Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine

M. Fernández-González, J. F. Úbeda, R. R. Cordero-Otero, V. Thanvanthri Gururajan, A. I. Briones

Research output: Contribution to journalArticle

34 Citations (Scopus)

Abstract

A pectinolytic industrial yeast strain of Saccharomyces cerevisiae was generated containing the S. cerevisiae endopolygalacturonase gene (PGU1) constitutively expressed under the control of the 3-phosphoglycerate kinase gene (PGK1) promoter. The new strain contains DNA derived exclusively from yeast and expresses a high polygalacturonic acid hydrolyzing activity. Yeast transformation was carried out by an integrative process targeting a dispensable upstream region of the acetolactate synthase locus (ILV2), which determines sulfometuron methyl resistance. Microvinification assays were performed on white and red musts with the transformed UCLMS-1M strain and with the same strain untransformed. It was found that the changes in the pectic polysaccharide contents did not directly affect the taste or flavor of the wine. From the data reported, it is deduced that the chief advantage of using the modified strain is that it improves the yield of must/wine extraction, while it also positively affects some variables relating to appearance.

Original languageEnglish
Pages (from-to)173-183
Number of pages11
JournalInternational Journal of Food Microbiology
Volume102
Issue number2
DOIs
Publication statusPublished - 15-07-2005

All Science Journal Classification (ASJC) codes

  • Microbiology
  • Food Science
  • Safety, Risk, Reliability and Quality

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