italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Screening of aroma metabolites within a set of 90 Saccharomyces strains

Screening of aroma metabolites within a set of 90 Saccharomyces strains

R. Álvarez-Rafael; Montpellier SupAgro, France

Screening of aroma metabolites within a set of 90 <i>Saccharomyces</i> strains

Currently, the main demand in the global wine market relies on products with unique flavour profiles, character, and typicity, and the metabolism of yeasts greatly influences the organoleptic properties of wines. Therefore, the natural diversity of Saccharomyces strains rises in interest over the last decade, but a large part of this phenotypic diversity remains unexplored. Moreover, the genetic basis underlying the variation in the production of flavour-active metabolites within the Saccharomyces genus remains poorly understood. The main purpose of this project is to provide a better understanding of how the synthesis of these flavour-active compounds is modulated at genetic level, aiming to identify genes with specific functions in the metabolism of yeasts. This information will be obtained through the generation of novel hybrids between different Saccharomyces species and the use of quantitative genetics. In this context, the first step was to assess the phenotypic diversity at the scale of Saccharomyces genus, regarding traits of industrial interest.

With this aim, 90 yeast strains of all the eight species which compose the Saccharomyces clade were screened for their fermentative capacities and the production of aromas and other compounds of interest (such as glycerol or succinate). Fermentations in oenological conditions were carried out at different temperatures, monitoring the kinetic profiles and analysing the production of the main fermentation metabolites (by HPLC) as well as the production of more than 40 aroma compounds (by GC-MS). The sporulation ability of the strains, necessary for the hybridization, was also assessed.

What important differences were found in the kinetic and volatile profiles of the strains? Did the whole dataset provide a comprehensive picture of the phenotypic diversity within the genus Saccharomyces? 

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 07/20/2022
Premium Contents Area
  • VIDEO SEMINAR (Rafael ÁLVAREZ-RAFAEL, streaming 12 min)
Price:27 €(Tax included)
Related sheets
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,84375