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…

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

Read More

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Read More

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More