Abstract

Our team aims to find the means of reducing the concentration of pectin in fruit wine products. Pectin causes impurity and lowers the texture of fruit wine, resulting in unfortunate sales. Moreover, the dischargement of pectin during the production of fruit wine has negative impact to the environment, going against the UN sustainable development goals. Our team used the CRISPR-Cas9 technique to insert a part of the pectinase gene into the yeast gene, forming a type of multi-functional yeast that can decompose pectin during the fermentation of fruit wine. At the end of the fermentation, the yeast we made will be filtered out.