Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties
Non-wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra- and interspecific hybrids using a non-GMO technique (rare-mating) in which non-wine strai...
| Main Authors: | , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Wiley
2022
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/11829 https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.14068 https://doi.org/10.1111/1751-7915.14068 |
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| author | Perez, Maria Dolores Denat, Marie Pérez-Través, Laura Heras, José María Guillamón, José Manuel Ferreira, Vicente Querol, Amparo |
| author_browse | Denat, Marie Ferreira, Vicente Guillamón, José Manuel Heras, José María Perez, Maria Dolores Pérez-Través, Laura Querol, Amparo |
| author_facet | Perez, Maria Dolores Denat, Marie Pérez-Través, Laura Heras, José María Guillamón, José Manuel Ferreira, Vicente Querol, Amparo |
| author_sort | Perez, Maria Dolores |
| collection | INTA Digital |
| description | Non-wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra- and interspecific hybrids using a non-GMO technique (rare-mating) in which non-wine strains of S. uvarum, S. kudriavzevii and S. cerevisiae species were crossed with a wine S. cerevisiae yeast. The hybrid that inherited the wine yeast mitochondrial showed better fermentation capacities, whereas hybrids carrying the non-wine strain mitotype reduced ethanol levels and increased glycerol, 2,3-butanediol and organic acid production. Moreover, all the hybrids produced several fruity and floral aromas compared to the wine yeast: β-phenylethyl acetate, isobutyl acetate, γ-octalactone, ethyl cinnamate in both varietal wines. Sc × Sk crosses produced three- to sixfold higher polyfunctional mercaptans, 4-mercapto-4-methylpentan-2-one (4MMP) and 3-mercaptohexanol (3MH). We proposed that the exceptional 3MH release observed in an S. cerevisiae × S. kudriavzevii hybrid was due to the cleavage of the non-volatile glutathione precursor (Glt-3MH) to detoxify the cell from the presence of methylglyoxal, a compound related to the high glycerol yield reached by this hybrid. In conclusion, hybrid generation allows us to obtain aromatically improved yeasts concerning their wine parent. In addition, they reduced ethanol and increased organic acids yields, which counteracts climate change effect on grapes. |
| format | Artículo |
| id | INTA11829 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA118292022-05-06T13:29:51Z Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties Perez, Maria Dolores Denat, Marie Pérez-Través, Laura Heras, José María Guillamón, José Manuel Ferreira, Vicente Querol, Amparo Saccharomyces Enología Híbridos Compuestos Aromáticos Aromatic Compounds Levadura de Vino Wine Yeast Oenology Hybrids Non-wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra- and interspecific hybrids using a non-GMO technique (rare-mating) in which non-wine strains of S. uvarum, S. kudriavzevii and S. cerevisiae species were crossed with a wine S. cerevisiae yeast. The hybrid that inherited the wine yeast mitochondrial showed better fermentation capacities, whereas hybrids carrying the non-wine strain mitotype reduced ethanol levels and increased glycerol, 2,3-butanediol and organic acid production. Moreover, all the hybrids produced several fruity and floral aromas compared to the wine yeast: β-phenylethyl acetate, isobutyl acetate, γ-octalactone, ethyl cinnamate in both varietal wines. Sc × Sk crosses produced three- to sixfold higher polyfunctional mercaptans, 4-mercapto-4-methylpentan-2-one (4MMP) and 3-mercaptohexanol (3MH). We proposed that the exceptional 3MH release observed in an S. cerevisiae × S. kudriavzevii hybrid was due to the cleavage of the non-volatile glutathione precursor (Glt-3MH) to detoxify the cell from the presence of methylglyoxal, a compound related to the high glycerol yield reached by this hybrid. In conclusion, hybrid generation allows us to obtain aromatically improved yeasts concerning their wine parent. In addition, they reduced ethanol and increased organic acids yields, which counteracts climate change effect on grapes. EEA Mendoza Fil: Perez, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Fil: Perez, Maria Dolores. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España Fil: Denat, Marie. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; España Fil: Pérez-Través, Laura. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España Fil: Heras, José María. Lallemand Bio S.L.; España Fil: Guillamón, José Manuel. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España Fil: Ferreira, Vicente. Universidad de Zaragoza. Department of Analytical Chemistry. Laboratory for Aroma Analysis and Enology. Instituto Agroalimentario de Aragón; España Fil: Querol, Amparo. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España 2022-05-06T13:27:41Z 2022-05-06T13:27:41Z 2022-04 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/20.500.12123/11829 https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.14068 1751-7915 https://doi.org/10.1111/1751-7915.14068 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Wiley Microbial Biotechnology : 1-15 (First published: 29 April 2022) |
| spellingShingle | Saccharomyces Enología Híbridos Compuestos Aromáticos Aromatic Compounds Levadura de Vino Wine Yeast Oenology Hybrids Perez, Maria Dolores Denat, Marie Pérez-Través, Laura Heras, José María Guillamón, José Manuel Ferreira, Vicente Querol, Amparo Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties |
| title | Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties |
| title_full | Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties |
| title_fullStr | Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties |
| title_full_unstemmed | Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties |
| title_short | Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties |
| title_sort | generation of intra and interspecific saccharomyces hybrids with improved oenological and aromatic properties |
| topic | Saccharomyces Enología Híbridos Compuestos Aromáticos Aromatic Compounds Levadura de Vino Wine Yeast Oenology Hybrids |
| url | http://hdl.handle.net/20.500.12123/11829 https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/1751-7915.14068 https://doi.org/10.1111/1751-7915.14068 |
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