Resumen

The present invention describes a novel procedure for producing alcoholic beverages with increased and/or different terpene content by using microorganisms genetically modified in order to express genes which code monoterpene synthase during fermentation, which enables same to produce de novo aromatic monoterpenes from any starting plant material. Specifically, microorganisms are transformed with the the gene lys, coding for linalol synthase, by increasing the secretion of linalol. Although the microorganisms will preferably be yeasts of the species Saccharomyces cerevisiae, the method would also be applicable to other microorganisms useful in winemaking such as other yeasts and bacterias. One specific use will be to give a more favourable and/or different aroma to fermented alcoholic beverages such as wines, including cava and champagne, beer, cider, sake, etc.