The effect of ARO10, ATF1 and ATF2 genes from non-conventional Saccharomyces species on the wine aroma – Poster
(2013) 4th European Yeast Flavour Conference — Location: Freising, Germany (22.July.2013)
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- Abstract
- The constantly developing wine market requires production of new wines with fresh and original qualities. In this context, the abilities of some non-conventional species from Saccharomyces genus have been recently described in winemaking. The species S. kudriavzevii and S. uvarum (S. bayanus var. uvarum) and their hybrids with S. cerevisiae have shown very interesting oenological properties leading to higher production of certain aromatic compounds suggesting that they take advantage of the alleles distinct from S. cerevisiae. Based on this information we decided to compare the homologous genes from S. cerevisiae, S. kudriavzevii and S. uvarum involved in the flavour compounds synthesis. The in silico analysis identified the most radical substitutions in ARO10, ATF1 and ATF2 genes. When expressed in winery S. cerevisiae T73 strain, the increased amount of several aromatic compounds was detected. A significant increase was observed above all in the production of isoamyl alcohol and isoamyl acetate. Our results and the fact of close phylogenetic relationship among the three species suggest that the modification of overall wine aroma could be reached only by substitution of a few nucleotides.
- Affiliations
Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA) CSIC, Valencia, Spain
Citations
Stribny, J., Pérez-Torrado, R., & Querol, A. (2013). The effect of ARO10, ATF1 and ATF2 genes from non-conventional Saccharomyces species on the wine aroma – Poster. 4th European Yeast Flavour Conference, Freising, Germany. https://hdl.handle.net/2078.5/127780