RT info:eu-repo/semantics/article
T1 New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation
A1 Vion, Charlotte
A1 Muro, Maïtena
A1 Bernard, Margaux
A1 Richard, Bruce
A1 Valentine, Fautre
A1 Yeramian Hakim, Nadine
A1 Masneuf-Pomarède, Isabelle
A1 Tempère, Sophie
A1 Marullo, Philippe
K1 pH
K1 Malic acid
K1 Breeding
K1 Acidity perception
K1 Wine yeast
K1 Microbiología alimentaria
K1 Food-Microbiology
K1 Vinificación
K1 Wine and wine making
AB In the context of climate change, the chemical composition of wines is characterized by a massive drop of malic acid concentration in grape berries. Then wine professionals have to find out physical and/or microbiological solutions to manage wine acidity. The aim of this study is to develop wine Saccharomyces cerevisiae strains able to produce significant amount of malic acid during the alcoholic fermentation. By applying a large phenotypic survey in small scale fermentations, the production level of malic acid in seven grape juices confirmed the importance of the grape juice in the production of malic acid during the alcoholic fermentation. Beside the grape juice effect, our results demonstrated that extreme individuals able to produce up to 3 g/L of malic acid can be selected by crossing together appropriate parental strains. A multivariate analysis of the dataset generated illustrate that the initial the amount of malic acid produced by yeast is a determining exogenous factor for controlling the final pH of wine. Interestingly most of the acidifying strains selected are particularly enriched in alleles that have been previously reported for increasing the level of malic acid at the end of the alcoholic fermentation. A small set of acidifying strains were compared with strains able to consume a large amount of malic acid previously selected. The total acidity of resulting wines was statistically different and a panelist of 28 judges was able to discriminate the two groups of strains during a free sorting task analysis.
PB Elsevier
SN 0740-0020
YR 2023
FD 2023-06
LK http://hdl.handle.net/10259/9977
UL http://hdl.handle.net/10259/9977
LA eng
NO This work was funded by the grant MEGAVIP from the Regional Concil of Aquitaine. Enzymatic assays were performed at the metabolomic Facility of Bordeaux with the help of Yves Gibon.
DS Repositorio Institucional de la Universidad de Burgos
RD 30-ene-2025