Analysis of temperature-mediated changes in the wine yeast Saccharomyces bayanus var uvarum
. An oenological study of how the protein content influences wine quality

Wine terroir is characterized by a specific taste and style influenced by the cultivar of the fermented grapes, geographical factors such as the vineyard, mesoclimate, topoclimate, and microclimate, soil geology and pedology, and the agronomic approach used. These characteristics together define the concept of “terroir”. Thus, regional distinctive flavors in wine have been the subject of many studies aimed at better understanding the link between the wine and the vineyard. Indeed, the identification of key environmental elements involved in the regional variation of grape and wine quality characteristics is a critical feature for improving wine production in terms of consumer preference and economic appreciation. Many studies have demonstrated the role of abiotic factors in grape composition and consequently in wine style. Biotic factors are also involved such as grape microbial communities. However, the occurrence and effects of region-specific microbiota in defining wine characteristics are more controversial issues. Indeed, several studies using high throughput sequencing technologies have made it possible to describe microbial communities and revealed a link between grape must and soil microbial communities, and the geography of the territory. Based on these observations, the concept of “microbial terroir” emerged. However, this concept has been subject to contradictory studies. The aim of this opinion article is to take a step back and examine in perspective the concept of microbial terroir, by comparing numerous data from different studies and providing arguments in favor of or against this concept to stimulate discussion and point out that experimental research is still needed to study the contribution of this assembly of microorganisms to the final product and to support or refute the concept.

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Isolation and Some Properties of Mutants for High Ethanol Yield from the Cryophilic Wine Yeast Saccharomyces bayanus

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan1988.90.381 ◽

1995 ◽

Vol 90 (5) ◽

pp. 381-386

Author(s):

Akinari OSHIDA ◽

Munekazu KISHIMOTO ◽

Fujitoshi YANAGIDA ◽

Takashi SHINOHARA ◽

Shoji GOTO

Keyword(s):

Ethanol Yield ◽

Wine Yeast ◽

Saccharomyces Bayanus ◽

High Ethanol

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Metabolic Engineering of Wine Strains of Saccharomyces cerevisiae

Genes ◽

10.3390/genes11090964 ◽

2020 ◽

Vol 11 (9) ◽

pp. 964

Author(s):

Mikhail A. Eldarov ◽

Andrey V. Mardanov

Keyword(s):

Saccharomyces Cerevisiae ◽

Metabolic Engineering ◽

Wine Yeast ◽

Strain Engineering ◽

Starter Cultures ◽

Detailed Knowledge ◽

Wine Quality ◽

Wine Strain ◽

Natural Isolates ◽

Genomic Editing

Modern industrial winemaking is based on the use of starter cultures of specialized wine strains of Saccharomyces cerevisiae yeast. Commercial wine strains have a number of advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality, it has become increasingly critical to develop new wine strains and winemaking technologies. Novel opportunities for precise wine strain engineering based on detailed knowledge of the molecular nature of a particular trait or phenotype have recently emerged due to the rapid progress in genomic and “postgenomic” studies with wine yeast strains. The review summarizes the current achievements of the metabolic engineering of wine yeast, the results of recent studies and the prospects for the application of genomic editing technologies for improving wine S. cerevisiae strains.

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Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation

Applied and Environmental Microbiology ◽

10.1128/aem.01580-17 ◽

2017 ◽

Vol 83 (22) ◽

Cited By ~ 11

Author(s):

Anne-Kathrin Langenberg ◽

Frauke J. Bink ◽

Lena Wolff ◽

Stefan Walter ◽

Christian von Wallbrunn ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Pyruvate Kinase ◽

Wine Yeast ◽

Glycolytic Enzyme ◽

Aroma Compounds ◽

Starter Cultures ◽

Kloeckera Apiculata ◽

Wine Quality ◽

Content Type ◽

Hanseniaspora Uvarum

ABSTRACT Hanseniaspora uvarum (anamorph Kloeckera apiculata ) is a predominant yeast on wine grapes and other fruits and has a strong influence on wine quality, even when Saccharomyces cerevisiae starter cultures are employed. In this work, we sequenced and annotated approximately 93% of the H. uvarum genome. Southern and synteny analyses were employed to construct a map of the seven chromosomes present in a type strain. Comparative determinations of specific enzyme activities within the fermentative pathway in H. uvarum and S. cerevisiae indicated that the reduced capacity of the former yeast for ethanol production is caused primarily by an ∼10-fold-lower activity of the key glycolytic enzyme pyruvate kinase. The heterologous expression of the encoding gene, H. uvarum PYK1 ( HuPYK1 ), and two genes encoding the phosphofructokinase subunits, HuPFK1 and HuPFK2 , in the respective deletion mutants of S. cerevisiae confirmed their functional homology. IMPORTANCE Hanseniaspora uvarum is a predominant yeast species on grapes and other fruits. It contributes significantly to the production of desired as well as unfavorable aroma compounds and thus determines the quality of the final product, especially wine. Despite this obvious importance, knowledge on its genetics is scarce. As a basis for targeted metabolic modifications, here we provide the results of a genomic sequencing approach, including the annotation of 3,010 protein-encoding genes, e.g., those encoding the entire sugar fermentation pathway, key components of stress response signaling pathways, and enzymes catalyzing the production of aroma compounds. Comparative analyses suggest that the low fermentative capacity of H. uvarum compared to that of Saccharomyces cerevisiae can be attributed to low pyruvate kinase activity. The data reported here are expected to aid in establishing H. uvarum as a non- Saccharomyces yeast in starter cultures for wine and cider fermentations.

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Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2005.03.006 ◽

2005 ◽

Vol 104 (3) ◽

pp. 257-265 ◽

Cited By ~ 43

Author(s):

Audrey Serra ◽

Pierre Strehaiano ◽

Patricia Taillandier

Keyword(s):

Interspecific Hybridization ◽

Wine Yeast ◽

Influence Of Temperature ◽

Saccharomyces Bayanus

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An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety

Fermentation ◽

10.3390/fermentation7010005 ◽

2021 ◽

Vol 7 (1) ◽

pp. 5

Author(s):

Alice Vilela

Keyword(s):

Genetic Engineering ◽

Wine Yeast ◽

Wine Yeasts ◽

Wine Quality ◽

Yeast Strains ◽

Off Flavors ◽

Natural Isolates ◽

The Stability ◽

Wine Flavor ◽

New Yeast

Modern industrial winemaking is based on the use of specific starters of wine strains. Commercial wine strains present several advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality and wine safety, it has become increasingly critical to develop new yeast strains. In the last decades, new possibilities arose for creating upgraded wine yeasts in the laboratory, resulting in the development of strains with better fermentation abilities, able to improve the sensory quality of wines and produce wines targeted to specific consumers, considering their health and nutrition requirements. However, only two genetically modified (GM) wine yeast strains are officially registered and approved for commercial use. Compared with traditional genetic engineering methods, CRISPR/Cas9 is described as efficient, versatile, cheap, easy-to-use, and able to target multiple sites. This genetic engineering technique has been applied to Saccharomyces cerevisiae since 2013. In this review, we aimed to overview the use of CRISPR/Cas9 editing technique in wine yeasts to combine develop phenotypes able to increase flavor compounds in wine without the development of off-flavors and aiding in the creation of “safer wines.”

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Genomic insights into the glutathione metabolism of the non-conventional wine yeast Starmerella bacillaris

OENO One ◽

10.20870/oeno-one.2021.55.1.4374 ◽

2021 ◽

Vol 55 (1) ◽

Author(s):

Wilson José Fernandes Lemos Junior ◽

Laura Treu ◽

Chiara Nadai ◽

Vinícius Da Silva Duarte ◽

Stefano Campanaro ◽

...

Keyword(s):

Wine Yeast ◽

Redox Balance ◽

Glutathione Metabolism ◽

Wine Quality ◽

Mixed Fermentation ◽

Beverage Industry ◽

Food And Beverage Industry ◽

Wide Range ◽

Food And Beverage ◽

Gsh Metabolism

Glutathione (GSH) is an antioxidant molecule of great technological interest due to its wide range of applications in the food and beverage industry. In winemaking, although glutathione is produced during fermentation, its addition is possible for the control of oxidative spoilage of wine. Recently, to improve wine quality, mixed fermentation has been proposed by introducing a selection of non-Saccharomyces yeasts as complementary starters to the oenological species S. cerevisiae. Among them, Starmerella bacillaris, an osmophilic and high glycerol producer yeast, has been extensively studied. In the present study, the genomes of two S. bacillaris strains were compared with S. cerevisiae to identify the GSH metabolic pathway. The results showed that GSH biosynthesis includes the GSH1 and GSH2 genes in both species. The identification of a new transcription factor which binds sites in the promoter region of these genes underlined differences in the transcriptional regulation of both species. Additionally, between S. bacillaris strains, a high number of polymorphisms was found in genes involved in GSH redox balance. Preliminary laboratory scale fermentations revealed marked differences in the cell glutathione content of the two S. bacillaris strains. By comparing genomes, it was possible to gain a better understanding of the genes involved in the GSH metabolism pathway in S. bacillaris.

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Screening of Indigenous Yeast From Different Ecological Region of Kathmandu Valley and Its Application in Wine Production

Tribhuvan University Journal of Microbiology ◽

10.3126/tujm.v7i0.33853 ◽

2020 ◽

Vol 7 ◽

pp. 104-114

Author(s):

Bipanab Rajopadhyaya ◽

Bipana Maharjan ◽

Roshani Maharjan ◽

Amrit Acharya

Keyword(s):

Ethanol Fermentation ◽

Grape Juice ◽

Titratable Acidity ◽

Wine Yeast ◽

Kathmandu Valley ◽

Wine Quality ◽

Wine Production ◽

Microscopic Appearance ◽

Fermentative Capacity ◽

New Yeast

Objectives: The aim of the study was to isolate and screen the potent yeast from the air for implementing new yeast in wine fermentation. Methods: In this study, 35 air samples collected in sterile grape juice in glass jar and left over for four days exposure for the growth of yeast from different locations around the Kathmandu Valley. Yeasts were screened by culturing on selective Ethanol Sulfite Agar (ESA) media at 30°C for 2-3 days in Microbiology Lab of Pinnacle College. Yeast isolates were characterized based on colony morphology, microscopic characteristics, Fermentative capacity, Hydrogen sulfide production. Selected yeast isolates were subjected to ethanol fermentation and tested for alcohol tolerance capacity. Wine quality was assessed by sensory evaluation. Results: Of 35 samples, only 20 yeast isolates were isolated. Among these isolates, the variation in colony characteristics along with oval and ellipsoidal microscopic appearance was observed. All the isolates were able to ferment major sugars such as glucose, fructose and sucrose, but few could not ferment galactose and maltose, while none-fermented lactose and xylose. Here, isolates showing no H2S (L29, L34) and mild H2S producer (isolate L31) were subjected to ethanol fermentation. Also, Comparative analysis was made by using commercial standard wine yeast (STAN). Rapid fermentation of grape juice with initial 21 0Brix was observed in L31 isolate, which produced 12.99% v/v alcohol with titratable acidity (TA) 5.25 g/L, followed by L29 strain with 11.99%v/v alcohol and 4.5 g/L TA which were higher than STAN (10.99% alcohol). These isolates specified as Ethanol tolerance up to 13%v/v, while none of them were able to grow at 15% v/v ethanol concentration and 45°C temperature. However, significant growth was observed at pH 3 along with sugar tolerance capacity at 30 0Brix. The wine produced by these isolates was found to be remarkably different among each other. While the sensory analysis of wine led to isolate L31 being congenial to tasters. Conclusion: L31 isolate was found to be efficient and advantageous for wine production indicating its industrial application.

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