Present address: EHESP Rennes, Sorbonne Paris Cité, Rennes, France AND Inserm, UMR IRSET Institut de recherche sur la santé l'environnement et le travail, Rennes, France.
Special Issue Article
Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae
Article first published online: 6 AUG 2014
Copyright © 2014 John Wiley & Sons, Ltd.
Volume 32, Issue 1, pages 257–269, January 2015
How to Cite
2015) Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae, Yeast, 28, 257–269, doi: 10.1002/yea.3028., , , , , , (
- Issue published online: 26 JAN 2015
- Article first published online: 6 AUG 2014
- Accepted manuscript online: 2 JUL 2014 10:30PM EST
- Manuscript Accepted: 22 JUN 2014
- Manuscript Revised: 17 JUN 2014
- Manuscript Received: 13 MAY 2014
- INRA Sys-Aromes programme and by BIOFLAVOUR Cost Action. Grant Number: FA0907
- wine yeast;
- adaptive evolution;
- online monitoring;
- gas–liquid balance;
- higher alcohols;
We performed a dynamic and quantitative analysis of the synthesis of fermentative aromas by an aromatic wine yeast, ECA5, obtained by adaptive evolution. During fermentation at pilot scale on synthetic and natural musts, ECA5 produced volatile compounds (higher alcohols and their acetates, ethyl esters) at higher rates than the ancestral strain, with the exception of propanol. Marked differences in the chronology of synthesis of several compounds were observed between the two strains. Overproduction of phenyl ethanol occurred mainly during the growth phase for ECA5, consistent with its higher flux through the pentose phosphate pathway, which plays a key role in biosynthetic processes. The kinetics of production of isobutanol and isoamyl alcohol were differently affected by different media (synthetic or natural must) and, in particular, according to the nature of the sterols in the media (ergosterol or phytosterols). We also observed differences in the chronology of synthesis of ethyl acetate and isoamyl acetate or ethyl esters, suggesting that the regulation of the synthesis of these compounds in the evolved strain differs from that in the ancestral strain. This study shows that a dynamic analysis of volatile compounds, using high acquisition frequency online gas chromatography, can provide novel insights into the synthesis and regulation of aromas and is thus a potentially powerful tool for strain characterization. Copyright © 2014 John Wiley & Sons, Ltd.