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The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour.
J Biotechnol. 2006 Oct 01; 125(4):447-61.JB

Abstract

Commercial polysaccharase preparations are applied to winemaking to improve wine processing and quality. Expression of polysaccharase-encoding genes in Saccharomyces cerevisiae allows for the recombinant strains to degrade polysaccharides that traditional commercial yeast strains cannot. In this study, we constructed recombinant wine yeast strains that were able to degrade the problem-causing grape polysaccharides, glucan and xylan, by separately integrating the Trichoderma reesei XYN2 xylanase gene construct and the Butyrivibrio fibrisolvens END1 glucanase gene cassette into the genome of the commercial wine yeast strain S. cerevisiae VIN13. These genes were also combined in S. cerevisiae VIN13 under the control of different promoters. The strains that were constructed were compared under winemaking conditions with each other and with a recombinant wine yeast strain expressing the endo-beta-1,4-glucanase gene cassette (END1) from B. fibrisolvens and the endo-beta-1,4-xylanase gene cassette (XYN4) from Aspergillus niger, a recombinant strain expressing the pectate lyase gene cassette (PEL5) from Erwinia chrysanthemi and the polygalacturonase-encoding gene cassette (PEH1) from Erwinia carotovora. Wine was made with the recombinant strains using different grape cultivars. Fermentations with the recombinant VIN13 strains resulted in significant increases in free-flow wine when Ruby Cabernet must was fermented. After 6 months of bottle ageing significant differences in colour intensity and colour stability could be detected in Pinot Noir and Ruby Cabernet wines fermented with different recombinant strains. After this period the volatile composition of Muscat d'Alexandria, Ruby Cabernet and Pinot Noir wines fermented with different recombinant strains also showed significant differences. The Pinot Noir wines were also sensorial evaluated and the tasting panel preferred the wines fermented with the recombinant strains.

Authors+Show Affiliations

Louw C
Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Matieland (Stellenbosch), ZA 7602, South Africa.
La Grange D
No affiliation info available
Pretorius IS
No affiliation info available
van Rensburg P
No affiliation info available

MeSH

Chromatography, GasCloning, MolecularDickeya chrysanthemiFermentationFood HandlingGene ExpressionGenes, FungalIndustrial MicrobiologyMutagenesis, InsertionalOrganisms, Genetically ModifiedPectobacterium carotovorumPolygalacturonasePolysaccharidesRecombinant ProteinsSaccharomyces cerevisiaeTransformation, GeneticWineXylan Endo-1,3-beta-XylosidaseXylosidasesYeasts

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

16644051

Citation

Louw, C, et al. "The Effect of Polysaccharide-degrading Wine Yeast Transformants On the Efficiency of Wine Processing and Wine Flavour." Journal of Biotechnology, vol. 125, no. 4, 2006, pp. 447-61.
Louw C, La Grange D, Pretorius IS, et al. The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour. J Biotechnol. 2006;125(4):447-61.
Louw, C., La Grange, D., Pretorius, I. S., & van Rensburg, P. (2006). The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour. Journal of Biotechnology, 125(4), 447-61.
Louw C, et al. The Effect of Polysaccharide-degrading Wine Yeast Transformants On the Efficiency of Wine Processing and Wine Flavour. J Biotechnol. 2006 Oct 1;125(4):447-61. PubMed PMID: 16644051.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour. AU - Louw,C, AU - La Grange,D, AU - Pretorius,I S, AU - van Rensburg,P, Y1 - 2006/04/27/ PY - 2005/11/24/received PY - 2006/03/06/revised PY - 2006/03/21/accepted PY - 2006/4/29/pubmed PY - 2006/12/9/medline PY - 2006/4/29/entrez SP - 447 EP - 61 JF - Journal of biotechnology JO - J Biotechnol VL - 125 IS - 4 N2 - Commercial polysaccharase preparations are applied to winemaking to improve wine processing and quality. Expression of polysaccharase-encoding genes in Saccharomyces cerevisiae allows for the recombinant strains to degrade polysaccharides that traditional commercial yeast strains cannot. In this study, we constructed recombinant wine yeast strains that were able to degrade the problem-causing grape polysaccharides, glucan and xylan, by separately integrating the Trichoderma reesei XYN2 xylanase gene construct and the Butyrivibrio fibrisolvens END1 glucanase gene cassette into the genome of the commercial wine yeast strain S. cerevisiae VIN13. These genes were also combined in S. cerevisiae VIN13 under the control of different promoters. The strains that were constructed were compared under winemaking conditions with each other and with a recombinant wine yeast strain expressing the endo-beta-1,4-glucanase gene cassette (END1) from B. fibrisolvens and the endo-beta-1,4-xylanase gene cassette (XYN4) from Aspergillus niger, a recombinant strain expressing the pectate lyase gene cassette (PEL5) from Erwinia chrysanthemi and the polygalacturonase-encoding gene cassette (PEH1) from Erwinia carotovora. Wine was made with the recombinant strains using different grape cultivars. Fermentations with the recombinant VIN13 strains resulted in significant increases in free-flow wine when Ruby Cabernet must was fermented. After 6 months of bottle ageing significant differences in colour intensity and colour stability could be detected in Pinot Noir and Ruby Cabernet wines fermented with different recombinant strains. After this period the volatile composition of Muscat d'Alexandria, Ruby Cabernet and Pinot Noir wines fermented with different recombinant strains also showed significant differences. The Pinot Noir wines were also sensorial evaluated and the tasting panel preferred the wines fermented with the recombinant strains. SN - 0168-1656 UR - https://www.unboundmedicine.com/medline/citation/16644051/The_effect_of_polysaccharide_degrading_wine_yeast_transformants_on_the_efficiency_of_wine_processing_and_wine_flavour_ DB - PRIME DP - Unbound Medicine ER -