title: De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines.
abstract: Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. Among the volatile aroma components in Vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. These compounds are considered to originate from grapes only and not from fermentative processes. We have found increased levels of benzyl alcohol in red Tannat wine compared to that in grape juice, suggesting de novo formation of this metabolite during vinification. In this work, we show that benzyl alcohol, benzaldehyde, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol are synthesized de novo in the absence of grape-derived precursors by Hanseniaspora vineae. Levels of benzyl alcohol produced by 11 different H. vineae strains were 20-200 times higher than those measured in fermentations with Saccharomyces cerevisiae strains. These results show that H. vineae contributes to flavor diversity by increasing grape variety aroma concentration in a chemically defined medium. Feeding experiments with phenylalanine, tryptophan, tyrosine, p-aminobenzoic acid, and ammonium in an artificial medium were tested to evaluate the effect of these compounds either as precursors or as potential pathway regulators for the formation of benzenoid-derived aromas. Genomic analysis shows that the phenylalanine ammonia-lyase (PAL) and tyrosine ammonia lyase (TAL) pathways, used by plants to generate benzyl alcohols from aromatic amino acids, are absent in the H. vineae genome. Consequently, alternative pathways derived from chorismate with mandelate as an intermediate are discussed.
authors.affiliation: Sección Enología, Departamento Ciencia y Tecnología Alimentos, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay.
authors.forename: Valentina
authors.initials: V
authors.lastname: Martin
authors.affiliation: Sección Enología, Departamento Ciencia y Tecnología Alimentos, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay.
authors.forename: Facundo
authors.initials: F
authors.lastname: Giorello
authors.affiliation: Sección Enología, Departamento Ciencia y Tecnología Alimentos, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay.|Departamento de Biología, Departamento de Biología Molecular, Instituto de Investigaciones Biológicas Clemente Estable , 11600 Montevideo, Uruguay.
authors.forename: Laura
authors.initials: L
authors.lastname: Fariña
authors.affiliation: Catedra de Farmacognosia y Productos Naturales, Departamento de Quimica Orgánica, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay.
authors.forename: Manuel
authors.initials: M
authors.lastname: Minteguiaga
authors.affiliation: Laboratorio de Biología Celular de Membranas, Institut Pasteur de Montevideo , 11400 Montevideo, Uruguay.|Laboratorio de Biología Celular de Membranas, IIB-INTECH, CONICET, Universidad Nacional de San Martin , San Martin, Argentina.
authors.forename: Valentina
authors.initials: V
authors.lastname: Salzman
authors.affiliation: Sección Enología, Departamento Ciencia y Tecnología Alimentos, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Boido
authors.affiliation: Laboratorio de Biología Celular de Membranas, Institut Pasteur de Montevideo , 11400 Montevideo, Uruguay.|Laboratorio de Biología Celular de Membranas, IIB-INTECH, CONICET, Universidad Nacional de San Martin , San Martin, Argentina.
authors.forename: Pablo S
authors.initials: PS
authors.lastname: Aguilar
authors.affiliation: Departamento de Biología, Departamento de Biología Molecular, Instituto de Investigaciones Biológicas Clemente Estable , 11600 Montevideo, Uruguay.
authors.forename: Carina
authors.initials: C
authors.lastname: Gaggero
authors.affiliation: Catedra de Farmacognosia y Productos Naturales, Departamento de Quimica Orgánica, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Dellacassa
authors.affiliation: Deptamento de Bioquímica y Biotecnología, Faculty of Oneology, University Rovira i Virgili , 43007 Tarragona, Spain.
authors.forename: Albert
authors.initials: A
authors.lastname: Mas
authors.affiliation: Sección Enología, Departamento Ciencia y Tecnología Alimentos, Facultad de Quimica, Universidad de la Republica , 11800 Montevideo, Uruguay.
authors.forename: Francisco
authors.initials: F
authors.lastname: Carrau
mesh_terms: D001547:Benzaldehydes / Q000032:analysis / Q000378:metabolism*; D001592:Benzyl Alcohols / Q000032:analysis / Q000378:metabolism*; D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis / Q000378:metabolism*; D055321:Hanseniaspora / Q000235:genetics / Q000378:metabolism*; D027843:Vitis / Q000378:metabolism / Q000382:microbiology*; D014920:Wine / Q000032:analysis*
chemical_list: D001547:Benzaldehydes; D001592:Benzyl Alcohols; D005421:Flavoring Agents
keywords: Hanseniaspora vineae; PAL/TAL alternative biosynthetic pathway; benzyl alcohol; genome; wine yeast fermentation