Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite Fining
Bentonite fining is used in the clarification of white wines to prevent protein haze. This treatment results in the loss of a significant portion of the wine itself, as well as aroma compounds important for the quality of white wines. Among other interesting effects on wine quality, yeast cell wall mannoproteins have been shown to stabilize wine against protein haze. A previous work showed that wine yeast strains engineered by deletion of KNR4 release increased amounts of mannoproteins and produce wines showing attenuated responses in protein haze tests. This paper describes the technological properties of several new recombinant wine yeast strains, deleted for genes involved in cell-wall biogenesis, as well as the regulatory gene KNR4. Stabilization of wines produced by three of the six recombinant strains analyzed required 20−40% less bentonite than those made with their nonrecombinant counterparts. The availability of multiple targets for genetically improving yeast mannoprotein release, as shown in this work, is relevant not only for genetic engineering of wine yeast but especially for the feasibility of genetically improving this character by classical methods of strain development such as random mutagenesis or sexual hybridization.
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Language: | English |
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American Chemical Society
2009
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Subjects: | Wine yeast, Mannoproteins, Protein haze, Bentonite fining, |
Online Access: | http://hdl.handle.net/10261/41051 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100003086 |
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dig-icvv-es-10261-410512017-03-07T16:17:10Z Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite Fining González Ramos, Daniel Quirós Asensio, Manuel González García, Ramón Ministerio de Ciencia e Innovación (España) Eusko Jaurlaritza Wine yeast Mannoproteins Protein haze Bentonite fining Bentonite fining is used in the clarification of white wines to prevent protein haze. This treatment results in the loss of a significant portion of the wine itself, as well as aroma compounds important for the quality of white wines. Among other interesting effects on wine quality, yeast cell wall mannoproteins have been shown to stabilize wine against protein haze. A previous work showed that wine yeast strains engineered by deletion of KNR4 release increased amounts of mannoproteins and produce wines showing attenuated responses in protein haze tests. This paper describes the technological properties of several new recombinant wine yeast strains, deleted for genes involved in cell-wall biogenesis, as well as the regulatory gene KNR4. Stabilization of wines produced by three of the six recombinant strains analyzed required 20−40% less bentonite than those made with their nonrecombinant counterparts. The availability of multiple targets for genetically improving yeast mannoprotein release, as shown in this work, is relevant not only for genetic engineering of wine yeast but especially for the feasibility of genetically improving this character by classical methods of strain development such as random mutagenesis or sexual hybridization. This work was supported by the Spanish Ministerio de Ciencia e Innovacion (Gants AGL2006-02558 and Consolider CSD2007-00063). D.G.-R was supported by a predoctoral fellowship from the Government of The Basque Country Peer reviewed 2011-10-13T10:47:03Z 2011-10-13T10:47:03Z 2009 artículo http://purl.org/coar/resource_type/c_6501 Journal of Agricultural and Food Chemistry 57(18): 8373–8378 (2009) 0021-8561 http://hdl.handle.net/10261/41051 10.1021/jf901093v 1520-5118 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100003086 en http://dx.doi.org/10.1021/jf901093v none American Chemical Society |
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Wine yeast Mannoproteins Protein haze Bentonite fining Wine yeast Mannoproteins Protein haze Bentonite fining |
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Wine yeast Mannoproteins Protein haze Bentonite fining Wine yeast Mannoproteins Protein haze Bentonite fining González Ramos, Daniel Quirós Asensio, Manuel González García, Ramón Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite Fining |
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Bentonite fining is used in the clarification of white wines to prevent protein haze. This treatment results in the loss of a significant portion of the wine itself, as well as aroma compounds important for the quality of white wines. Among other interesting effects on wine quality, yeast cell wall mannoproteins have been shown to stabilize wine against protein haze. A previous work showed that wine yeast strains engineered by deletion of KNR4 release increased amounts of mannoproteins and produce wines showing attenuated responses in protein haze tests. This paper describes the technological properties of several new recombinant wine yeast strains, deleted for genes involved in cell-wall biogenesis, as well as the regulatory gene KNR4. Stabilization of wines produced by three of the six recombinant strains analyzed required 20−40% less bentonite than those made with their nonrecombinant counterparts. The availability of multiple targets for genetically improving yeast mannoprotein release, as shown in this work, is relevant not only for genetic engineering of wine yeast but especially for the feasibility of genetically improving this character by classical methods of strain development such as random mutagenesis or sexual hybridization. |
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Ministerio de Ciencia e Innovación (España) |
author_facet |
Ministerio de Ciencia e Innovación (España) González Ramos, Daniel Quirós Asensio, Manuel González García, Ramón |
format |
artículo |
topic_facet |
Wine yeast Mannoproteins Protein haze Bentonite fining |
author |
González Ramos, Daniel Quirós Asensio, Manuel González García, Ramón |
author_sort |
González Ramos, Daniel |
title |
Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite Fining |
title_short |
Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite Fining |
title_full |
Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite Fining |
title_fullStr |
Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite Fining |
title_full_unstemmed |
Three Different Targets for the Genetic Modification of Wine Yeast Strains Resulting in Improved Effectiveness of Bentonite Fining |
title_sort |
three different targets for the genetic modification of wine yeast strains resulting in improved effectiveness of bentonite fining |
publisher |
American Chemical Society |
publishDate |
2009 |
url |
http://hdl.handle.net/10261/41051 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100003086 |
work_keys_str_mv |
AT gonzalezramosdaniel threedifferenttargetsforthegeneticmodificationofwineyeaststrainsresultinginimprovedeffectivenessofbentonitefining AT quirosasensiomanuel threedifferenttargetsforthegeneticmodificationofwineyeaststrainsresultinginimprovedeffectivenessofbentonitefining AT gonzalezgarciaramon threedifferenttargetsforthegeneticmodificationofwineyeaststrainsresultinginimprovedeffectivenessofbentonitefining |
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1777670829334593536 |