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…

Evaluation of colloidal stability in white and rosé wines investing Dynamic Light Scattering technology

Proteins constitute one of the three main components of grape juice and white wine, phenolic compounds and polysaccharides being the others. A specific group of the total grape-derived proteins resists degradation or adsorption during the winemaking process and remains in finished wine if not removed by the commonplace commercial practice of bentonite fining. While bentonite is effective in removing the problematic proteins, it is claimed to adversely affect the quality of the treated wine under certain conditions, through the removal of colour, flavor and texture compounds. A number of studies have indicated that different protein fractions require distinct bentonite concentrations for protein removal and consequent heat stabilization.

Read More

Rootstock effects on Grüner Veltliner ecophysiology in the Kremstal wine region of Austria

Understanding the impact of rootstocks on grapevine water relations is crucial to face climate change maintaining vineyard productivity and sustainability.

Read More

Collective management for landscape and biodiversity conservation in viticulture: The Life + BioDiVine project

Environmental awareness is globally rising among scientific community, politicians and general public. Biodiversity conservation is becoming a concern for farmers

Read More

Aroma diversity of Amarone commercial wines

Amarone is an Italian red wine produced in the Valpolicella area, in north-eastern Italy. Due to its elaboration with withered grapes

Read More

OTA DEGRADATION BY BACTERIAL LACCASEST

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Read More