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…

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Read More

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Read More

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

Read More

EXTRACTIBLE COMPOUNDS FROM MICROAGGLOMERATED CORK STOPPERS

After bottling, the wine continues to evolve during storage. The choice of the stopper is an important factor in this evolution. In addition to the oxygen permeability of the closure, the migration of stopper compounds into the wine can also have an impact on the wine organoleptic properties. Many studies have shown that transfers of volatile compounds from the stoppers into the wine can happen depending on the type of closure used (1). Moreover, when cork-made stoppers are used, the migration of phenolic compounds from the stopper into the wine can also occur (2, 3).

Read More