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…

Soil humidity and early leaf water potential affected by water recharge before budbreak in cv. Tempranillo deficitary irrigated during the summer in the D. O. Ribera del Duero

The availability of water for irrigation is usually greater at the beginning of spring than in the following months, until the end of summer, in most regions of Spain.

Read More

Exploring the regulatory role of the grapevine MIXTA homologue in cuticle formation and abiotic stress resilience

The outer waxy layer of plant aerial structures, known as the cuticle, represents an important trait that can be targeted to increase plant tolerance against abiotic stresses exacerbated by environmental transition. The MIXTA transcription factor, member of the R2R3-MYB family, is known to affect conical shape of petal epidermal cells in Anthirrinum, cuticular thickness in tomato fruit and trichome formation and morphology in several crops. The aim of this study was to investigate the role of the grapevine MIXTA homologue by phenotypic and molecular characterization of overexpressing and knock-out grapevine lines.

Read More

Impact of press fractioning on current and phenolic compositions of Pinot noir and Pinot meunier wines

In the Champagne’s region, a complete press cycle is a series of pressure increases (squeezes) and decreases (returns). After alcoholic fermentation, the two wines (the “cuvee” and the “tailles”) obtained from grape juice fractions exhibit strong differences for numerous characteristics. Nevertheless, there is no study of the impact of the press cycle, followed after each pressure increase (22-28 steps), on wine colour, current analyses and phenolic composition. So, the aim of this study (vintage 2020) was to investigate the composition changes of Pinot noir and Pinot meunier wines, produced from 22-28 grape juices isolated for each complete pressing cycle.

Read More

Evaluation of six red grapevine cultivars inoculated with Neofusicoccum parvum in a “terroir” of La Mancha wine región (Spain)

Aim: Among Botryosphaeriaceae species associated with Botryosphaeria dieback of grapevines, Neofusicoccum parvum is one of the most virulent and fastest wood-colonizing fungi. This study aimed to evaluate the susceptibility of six red grapevine cultivars (“Bobal”, “Monastrell”, “Garnacha Tinta”, “Moravia Agria”, “Tinto Velasco” and “Moribel” to N. parvum, under field conditions.

Read More

From local classification to regional zoning-the use of a geographic information system (GIS) in Franconia/Germany. Part 2: regional zoning of vineyards based on local climatic classifications

En raison des vanations locales d’exposition et de déclivité, l’évaluation climatique des vignobles et des régions viticoles est très important pour la culture des raisins.

Read More