Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation

Antonio G. Cordente, Gustavo Cordero-Bueso, Isak S. Pretorius, Christopher D. Curtin

Research output: Contribution to journalArticleResearchpeer-review

Abstract

Acetic acid, a byproduct formed during yeast alcoholic fermentation, is the main component of volatile acidity (VA). When present in high concentrations in wine, acetic acid imparts an undesirable 'vinegary' character that results in a significant reduction in quality and sales. Previously, it has been shown that saké yeast strains resistant to the antifungal cerulenin produce significantly lower levels of VA. In this study, we used a classical mutagenesis method to isolate a series of cerulenin-resistant strains, derived from a commercial diploid wine yeast. Four of the selected strains showed a consistent low-VA production phenotype after small-scale fermentation of different white and red grape musts. Specific mutations in YAP1, a gene encoding a transcription factor required for oxidative stress tolerance, were found in three of the four low-VA strains. When integrated into the genome of a haploid wine strain, the mutated YAP1 alleles partially reproduced the low-VA production phenotype of the diploid cerulenin-resistant strains, suggesting that YAP1 might play a role in (regulating) acetic acid production during fermentation. This study offers prospects for the development of low-VA wine yeast starter strains that could assist winemakers in their effort to consistently produce wine to definable quality specifications.

LanguageEnglish
Pages62-73
Number of pages12
JournalFEMS Yeast Research
Volume13
Issue number1
DOIs
Publication statusPublished - Jan 2013
Externally publishedYes

Fingerprint

Wine
Acetic Acid
Cerulenin
Fermentation
Yeasts
Mutation
Diploidy
Phenotype
Haploidy
Vitis
Mutagenesis
Oxidative Stress
Transcription Factors
Alleles
Genome
Genes

Cite this

Cordente, Antonio G. ; Cordero-Bueso, Gustavo ; Pretorius, Isak S. ; Curtin, Christopher D. / Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation. In: FEMS Yeast Research. 2013 ; Vol. 13, No. 1. pp. 62-73.
@article{07e42571e9994aee9a09e9e4cb42ddc4,
title = "Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation",
abstract = "Acetic acid, a byproduct formed during yeast alcoholic fermentation, is the main component of volatile acidity (VA). When present in high concentrations in wine, acetic acid imparts an undesirable 'vinegary' character that results in a significant reduction in quality and sales. Previously, it has been shown that sak{\'e} yeast strains resistant to the antifungal cerulenin produce significantly lower levels of VA. In this study, we used a classical mutagenesis method to isolate a series of cerulenin-resistant strains, derived from a commercial diploid wine yeast. Four of the selected strains showed a consistent low-VA production phenotype after small-scale fermentation of different white and red grape musts. Specific mutations in YAP1, a gene encoding a transcription factor required for oxidative stress tolerance, were found in three of the four low-VA strains. When integrated into the genome of a haploid wine strain, the mutated YAP1 alleles partially reproduced the low-VA production phenotype of the diploid cerulenin-resistant strains, suggesting that YAP1 might play a role in (regulating) acetic acid production during fermentation. This study offers prospects for the development of low-VA wine yeast starter strains that could assist winemakers in their effort to consistently produce wine to definable quality specifications.",
author = "Cordente, {Antonio G.} and Gustavo Cordero-Bueso and Pretorius, {Isak S.} and Curtin, {Christopher D.}",
year = "2013",
month = "1",
doi = "10.1111/1567-1364.12010",
language = "English",
volume = "13",
pages = "62--73",
journal = "FEMS Yeast Research",
issn = "1567-1356",
publisher = "Elsevier",
number = "1",

}

Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation. / Cordente, Antonio G.; Cordero-Bueso, Gustavo; Pretorius, Isak S.; Curtin, Christopher D.

In: FEMS Yeast Research, Vol. 13, No. 1, 01.2013, p. 62-73.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation

AU - Cordente, Antonio G.

AU - Cordero-Bueso, Gustavo

AU - Pretorius, Isak S.

AU - Curtin, Christopher D.

PY - 2013/1

Y1 - 2013/1

N2 - Acetic acid, a byproduct formed during yeast alcoholic fermentation, is the main component of volatile acidity (VA). When present in high concentrations in wine, acetic acid imparts an undesirable 'vinegary' character that results in a significant reduction in quality and sales. Previously, it has been shown that saké yeast strains resistant to the antifungal cerulenin produce significantly lower levels of VA. In this study, we used a classical mutagenesis method to isolate a series of cerulenin-resistant strains, derived from a commercial diploid wine yeast. Four of the selected strains showed a consistent low-VA production phenotype after small-scale fermentation of different white and red grape musts. Specific mutations in YAP1, a gene encoding a transcription factor required for oxidative stress tolerance, were found in three of the four low-VA strains. When integrated into the genome of a haploid wine strain, the mutated YAP1 alleles partially reproduced the low-VA production phenotype of the diploid cerulenin-resistant strains, suggesting that YAP1 might play a role in (regulating) acetic acid production during fermentation. This study offers prospects for the development of low-VA wine yeast starter strains that could assist winemakers in their effort to consistently produce wine to definable quality specifications.

AB - Acetic acid, a byproduct formed during yeast alcoholic fermentation, is the main component of volatile acidity (VA). When present in high concentrations in wine, acetic acid imparts an undesirable 'vinegary' character that results in a significant reduction in quality and sales. Previously, it has been shown that saké yeast strains resistant to the antifungal cerulenin produce significantly lower levels of VA. In this study, we used a classical mutagenesis method to isolate a series of cerulenin-resistant strains, derived from a commercial diploid wine yeast. Four of the selected strains showed a consistent low-VA production phenotype after small-scale fermentation of different white and red grape musts. Specific mutations in YAP1, a gene encoding a transcription factor required for oxidative stress tolerance, were found in three of the four low-VA strains. When integrated into the genome of a haploid wine strain, the mutated YAP1 alleles partially reproduced the low-VA production phenotype of the diploid cerulenin-resistant strains, suggesting that YAP1 might play a role in (regulating) acetic acid production during fermentation. This study offers prospects for the development of low-VA wine yeast starter strains that could assist winemakers in their effort to consistently produce wine to definable quality specifications.

UR - http://www.scopus.com/inward/record.url?scp=84872373493&partnerID=8YFLogxK

U2 - 10.1111/1567-1364.12010

DO - 10.1111/1567-1364.12010

M3 - Article

VL - 13

SP - 62

EP - 73

JO - FEMS Yeast Research

T2 - FEMS Yeast Research

JF - FEMS Yeast Research

SN - 1567-1356

IS - 1

ER -