Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

Swiegers, Jan H.; Saerens, Sofie; Pretorius, Isak S.

doi:10.1002/9781118354056.ch3

Cited by 7 publications

(12 citation statements)

References 255 publications

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“…However, this compound is not found at such high levels in the other species, as discussed above. This ester is associated with fruity, floral (rose) and honey sensory notes [100,[115][116][117]. H. uvarum and H. guilliermondii have been reported as producing high levels of sulphur-containing aromatics [112].…”

Section: Applications Of Hanseniaspora/kloeckera Strains In Winemakingmentioning

confidence: 99%

Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review

et al. 2018

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Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes and play a significant role at the beginning of fermentation, producing enzymes and aroma compounds that expand the diversity of wine color and flavor. Ten species of the genus Hanseniaspora have been recovered from grapes and are associated in two groups: H. valbyensis, H. guilliermondii, H. uvarum, H. opuntiae, H. thailandica, H. meyeri, and H. clermontiae; and H. vineae, H. osmophila, and H. occidentalis. This review focuses on the application of some strains belonging to this genus in co-fermentation with Saccharomyces cerevisiae that demonstrates their positive contribution to winemaking. Some consistent results have shown more intense flavors and complex, full-bodied wines, compared with wines produced by the use of S. cerevisiae alone. Recent genetic and physiologic studies have improved the knowledge of the Hanseniaspora/Kloeckera species. Significant increases in acetyl esters, benzenoids, and sesquiterpene flavor compounds, and relative decreases in alcohols and acids have been reported, due to different fermentation pathways compared to conventional wine yeasts.

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Section: Applications Of Hanseniaspora/kloeckera Strains In Winemakingmentioning

confidence: 99%

Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review

et al. 2018

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“…These compounds contribute alcoholic, marzipan and rose aromas to the wine bouquet [6]. However, their effect is positive, if present at a concentration below 300 mg l −1 ; above this level the pungent odour is profound [6–8]. Higher alcohols are synthesized by S. cerevisiae cells via the Ehrlich pathway, which was first reported in 1907 [9] and later modified by Neubauer and Fromherz in 1911 [10].…”

Section: Introductionmentioning

confidence: 99%

Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

Parapouli

Sfakianaki

Monokrousos

et al. 2019

J of Biol Res-Thessaloniki

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Background During alcoholic fermentation, Saccharomyces cerevisiae synthesizes more than 400 different compounds with higher alcohols, acetate esters of higher alcohols and ethyl esters of medium-chain fatty acids being the most important products of its metabolism, determining the particular flavour profile of each wine. The concentration of the metabolites produced depends to a large extent on the strain used. The use of indigenous strains as starting cultures can lead to the production of wines with excellent organoleptic characteristics and distinct local character, superior in quality when compared to their commercial counterparts. However, the relationship of these wild-type genotypes, linked to specific terroirs , with the biosynthetic profiles of flavour metabolites is not completely clarified and understood. To this end, qRT-PCR was employed to examine, for the first time on the transcriptional level, the performance of an indigenous Saccharomyces cerevisiae strain (Z622) in its natural environment (Debina grape must). The expression of genes implicated in higher alcohols and esters formation was correlated with the concentrations of these compounds in the produced wine. Furthermore, by applying the same fermentation conditions, we examined the same parameters in a commercial strain (VL1) and compared its performance with the one of strain Z622. Results Strain Z622, exhibited lower concentrations of 2-methylbutanol, 3-methylbutanol and 2-phenyl ethanol, than VL1 correlating with the elevated expression levels of transaminase and decarboxylase genes. Furthermore, the significantly high induction of ADH3 throughout fermentation of Z622 probably explains the larger population numbers reached by Z622 and reflects the better adaptation of the strain to its natural environment. Regarding acetate ester biosynthesis, Z622 produced higher concentrations of total acetate esters, compared with VL1, a fact that is in full agreement with the elevated expression levels of both ATF1 and ATF2 in strain Z622. Conclusions This study provides evidence on the transcriptional level that indigenous yeast Z622 is better adapted to its natural environment able to produce wines with desirable characteristics, i.e. lower concentrations of higher alcohol and higher ester, verifying its potential as a valuable starter for the local wine-industry. Electronic supplementary material The online version of this article (10.1186/s40709-019-0096-8) contains supplementary material, which is available to authorized users.

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“…Examples include strains that produce wines with lower alcohol levels; [46][47][48][49][50][51][52][53][54][55] mutants that limit the production of unwanted hydrogen-sulfide off-flavors and volatile acidy; [56][57][58] and strains that produce desirable esters, [59,60] terpenes, [61] and thiols ( Figure 18). [62][63][64][65][66][67][68][69][70] Efforts are also underway to express the a-guaiene-2-oxidase from grapevine in S. cerevisiae, thereby equipping wine yeast to transform grapederived a-guaiene to the sought-after spicy aroma compound of Shiraz wine, rotundone. [71][72][73] Several of these improved wine strains were patented but, so far, only two GM strains have been cleared by regulators in the USA and Canada for commercialization.…”

Section: Bioengineered Yeast Put Synthetic Dna To Work In Industrymentioning

confidence: 99%

Synthetic genome engineering forging new frontiers for wine yeast

Pretorius

2016

Critical Reviews in Biotechnology

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Over the past 15 years, the seismic shifts caused by the convergence of biomolecular, chemical, physical, mathematical, and computational sciences alongside cutting-edge developments in information technology and engineering have erupted into a new field of scientific endeavor dubbed Synthetic Biology. Recent rapid advances in high-throughput DNA sequencing and DNA synthesis techniques are enabling the design and construction of new biological parts (genes), devices (gene networks) and modules (biosynthetic pathways), and the redesign of biological systems (cells and organisms) for useful purposes. In 2014, the budding yeast Saccharomyces cerevisiae became the first eukaryotic cell to be equipped with a fully functional synthetic chromosome. This was achieved following the synthesis of the first viral (poliovirus in 2002 and bacteriophage Phi-X174 in 2003) and bacterial (Mycoplasma genitalium in 2008 and Mycoplasma mycoides in 2010) genomes, and less than two decades after revealing the full genome sequence of a laboratory (S288c in 1996) and wine (AWRI1631 in 2008) yeast strain. A large international project -the Synthetic Yeast Genome (Sc2.0) Project -is now underway to synthesize all 16 chromosomes ($12 Mb carrying $6000 genes) of the sequenced S288c laboratory strain by 2018. If successful, S. cerevisiae will become the first eukaryote to cross the horizon of in silico design of complex cells through de novo synthesis, reshuffling, and editing of genomes. In the meantime, yeasts are being used as cell factories for the semi-synthetic production of high-value compounds, such as the potent antimalarial artemisinin, and food ingredients, such as resveratrol, vanillin, stevia, nootkatone, and saffron. As a continuum of previously genetically engineered industrially important yeast strains, precision genome engineering is bound to also impact the study and development of wine yeast strains supercharged with synthetic DNA. The first taste of what the future holds is the de novo production of the raspberry ketone aroma compound, 4-[4-hydroxyphenyl]butan-2-one, in a wine yeast strain (AWRI1631), which was recently achieved via metabolic pathway engineering and synthetic enzyme fusion. A peek over the horizon is revealing that the future of "Wine Yeast 2.0" is already here. Therefore, this article seeks to help prepare the wine industry -an industry rich in history and tradition on the one hand, and innovation on the other -for the inevitable intersection of the ancient art practiced by winemakers and the inventive science of pioneering "synthetic genomicists". It would be prudent to proactively engage all stakeholders -researchers, industry practitioners, policymakers, regulators, commentators, and consumers -in a meaningful dialog about the potential challenges and opportunities emanating from Synthetic Biology. To capitalize on the new vistas of synthetic yeast genomics, this paper presents wine yeast research in a fresh context, raises important questions and proposes new directions. ARTICLE HISTORY

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Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

Cited by 7 publications

References 255 publications

Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review

Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review

Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

Synthetic genome engineering forging new frontiers for wine yeast

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