Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties.
Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties.
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DOI：
10.1111/1751-7915.14068
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发表时间：
2022-08
影响因子：
5.7
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中科院分区：
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非葡萄酒酵母可以增强葡萄酒的香气和感官特征。然而，与葡萄酒菌株相比，它们对酿酒条件具有特定的不耐受性。为了解决这个问题，我们使用非转基因技术（稀有交配）产生种内和种间杂交种，其中非葡萄酒菌株S. uvarum，S. kudriavzevii和S.酿酒酵母种与葡萄酒S.酿酒酵母遗传葡萄酒酵母线粒体的杂交种表现出更好的发酵能力，而携带非葡萄酒菌株线粒体型的杂交种降低了乙醇水平，增加了甘油、2，3-丁二醇和有机酸的产量。此外，与葡萄酒酵母相比，所有杂交种都产生了几种水果和花香：两种葡萄酒中的乙酸β-苯乙酯，乙酸异丁酯，γ-辛内酯，肉桂酸乙酯。Sc × Sk杂交产生3 - 6倍高的多官能硫醇，4-巯基-4-甲基戊-2-酮（4 MMP）和3-巯基己醇（3 MH）。我们认为，在S.酿酒酵母× S. kudriavzevii杂交体中的高甘油产量是由于非挥发性谷胱甘肽前体（Glt_3MH）的裂解以使细胞从甲基乙二醛的存在下解毒，甲基乙二醛是与该杂交体达到的高甘油产量相关的化合物。总之，杂交一代使我们能够获得芳香改善酵母关于他们的葡萄酒的父母。此外，他们减少了乙醇和增加有机酸产量，这抵消了气候变化对葡萄的影响。 S. uvarum，S. kudriavzevii和S. ScxSk杂交体显示出最高水平的柠檬酸、2，3-丁二醇、甘油和硫醇ScxSu杂交体产生最高的琥珀酸和最低的乙酸含量。
Non‐wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra‐ and interspecific hybrids using a non‐GMO technique (rare‐mating) in which non‐wine strains of S. uvarum, S. kudriavzevii and S. cerevisiae species were crossed with a wine S. cerevisiae yeast. The hybrid that inherited the wine yeast mitochondrial showed better fermentation capacities, whereas hybrids carrying the non‐wine strain mitotype reduced ethanol levels and increased glycerol, 2,3‐butanediol and organic acid production. Moreover, all the hybrids produced several fruity and floral aromas compared to the wine yeast: β‐phenylethyl acetate, isobutyl acetate, γ‐octalactone, ethyl cinnamate in both varietal wines. Sc × Sk crosses produced three‐ to sixfold higher polyfunctional mercaptans, 4‐mercapto‐4‐methylpentan‐2‐one (4MMP) and 3‐mercaptohexanol (3MH). We proposed that the exceptional 3MH release observed in an S. cerevisiae × S. kudriavzevii hybrid was due to the cleavage of the non‐volatile glutathione precursor (Glt‐3MH) to detoxify the cell from the presence of methylglyoxal, a compound related to the high glycerol yield reached by this hybrid. In conclusion, hybrid generation allows us to obtain aromatically improved yeasts concerning their wine parent. In addition, they reduced ethanol and increased organic acids yields, which counteracts climate change effect on grapes. S. uvarum, S. kudriavzevii, and S. cerevisiae hybrids ScxSk hybrids showed the highest levels of citric acid, 2,3‐butanediol, glycerol and thiols ScxSu hybrids produced the highest succinic acid and the lowest acetic acid contents.