Technological properties of industrial wine yeast strain progeny underline the heritable nature of enological quantitative traits
2004
Marullo, P. | Bely, M. | Masneuf, I. | Aigle, M. | Dubourdieu, D.
At present, optimization of enological yeast strains is based on the screening of wild yeast populations [1,2]. Nevertheless, the probability of finding a strain possessing all the optimal properties for winemaking is low. Genetic strategies are required to obtain such strains. To rationalize these strategies, we propose to establish the importance of the genetic determinism of the enological parameters of yeast. In this work, we use sporulation as a first step for improving wine yeasts. A population of 50 progeny clones derived from four industrial wine strains of Saccharomyces cerevisiae was characterized for three major enological traits: ethanol tolerance, volatile acidity production and hydrogen sulfur production. For this purpose, reliable laboratory fermentation tests were developed in accordance with good enological practice. A wide diversity in the values of the various parameters was found among spore clones obtained after sporulation of industrial wine strains. In this way, clones presenting better aptitudes than parental strains were obtained. The distribution of the values of these parameters confirmed the quantitative nature of the enological traits analyzed. Moreover, analysis of the progeny demonstrated that: (1) traits are clearly polygenic; (2) traits are in part inheritable; (3) broad relations of dominance/recessivity can be established. All these findings should be taken into account to establish genetic strategies for wine yeast improvement
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