Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene
Langue
EN
Article de revue
Ce document a été publié dans
Journal of Agricultural and Food Chemistry. 2014-12-31, vol. 63, n° 1, p. 304-311
Résumé en anglais
Yeast lees influence the organoleptic properties of wines by increasing their sweet taste. This effect is in part due to the protein Hsp12p which is regulated by different stress response pathways in Saccharomyces cerevisiae. ...Lire la suite >
Yeast lees influence the organoleptic properties of wines by increasing their sweet taste. This effect is in part due to the protein Hsp12p which is regulated by different stress response pathways in Saccharomyces cerevisiae. In this work we investigated the genetics and environmental factors influencing the expression level of the HSP12 gene in an enological context. By RT-qPCR we confirmed that the HSP12 expression level is regulated by temperature change and ethanol content during the alcoholic fermentation but not by the sugar content. Moreover this gene shows an important variation according to the yeast strain used. For the first time we demonstrate that yeast strain plays an important role on the perception of sweetness in red wine due to post-fermentation lees autolysis. Interestingly a correlation between the expression level of HSP12 and the sweetness perception was found using yeast strains of different origins. All our findings provide new insights on the contribution of yeast to wine taste.< Réduire
Mots clés en anglais
HSP12
wine sweetness
expression level
protein
strain
Saccharomyces cerevisiae
taste
Unités de recherche