title: Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.
abstract: Control of volatile acidity (VA) is a major issue for wine quality. In this study, we investigated the production of VA by a deletion mutant of the fermentation stress response gene AAF1 in the budding yeast Saccharomyces cerevisiae. Fermentations were carried out in commercial Chardonnay grape must to mimic industrial wine-making conditions. We demonstrated that a wine yeast strain deleted for AAF1 reduced acetic acid levels in wine by up to 39.2% without increasing the acetaldehyde levels, revealing a potential for industrial application. Deletion of the cytosolic aldehyde dehydrogenase gene ALD6 also reduced acetic acid levels dramatically, but increased the acetaldehyde levels by 41.4%, which is not desired by the wine industry. By comparison, ALD4 and the AAF1 paralog RSF2 had no effects on acetic acid production in wine. Deletion of AAF1 was detrimental to the growth of ald6Δ and ald4Δald6Δ mutants, but had no effect on acetic acid production. Overexpression of AAF1 dramatically increased acetic acid levels in wine in an Ald6p-dependent manner, indicating that Aaf1p regulates acetic acid production mainly via Ald6p. Overexpression of AAF1 in an ald4Δald6Δ strain produced significantly more acetic acid in wine than the ald4Δald6Δ mutant, suggesting that Aaf1p may also regulate acetic acid synthesis independently of Ald4p and Ald6p.
authors.affiliation: Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada.
authors.forename: Zongli
authors.initials: Z
authors.lastname: Luo
authors.forename: Christopher J
authors.initials: CJ
authors.lastname: Walkey
authors.forename: Lufiani L
authors.initials: LL
authors.lastname: Madilao
authors.forename: Vivien
authors.initials: V
authors.lastname: Measday
authors.forename: Hennie J J
authors.initials: HJ
authors.lastname: Van Vuuren
mesh_terms: D000079:Acetaldehyde / Q000378:metabolism; D019342:Acetic Acid / Q000378:metabolism; D000445:Aldehyde Oxidoreductases / Q000235:genetics / Q000378:metabolism; D003600:Cytosol / Q000378:metabolism / Q000382:microbiology; D005285:Fermentation; D009154:Mutation; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000254:growth & development / Q000378:metabolism / Q000502:physiology*; D029701:Saccharomyces cerevisiae Proteins / Q000235:genetics / Q000378:metabolism; D014157:Transcription Factors / Q000235:genetics / Q000378:metabolism; D027843:Vitis / Q000382:microbiology*; D014920:Wine / Q000382:microbiology*
chemical_list: D029701:Saccharomyces cerevisiae Proteins; C581294:TDA9 protein, S cerevisiae; D014157:Transcription Factors; D000445:Aldehyde Oxidoreductases; C018699:aldehyde dehydrogenase (NAD(P)+); D000079:Acetaldehyde; D019342:Acetic Acid
keywords: acetic acid; fermentation; spoilage; wine; yeast