terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Differences in metabolism among species and hybrids of the genus Saccharomyces during wine fermentation unveiled by multi-omic analysis 

Differences in metabolism among species and hybrids of the genus Saccharomyces during wine fermentation unveiled by multi-omic analysis 

Abstract

Yeast species S. cerevisiae, S. uvarum, S. kudriavzevii and their hybrids present clear metabolic differences, even when we compared S. cerevisiae wine versus wild strain. These species and hybrids produced significantly higher amounts of glycerol, organic acids, 2,3-butanediol, and 2-phenyl ethanol and a reduction of the ethanol yield, properties very interesting in the sector to deal with climate change effects. To understand the existing differences, we have used several omics techniques to analyze the dynamics of the (intra- and extracellular) metabolomes and/or transcriptomes of representative strains of S. cerevisiae, S. uvarum, S. kudriavzevii, and hybrids. These data indicate that the NADH/NADH+ cofactor regeneration is different among these species. We also observed that these species produce more erythritol, never described before as a by-product in S. cerevisiae. Using phylogenetic and genetic comparative approaches with Y. lipolytica erythrose reductases, we demonstrated that ΔGRE3 was the single mutant that decreased erythritol production.

Related to the ethanol yield, by whole genome comparative analysis, we have detected an ADH2 allele specific to the wine strains, derived from an ADH1–ADH2 gene conversion. This allele results in a lower affinity for ethanol and a higher affinity for acetaldehyde and provides an advantage over other strains in wine fermentation.

Finally, we will explain how can we apply this knowledge to optimize the wine processes using digital twins.

Acknowledgements: PID2021-126380OB-C31 and PID2021-126380OB-C33, AGROALNEXT/2022/021, PLEC2021-007827; MCIN/AEI/10.13039/501100011033, as a ‘Severo Ochoa’ Center of Excellence (CEX2021-001189-S).

DOI:

Publication date: October 19, 2023

Issue: ICGWS 2023

Type: Article

Authors

Amparo Querol1*; Sonia Albillos 1; Romain Minebois1; Eva Balsa-Canto 3; Alba Contreras1, Lainy Ramirez-Aroca1; Eladio Barrio 1,2

1 Food Biotechnology Department (IATA-CSIC), Paterna, Spain
2 Genetics Department (University of Valencia), Valencia, Spain
3 Biosistemas e Ingeniería de Bioprocesos, IIM-CSIC, Vigo, Spain

Contact the author*

Keywords

Saccharomyces, wine fermentation, kinetic and genome-scale metabolic model; digital twin

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Read More

Selecting green cover species in the under-trellis zone of Lower Austrian vineyards

The under-trellis zone of vineyards is a sensitive area through which vines cover a significant portion of their nutrient and water needs. Mechanical and chemical methods are applied to suppress competing and tall-growing weeds to ensure optimal vine growth conditions. In addition to higher operating costs and depending on the soil conditions, these practices might lead to a long-term reduction in soil fertility and biodiversity. The presented study aims to analyse the suitability and interspecies competition of a selected green cover mixture of five local herbaceous species as potential green cover mixture in the under-trellis area of Lower Austrian vineyards.

Read More

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Read More

Integrative study of Vitis biodiversity for next-generation breeding of grapevine rootstocks 

Drought is one of the main challenges for viticulture in the context of global change. The choice of rootstock could be leveraged for vineyard adaptation to drought as we can improve plant performance without modifying the scion variety. However, most of the existing rootstocks, selected over a century ago, have a narrow genetic background which could compromise their adaptive potential.

Read More

Influence of irrigation frequency on berry phenolic composition of red grape varieties cultivated in four spanish wine-growing regions

The global warming phenomenon involves the frequency of extreme meteorological events accompanied by a change in rainfall distribution. Irrigation frequency (IF) affects the spatial and temporal soil water distribution but its effects on the phenolic composition of the grape have been scarcely studied. The aim of this work was to evaluate the effects of four deficit irrigation frequencies of 30 % ETo: one irrigation per day (T01), two irrigations per week (T03), one irrigation per week (T07) and one irrigation every two weeks (T15) on berry phenolic composition at harvest.

Read More