气候变化领域集成服务门户(CCPortal): New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation

CCPortal

DOI	10.1016/j.fm.2022.104209
	New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation
	Vion, Charlotte; Muro, Maitena; Bernard, Margaux; Richard, Bruce; Valentine, Fautre; Yeramian, Nadine; Masneuf-Pomarede, Isabelle; Tempere, Sophie; Marullo, Philippe
发表日期	2023
ISSN	0740-0020
EISSN	1095-9998
卷号	112
英文摘要	In the context of climate change, the chemical composition of wines is characterized by a massive drop of malic acid concentration in grape berries. Then wine professionals have to find out physical and/or microbiological solutions to manage wine acidity. The aim of this study is to develop wine Saccharomyces cerevisiae strains able to produce significant amount of malic acid during the alcoholic fermentation. By applying a large phenotypic survey in small scale fermentations, the production level of malic acid in seven grape juices confirmed the importance of the grape juice in the production of malic acid during the alcoholic fermentation. Beside the grape juice effect, our results demonstrated that extreme individuals able to produce up to 3 g/L of malic acid can be selected by crossing together appropriate parental strains. A multivariate analysis of the dataset generated illustrate that the initial the amount of malic acid produced by yeast is a determining exogenous factor for controlling the final pH of wine. Interestingly most of the acidifying strains selected are particularly enriched in alleles that have been previously reported for increasing the level of malic acid at the end of the alcoholic fermentation. A small set of acidifying strains were compared with strains able to consume a large amount of malic acid previously selected. The total acidity of resulting wines was statistically different and a panelist of 28 judges was able to discriminate the two groups of strains during a free sorting task analysis.
英文关键词	pH; Malic acid; Breeding; Acidity perception; Wine yeast
语种	英语
WOS研究方向	Biotechnology & Applied Microbiology ; Food Science & Technology ; Microbiology
WOS类目	Science Citation Index Expanded (SCI-EXPANDED)
WOS记录号	WOS:000919046600001
来源期刊	FOOD MICROBIOLOGY
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/281289
作者单位	Universite de Bordeaux; INRAE; Universidad de Burgos
推荐引用方式 GB/T 7714	Vion, Charlotte,Muro, Maitena,Bernard, Margaux,et al. New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation[J],2023,112.
APA	Vion, Charlotte.,Muro, Maitena.,Bernard, Margaux.,Richard, Bruce.,Valentine, Fautre.,...&Marullo, Philippe.(2023).New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation.FOOD MICROBIOLOGY,112.
MLA	Vion, Charlotte,et al."New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation".FOOD MICROBIOLOGY 112(2023).