Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid

Autores
Pérez-Torrado, Roberto; González, Sara Susana; Combina, Mariana; Barrio, Eladio; Querol, Amparo
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae × Saccharomyces kudriavzevii hybrids have been well studied, very little attention has been paid to S. cerevisiae × S. uvarum hybrids. In this work we characterized the genomic composition of S6U, a widely used commercial S. cerevisiae × S. uvarum yeast hybrid isolated in wine fermentations containing one copy of the genome of each parental species, which suggests a relatively recent hybridization event. We also studied its performance under diverse enological conditions. The results show enhanced performance under low temperature enological conditions, increased glycerol production, lower acetic acid production and increased production of interesting aroma compounds. We also examined the transcriptomic response of the S6U hybrid strain compared with the reference species under enological conditions. The results show that although the hybrid strain transcriptome is more similar to S. uvarum than to S. cerevisiae, it presents specifically regulated genes involved in stress response, lipids and amino acid metabolism. The enological performance and aroma profile of this S. cerevisiae × S. uvarum hybrid makes it a good candidate for participating in winemaking, especially at low temperatures.
EEA Mendoza
Fil: Pérez-Torrado, Roberto. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: González, Sara Susana. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: Combina, Mariana. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Barrio, Eladio. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España. Universitat de València. Departament de Genètica; España
Fil: Querol, Amparo. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fuente
International journal of food microbiology 204 : 101-110. (July 2015)
Materia
Saccharomyces Cerevisiae
Saccharomyces Uvarum
Enología
Vinificación
Levadura
Oenology
Winemaking
Yeasts
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2068
Acceder
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network_name_str INTA Digital (INTA)
spelling Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybridPérez-Torrado, RobertoGonzález, Sara SusanaCombina, MarianaBarrio, EladioQuerol, AmparoSaccharomyces CerevisiaeSaccharomyces UvarumEnologíaVinificaciónLevaduraOenologyWinemakingYeastsSaccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae × Saccharomyces kudriavzevii hybrids have been well studied, very little attention has been paid to S. cerevisiae × S. uvarum hybrids. In this work we characterized the genomic composition of S6U, a widely used commercial S. cerevisiae × S. uvarum yeast hybrid isolated in wine fermentations containing one copy of the genome of each parental species, which suggests a relatively recent hybridization event. We also studied its performance under diverse enological conditions. The results show enhanced performance under low temperature enological conditions, increased glycerol production, lower acetic acid production and increased production of interesting aroma compounds. We also examined the transcriptomic response of the S6U hybrid strain compared with the reference species under enological conditions. The results show that although the hybrid strain transcriptome is more similar to S. uvarum than to S. cerevisiae, it presents specifically regulated genes involved in stress response, lipids and amino acid metabolism. The enological performance and aroma profile of this S. cerevisiae × S. uvarum hybrid makes it a good candidate for participating in winemaking, especially at low temperatures.EEA MendozaFil: Pérez-Torrado, Roberto. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; EspañaFil: González, Sara Susana. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; EspañaFil: Combina, Mariana. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Barrio, Eladio. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España. Universitat de València. Departament de Genètica; EspañaFil: Querol, Amparo. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España2018-03-19T14:57:01Z2018-03-19T14:57:01Z2015-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0168160515001518?via%3Dihub#!http://hdl.handle.net/20.500.12123/20680168-1605 (Print)1879-3460 (Online)https://doi.org/10.1016/j.ijfoodmicro.2015.03.012International journal of food microbiology 204 : 101-110. (July 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:10Zoai:localhost:20.500.12123/2068instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:11.072INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
title Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
spellingShingle Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
Pérez-Torrado, Roberto
Saccharomyces Cerevisiae
Saccharomyces Uvarum
Enología
Vinificación
Levadura
Oenology
Winemaking
Yeasts
title_short Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
title_full Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
title_fullStr Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
title_full_unstemmed Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
title_sort Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
dc.creator.none.fl_str_mv Pérez-Torrado, Roberto
González, Sara Susana
Combina, Mariana
Barrio, Eladio
Querol, Amparo
author Pérez-Torrado, Roberto
author_facet Pérez-Torrado, Roberto
González, Sara Susana
Combina, Mariana
Barrio, Eladio
Querol, Amparo
author_role author
author2 González, Sara Susana
Combina, Mariana
Barrio, Eladio
Querol, Amparo
author2_role author
author
author
author
dc.subject.none.fl_str_mv Saccharomyces Cerevisiae
Saccharomyces Uvarum
Enología
Vinificación
Levadura
Oenology
Winemaking
Yeasts
topic Saccharomyces Cerevisiae
Saccharomyces Uvarum
Enología
Vinificación
Levadura
Oenology
Winemaking
Yeasts
dc.description.none.fl_txt_mv Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae × Saccharomyces kudriavzevii hybrids have been well studied, very little attention has been paid to S. cerevisiae × S. uvarum hybrids. In this work we characterized the genomic composition of S6U, a widely used commercial S. cerevisiae × S. uvarum yeast hybrid isolated in wine fermentations containing one copy of the genome of each parental species, which suggests a relatively recent hybridization event. We also studied its performance under diverse enological conditions. The results show enhanced performance under low temperature enological conditions, increased glycerol production, lower acetic acid production and increased production of interesting aroma compounds. We also examined the transcriptomic response of the S6U hybrid strain compared with the reference species under enological conditions. The results show that although the hybrid strain transcriptome is more similar to S. uvarum than to S. cerevisiae, it presents specifically regulated genes involved in stress response, lipids and amino acid metabolism. The enological performance and aroma profile of this S. cerevisiae × S. uvarum hybrid makes it a good candidate for participating in winemaking, especially at low temperatures.
EEA Mendoza
Fil: Pérez-Torrado, Roberto. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: González, Sara Susana. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España
Fil: Combina, Mariana. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Barrio, Eladio. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España. Universitat de València. Departament de Genètica; España
Fil: Querol, Amparo. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España
description Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae × Saccharomyces kudriavzevii hybrids have been well studied, very little attention has been paid to S. cerevisiae × S. uvarum hybrids. In this work we characterized the genomic composition of S6U, a widely used commercial S. cerevisiae × S. uvarum yeast hybrid isolated in wine fermentations containing one copy of the genome of each parental species, which suggests a relatively recent hybridization event. We also studied its performance under diverse enological conditions. The results show enhanced performance under low temperature enological conditions, increased glycerol production, lower acetic acid production and increased production of interesting aroma compounds. We also examined the transcriptomic response of the S6U hybrid strain compared with the reference species under enological conditions. The results show that although the hybrid strain transcriptome is more similar to S. uvarum than to S. cerevisiae, it presents specifically regulated genes involved in stress response, lipids and amino acid metabolism. The enological performance and aroma profile of this S. cerevisiae × S. uvarum hybrid makes it a good candidate for participating in winemaking, especially at low temperatures.
publishDate 2015
dc.date.none.fl_str_mv 2015-07
2018-03-19T14:57:01Z
2018-03-19T14:57:01Z
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 https://www.sciencedirect.com/science/article/pii/S0168160515001518?via%3Dihub#!
http://hdl.handle.net/20.500.12123/2068
0168-1605 (Print)
1879-3460 (Online)
https://doi.org/10.1016/j.ijfoodmicro.2015.03.012
url https://www.sciencedirect.com/science/article/pii/S0168160515001518?via%3Dihub#!
http://hdl.handle.net/20.500.12123/2068
https://doi.org/10.1016/j.ijfoodmicro.2015.03.012
identifier_str_mv 0168-1605 (Print)
1879-3460 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv International journal of food microbiology 204 : 101-110. (July 2015)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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