Genetic Modification of the Wine Yeast Hanseniaspora uvarum—We Have Only Just Begun

Hanseniaspora uvarum, formerly known as Kloeckera apiculata, is the predominant yeast species in grape musts for most wine fermentations worldwide. Despite its important impact on wine quality, its genetics has only been studied in some detail within the past decade, and methods for targeted manipulations first emerged in 2021. Since then, they have been improved and extended not only with respect to the wide applications of H. uvarum in beverage industries and as an environmental control agent, but also as tools in basic genetic research. In this review, the latest developments and future perspectives are summarized.