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Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution

机译：中试评估通过适应性进化获得的新型芳香酒酵母菌株的酶学特性

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摘要

In the competitive context of the wine market, there is a growing interest for novel wine yeast strains that have an overall good fermentation capacity and that contribute favorably to the organoleptic quality of wine. Using an adaptive evolution strategy based on growth on gluconate as sole carbon source, we recently obtained wine yeasts with improved characteristics in laboratory-scale fermentations. The characteristics included enhanced fermentation rate, decreased formation of acetate and greater production of fermentative aroma. We report an evaluation of the potential value of the evolved strain ECA5~(™) for winemaking, by comparing its fermentation performance and metabolite production to those of the parental strain in pilot-scale fermentation trials, with various grape cultivars and winemaking conditions. We show that the evolved strain has outstanding attributes relative to the parental wine yeast strain, and in particular the production of less volatile acidity and greater production of desirable volatile esters, important for the fruity/flowery character of wines. This study highlights the potential of evolutionary engineering for the generation of strains with a broad range of novel properties, appropriate for rapid application in the wine industry.
机译：在葡萄酒市场的竞争环境中，人们对具有整体良好发酵能力并有利于葡萄酒感官品质的新型葡萄酒酵母菌株的兴趣日益增长。使用基于葡萄糖酸盐作为唯一碳源生长的适应性进化策略，我们最近获得了在实验室规模发酵中具有改进特性的葡萄酒酵母。其特征包括提高发酵速率，减少乙酸盐的形成和增加发酵香气的产生。我们通过在各种葡萄品种和酿酒条件下的中试规模发酵试验中比较其发酵性能和代谢产物与亲本菌株的发酵性能和代谢产物，从而报告了进化菌株ECA5〜（™）在酿酒中的潜在价值。我们表明，相对于亲本葡萄酒酵母菌株，进化菌株具有突出的属性，尤其是产生较少的挥发性酸度和产生所需的挥发性酯的较大产量，这对于葡萄酒的果味/花香特性很重要。这项研究强调了进化工程技术在产生具有广泛新颖特性的菌株方面的潜力，这些特性适合在葡萄酒工业中快速应用。

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