De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines

Autores
Martín, Valentina; Giorello, Facundo; Fariña, Laura; Minteguiaga, Manuel; Salzman, Valentina; Boido, Eduardo; Aguilar, Pablo Sebastián; Gaggero, Carina; Dellacassa, Eduardo; Mas, Albert; Carrau, Francisco
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. Among the volatile aroma components in Vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. These compounds are considered to originate from grapes only and not from fermentative processes. We have found increased levels of benzyl alcohol in red Tannat wine compared to that in grape juice, suggesting de novo formation of this metabolite during vinification. In this work, we show that benzyl alcohol, benzaldehyde, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol are synthesized de novo in the absence of grape-derived precursors by Hanseniaspora vineae. Levels of benzyl alcohol produced by 11 different H. vineae strains were 20-200 times higher than those measured in fermentations with Saccharomyces cerevisiae strains. These results show that H. vineae contributes to flavor diversity by increasing grape variety aroma concentration in a chemically defined medium. Feeding experiments with phenylalanine, tryptophan, tyrosine, p-aminobenzoic acid, and ammonium in an artificial medium were tested to evaluate the effect of these compounds either as precursors or as potential pathway regulators for the formation of benzenoid-derived aromas. Genomic analysis shows that the phenylalanine ammonia-lyase (PAL) and tyrosine ammonia lyase (TAL) pathways, used by plants to generate benzyl alcohols from aromatic amino acids, are absent in the H. vineae genome. Consequently, alternative pathways derived from chorismate with mandelate as an intermediate are discussed.
Fil: Martín, Valentina. Universidad de la República; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Giorello, Facundo. Universidad de la República; Uruguay
Fil: Fariña, Laura. Universidad de la República; Uruguay. Instituto de Investigaciones Biológicas "Clemente Estable"; Uruguay
Fil: Minteguiaga, Manuel. Universidad de la República; Uruguay
Fil: Salzman, Valentina. Instituto Pasteur de Montevideo; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; Argentina
Fil: Boido, Eduardo. Universidad de la República; Uruguay
Fil: Aguilar, Pablo Sebastián. Instituto Pasteur de Montevideo; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; Argentina
Fil: Gaggero, Carina. Instituto de Investigaciones Biológicas "Clemente Estable"; Uruguay
Fil: Dellacassa, Eduardo. Universidad de la República; Uruguay
Fil: Mas, Albert. Universitat Rovira I Virgili; España
Fil: Carrau, Francisco. Universidad de la República; Uruguay
Materia
BENZYL ALCOHOL
GENOME
HANSENIASPORA VINEAE
PAL/TAL ALTERNATIVE BIOSYNTHETIC PATHWAY
WINE YEAST FERMENTATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/52285
Acceder
id CONICETDig_ca58d7554b66beb38b4d039dc66ad4b2
oai_identifier_str oai:ri.conicet.gov.ar:11336/52285
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of winesMartín, ValentinaGiorello, FacundoFariña, LauraMinteguiaga, ManuelSalzman, ValentinaBoido, EduardoAguilar, Pablo SebastiánGaggero, CarinaDellacassa, EduardoMas, AlbertCarrau, FranciscoBENZYL ALCOHOLGENOMEHANSENIASPORA VINEAEPAL/TAL ALTERNATIVE BIOSYNTHETIC PATHWAYWINE YEAST FERMENTATIONhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. Among the volatile aroma components in Vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. These compounds are considered to originate from grapes only and not from fermentative processes. We have found increased levels of benzyl alcohol in red Tannat wine compared to that in grape juice, suggesting de novo formation of this metabolite during vinification. In this work, we show that benzyl alcohol, benzaldehyde, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol are synthesized de novo in the absence of grape-derived precursors by Hanseniaspora vineae. Levels of benzyl alcohol produced by 11 different H. vineae strains were 20-200 times higher than those measured in fermentations with Saccharomyces cerevisiae strains. These results show that H. vineae contributes to flavor diversity by increasing grape variety aroma concentration in a chemically defined medium. Feeding experiments with phenylalanine, tryptophan, tyrosine, p-aminobenzoic acid, and ammonium in an artificial medium were tested to evaluate the effect of these compounds either as precursors or as potential pathway regulators for the formation of benzenoid-derived aromas. Genomic analysis shows that the phenylalanine ammonia-lyase (PAL) and tyrosine ammonia lyase (TAL) pathways, used by plants to generate benzyl alcohols from aromatic amino acids, are absent in the H. vineae genome. Consequently, alternative pathways derived from chorismate with mandelate as an intermediate are discussed.Fil: Martín, Valentina. Universidad de la República; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Giorello, Facundo. Universidad de la República; UruguayFil: Fariña, Laura. Universidad de la República; Uruguay. Instituto de Investigaciones Biológicas "Clemente Estable"; UruguayFil: Minteguiaga, Manuel. Universidad de la República; UruguayFil: Salzman, Valentina. Instituto Pasteur de Montevideo; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; ArgentinaFil: Boido, Eduardo. Universidad de la República; UruguayFil: Aguilar, Pablo Sebastián. Instituto Pasteur de Montevideo; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; ArgentinaFil: Gaggero, Carina. Instituto de Investigaciones Biológicas "Clemente Estable"; UruguayFil: Dellacassa, Eduardo. Universidad de la República; UruguayFil: Mas, Albert. Universitat Rovira I Virgili; EspañaFil: Carrau, Francisco. Universidad de la República; UruguayAmerican Chemical Society2016-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/52285Martín, Valentina; Giorello, Facundo; Fariña, Laura; Minteguiaga, Manuel; Salzman, Valentina; et al.; De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines; American Chemical Society; Journal of Agricultural and Food Chemistry; 64; 22; 6-2016; 4574-45830021-8561CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1021/acs.jafc.5b05442info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acs.jafc.5b05442info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:51:13Zoai:ri.conicet.gov.ar:11336/52285instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:51:13.483CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines
title De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines
spellingShingle De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines
Martín, Valentina
BENZYL ALCOHOL
GENOME
HANSENIASPORA VINEAE
PAL/TAL ALTERNATIVE BIOSYNTHETIC PATHWAY
WINE YEAST FERMENTATION
title_short De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines
title_full De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines
title_fullStr De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines
title_full_unstemmed De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines
title_sort De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines
dc.creator.none.fl_str_mv Martín, Valentina
Giorello, Facundo
Fariña, Laura
Minteguiaga, Manuel
Salzman, Valentina
Boido, Eduardo
Aguilar, Pablo Sebastián
Gaggero, Carina
Dellacassa, Eduardo
Mas, Albert
Carrau, Francisco
author Martín, Valentina
author_facet Martín, Valentina
Giorello, Facundo
Fariña, Laura
Minteguiaga, Manuel
Salzman, Valentina
Boido, Eduardo
Aguilar, Pablo Sebastián
Gaggero, Carina
Dellacassa, Eduardo
Mas, Albert
Carrau, Francisco
author_role author
author2 Giorello, Facundo
Fariña, Laura
Minteguiaga, Manuel
Salzman, Valentina
Boido, Eduardo
Aguilar, Pablo Sebastián
Gaggero, Carina
Dellacassa, Eduardo
Mas, Albert
Carrau, Francisco
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv BENZYL ALCOHOL
GENOME
HANSENIASPORA VINEAE
PAL/TAL ALTERNATIVE BIOSYNTHETIC PATHWAY
WINE YEAST FERMENTATION
topic BENZYL ALCOHOL
GENOME
HANSENIASPORA VINEAE
PAL/TAL ALTERNATIVE BIOSYNTHETIC PATHWAY
WINE YEAST FERMENTATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. Among the volatile aroma components in Vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. These compounds are considered to originate from grapes only and not from fermentative processes. We have found increased levels of benzyl alcohol in red Tannat wine compared to that in grape juice, suggesting de novo formation of this metabolite during vinification. In this work, we show that benzyl alcohol, benzaldehyde, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol are synthesized de novo in the absence of grape-derived precursors by Hanseniaspora vineae. Levels of benzyl alcohol produced by 11 different H. vineae strains were 20-200 times higher than those measured in fermentations with Saccharomyces cerevisiae strains. These results show that H. vineae contributes to flavor diversity by increasing grape variety aroma concentration in a chemically defined medium. Feeding experiments with phenylalanine, tryptophan, tyrosine, p-aminobenzoic acid, and ammonium in an artificial medium were tested to evaluate the effect of these compounds either as precursors or as potential pathway regulators for the formation of benzenoid-derived aromas. Genomic analysis shows that the phenylalanine ammonia-lyase (PAL) and tyrosine ammonia lyase (TAL) pathways, used by plants to generate benzyl alcohols from aromatic amino acids, are absent in the H. vineae genome. Consequently, alternative pathways derived from chorismate with mandelate as an intermediate are discussed.
Fil: Martín, Valentina. Universidad de la República; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Giorello, Facundo. Universidad de la República; Uruguay
Fil: Fariña, Laura. Universidad de la República; Uruguay. Instituto de Investigaciones Biológicas "Clemente Estable"; Uruguay
Fil: Minteguiaga, Manuel. Universidad de la República; Uruguay
Fil: Salzman, Valentina. Instituto Pasteur de Montevideo; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; Argentina
Fil: Boido, Eduardo. Universidad de la República; Uruguay
Fil: Aguilar, Pablo Sebastián. Instituto Pasteur de Montevideo; Uruguay. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; Argentina
Fil: Gaggero, Carina. Instituto de Investigaciones Biológicas "Clemente Estable"; Uruguay
Fil: Dellacassa, Eduardo. Universidad de la República; Uruguay
Fil: Mas, Albert. Universitat Rovira I Virgili; España
Fil: Carrau, Francisco. Universidad de la República; Uruguay
description Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. Among the volatile aroma components in Vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. These compounds are considered to originate from grapes only and not from fermentative processes. We have found increased levels of benzyl alcohol in red Tannat wine compared to that in grape juice, suggesting de novo formation of this metabolite during vinification. In this work, we show that benzyl alcohol, benzaldehyde, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol are synthesized de novo in the absence of grape-derived precursors by Hanseniaspora vineae. Levels of benzyl alcohol produced by 11 different H. vineae strains were 20-200 times higher than those measured in fermentations with Saccharomyces cerevisiae strains. These results show that H. vineae contributes to flavor diversity by increasing grape variety aroma concentration in a chemically defined medium. Feeding experiments with phenylalanine, tryptophan, tyrosine, p-aminobenzoic acid, and ammonium in an artificial medium were tested to evaluate the effect of these compounds either as precursors or as potential pathway regulators for the formation of benzenoid-derived aromas. Genomic analysis shows that the phenylalanine ammonia-lyase (PAL) and tyrosine ammonia lyase (TAL) pathways, used by plants to generate benzyl alcohols from aromatic amino acids, are absent in the H. vineae genome. Consequently, alternative pathways derived from chorismate with mandelate as an intermediate are discussed.
publishDate 2016
dc.date.none.fl_str_mv 2016-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/52285
Martín, Valentina; Giorello, Facundo; Fariña, Laura; Minteguiaga, Manuel; Salzman, Valentina; et al.; De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines; American Chemical Society; Journal of Agricultural and Food Chemistry; 64; 22; 6-2016; 4574-4583
0021-8561
CONICET Digital
CONICET
url http://hdl.handle.net/11336/52285
identifier_str_mv Martín, Valentina; Giorello, Facundo; Fariña, Laura; Minteguiaga, Manuel; Salzman, Valentina; et al.; De novo synthesis of benzenoid compounds by the yeast hanseniaspora vineae increases the flavor diversity of wines; American Chemical Society; Journal of Agricultural and Food Chemistry; 64; 22; 6-2016; 4574-4583
0021-8561
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/acs.jafc.5b05442
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acs.jafc.5b05442
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613575907213312
score 13.069144

Publicaciones similares