Metabolic Engineering of Yeast with Grapevine Genes to Enhance Flavour and Aroma Development During Wine Fermentation


Project Number
IWBT-Y 08-07

Project title
Metabolic engineering of yeast with grapevine genes to enhance flavour and aroma development during wine fermentation

Project leader
Bauer, F F

Institution
University of Stellenbosch. Faculty of AgriSciences. Institute for Wine Biotechnology

Team members
Bauer, F F
Potgieter, E
Lashbrook, J G
Tredoux, A
Young, P R

Project description
Flavour and aroma compounds present in grapes play a major role in the ultimate quality of the wine. These flavour and aroma compounds are generally cultivar specific and are known to contribute to the varietal character of the various cultivars. These compounds are influenced by the macro- and microclimate of the vineyard and can be managed viticulturally. These compounds, that include monoterpenes, sesquiterpenes and norisoprenoids, are formed almost exclusively in the plant and are extracted from the grapes during the winemaking process.

Following on the isolation and characterisation of genes involved in the carotenoid biosynthetic pathway from grapevine (reported in WW 5-09A titled ‘Isolation and characterisation of carotenoid pathway genes and promoters from Vitis vinifera as resources towards stress tolerant grapes with superior quality’, three genes with the potential to form flavour and aroma compounds have already been identified, isolated, cloned and sequenced. These genes can be grouped into two tasks for this application: (1) the terpene synthases/cyclases and (2) the carotenoid cleavage dioxygenases.

The aim of this project is to generate recombinant yeast expressing grapevine derived genes encoding for enzymes involved in the formation of flavour and aroma compounds. The recombinant yeast will be evaluated for their potential for de novo synthesis of flavour and aroma compounds.

The milestones for the first year are the generation of recombinant Saccharomyces cerevisiae yeast expressing grapevine genes involved in flavour and aroma formation.

Presentation(s)
Young, P R, Lashbrooke, J G and Vivier, M A. 2008. Biotechnological potential of carotenoid biosynthetic genes isolated from Vitis vinifera L. Paper presented at the Cape Biotechnology Forum. 30 November – 2 December, Somerset West, South Africa.

Rossouw, D and Bauer, F F. 2009.Comparative omics of wine, yeast strains. Paper presented at Intervitis Interfructa International Symposium: Innovations in Wine Technology. 24-28 March 2009, Stuttgart, Germany.

Vivier, M A, Du Toit, M and Bauer, F F. 2011. Wine metabolics: How yeast and bacteria transform the grape metabolome. Paper presented at 2nd Wine Active Compounds 2011. 24-26 March 2011, Beaune, France.

Bauer, F F. 2011. Yeast – the wine builder. Paper presented at the 34th World Congress of Vine and Wine and 9th General Assembly of the OIV. 20-27 June, Pronto, Portugal.

Lashbrooke, J G, Dockrall, S J, Young, P R and Vivier, M A. 2012. The carotenoid cleavage dioxygenase (CCD) gene family in Vitis vinifera. L. Paper presented at the 38th Conference of the South African Association of Botanists. 15-18 January 2012, University of Pretoria, Pretoria, South Africa.

Lashbrooke, J G, Dockrall, S J, Young, P R and Vivier, M A. 2012. The carotenoid cleavage dioxygenase (CCD) gene family in Vitis vinifera L. Paper presented at the 38th Conference of the South African Association of Botanists. 15-18 January 2012, University of Pretoria, Pretoria, South Africa.

Article
Rossouw, D, Van den Dool, A H, Jacobson, D, Bauer, F F. 2010. Comparative transcriptomic and proteomic profiling of industrial wine yeast strains, Applied and Environmental Microbiology, Mnth Apr v. 76 (12) (p. 3911-3923)
http://dx.doi.org/10.1128/AEM.00586-10

Rossouw, D, Jacobson, D, Bauer, F F. 2011. Transcriptional regulation and the diversification of metabolism in wine yeast strains, Genetics, Mnth Jan v. 190 (1) (p. 251-261)
10.1534/genetics.111.132720

Styger, G, Jacobson, D, Bauer, F F. 2011. Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae, Applied Microbiology and Biotechnology, Mnth Aug v. 91 (3) (p. 713-730)

Styger, G, Prior, B A, Bauer, F F. 2011. Wine flavour and aroma: a review, Journal of Industrial Microbiology and Biotechnology, Mnth 38 v. 9 (p. 1207-1209)

Jain, V K, Divol, B, Prior, B A, Bauer, F F. 2012. Effect of alternative NAD+ regenerating pathways on the formation of primary and secondary aroma compounds in a Saccharomyces cerevisiae glycerol defective mutant, Applied Microbiology and Biotechnology, Mnth Jan v. 93 (p. 131-141)
http://link.springer.com/article/10.1007%2Fs00253-011-3431-z#page-1

Rossouw, D, Jacobson, F, Bauer, F F. 2012. Transciptional regulation and diversification of metabolism in wine yeast strains, Genetics, v. 190 (p. 251-261)
Article.pdf

Young, P R, Lashbrooke, J G, Alexandersson, E O, Jacobson, D, Claudio Moser, C, Velasco, R, Vivier, M A. 2012. The genes and enzymes of the carotenoid metabolic pathway in Vitis vinifera L. BMC Genomics, v. 13 (p. 264-)
http://www.biomedcentral.com/1471-2164/14/243

Paper
Bauer, F F. 2011. Yeast – the wine builder, IN: Proceedings of the 34th World Congress of Vine and Wine and the 9th General Assembly of the OIV: The Construction of Wine. 20-27 June 2011, Porto, Portugal. (p. 1-10)

Vivier, M A, Du Toit, M, Bauer, F F. Chassagne, D (ed). 2011. Wine metabolomics: How yeast and bacteria transform the grape metabolome, IN: Proceedings of the Wine active compounds 2011: Second Edition of the International Conference Series on Wine Active Compounds. (p. 11-13) 24-26 March 2011,

FinalReport.pdf

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