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Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

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Flavour-active wine yeasts.

Antonio G Cordente¹, Christopher D Curtin, Cristian Varela

¹The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA, 5064, Australia.

Applied Microbiology and Biotechnology

|September 4, 2012

Summary

Yeast, Saccharomyces cerevisiae, significantly impacts fermented beverage flavors. Research now focuses on specific yeast traits and genetic engineering to create novel, flavor-active yeasts for wine production.

Area of Science:

Oenology and Viticulture
Microbiology
Food Science

Background:

The yeast Saccharomyces cerevisiae is crucial for the flavor profiles of fermented beverages like wine, beer, and cider.
Previously, yeast's flavor contribution was attributed mainly to esters and higher alcohols.
Recent discoveries highlight yeast's role in releasing potent sulfur compounds from grape precursors, influencing wine style.

Purpose of the Study:

To review recent advancements in understanding yeast 'flavour phenotypes' in winemaking.
To explore the development of novel flavor-active yeasts based on this knowledge.
To discuss future opportunities in engineering yeast for producing specific grape varietal compounds.

Main Methods:

Literature review of scientific research on yeast flavor production in fermented beverages.

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Analysis of studies on yeast 'flavour phenotypes' and their impact on wine characteristics.

Examination of emerging genetic engineering techniques for yeast modification.

Main Results:

Yeast significantly influences the complex flavor profiles of fermented beverages beyond simple esters and alcohols.
Specific yeast strains exhibit distinct 'flavour phenotypes' that can be leveraged to control wine style.
Genetic engineering offers potential for enhancing yeast's ability to produce desirable flavor compounds, including varietal-specific ones.

Conclusions:

The selection and engineering of Saccharomyces cerevisiae strains offer powerful tools for tailoring wine flavor.
Understanding yeast's metabolic pathways for flavor compound production is key to innovation in oenology.
Future research directions include augmenting yeast with capabilities to synthesize grape varietal compounds like monoterpenoids.