levaduras vinicasconsiderable sobre <strong>la</strong> calidad del vino. Las levadurasde vino son <strong>la</strong>s principales g<strong>en</strong>eradoras de compuestosvolátiles de azufre, los cuales son producidos a partirde fu<strong>en</strong>tes de azufre y precursores derivados de <strong>la</strong>suvas (y <strong>en</strong> algunos casos por productos añadidos porel vinicultor, e.g., SO2). A día de hoy se han conseguidoavances significativos <strong>para</strong> dilucidar <strong>la</strong>s rutas metabólicasresponsables de <strong>la</strong> formación de compuestos volátilesde azufre. Este conocimi<strong>en</strong>to se está utilizandoactualm<strong>en</strong>te <strong>para</strong> desarrol<strong>la</strong>r cepas de levaduras devino que: (1) produzcan nada o mucho m<strong>en</strong>os sulfurode hidróg<strong>en</strong>o y mercaptanos asociados y (2) t<strong>en</strong>ganuna mayor capacidad de producir compuestos volátilesde azufre deseables que aport<strong>en</strong> aromas afrutadosal vino. En algunos casos, se ha aplicado ing<strong>en</strong>ieríag<strong>en</strong>ética con el objetivo de evaluar <strong>la</strong> viabilidad deldiseño de tales cepas <strong>para</strong> lograr los resultados deseados.Si bi<strong>en</strong> los consumidores actuales son aún muyresist<strong>en</strong>tes a consumir bebidas producidas por microorganismosmodificados g<strong>en</strong>éticam<strong>en</strong>te, <strong>la</strong> reci<strong>en</strong>tecomercialización de una levadura g<strong>en</strong>éticam<strong>en</strong>temodificada <strong>en</strong> <strong>la</strong> industria vitiviníco<strong>la</strong> norteamericanapodría indicar <strong>la</strong> aceptación gradual de esta tecnología(Husnik et al.2006). No obstante, aunque <strong>en</strong>el futuro cercano no se utilice <strong>para</strong> producir vino comercialninguna de estas levaduras g<strong>en</strong>éticam<strong>en</strong>temodificadas con metabolismos del azufre alterados,sirv<strong>en</strong> como modelos y prototipos útiles <strong>para</strong> aportarmás información que podría aplicarse <strong>para</strong> desarrol<strong>la</strong>rcepas no modificadas g<strong>en</strong>éticam<strong>en</strong>te utilizando técnicasmás conv<strong>en</strong>cionales (por ejemplo, mutagénesis,hibridación y evolución adaptativa). Por tanto, existeun gran cons<strong>en</strong>so sobre <strong>la</strong> posibilidad de confeccionara medida levaduras de vino sin acudir a ing<strong>en</strong>ieríag<strong>en</strong>ética. Sin embargo, <strong>para</strong> personalizar levaduras nomodificadas g<strong>en</strong>éticam<strong>en</strong>te con el fin de que los vinicultoresajust<strong>en</strong> <strong>la</strong>s conc<strong>en</strong>traciones de compuestosque determinan <strong>la</strong> calidad del vino, el conocimi<strong>en</strong>tofundam<strong>en</strong>tal requerido continuará g<strong>en</strong>erándose ampliam<strong>en</strong>tea partir de información obt<strong>en</strong>ida mediantecepas prototipo modificadas g<strong>en</strong>éticam<strong>en</strong>te.Agradecimi<strong>en</strong>tos: <strong>la</strong> investigación <strong>en</strong> el AustralianWine Research Institute (Instituto de InvestigaciónEnológica de Australia) es posible gracias al apoyo deviticultores y vinicultores australianos a través de suorganismo inversor, <strong>la</strong> Grape y Wine Research Developm<strong>en</strong>tCorporation, <strong>la</strong> cual financia según una metodología“matching funds” junto al Gobierno australiano.Refer<strong>en</strong>ciasAmerine MA, Berg HV, Kunkee RE, Ough CS, SingletonVL, Webb AD (1980) The technology of winemaking,4th edn. 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