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…

Metabolic response of vitis vinifera and interspecific vitis sp. varieties to heat stress, water deficit and combined stress, using a metabolomic approach

As greenhouse gas emissions continue to rise, climate projections indicate an increased likelihood of heat waves and drier conditions in canada. these changes pose significant challenges to grapevine cultivation, particularly during critical growth stages such as new plantings. interspecific hybrid grape varieties, developed through different breeding programs that combine vitis vinifera with more robust species like v. riparia and v. labrusca varieties, are often touted for their potential resilience to environmental stress.

Read More

What is the best time to harvest grapes destined for withering? Ripeness and dehydration length affect phenolic composition of Nebbiolo grapes

Sfursat di Valtellina is a DOCG reinforced wine produced in Valtellina from partially withered red grapes of Vitis vinifera L. cv. Nebbiolo. The grape ripeness degree and the dehydration process strongly influence the physicochemical characteristics of grapes [1, 2, 3]. In particular, grape skin and seeds contain several classes of phenolic compounds strictly associated with red wine quality, which are significantly affected by these factors [4]. The aim of this research is to assess the combined influence of different ripeness levels and withering rates on the standard chemical composition and phenolic profile of winegrape in order to provide new insights and approaches to the management of withering, searching for the valorization of grape potentialities.

Read More

Water and physiological response to early leaf removal of cv. Verdejo in rainfed conditions, at different times of the day, in the D.O. Rueda (Spain)

Aim: Early leaf removal, generally applied before flowering, is mostly conceived as a technique to control grape yield and improve the health of grapes and focused on the final objective of increasing wine quality.

Read More

The Albariño route in Uruguay: A clonal selection process to produce quality wines

In recent years, Uruguay has embraced the Albariño grape variety (Vitis vinifera L.) as one of the most promising for commercial growth. Originally cultivated in Galicia and northern Portugal, Albariño has risen to prominence in the global wine market, driving strong demand and significantly increasing grape prices [1].

Read More

Identification of a stable epi-allele associated with flower development and low bunch compactness in a somatic variant of Tempranillo Tinto

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.

Read More