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New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVION, Charlotte
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMURO, Maitena
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBERNARD, Margaux
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRICHARD, Bruce
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVALENTINE, Fautre
dc.contributor.authorYERAMIAN, Nadine
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944
IDREF: 13239667X
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEMPERE, Sophie
IDREF: 154752258
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARULLO, Philippe
dc.date.accessioned2024-03-28T11:02:42Z
dc.date.available2024-03-28T11:02:42Z
dc.date.issued2023-06
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/189064
dc.description.abstractEnIn 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. © 2022 Elsevier Ltd
dc.language.isoENen_US
dc.subject.enpH
dc.subject.enBreeding
dc.subject.enMalic acid
dc.subject.enAcidity perception
dc.subject.enWine yeast
dc.title.enNew malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.fm.2022.104209en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Microbiologyen_US
bordeaux.page104209en_US
bordeaux.volume112en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Microbiology&rft.date=2023-06&rft.volume=112&rft.spage=104209&rft.epage=104209&rft.au=VION,%20Charlotte&MURO,%20Maitena&BERNARD,%20Margaux&RICHARD,%20Bruce&VALENTINE,%20Fautre&rft.genre=article


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