terclim by ICS banner
IVES 9 IVES Conference Series 9 INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Abstract

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.

Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must. The fermentation kinetics, content of organic acids and gly- cerol production was monitored daily throughout the experiment. Transcript profiling of yeast genes in- volved in aroma formation and volatile composition of the must/wine was performed through real-time RT-PCR and SPE/GC–MS respectively, at four different time points of the fermentations. Specifically, a total of 28 volatile compounds were determined and the relative expression levels of 46 genes coding for acetyl-CoA synthetases, amino acid permeases, transaminases, reductases, decarboxylases, alcohol and aldehyde dehydrogenases, alcohol acetyltransferases, acyltransferases, esterases and glycosidases were recorded.

The relative expression levels of the genes implicated in amino acids, higher alcohols, ethyl esters, and terpenes metabolism, such as EEB1, EHT1, EXG1, ARO8, ARO9, PDC5, PDC6, ADH6, ADH3, AAD14, AAD16, were higher at the first three time points studied, since the most active period of aroma compound accumulation appears to occur in earlier fermentation stages. Additionally, the transcriptome data revealed substantial changes in expression patterns of genes between the different strains tested. In terms of the volatile characterization of the wines, the concentration levels of total esters and total alcohols appeared to be clearly distinct between the wines, which confirms that the production of volatile compounds is strain depended. Remarkable differences in the gene expression levels were observed when comparing the different strains which resulted in different aroma profiles.

This study enhances our understanding on yeast aroma metabolism-related gene expression and regulation. This knowledge can be a tool to modulate aroma production and orient the fermentation process towards a desirable wine aromatic profile.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Despina Lola¹, Chrysanthi Kalloniati², Emmanouil Flemetakis², Yorgos Kotseridis¹

1. Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
2. Laboratory of Molecular Biology, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece

Contact the author*

Keywords

gene expression, Saccharomyces cerevisiae, yeast metabolism, volatile profile

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Read More

AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

The quality of wines has often been associated with their geographical area of production. The aim of this work was to characterize Protected Designation of Origin (PDO) Xinomavro red wines from different geographical areas of Amyndeon and Naoussa in Northern Greece, elaborated with variables that contribute to their differentiation, such as soil characteristics, altitude, monthly average temperature and rainfall.
Xinomavro fruit parcels from different vineyards within the two PDO zones (5 PDO Naoussa and 6 PDO Amyndeon) were vinified following a standard winemaking process. A total of 25 aroma compounds were quantified using gas chromatography-mass spectrometry (GC-MS) with simultaneous full scan and selected ion monitoring for data recording, and odor activity values (OAVs) were determined.

Read More

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More