Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production

Simple item page
dc.contributor.authorCordente, A.
dc.contributor.authorHeinrich, A.
dc.contributor.authorPretorius, I.
dc.contributor.authorSwiegers, J.
dc.date.issued2009
dc.description© 2010 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved.
dc.description.abstractThe production of hydrogen sulfide (H(2)S) during fermentation is a common and significant problem in the global wine industry as it imparts undesirable off-flavors at low concentrations. The yeast Saccharomyces cerevisiae plays a crucial role in the production of volatile sulfur compounds in wine. In this respect, H(2)S is a necessary intermediate in the assimilation of sulfur by yeast through the sulfate reduction sequence with the key enzyme being sulfite reductase. In this study, we used a classical mutagenesis method to develop and isolate a series of strains, derived from a commercial diploid wine yeast (PDM), which showed a drastic reduction in H(2)S production in both synthetic and grape juice fermentations. Specific mutations in the MET10 and MET5 genes, which encode the catalytic alpha- and beta-subunits of the sulfite reductase enzyme, respectively, were identified in six of the isolated strains. Fermentations with these strains indicated that, in comparison with the parent strain, H(2)S production was reduced by 50-99%, depending on the strain. Further analysis of the wines made with the selected strains indicated that basic chemical parameters were similar to the parent strain except for total sulfite production, which was much higher in some of the mutant strains.
dc.description.statementofresponsibilityAntonio G. Cordente, Anthony Heinrich, Isak S. Pretorius & Jan H. Swiegers
dc.identifier.citationFEMS Yeast Research, 2009; 9(3):446-459
dc.identifier.doi10.1111/j.1567-1364.2009.00489.x
dc.identifier.issn1567-1356
dc.identifier.issn1567-1364
dc.identifier.urihttp://hdl.handle.net/2440/57840
dc.language.isoen
dc.publisherElsevier Science BV
dc.source.urihttps://doi.org/10.1111/j.1567-1364.2009.00489.x
dc.subjecthydrogen sulfide production
dc.subjectMET10
dc.subjectMET5
dc.subjectSaccharomyces cerevisiae
dc.subjectsulfite reductase
dc.subjectwine
dc.titleIsolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production
dc.typeJournal article
pubs.publication-statusPublished

Files

Collections

Wine Science publications