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…

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

Read More

Vite e territorio. Il caso della Franciacorta nel medioevo

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...
Read More

Why aren’t farmers using precision viticulture frequently? A case study

n the last years, viticulture precision tools have been made available for farmers for different crops. The feeling that these tools are mandatory on an agriculture of the future have been disseminated by commercial entities but also from policy makers.

Read More

Crop water stress index as a tool to estimate vine water status

Crop Water Stress Index (CWSI) has long been a ratio to quantify relative plant water status in several crop and woody plants. Given its rather well relationship to either leaf or stem water potential and the feasibility to sample big vineyard areas as well as to collect quite a huge quantity of data with airborne cameras and image processing applications, it is being studied as a tool for irrigation monitoring in commercial vineyards. The objective of this paper was to know if CWSI estimated by measuring leaf temperature with an infrared hand held camera could be used to substitute the measure of stem water potential (SWP) without losing accuracy of plant water status measure.

Read More

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More