| Title: | De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines |
| Author(s): | Martin V; Giorello F; Farina L; Minteguiaga M; Salzman V; Boido E; Aguilar PS; Gaggero C; Dellacassa E; Mas A; Carrau F; |
| Address: | "Seccion Enologia, Departamento Ciencia y Tecnologia Alimentos, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay. Departamento de Biologia, Departamento de Biologia Molecular, Instituto de Investigaciones Biologicas Clemente Estable , 11600 Montevideo, Uruguay. Catedra de Farmacognosia y Productos Naturales, Departamento de Quimica Organica, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay. Laboratorio de Biologia Celular de Membranas, Institut Pasteur de Montevideo , 11400 Montevideo, Uruguay. Laboratorio de Biologia Celular de Membranas, IIB-INTECH, CONICET, Universidad Nacional de San Martin , San Martin, Argentina. Deptamento de Bioquimica y Biotecnologia, Faculty of Oneology, University Rovira i Virgili , 43007 Tarragona, Spain" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. Among the volatile aroma components in Vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. These compounds are considered to originate from grapes only and not from fermentative processes. We have found increased levels of benzyl alcohol in red Tannat wine compared to that in grape juice, suggesting de novo formation of this metabolite during vinification. In this work, we show that benzyl alcohol, benzaldehyde, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol are synthesized de novo in the absence of grape-derived precursors by Hanseniaspora vineae. Levels of benzyl alcohol produced by 11 different H. vineae strains were 20-200 times higher than those measured in fermentations with Saccharomyces cerevisiae strains. These results show that H. vineae contributes to flavor diversity by increasing grape variety aroma concentration in a chemically defined medium. Feeding experiments with phenylalanine, tryptophan, tyrosine, p-aminobenzoic acid, and ammonium in an artificial medium were tested to evaluate the effect of these compounds either as precursors or as potential pathway regulators for the formation of benzenoid-derived aromas. Genomic analysis shows that the phenylalanine ammonia-lyase (PAL) and tyrosine ammonia lyase (TAL) pathways, used by plants to generate benzyl alcohols from aromatic amino acids, are absent in the H. vineae genome. Consequently, alternative pathways derived from chorismate with mandelate as an intermediate are discussed" |
| Keywords: | Benzaldehydes/analysis/*metabolism Benzyl Alcohols/analysis/*metabolism Fermentation Flavoring Agents/analysis/*metabolism Hanseniaspora/genetics/*metabolism Vitis/metabolism/*microbiology Wine/*analysis Hanseniaspora vineae PAL/TAL alternative biosynthet; |
| Notes: | "MedlineMartin, Valentina Giorello, Facundo Farina, Laura Minteguiaga, Manuel Salzman, Valentina Boido, Eduardo Aguilar, Pablo S Gaggero, Carina Dellacassa, Eduardo Mas, Albert Carrau, Francisco eng 2016/05/20 J Agric Food Chem. 2016 Jun 8; 64(22):4574-83. doi: 10.1021/acs.jafc.5b05442. Epub 2016 May 27" |
