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…

Methyljasmonate versus nanomethyljasmonate: effect on monastrell nitrogen composition

The aim of this work was to evaluate the effect of preharvest application in Monastrell berries using two different types of applications: conventional treatments

Read More

The influence of culture medium on the dynamics of fermentation of wine yeasts

Wine yeast strains Saccharomyces ellipsoideus have important applications in food industry and in this regard is sought isolation as pure cultures and selecting those strains, which in laboratory investigations which have great biotechnological properties This study was intended as the ratio of live cells and autolysates cells also the influence of culture medium on this report. Yeasts selected for this study were isolated from industrial strains of indigenous grape varieties, namely: Feteasca Royal (FR) Feteasca White (FA), black Feteasca (FN), Romanian Tamaioasa (TR), Babeasca Black (BN) and Cotnari Grasa (GC).

Read More

Apoplastic pH influences Vitis vinifera Barbera recovery responses to short and prolonged drought 

Alteration of sap pH is one of the first chemical changes that occurs within the xylem vessels of plants exposed to drought. Xylem sap acidification accompanied by the accumulation of soluble sugars has been recently documented in several species (Sharp and Davis, 2009; Secchi and Zwieniecki, 2016). Here, Vitis vinifera plants of the anysohydric cultivar Barbera were exposed to either short (no irrigation; SD) or to prolonged drought (continual reduction of 10% water; PD). When comparable severe stress was reached, the potted grapes were re-watered. SD was characterized by fast (2–3 days) stomatal closure and high abscisic acid (ABA) accumulation in xylem sap (>400 μg L−1) and in leaf. In PD plants, the rise in ABA levels was considerably diminished.

Read More

Advancement of grape maturity – comparison between contrasting varieties and regions

Grapevine phenology has advanced across many regions, nationally and internationally, in recent decades under the influence of increasing temperatures, resulting in earlier
vintages (Jones and Davis, 2000, Petrie and Sadras, 2008, Tomasi et al., 2011, Webb et al., 2011. Earlier vintages have several ramifications for the wine industry. There are direct implications on quality, due to the fruit ripening during the hotter conditions of summer and early autumn, which then impacts grape composition and wine style (Sadras et al., 2013, Buttrose et al., 1971, Mira de Ordũna, 2010). There are also indirect implications where the fruit is perceived to ripen at a faster rate and the crop reach optimum maturity over a shorter period (Coulter et al., 2016).

Read More

Uncovering the influence of vineyard management on fungal community structure and functional diversity within above-ground compartments

In viticulture, microbial communities – particularly fungi – play a vital role in plant health, disease management, and grape quality.

Read More