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

Fermentation ◽  
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.”

scholarly journals The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

2013 ◽  
Vol 80 (2) ◽  
pp. 704-713 ◽  
Author(s):  
Estéfani García-Ríos ◽  
Alicia Gutiérrez ◽  
Zoel Salvadó ◽  
Francisco Noé Arroyo-López ◽  
José Manuel Guillamon
Keyword(s):  
Abiotic Factors ◽  
Nitrogen Concentration ◽  
Wine Yeast ◽  
Wine Industry ◽  
Wine Yeasts ◽  
Simple Method ◽  
Fitness Advantage ◽  
Yeast Strains ◽  
Industrial Strains ◽  
Nitrogen Concentrations

ABSTRACTThe effect of the main environmental factors governing wine fermentation on the fitness of industrial yeast strains has barely received attention. In this study, we used the concept of fitness advantage to measure how increasing nitrogen concentrations (0 to 200 mg N/liter), ethanol (0 to 20%), and temperature (4 to 45°C) affects competition among four commercial wine yeast strains (PDM, ARM, RVA, and TTA). We used a mathematical approach to model the hypothetical time needed for the control strain (PDM) to out-compete the other three strains in a theoretical mixed population. The theoretical values obtained were subsequently verified by competitive mixed fermentations in both synthetic and natural musts, which showed a good fit between the theoretical and experimental data. Specifically, the data show that the increase in nitrogen concentration and temperature values improved the fitness advantage of the PDM strain, whereas the presence of ethanol significantly reduced its competitiveness. However, the RVA strain proved to be the most competitive yeast for the three enological parameters assayed. The study of the fitness of these industrial strains is of paramount interest for the wine industry, which uses them as starters of their fermentations. Here, we propose a very simple method to model the fitness advantage, which allows the prediction of the competitiveness of one strain with respect to different abiotic factors.

scholarly journals Metabolic Engineering of Wine Strains of Saccharomyces cerevisiae

Genes ◽  
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.

scholarly journals Comparative Evaluation of the Dynamics of Alcohol Production of Wine Yeast Strains Isolated in Tokaj Region

2020 ◽  
pp. 1-22
Author(s):  
Zoltán Kállai ◽  
Zsuzsa Antunovics ◽  
Gyula Oros
Keyword(s):  
Comparative Evaluation ◽  
Type Strain ◽  
Fermentation Process ◽  
Ethanol Concentration ◽  
Wine Yeast ◽  
Lag Phase ◽  
Wine Yeasts ◽  
Alcohol Production ◽  
Yeast Strains ◽  
Final Ethanol Concentration

The dynamics of ethanol production of wine yeasts were examined in model experiments as well as in the winery. The ethanol concentration in young wines fermented by local strains of Saccharomyces cerevisiae, S. uvarumor Starmerella bacillaris (21, 2 and 2, respectively) did not vary considerably (c.v. 1.9 %). All of them produced significantly higher amount of ethanol than the type strain [ATCC 26108] of S. cerevisiae. However, their performance during the fermentation process diverged significantly. Thus the lag phase varied between 33 and 123 hours, while the time requested to produce half of the final ethanol concentration varied between 67 and 294 hours.

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

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.  

Selective hybridization of wine yeasts for higher yields of glycerol

1987 ◽  
Vol 33 (2) ◽  
pp. 112-117 ◽  
Author(s):  
Rosanne Eustace ◽  
R. J. Thornton
Keyword(s):  
Wine Yeast ◽  
Wine Yeasts ◽  
Glycerol Production ◽  
Breeding Stock ◽  
Yeast Strains ◽  
Selective Hybridization ◽  
Glycerol 3 Phosphate Dehydrogenase ◽  
Hybridization Programme ◽  
Two Hybrid ◽  
Generation Hybrid

Wines that are lacking in body may be improved by the presence of greater amounts of glycerol. Wine yeast strains vary in their ability to produce glycerol. A programme of hybridizing yeast strains while selecting for increased production of glycerol was undertaken. Three generations of hybridization resulted in yeast strains which produced 10–11 g glycerol/L compared with 3.0–6.6 g/L produced by the wine yeast strains of the original breeding stock. Industrial-scale winemaking confirmed the ability of two hybrid strains to produce similar amounts of glycerol to those observed in laboratory-scale fermentations. The activity of the enzyme glycerol-3-phosphate dehydrogenase was measured in crude extracts of two breeding stock wine yeasts and in two final generation hybrid strains. The observed activities were lower in the products of the hybridization programme than in the original wine yeast strains. Two alternative explanations are suggested. (i) Selective hybridization may select for the alleles of the gene which codes for an alcohol dehydrogenase I isozyme which has a lower activity resulting in increased glycerol production. (ii) Phospholipid synthesis is reduced and the glycerol-3-phosphate, which is the major precursor of phospholipids in yeasts, accumulates as glycerol.

scholarly journals Isolating Wine Yeasts that are Specific to the Apold Region and Identifying them through RFLP Genetic Methods

2015 ◽  
Vol 44 ◽  
pp. 10-14
Author(s):  
Ecaterina Lengyel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Indigenous Species ◽  
Wine Yeasts ◽  
Cultural Methods ◽  
Yeast Strains ◽  
Saccharomyces Bayanus ◽  
Area Of Origin

The present study aims at isolating, identifying and selecting autochthonous wine yeast strains with a view to establish a crop bank specific to the Apold area. 569 wine yeast strains were isolated during the alcoholic fermentation of must from the Apold area, 458 were identified through cultural methods and with the help of the API 20 C AUX test (Biomeriux, France). Six yeast strains (A87, A169, A296, A314, A132 and A413) were genetically identified through the PCR-ITS RFLP method of the 5.8S-ITS segment; the resulting four strains were Saccharomyces cerevisiae - A87, A169, A296, A314 - and two Saccharomyces bayanus strains - A132 și A413. The strains we identified constitute a base for the multiplication of indigenous species with a view to obtain authentic wines that are typical to their area of origin.

scholarly journals Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity

2021 ◽  
Vol 12 ◽  
Author(s):  
Francisco Carrau ◽  
Paul A. Henschke
Keyword(s):  
Its Region ◽  
Wine Yeast ◽  
Aerobic Bacteria ◽  
Positive Contribution ◽  
Yeast Strains ◽  
Wine Flavor ◽  
Native Strains ◽  
Low Nitrogen ◽  
Wine Yeast Selection ◽  
Nitrogen Demand

In this perspective, we will explain the concept of “friendly” yeasts for developing wine starters that do not suppress desirable native microbial flora at the initial steps of fermentation, as what usually happens with Saccharomyces strains. Some non-Saccharomyces strains might allow the development of yeast consortia with the native terroir microflora of grapes and its region. The positive contribution of non-Saccharomyces yeasts was underestimated for decades. Avoiding them as spoilage strains and off-flavor producers was the main objective in winemaking. It is understandable, as in our experience after more than 30 years of wine yeast selection, it was shown that no more than 10% of the isolated native strains were positive contributors of superior flavors. Some species that systematically gave desirable flavors during these screening processes were Hanseniaspora vineae and Metschnikowia fructicola. In contrast to the latter, H. vineae is an active fermentative species, and this fact helped to build an improved juice ecosystem, avoiding contaminations of aerobic bacteria and yeasts. Furthermore, this species has a complementary secondary metabolism with S. cerevisiae, increasing flavor complexity with benzenoid and phenylpropanoid synthetic pathways practically inexistent in conventional yeast starters. How does H. vineae share the fermentation niche with other yeast strains? It might be due to the friendly conditions it creates, such as ideal low temperatures and low nitrogen demand during fermentation, reduced synthesis of medium-chain fatty acids, and a rich acetylation capacity of aromatic higher alcohols, well-known inhibitors of many yeasts. We will discuss here how inoculation of H. vineae strains can give the winemaker an opportunity to develop ideal conditions for flavor expression of the microbial terroir without the risk of undesirable strains that can result from spontaneous yeast fermentations.

scholarly journals Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation

Biomolecules ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1569
Author(s):  
Ramon Gonzalez ◽  
Andrea M. Guindal ◽  
Jordi Tronchoni ◽  
Pilar Morales
Keyword(s):  
Genetic Improvement ◽  
Ethanol Yield ◽  
Global Climate ◽  
Sugar Content ◽  
Wine Yeast ◽  
Wine Industry ◽  
Yeast Strains ◽  
Lower Alcohol ◽  
Natural Isolates ◽  
Ethanol Yields

One of the most prominent consequences of global climate warming for the wine industry is a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among the several approaches to address this important issue, this review focuses on biotechnological solutions, mostly relying on the selection and improvement of wine yeast strains for reduced ethanol yields. Other possibilities are also presented. Researchers are resorting to both S. cerevisiae and alternative wine yeast species for the lowering of alcohol yields. In addition to the use of selected strains under more or less standard fermentation conditions, aerobic fermentation is increasingly being explored for this purpose. Genetic improvement is also playing a role in the development of biotechnological tools to counter the increase in the wine alcohol levels. The use of recombinant wine yeasts is restricted to research, but its contribution to the advancement of the field is still relevant. Furthermore, genetic improvement by non-GMO approaches is providing some interesting results, and will probably result in the development of commercial yeast strains with a lower alcohol yield in the near future. The optimization of fermentation processes using natural isolates is, anyway, the most probable source of advancement in the short term for the production of wines with lower alcohol contents.

scholarly journals Mitotic Recombination and Genetic Changes inSaccharomyces cerevisiae during Wine Fermentation

2000 ◽  
Vol 66 (5) ◽  
pp. 2057-2061 ◽  
Author(s):  
Sergi Puig ◽  
Amparo Querol ◽  
Eladio Barrio ◽  
JoséE. Pérez-Ortín
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Mitotic Recombination ◽  
Wine Yeasts ◽  
Genomic Constitution ◽  
Genetic Changes ◽  
Homologous Sequences ◽  
The Stability ◽  
Natural Strains ◽  
Putative Mechanism

ABSTRACT Natural strains of Saccharomyces cerevisiae are prototrophic homothallic yeasts that sporulate poorly, are often heterozygous, and may be aneuploid. This genomic constitution may confer selective advantages in some environments. Different mechanisms of recombination, such as meiosis or mitotic rearrangement of chromosomes, have been proposed for wine strains. We studied the stability of the URA3 locus of a URA3/ura3 wine yeast in consecutive grape must fermentations. ura3/ura3homozygotes were detected at a rate of 1 × 10−5 to 3 × 10−5 per generation, and mitotic rearrangements for chromosomes VIII and XII appeared after 30 mitotic divisions. We used the karyotype as a meiotic marker and determined that sporulation was not involved in this process. Thus, we propose a hypothesis for the genome changes in wine yeasts during vinification. This putative mechanism involves mitotic recombination between homologous sequences and does not necessarily imply meiosis.

scholarly journals Terpenoids in Grapes and Wines: Origin and Micrometabolism during the Vinification Process

2008 ◽  
Vol 3 (4) ◽  
pp. 1934578X0800300 ◽  
Author(s):  
Francisco M. Carrau ◽  
Eduardo Boido ◽  
Eduardo Dellacassa
Keyword(s):  
De Novo ◽  
Wine Yeast ◽  
Wine Quality ◽  
Bacterial Fermentation ◽  
Yeast Strains ◽  
Wine Composition ◽  
Metabolic Footprinting ◽  
Grape Varieties ◽  
Near Future ◽  
Further Development

Terpenoids, which are typical components of the essential oils of flowers and fruits, are also present as free and glycosylated conjugates amongst the secondary metabolites of wine grape varieties of Vitis vinifera. Hence, when these compounds are present in wine, they are considered to originate from the grapes and not from fermentation. However, the biosynthesis of monoterpenes by Saccharomyces cerevisiae in the absence of grape derived precursors was shown recently to be of de novo origin in wine yeast strains. The contribution of yeast and bacterial fermentation metabolites to the aromatic profile of wine is well documented. However, the biotechnological application of this knowledge is still rather limited and often contradictory. Redox conditions, size of inoculums, temperatures of fermentation, osmotic pressure and the medium nutritional content can profoundly affect the profile of yeast and bacterial metabolites produced or their biotransformation capacity in wine. Results obtained in the last decades in relation to microbial micrometabolism of aroma compounds measured with more sophisticated GC-MS methods are discussed in relation to the known terpenoid biosynthetic pathways and wine composition. Further development of metabolic footprinting techniques for the discrimination of wine quality must be one of the main challenges for wine biotechnologists in the near future.

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