Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution
Abstract
In the competitive context of the wine market, there is a growing interest for novel wine yeast strains that have an overall good fermentation capacity and that contribute favorably to the organoleptic quality of wine. Using an adaptive evolution strategy based on growth on gluconate as sole carbon source, we recently obtained wine yeasts with improved characteristics in laboratory-scale fermentations. The characteristics included enhanced fermentation rate, decreased formation of acetate and greater production of fermentative aroma. We report an evaluation of the potential value of the evolved strain ECA5™ for winemaking, by comparing its fermentation performance and metabolite production to those of the parental strain in pilot-scale fermentation trials, with various grape cultivars and winemaking conditions. We show that the evolved strain has outstanding attributes relative to the parental wine yeast strain, and in particular the production of less volatile acidity and greater production of desirable volatile esters, important for the fruity/flowery character of wines. This study highlights the potential of evolutionary engineering for the generation of strains with a broad range of novel properties, appropriate for rapid application in the wine industry.
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In xylose adaptation studies, increased growth rates and higher ethanol yields were observed in recombinant yeast; trehalose and glycogen metabolic processes were significantly down-regulated, nutrient and stress signaling was affected by down-regulation of YAK1 and CWP1, and major cell wall changes occurred.
“In xylose adaptation studies, increased growth rates and higher ethanol yields were observed in recombinant yeast. In this case, trehalose and glycogen metabolic processes were significantly down-regulated, nutrient and stress signaling was affected by down-regulation of YAK1 and also accompanied by down-regulation of CWP1 and consequently major cell wall changes [108].”
From Adaptive laboratory evolution—Principles and applications for biotechnology (2013) · cites this paper as [108]
Several studies improved the carbon source utilization of S. cerevisiae strains by genetic engineering in combination with evolutionary adaptation.
“For example, several studies improved the carbon source utilization of S. cerevisiae strains by genetic engineering in combination with evolutionary adaptation [104,107-109].”
From Adaptive laboratory evolution—Principles and applications for biotechnology (2013) · cites this paper as [108]
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- Authors
- Cadière, A., Aguera, E., Caillé, S., Ortiz-Julien, A., & Dequin, S.
- Affiliations
- École des Hautes Études en Santé Publique (FR)
- Unité Expérimentale de Pech Rouge (FR)
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Lallemand (France) (FR)
- Corresponding author
- Dequin, Sylvie
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2012-12
- Volume
- 32
- Issue
- 2
- Pages
- 332-337
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W2043477736
- Cited by
- 41
- References
- 19
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 3 · 2023: 3 · 2022: 2 · 2021: 5 · 2020: 1 · 2019: 2 · 2017: 7 · 2016: 4 · 2015: 4 · 2014: 5 · 2013: 3
- FWCI
- 5.89
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- HAL (submittedVersion)
- Funders
- Agence Nationale de la Recherche
- BIOFLAVOUR COST Action (FA0907)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- wine yeast, adaptive evolution, evolutionary engineering, volatile acidity, volatile esters, acetate production, fermentation performance, grape varieties, pilot-scale fermentation
- MeSH terms
- Adult, Biological Evolution, Female, Fermentation, Humans, Male, Odorants, Saccharomyces cerevisiae, Taste, Wine, Volatile Organic Compounds
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