MARCHAL, Axel; MARULLO, Philippe; DURAND, Cécile; MOINE, Virginie; DUBOURDIEU, Denis

doi:10.1021/jf504408t

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

MARULLO, Philippe

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

DURAND, Cécile
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Article de revue

Este ítem está publicado en

Journal of Agricultural and Food Chemistry. 2014-12-31, vol. 63, n° 1, p. 304-311

Resumen en inglés

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.< Leer menos

Palabras clave en inglés

HSP12

wine sweetness

expression level

protein

strain

Saccharomyces cerevisiae

taste

URI

https://oskar-bordeaux.fr/handle/20.500.12278/26706

DOI

http://dx.doi.org/10.1021/jf504408t

Centros de investigación

Oenologie - UMR 1366

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Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene

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Resumen en inglés

Palabras clave en inglés

URI

DOI

Centros de investigación