Using the wine yeast Saccharomyces cerevisiae for acidity management in wine

Adaptive evolution and crossing are powerful non-GMO approaches for selecting yeast strains with
properties of interest, making it possible to go beyond classic phenotypes. In the case of IONYS™,
these strategies made it possible to obtain a new yeast with a lower yield in terms of the conversion
of sugars to ethanol and with overproduction of organic acids thanks to a redirection of carbon flows
towards glycerol and the tricarboxylic acid cycle.