De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts
Abstract
This paper reports the production of monoterpenes, which elicit a floral aroma in wine, by strains of the yeast Saccharomyces cerevisiae. Terpenes, 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 certain wine grape varieties of Vitis vinifera. Hence, when these compounds are present in wine they are considered to originate from grape and not fermentation. However, the biosynthesis of monoterpenes by S. cerevisiae in the absence of grape derived precursors is shown here to be of de novo origin in wine yeast strains. Higher concentration of assimilable nitrogen increased accumulation of linalool and citronellol. Microaerobic compared with anaerobic conditions favored terpene accumulation in the ferment. The amount of linalool produced by some strains of S. cerevisiae could be of sensory importance in wine production. These unexpected results are discussed in relation to the known sterol biosynthetic pathway and to an alternative pathway for terpene biosynthesis not previously described in yeast.
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Several native wine yeast strains isolated in Uruguay are capable of significant monoterpene production.
“A recent survey of native wine strains, isolated in Uruguay, has shown that several are capable of significant production.”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Carrau et al. 2005
High nitrogen did not stimulate formation of sesquiterpenes nerolidol and farnesol.
“Interestingly, formation of the sesquiterpenes, nerolidol and farnesol, was not stimulated (Carrau et al. 2005).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Carrau et al. 2005
High nitrogen (400 vs 180 mg N/L) stimulated fermentation rate but not biomass yield, and stimulated monoterpene production.
“High nitrogen -400 mg N/L compared with 180 mg N/L -which stimulated fermentation rate but not biomass yield, also stimulated monoterpene production.”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Carrau et al. 2005
Alternative monoterpene biosynthesis pathway is located in mitochondrion and involves conversion of leucine to mevalonic acid.
“This alternative pathway, which is located in the mitochondrion, involves the conversion of leucine to mevalonic acid.”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Carrau et al. 2005
Some strains of Saccharomyces yeast could contribute to floral aroma of wine by de novo synthesis of monoterpenes, augmented by higher assimilable nitrogen and microaerobic fermentation.
“This work suggests that some strains of Saccharomyces yeast could contribute to the floral aroma of wine by de novo synthesis of monoterpenes, and this contribution could be augmented by certain fermentation conditions such as musts with higher concentrations of assimilable nitrogen like the ammonium ion, in combination with microaerobic fermentation (Carrau et al. 2005).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Carrau et al. 2005
Cited by
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
Self-citationExploring the impacts of postharvest processing on the aroma formation of coffee beans—A review
de Melo Pereira, G. V., de Carvalho Neto, D. P., Magalhães Júnior, A. I., Vásquez, Z. S., Medeiros, A. B. P., Vandenberghe, L. P. S., & Soccol, C. R. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.061 · Cited by 345 · see citing works
Lee, L. W., Tay, G. Y., Cheong, M. W., Curran, P., Yu, B., & Liu, S. Q. (2017) · LWT · doi:10.1016/j.lwt.2016.11.047 · Cited by 84 · see citing works
- Authors
- Carrau, F. M., Medina, K., Boido, E., Farina, L., Gaggero, C., Dellacassa, E., Versini, G., & Henschke, P. A.
- Affiliations
- Universidad de la República de Uruguay (UY)
- Instituto de Investigaciones Biológicas Clemente Estable (UY)
- Fondazione Edmund Mach (IT)
- Australian Wine Research Institute (AU)
- Corresponding author
- Carrau, Francisco M.
- Venue
- FEMS Microbiology Letters
- Publisher
- Oxford University Press (OUP)
- Published
- 2005-02
- Volume
- 243
- Issue
- 1
- Pages
- 107-115
- ISSN
- 0378-1097 (ISSN-L)
- 1574-6968
- OpenAlex
- W2153496096
- Cited by
- 245
- References
- 0
- Citations by year
- 2026: 5 · 2025: 6 · 2024: 7 · 2023: 15 · 2022: 17 · 2021: 16 · 2020: 21 · 2019: 21 · 2018: 12 · 2017: 18 · 2016: 25 · 2015: 10 · 2014: 11 · 2013: 13 · 2012: 8
- FWCI
- 6.33
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- FEMS Microbiology Letters (publishedVersion)
- PubMed (publishedVersion)
- HighWire Press Open Archive (submittedVersion)
- CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach) (submittedVersion)
- Funders
- Universidad de la República Uruguay
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Plant biochemistry and biosynthesis
- Keywords
- monoterpenes, Saccharomyces cerevisiae, wine yeast, linalool, citronellol, floral scent, nitrogen assimilation, microaerobic conditions, sterol biosynthesis, wine aroma
- MeSH terms
- Acyclic Monoterpenes, Culture Media, Oxidation-Reduction, Saccharomyces cerevisiae, Wine, Gene Expression Regulation, Fungal, Vitis, Monoterpenes
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