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…

Options to replace or reduce the sulphite content in Tannat red wines produced with minimal intervention

Several Uruguayan wineries have begun to produce wines with minimal intervention, to increase the sustainability of their vineyards and wines. These wines are characterized by the minimum intervention in the management of the vineyard, its harvest, vinification, conservation and aging1,2. Sulfur dioxide (SO2) is not used or is used in reduced doses, although chitosan can be substituted or supplemented1. The objective of this research is to evaluate SO2 reduction or replacement options adapted to the production of Tannat red wines with minimal intervention. Vinification of the Tannat grapes with autochthonous yeasts (LN) was carried out during the 2023 vintage.

Read More

New oenological criteria for selecting strains of Lachancea thermotolerans for wine technology

The study conducted various fermentations of different grape juices using various strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Because of the new conditions caused by climate change, wine acidity must be influenced as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real options to mitigate the impact of climate change in wine production.

Read More

Implications of the nature of organic mulches used in vineyards on grapevine water status, yield, berry quality and biological soil health  

Climate emergency is going to affect the agricultural suistainability, wine grapes being probably one of the crops more sensitive to environmental constraints. In this context, mitigation strategies such as the revalorization of agricultural wastes are paramount to cope with the current challenges. The use of organic mulches has been reported to reduce soil water evaporation and improve vine water status, reduce soil erosion, and increase soil organic matter with little impact on berry quality. However, less is known about their effects on the microbiote of vineyards.

Read More

Volatile composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Cabernet Sauvignon is one of the most cultivated grape varieties worldwide being grown in different environmental conditions due to its excellent adaptability. Volatile compounds deeply contribute to the sensory properties of wines therefore to wine quality. The aim of this work was to compare the aroma profile of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain, from the vintage 2022. In addition, the volatile composition of the Cabernet Sauvignon Portuguese wines from three vintages was evaluated.

Read More

Ecophysiological characterisation of terroir effects on Vitis vinifera L. Chardonnay and pinot noir in south african cool climate regions

Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

Read More