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 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.
Main Authors: | Perez, Maria Dolores, Denat, Marie, Pérez-Través, Laura, Heras, José María, Guillamón, José Manuel, Ferreira, Vicente, Querol, Amparo |
---|---|
Format: | info:ar-repo/semantics/artículo biblioteca |
Language: | eng |
Published: |
Wiley
2022-04
|
Subjects: | Saccharomyces, Enología, Híbridos, Compuestos Aromáticos, Aromatic Compounds, Levadura de Vino, Wine Yeast, Oenology, Hybrids, |
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 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
by: Combina, Mariana, et al.
Published: (2012-07-16) -
Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
by: Pérez-Torrado, Roberto, et al.
Published: (2015-07) -
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
by: Perez, Maria Dolores, et al.
Published: (2021-02) -
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
by: Massera, Ariel Fernando, et al.
Published: (2021-02) -
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
by: Perez, Maria Dolores, et al.
Published: (2022-03)