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Cited by 63Fermentation and Sensory AnalysisHorticultural and Viticultural ResearchBiochemical and biochemical processes

Acidification of Grape Musts by Saccharomyces cerevisiae Wine Yeast Strains Genetically Engineered to Produce Lactic Acid

Dequin, S., Baptista, E., Barre, P.·1999·American Journal of Enology and Viticulture
DOI 10.5344/ajev.1999.50.1.45
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Abstract

Engineered Saccharomyces cerevisiae strains over-expressing a bacterial lacticodehydrogenase (LDH) have been described to perform mixed lactic acid-alcoholic fermentation under laboratory conditions The acidification properties of these strains might be of great value for fermented beverages and especially in enology to solve problems of insufficient acidity in hot regions. To assess the relevance of this model during alcoholic fermentation under enological conditions, eight wine strains expressing the LDH gene on a multicopy plasmid were constructed. The level of L(+) lactic acid produced and the resulting acidification were shown to be influenced by the strain and to a greater extent by the grape must composition. Wines obtained by lactic acid-alcoholic fermentation of seven grape musts contained 2.6 to 8.6 g/L of L(+) lactic acid. In comparison with classic alcoholic fermentation, lactic acid-alcoholic fermentation resulted in a decrease of 0.2 to 0.35 pH units in wines containing 5 to 8 g/L of lactic acid. Two grape musts with moderate or low acidity levels (pH 3.36 and pH 3.75) were acidified effectively (50% increase in total acidity, 0.17 and 0.27 pH unit decrease) by the production of 5 g/L of L(+) lactic acid by an engineered wine yeast strain. A reduction of 0.25 percent (vol/vol) of alcohol was also observed as a result of the diversion of carbon towards L(+) lactic acid. The volatile acidity was unchanged in the wine obtained with the engineered strain compared to the control strain. Despite a slower fermentation rate, the ability to ferment grape musts and the growth characteristics were not affected.

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  • During vinification trials, malo-ethanolic and malolactic wine yeasts could degrade all the malic acid in must within three days with no off-flavour.

    “During vinification trials, it was shown that these malo-ethanolic and malolactic wine yeasts could degrade all the malic acid in must within three days with no off-flavour (Dequin et al. 1999).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Dequin et al. 1999

  • Wines obtained with engineered lactic acid-alcoholic fermentation yeasts were effectively acidified, although the fermentation rate was slower.

    “Although the fermentation rate was slower, wines obtained with these engineered lactic acid-alcoholic fermentation yeasts were effectively acidified.”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Dequin et al. 1999

  • The Lactobacillus casei lacticodehydrogenase gene, expressed under control of the yeast alcohol dehydrogenase gene, converted 20% of the glucose into lactic acid, and this construct was introduced into eight wine yeast strains.

    “Encouraged by the fact that the Lactobacillus casei lacticodehydrogenase gene, expressed under control of the yeast alcohol dehydrogenase gene, converted 20% of the glucose into lactic acid, this construct was also introduced into eight wine yeast strains (Dequin et al. 1999).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Dequin et al. 1999

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Authors
Dequin, S., Baptista, E., & Barre, P.
Venue
American Journal of Enology and Viticulture
Publisher
American Society for Enology and Viticulture
Published
1999
Volume
50
Issue
1
Pages
45-50
ISSN
0002-9254 (ISSN-L)
DOI
10.5344/ajev.1999.50.1.45
OpenAlex
W2306987465
Cited by
63
References
0
Citations by year
2026: 1 · 2025: 1 · 2024: 1 · 2023: 1 · 2022: 2 · 2021: 2 · 2020: 4 · 2019: 3 · 2017: 1 · 2016: 2 · 2015: 3 · 2014: 2 · 2013: 2 · 2012: 4
FWCI
4.66
Type
journal article
Language
en
Open access
closed
Locations
  • American Journal of Enology and Viticulture (publishedVersion)
  • HAL (submittedVersion)
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
Saccharomyces cerevisiae, lactic acid production, recombinant yeast, wine acidity, total acidity, alcohol consumption reduction, grape must composition

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