IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Hanseniaspora in wine-making: their genetic modification and potential role in acid modulation

Hanseniaspora in wine-making: their genetic modification and potential role in acid modulation

Abstract

Hanseniaspora spp. are one of the most common yeast isolates in vineyards and wineries and play an important role in wine-making.  We explored the impact of an apiculate yeast Hanseniaspora occidentalis strain as a co-partner with Saccharomyces cerevisiae in a sequential-type mixed-culture fermentation of Muscaris grape must.  Like with other fermentation trials using Hanseniaspora strains, a significant increase in ethyl acetate was observed, but most intriguing, was the almost complete abolition of malic acid in the wine.  Compared to the pure S. cerevisiae inoculum there was also a marked increase in the concentrations of the other acetate esters. Modulation of some of the varietal elements like rose oxide was also observed.  Identifying and confirming the genes involved in malic acid utilization and aroma formation would require the development of gene modification tools: a feature not existing yet in H. occidentalis. We have recently developed gene-modifying tools in Hanseniaspora uvarum where we knocked-out the two alleles of the alcohol acetyltransferase gene (HuATF) resulting in a yeast with much lower acetate ester capabilities. This was the first successful attempt to genetically remove a gene from Hanseniaspora and paves the way for further gene-to-function studies in this apiculate yeast
genus

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Van Wyk Niel¹, Badura Jennifer¹, Scansani Stefano¹,³, Pretorius Isak S.², Rauhut Doris1, Von Wallbrunn Christian¹

¹Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
²ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, Australia
³Institute of Applied Microbiology, Justus-Liebig-University, Giessen, Germany

Contact the author

Keywords

Hanseniaspora, GMO, malic acid

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Contribution of grape seeds to evolution of acetaldehyde, pigments and tannins reactive towards salivary proteins of red wine over time

This study investigated the impact of the gsk/gse ratio on the evolution of acetaldehyde and of major phenolic compounds of aglianico wine in wine like solution and real wine. Four model solutions and the correspondant control wines were prepared. The natural weight ratio between grape skins and seeds was determined on the real grapes, and a control wine was obtained from those.

Read More

The effects of calcite silicon-mediated particle film application on leaf temperature and grape composition of Merlot (Vitis vinifera L.) vines under different irrigation conditions

This study examined whether the application of calcite-silicon mediated particle film (CaPF) at veraison can mitigate a drought-induced increase in leaf temperature on grapevine, thus contributing to improved leaf functionality, yield and grape composition traits. A total of 48 five-year-old Merlot (Vitis vinifera L.)

Read More

Characterization of commercial enological tannins and its effect on human saliva diffusion

Commercial oenological tannins (TECs) are widely used in the wine industry. TECs are rich in condensed tannins, hydrolyzable tannins or a mixture of both. Wine grapes are a important source of proanthocyanidins or condensed tannins while oak wood possess a high concentration of hydrolyzable tannins (Obreque-Slier et al., 2009). TECs contribute with the antioxidant capacity of wine, catalyze oxide-reduction reactions and participate in the removal of sulfur compounds and metals.

Read More

CHANGES IN CU FRACTIONS AND RIBOFLAVIN IN WHITE WINES DURING SHORT-TERM LIGHT EXPOSURE: IMPACTS OF OXYGEN AND BOTTLE COLOUR

Copper in white wine can be associated with Cu(II) organic acids (Cu fraction I), Cu(I) thiol species (Cu fraction II), and Cu sulfides (Cu fraction III). The first two fractions are associated with the repression of reductive aromas in white wine, but these fractions gradually decrease in concentration during the normal bottle aging of wine. Although exposure of white wine to fluorescent light is known to induce the accumulation of volatile sulfur compounds, causing light-struck aroma, the influence on the loss of protective Cu fractions is uncertain. Riboflavin is known to be a critical initiator of photochemical reac-tions in wine, but the rate of its decay under short-term light exposure in different coloured bottles and for wine of different oxygen concentrations is not well understood.

Read More

First application of an original methodology created to overcome conflicts between stakeholders in an important wine-growing territory: methodology, results, and perspectives in the application of sustainability EME4.1C

Considering the previous research and activities, also, on Sustainability EME4.1C which, as widely known, considers in a harmonious chain all the factors material, immaterial, moral and spiritual related to all aspects environmental, economic, social, existential, relational, ethical, technical and “MetaEthic” indexed 4.1C

Read More