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Modulation of volatile sulfur compounds by wine yeast
1The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064 Adelaide, Australia.
Applied Microbiology and Biotechnology
|January 31, 2007
Summary
Wine yeast significantly impacts wine aroma through sulfur compounds. Controlling hydrogen sulfide (HS(-)) and enhancing fruity thiols is key for winemakers to meet consumer preferences.
Area of Science:
- * Oenology and Wine Chemistry
- * Yeast Metabolism and Molecular Biology
Background:
- * Volatile sulfur compounds in wine present a dual role, influencing aroma negatively (e.g., hydrogen sulfide) or positively (e.g., fruity thiols).
- * Concentration and interplay of these sulfur compounds critically affect wine quality and consumer perception.
- * The wine yeast *Saccharomyces cerevisiae* is central to the formation and transformation of these aroma-active compounds.
Purpose of the Study:
- * To review the metabolic pathways governing volatile sulfur compound production in wine.
- * To explore strategies for modulating yeast metabolism to control wine aroma profiles.
- * To highlight the development of specialized wine yeast strains for tailored aroma production.
Main Methods:
- * Review of metabolic pathways, including the sulfate reduction sequence in *Saccharomyces cerevisiae*.
- * Analysis of the biochemical transformations of sulfur precursors into volatile thiols.
- * Discussion of metabolic engineering approaches targeting yeast strains.
Main Results:
- * Identified hydrogen sulfide (HS(-)) formation as a critical target for reduction.
- * Highlighted key volatile thiols (e.g., 3-mercaptohexanol) responsible for desirable fruity notes.
- * Emphasized the role of yeast in converting grape-derived sulfur precursors to flavor compounds.
Conclusions:
- * Targeting HS(-) production in wine yeast is crucial for improving wine quality.
- * Harnessing yeast's ability to produce specific volatile thiols offers a pathway to enhance fruity aromas.
- * Developing engineered yeast strains provides a powerful tool for winemakers to align wine characteristics with market demands.
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