OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Grape and wine microorganisms: diversity and adaptation 9 Genetic causes of SO2 consumption in Saccharomyces cerevisiae

Genetic causes of SO2 consumption in Saccharomyces cerevisiae

Abstract

SO2 is used during winemaking for its anti-oxidative and anti-microbial properties. A high SO2 concentration in the wine has negative impacts by hiding wine aromas and delaying malolactic fermentation. SO2 concentration is also a source of health concerns and is therefore legally regulated. During the alcoholic fermentation SO2 can be produced or consumed by the yeast Saccharomyces cerevisiae with a high variability depending on the strain that accomplish the fermentation. The selection of industrial strains leaving less SO2 at the end of fermentation is therefore of great interest. 

In this study we implemented a QTL (Quantitative Trait Loci) mapping program to identify genetic factors that impact SO2 production by yeast during fermentation. This approach requires the study of a large progeny in segregation that must be characterized genetically and phenotypically. The establishment of a statistical link between genotype and phenotype allows the localization of QTLs that have an impact on the characters. 

Small-scale fermentations in 10 ml screw cap vessels coupled with robotized enzymatic allowed us to measure SO2 profile of several hundred individuals from two progenies. These two progenies were also genotyped by whole genome sequencing providing saturated genetic maps of thousands of markers. This experimental design led us to the identification of nine QTLs controlling SO2. Four of them present in MCH1, STR2 and SSU1 genes were molecularly validated. These alleles also show a pleiotropic effect with link between the production of SO2 and acetic acid. In the future, these new alleles can be used in cross breeding programs for the improvement of industrial strains.

DOI:

Publication date: June 10, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Emilien Peltier (1,2), Maria Martí Raga (1,3), Miguel Roncoroni (4), Vladimir Jiranek (5), Yves Gibon (4), Philippe Marullo (1,2)

(1) Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France
(2) Biolaffort, Bordeaux, France
(3) Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Spain
(4) Wine Science Programme, University of Auckland, New Zealand
(5) Department of Wine and Food Science, University of Adelaide, Australia
(6) INRA, University of Bordeaux, UMR 1332 Fruit Biology and Pathology, Villenave d’Ornon, France

Contact the author

Keywords

Yeast, QTL mapping, SO2 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Tolerance to sunburn: a variable to consider in the context of climate change

Climate change effects on grapevine phenology and grape primary and secondary metabolites are well described in recent literature. Increasing frequency and intensity of heat waves may be responsible for important yield losses in the future. However, the impact of this event is not so well described in literature. The present study highlights the importance of grape variety tolerance as a mitigation tool to climate change.

Phenology and bioclimate of grapevine varieties in the tropical region of the São Francisco Valley, Brazil

La région de la Vallée du São Francisco, situe à 9º S, est en train d’augmenter la production des vins fins les dernières années. La région présente climat du type tropical semi-aride (climat viticole à variabilité intra-annuelle selon le Système CCM Géoviticole : “très chaud, à nuits chaudes et à sécheresse forte à sub-humide” en fonction

New crossbreed winegrape genotypes cultivated under rainfed conditions in a semi-arid Mediterranean region

Traditional drought tolerant varieties such as Cabernet Sauvignon, Monastrell, and Syrah [1], have been used as parents in the grapevine breeding program initiated by the Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental (IMIDA) in 1997 [2]. This work presents the results of evaluating three new genotypes obtained from crosses between ‘Monastrell’ and ‘Cabernet Sauvignon’ (MC16 and MC80) and between ‘Monastrell’ and ‘Syrah’ (MS104), comparing their performance under conditions of water scarcity and high temperatures with that of their respective parental varieties. For this purpose, the six genotypes were cultivated under controlled irrigation conditions (60% ETc) and rainfed conditions.

Adaptation of Lactobacilli towards low ph and SO2 to develop MLF in base musts for sparkling wines

In some white wines, malolactic fermentation (MLF) is very interesting, and for low pH wines this process is particularly difficult. Although MLF is generally not recommended for sparkling white wine, some winemakers prefer to promote MLF to contribute to organoleptic complexity. Oenococcus oeni is generally the bacterium of choice for MLF.

The Gibberellic-Acid Insensitive gene Vvgai1 impacts both vegetative growth and organogenesis rate in Vitis labruscana

Context and purpose of the study. As other perennial crops grapevine is facing the challenges of climate changes. One of the major issues is global warming and variations of the water budget.