Macrowine 2021
IVES 9 IVES Conference Series 9 Screening of aroma metabolites within a set of 90 Saccharomyces strains

Screening of aroma metabolites within a set of 90 Saccharomyces strains

Abstract

Currently, the main demand in the global wine market relies on products with unique flavour profiles, character, and typicity, and the metabolism of yeasts greatly influences the organoleptic properties of wines. Therefore, the natural diversity of Saccharomyces strains rises in interest over the last decade, but a large part of this phenotypic diversity remains unexplored. Moreover, the genetic basis underlying the variation in the production of flavour-active metabolites within the Saccharomyces genus remains poorly understood. The main purpose of this project is to provide a better understanding of how the synthesis of these flavour-active compounds is modulated at genetic level, aiming to identify genes with specific functions in the metabolism of yeasts. This information will be obtained through the generation of novel hybrids between different Saccharomyces species and the use of quantitative genetics. In this context, the first step was to assess the phenotypic diversity at the scale of Saccharomyces genus, regarding traits of industrial interest. With this aim, 90 yeast strains of all the eight species which compose the Saccharomyces clade were screened for their fermentative capacities and the production of aromas and other compounds of interest (such as glycerol or succinate). Fermentations in oenological conditions were carried out at different temperatures, monitoring the kinetic profiles and analysing the production of the main fermentation metabolites (by HPLC) as well as the production of more than 40 aroma compounds (by GC-MS). The sporulation ability of the strains, necessary for the hybridization, was also assessed. Important differences were found in the kinetic and volatile profiles of the strains, and the whole dataset provides a comprehensive picture of the phenotypic diversity within the genus Saccharomyces. This information confirms the interest in further development of genetic approaches to identify the molecular basis underlying the studied traits and opens the door for their improvement.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Rafael Álvarez-Rafael, Sylvie DEQUIN, Edward J. LOUIS, Carole CAMARASA

UMR 1083 Sciences Pour l’Oenologie, INRAE, Montpellier SupAgro, Montpellier, France, UMR 1083 Sciences Pour l’Oenologie, INRAE, Montpellier SupAgro, Montpellier, France ,Centre of Genetic Architecture of Complex Traits, University of Leicester, Leicester, UK, UMR 1083 Sciences Pour l’Oenologie, INRAE, Montpellier SupAgro, Montpellier, France

Contact the author

Keywords

Alcoholic fermentation; genus saccharomyces; phenotypic diversity; fermentative volatile compounds

Citation

Related articles…

Chitosan elicits mono-glucosylated stilbene production and release in fed-batch fermentation of grape cells 

In the present study, the optimal conditions of grape (Vitis vinifera cv ‘Barbera’) cell cultures in batch and fed-batch bioreactor processes were studied to specifically improve the production of mono-glucosylated stilbenes.

Read More

Comprehensive two-dimensional gas chromatography coupled with Tof-MS, a powerful tool for analysis of the volatomes of grapes and wines

Comprehensive two-dimensional gas chromatography (GCxGC) has emerged as a powerful analytical technique for unraveling the volatile composition of complex matrices. This work will present three applications of GCxGC Tof-MS to the oenological field, aimed to identify novel biomarkers to be used in the quality control process of the wine industry. Comprehensive mapping of volatile compounds was conducted in a large sample of 70 sparkling wines, produced by 48 different wineries across 6 vintages and representative of the two main production areas for premium Italian sparkling wines (Franciacorta (FC) and Trentodoc (TN)), using HS-SPME followed by GCxGC-Tof-MS and multivariate analysis. Selection and identification of 196 putative biomarkers allowed clear separation of sparkling wines from FC and TN.

Read More

Investigating water stress-related seasonal and spatial patterns and the possible links with juice and wine compositional parameters

The mapping of spatial variability in vineyards offers the potential to implement zonal management strategies with the aim to optimize economic benefits and increase sustainability by managing natural resources, such as water used for irrigation, more optimally. This study characterized the (natural) variability in plant water status in a commercial Cabernet Sauvignon block, using remote sensing techniques, and identified the impact of this variability on the yield, and juice and wine composition. From the field data collected over two growing seasons, we demonstrated that remote sensing techniques are a practical and powerful tool for mapping spatial variability within vineyard blocks.

Read More

Hyperspectral imaging and machine learning for monitoring grapevine physiology

Rootstocks are gaining importance in viticulture as a strategy to combat abiotic challenges, as well as enhancing scion physiology and attributes. Therefore, understanding how the rootstock affects photosynthesis is insightful for genetic improvement of either genotype in the grafted grapevines. Photosynthetic parameters such as maximum rate of carboxylation of RuBP (Vcmax) and the maximum rate of electron transport driving RuBP regeneration (Jmax) have been identified as ideal targets for breeding and genetic studies. However, techniques used to directly measure these photosynthetic parameters are limited to the single leaf level and are time-consuming measurements.

Read More

Effect of culture and familiarity on wine perception: a study with spanish and british wine experts

Wine perception results from the interaction between the wine and its intrinsic and extrinsic characteristics and the experience [1], background and beliefs of the consumer [2,3]. Among all of the factors affecting wine perception, in this study we focused on culture and cognitive processes, working under the hypothesis that higher familiarity with wines would induce higher perceived quality. Furthermore, we hypothesised that culture would influence the verbalisation of wine properties associated with the different experiences of consumers from different cultures.

Read More