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IVES 9 IVES Conference Series 9 ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

Abstract

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups. Such extreme strains called ACIDIC or DEMALIC have been compared in several grape juices in order to evaluate their technological and sensorial impact on the resulting wines. Beside routine phenotypic characterization (fermentation kinetics and basic enological analyses), targeted NMR metabolomic as well as LC-MS non targeted metabolomics were used for characterizing such group of strains. These ACIDIC or DEMALIC strains definitively challenge a wide range of industrial starters and provide new tools for managing the rising problem of acidity in the context of global warming change.

1. Peltier E, Vion C, Abou Saada O, Friedrich A, Schacherer J, Marullo P. Flor Yeasts Rewire the Central Carbon Metabolism During Wine Alcoholic Fermentation. Front Fungal Biol. 2021;2. doi:10.3389/ffunb.2021.733513

2. Vion C, Peltier E, Bernard M, Muro M, Marullo P. Marker Assisted Selection of malic-consuming Saccharomyces cerevisiae strains for winemaking. Efficiency and limits of a QTL’s driven breeding program. J Fungi. 2021;7: 1–25. doi:10.20944/pre- prints202103.0132.v1

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Charlotte Vion 1,2, Marie Le Scanff 2, Muro Maïtena1,2, Bernard Margaux1,2, Richard Bruce1,2, Fautré Valentine1,2, Coulon Joana1, Pel- tier Emilien1,2, Le Mao Inès2, Richard Tristan2, Da Costa Grégory2, Marchal Axel2, Marullo Philippe1,2

1 Biolaffort, Bordeaux, FRANCE
2 UMR 1366 Œnologie, Univ. Bordeaux, INRAE, Bordeaux Science Agro, Bordeaux INP, ISVV

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Keywords

Acidity perception, Malic acid, Wine yeast

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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