Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution.
2012
Cadière, Axelle | Aguera, Evelyne | Caillé, Soline | Ortiz-Julien, Anne | Dequin, Sylvie | Laboratoire d'étude et de recherche en environnement et santé (LERES) ; École des Hautes Études en Santé Publique [EHESP] (EHESP) | Institut de recherche en santé, environnement et travail (Irset) ; Université d'Angers (UA)-Université de Rennes (UR)-École des Hautes Études en Santé Publique [EHESP] (EHESP)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Structure Fédérative de Recherche en Biologie et Santé de Rennes (Biosit : Biologie - Santé - Innovation Technologique) | École des Hautes Études en Santé Publique [EHESP] (EHESP) | Unité expérimentale de Pech-Rouge (PECH ROUGE) ; Institut National de la Recherche Agronomique (INRA) | Sciences Pour l'Oenologie (SPO) ; Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | the BIOFLAVOUR COST ActionFA0907. | ANR-05-PNRA-0011,VDQA,Vins De Qualité à teneur réduite en Alcool(2005)
International audience
Afficher plus [+] Moins [-]anglais. In the competitive context of the wine market, there is a growing interest for novel wine yeast strains that have an overall good fermentation capacity and that contribute favorably to the organoleptic quality of wine. Using an adaptive evolution strategy based on growth on gluconate as sole carbon source, we recently obtained wine yeasts with improved characteristics in laboratory-scale fermentations. The characteristics included enhanced fermentation rate, decreased formation of acetate and greater production of fermentative aroma. We report an evaluation of the potential value of the evolved strain ECA5™ for winemaking, by comparing its fermentation performance and metabolite production to those of the parental strain in pilot-scale fermentation trials, with various grape cultivars and winemaking conditions. We show that the evolved strain has outstanding attributes relative to the parental wine yeast strain, and in particular the production of less volatile acidity and greater production of desirable volatile esters, important for the fruity/flowery character of wines. This study highlights the potential of evolutionary engineering for the generation of strains with a broad range of novel properties, appropriate for rapid application in the wine industry.
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