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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

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAL, Axel
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARULLO, Philippe
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDURAND, Cécile
dc.contributor.authorMOINE, Virginie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDUBOURDIEU, Denis
dc.date.accessioned2021-03-17T15:30:04Z
dc.date.available2021-03-17T15:30:04Z
dc.date.issued2014-12-31
dc.identifier.issn0021-8561en_US
dc.identifier.urihttps://www.researchgate.net/publication/269768397_Fermentative_Conditions_Modulating_Sweetness_in_Dry_Wines_Genetics_and_Environmental_Factors_Influencing_the_Expression_Level_of_the_Saccharomyces_cerevisiae_HSP12_Gene
dc.identifier.urioai:researchgate.net:269768397
dc.identifier.urioai:crossref.org:10.1021/jf504408t
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26706
dc.description.abstractEnYeast 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.
dc.language.isoENen_US
dc.sourceresearchgate
dc.sourcecrossref
dc.subject.enHSP12
dc.subject.enwine sweetness
dc.subject.enexpression level
dc.subject.enprotein
dc.subject.enstrain
dc.subject.enSaccharomyces cerevisiae
dc.subject.entaste
dc.title.enFermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene
dc.title.alternativeJ. Agric. Food Chem.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/jf504408ten_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page304-311en_US
bordeaux.volume63en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue1en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
workflow.import.sourcedissemin
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