Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates
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DOI：
10.1128/aem.66.2.744-753.2000
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发表时间：
2000-02-01
影响因子：
4.4
通讯作者：
Pretorius, IS
中科院分区：
文献类型：
--
作者：
Lilly, M;Lambrechts, MG;Pretorius, IS
葡萄酒、白兰地和其他葡萄酒精饮料的独特风味受到许多化合物的影响，包括酒精发酵过程中产生的酯。发酵香味的特征性水果气味主要是由于乙酸己酯、己酸乙酯（苹果样香气）、乙酸异戊酯（香蕉样香气）、辛酸乙酯（苹果样香气）和乙酸2-苯基乙酯（水果、花香和蜂蜜味）的混合物。本研究的目的是调查的可行性，提高葡萄酒和蒸馏酒的香气过表达的内源性酵母基因，控制醋酸酯的生产过程中发酵。葡萄酒酵母酿酒酵母在发酵过程中合成乙酸酯归因于至少三种乙酰转移酶活性，即醇乙酰转移酶（AAT）、乙醇乙酰转移酶和异戊基AAT。为了研究增加BAT活性对白诗南葡萄酒和科隆巴基酒馏出物感官质量的影响，我们过量表达了S.啤酒。ATF 1基因位于第XV染色体上，是从一株广泛使用的商业酵母菌株中克隆的。酿酒酵母，VIN 13，并置于组成型酵母磷酸甘油酸激酶基因（PGK 1）启动子和终止子的控制下。Chromoblot分析证实了ATF 1的修饰拷贝整合到三种商业葡萄酒酵母菌株（VIN 7，VIN 13和WE 228）的基因组中。北方印迹分析表明在这些酵母转化体中ATF 1以高水平组成型表达。乙酸乙酯、乙酸异戊酯和乙酸2-苯基乙酯的水平分别增加3- 10倍、3.8- 12倍和2- 10倍，这取决于所用的发酵温度、栽培品种和酵母菌株。癸酸乙酯、辛酸乙酯和乙酸己酯的浓度仅显示出微小的变化，而乙酸浓度降低了一半以上。葡萄酒和馏出物成分的这些变化对溶剂或化学香气（与乙酸乙酯和乙酸异戊酯有关）以及最终馏出物的草本和头部相关香气以及白诗南矿山的溶剂或化学和果味或花香特征产生了显着影响。这项研究确立了这样一个概念，即乙酰转移酶基因（如ATF 1）的过度表达可能会深刻影响葡萄酒和香气不足的蒸馏物的风味特征，从而为生产装瓶后更长时间内保持水果特征的产品铺平道路。
The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to investigate the feasibility of improving the aroma of wine and distillates by overexpressing one of the endogenous yeast genes that controls acetate ester production during fermentation. The synthesis of acetate esters by the wine yeast Saccharomyces cerevisiae during fermentation is ascribed to at least three acetyltransferase activities, namely, alcohol acetyltransferase (AAT), ethanol acetyltransferase, and iso-amyl AAT. To investigate the effect of increased BAT activity on the sensory quality of Chenin blanc wines and distillates from Colombar base wines, we have overexpressed the alcohol acetyltransferase gene (ATF1) of S. cerevisiae. The ATF1 gene, located on chromosome XV, was cloned from a widely used commercial nine yeast strain of S. cerevisiae, VIN13, and placed under the control of the constitutive yeast phosphoglycerate kinase gene (PGK1) promoter and terminator. Chromoblot analysis confirmed the integration of the modified copy of ATF1 into the genome of three commercial wine yeast strains (VIN7, VIN13, and WE228). Northern blot analysis indicated constitutive expression of ATF1 at high levels in these yeast transformants. The levels of ethyl acetate, iso-amyl acetate, and 2-phenylethyl acetate increased 3- to 10-fold, 3.8- to 12-fold, and 2- to 10-fold, respectively, depending on the fermentation temperature, cultivar, and yeast strain used. The concentrations of ethyl caprate, ethyl caprylate, and hexyl acetate only showed minor changes, whereas the acetic acid concentration decreased by more than half. These changes in the wine and distillate composition had a pronounced effect on the solvent or chemical aroma (associated with ethyl acetate and iso-amyl acetate) and the herbaceous and heads-associated aromas of the final distillate and the solvent or chemical and fruity or flowery characters of the Chenin blanc mines. This study establishes the concept that the overexpression of acetyltransferase genes such as ATF1 could profoundly affect the flavor profiles of wines and distillates deficient in aroma, thereby paving the way for the production of products maintaining a fruitier character for longer periods after bottling.