Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation

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dc.contributor.authorCordente, A.
dc.contributor.authorCordero-Bueso, G.
dc.contributor.authorPretorius, I.
dc.contributor.authorCurtin, C.
dc.date.issued2013
dc.description.abstractAcetic acid, a byproduct formed during yeast alcoholic fermentation, is the main component of volatile acidity (VA). When present in high concentrations in wine, acetic acid imparts an undesirable ‘vinegary’ character that results in a significant reduction in quality and sales. Previously, it has been shown that sake´ yeast strains resistant to the antifungal cerulenin produce significantly lower levels of VA. In this study, we used a classical mutagenesis method to isolate a series of cerulenin-resistant strains, derived from a commercial diploid wine yeast. Four of the selected strains showed a consistent low-VA production phenotype after small-scale fermentation of different white and red grape musts. Specific mutations in YAP1, a gene encoding a transcription factor required for oxidative stress tolerance, were found in three of the four low-VA strains. When integrated into the genome of a haploid wine strain, the mutated YAP1 alleles partially reproduced the low-VA production phenotype of the diploid cerulenin-resistant strains, suggesting that YAP1 might play a role in (regulating)acetic acid production during fermentation. This study offers prospects for the development of low-VA wine yeast starter strains that could assist winemakers in their effort to consistently produce wine to definable quality specifications.
dc.description.statementofresponsibilityAntonio G. Cordente, Gustavo Cordero-Bueso, Isak S. Pretorius and Christopher D. Curtin
dc.identifier.citationFEMS Yeast Research, 2013; 13(1):62-73
dc.identifier.doi10.1111/1567-1364.12010
dc.identifier.issn1567-1356
dc.identifier.issn1567-1364
dc.identifier.urihttp://hdl.handle.net/2440/77519
dc.language.isoen
dc.publisherElsevier Science BV
dc.rights© 2012 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved
dc.source.urihttps://doi.org/10.1111/1567-1364.12010
dc.subjectMutagenesis
dc.subjectacetic acid
dc.subjectwine
dc.subjectYAP1
dc.subjectvolatileacidity
dc.titleNovel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation
dc.typeJournal article
pubs.publication-statusPublished

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