| Title: | Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties |
| Author(s): | Perez D; Denat M; Perez-Traves L; Heras JM; Guillamon JM; Ferreira V; Querol A; |
| Address: | "Lallemand Bio S.L., Barcelona, 08028, Spain. Estacion Experimental Agropecuaria Mendoza (EEA), Instituto Nacional de Tecnologia Agropecuaria (INTA), Lujan de Cuyo, Mendoza, 5507, Argentina. Departamento de Biotecnologia de los Alimentos, Instituto de Agroquimica y Tecnologia de Los Alimentos (IATA-CSIC), Valencia, 46980, Spain. Laboratorio de Analisis del Aroma y Enologia (LAAE), Departamento de Quimica Analitica, Universidad de Zaragoza, c/Pedro Cerbuna 12, Zaragoza, 50009, Spain" |
| ISSN/ISBN: | 1751-7915 (Electronic) 1751-7915 (Linking) |
| Abstract: | "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: beta-phenylethyl acetate, isobutyl acetate, gamma-octalactone, ethyl cinnamate in both varietal wines. Sc x 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 x 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" |
| Keywords: | Ethanol Fermentation Glycerol *Saccharomyces/genetics Saccharomyces cerevisiae/genetics; |
| Notes: | "MedlinePerez, Dolores Denat, Marie Perez-Traves, Laura Heras, Jose Maria Guillamon, Jose Manuel Ferreira, Vicente Querol, Amparo eng Research Support, Non-U.S. Gov't 2022/04/30 Microb Biotechnol. 2022 Aug; 15(8):2266-2280. doi: 10.1111/1751-7915.14068. Epub 2022 Apr 29" |
