Wine Yeasts

14,000,000 Leading Edge Experts on the ideXlab platform

Scan Science and Technology

Contact Leading Edge Experts & Companies

Scan Science and Technology

Contact Leading Edge Experts & Companies

The Experts below are selected from a list of 300 Experts worldwide ranked by ideXlab platform

Sylvie Dequin - One of the best experts on this subject based on the ideXlab platform.

  • Stress resistance during Wine fermentation and development of optimised Wine Yeasts
    2017
    Co-Authors: David Moreira Ferreira, Virginie Galeote, Anne Julien Ortiz, Sylvie Dequin
    Abstract:

    Stress resistance during Wine fermentation and development of optimised Wine Yeasts. 33. International Specialised Symposium on Yeasts Exploring and Engineering Yeasts for Industrial Application

  • Evolutionary advantage conferred by an eukaryote-to-eukaryote gene transfer event in Wine Yeasts
    Molecular Biology and Evolution, 2015
    Co-Authors: Souhir Marsit, Adriana Mena, Frederic Bigey, Francois Xavier Sauvage, Arnaud Couloux, Julie Guy, Jean Luc Legras, Eladio Barrio, Sylvie Dequin, Virginie Galeote
    Abstract:

    Although an increasing number of horizontal gene transfers have been reported in eukaryotes, experimental evidence for their adaptive value is lacking. Here, we report the recent transfer of a 158-kb genomic region between Torulaspora microellipsoides and Saccharomyces cerevisiae Wine Yeasts or closely related strains. This genomic region has undergone several rearrangements in S. cerevisiae strains, including gene loss and gene conversion between two tandemly duplicated FOT genes encoding oligopeptide transporters. We show that FOT genes confer a strong competitive advantage during grape must fermentation by increasing the number and diversity of oligopeptides that yeast can utilize as a source of nitrogen, thereby improving biomass formation, fermentation efficiency, and cell viability. Thus, the acquisition of FOT genes has favored yeast adaptation to the nitrogen-limited Wine fermentation environment. This finding indicates that anthropic environments offer substantial ecological opportunity for evolutionary diversification through gene exchange between distant yeast species.

  • Adaptive Advantage of Horizontally Transferred Oligopeptide Transporters in Wine Yeasts
    2015
    Co-Authors: Souhir Marsit, Virginie Galeote, Frederic Bigey, Jean Luc Legras, Sylvie Dequin
    Abstract:

    Adaptive Advantage of Horizontally Transferred Oligopeptide Transporters in Wine Yeasts. 27. International Conference on Yeast Genetics and Molecular Biology (ICYGMB)

  • Adaptive Advantage Conferred by an Eukaryote-to-Eukaryote Gene Transfer Event in Wine Yeasts
    2015
    Co-Authors: Souhir Marsit, Adriana Mena, Frederic Bigey, Francois Xavier Sauvage, Arnaud Couloux, Julie Guy, Jean Luc Legras, Eladio Barrio, Sylvie Dequin, Virginie Galeote
    Abstract:

    Adaptive Advantage Conferred by an Eukaryote-to-Eukaryote Gene Transfer Event in Wine Yeasts. ESF-EMBO Symposium, Exploring the genomic complexity and diversity of eukaryotes

  • Diversity and adaptive evolution of Saccharomyces Wine yeast: a review
    FEMS Yeast Research, 2015
    Co-Authors: Souhir Marsit, Sylvie Dequin
    Abstract:

    Saccharomyces cerevisiae and related species, the main workhorses of Wine fermentation, have been exposed to stressful conditions for millennia, potentially resulting in adaptive differentiation. As a result, Wine Yeasts have recently attracted considerable interest for studying the evolutionary effects of domestication. The widespread use of whole-genome sequencing during the last decade has provided new insights into the biodiversity, population structure, phylogeography and evolutionary history of Wine Yeasts. Comparisons between S. cerevisiae isolates from various origins have indicated that a variety of mechanisms, including heterozygosity, nucleotide and structural variations, introgressions, horizontal gene transfer and hybridization, contribute to the genetic and phenotypic diversity of S. cerevisiae . This review will summarize the current knowledge on the diversity and evolutionary history of Wine Yeasts, focusing on the domestication fingerprints identified in these strains

Souhir Marsit - One of the best experts on this subject based on the ideXlab platform.

  • Evolutionary advantage conferred by an eukaryote-to-eukaryote gene transfer event in Wine Yeasts
    Molecular Biology and Evolution, 2015
    Co-Authors: Souhir Marsit, Adriana Mena, Frederic Bigey, Francois Xavier Sauvage, Arnaud Couloux, Julie Guy, Jean Luc Legras, Eladio Barrio, Sylvie Dequin, Virginie Galeote
    Abstract:

    Although an increasing number of horizontal gene transfers have been reported in eukaryotes, experimental evidence for their adaptive value is lacking. Here, we report the recent transfer of a 158-kb genomic region between Torulaspora microellipsoides and Saccharomyces cerevisiae Wine Yeasts or closely related strains. This genomic region has undergone several rearrangements in S. cerevisiae strains, including gene loss and gene conversion between two tandemly duplicated FOT genes encoding oligopeptide transporters. We show that FOT genes confer a strong competitive advantage during grape must fermentation by increasing the number and diversity of oligopeptides that yeast can utilize as a source of nitrogen, thereby improving biomass formation, fermentation efficiency, and cell viability. Thus, the acquisition of FOT genes has favored yeast adaptation to the nitrogen-limited Wine fermentation environment. This finding indicates that anthropic environments offer substantial ecological opportunity for evolutionary diversification through gene exchange between distant yeast species.

  • Adaptive Advantage of Horizontally Transferred Oligopeptide Transporters in Wine Yeasts
    2015
    Co-Authors: Souhir Marsit, Virginie Galeote, Frederic Bigey, Jean Luc Legras, Sylvie Dequin
    Abstract:

    Adaptive Advantage of Horizontally Transferred Oligopeptide Transporters in Wine Yeasts. 27. International Conference on Yeast Genetics and Molecular Biology (ICYGMB)

  • Adaptive Advantage Conferred by an Eukaryote-to-Eukaryote Gene Transfer Event in Wine Yeasts
    2015
    Co-Authors: Souhir Marsit, Adriana Mena, Frederic Bigey, Francois Xavier Sauvage, Arnaud Couloux, Julie Guy, Jean Luc Legras, Eladio Barrio, Sylvie Dequin, Virginie Galeote
    Abstract:

    Adaptive Advantage Conferred by an Eukaryote-to-Eukaryote Gene Transfer Event in Wine Yeasts. ESF-EMBO Symposium, Exploring the genomic complexity and diversity of eukaryotes

  • Diversity and adaptive evolution of Saccharomyces Wine yeast: a review
    FEMS Yeast Research, 2015
    Co-Authors: Souhir Marsit, Sylvie Dequin
    Abstract:

    Saccharomyces cerevisiae and related species, the main workhorses of Wine fermentation, have been exposed to stressful conditions for millennia, potentially resulting in adaptive differentiation. As a result, Wine Yeasts have recently attracted considerable interest for studying the evolutionary effects of domestication. The widespread use of whole-genome sequencing during the last decade has provided new insights into the biodiversity, population structure, phylogeography and evolutionary history of Wine Yeasts. Comparisons between S. cerevisiae isolates from various origins have indicated that a variety of mechanisms, including heterozygosity, nucleotide and structural variations, introgressions, horizontal gene transfer and hybridization, contribute to the genetic and phenotypic diversity of S. cerevisiae . This review will summarize the current knowledge on the diversity and evolutionary history of Wine Yeasts, focusing on the domestication fingerprints identified in these strains

  • Adaptive role of horizontally transferred oligopeptide transporters in Wine Yeasts
    2014
    Co-Authors: Souhir Marsit, Virginie Galeote, Frederic Bigey, Jean Luc Legras, Sylvie Dequin
    Abstract:

    Adaptive role of horizontally transferred oligopeptide transporters in Wine Yeasts. 31. International Specialised Symposium on Yeast

Isak S. Pretorius - One of the best experts on this subject based on the ideXlab platform.

  • Flavour-active Wine Yeasts
    Applied microbiology and biotechnology, 2012
    Co-Authors: Antonio G. Cordente, Cristian Varela, Chris Curtin, Isak S. Pretorius
    Abstract:

    The flavour of fermented beverages such as beer, cider, sake and Wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that Wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence Wine style. This review explores recent progress towards understanding the range of ‘flavour phenotypes’ that Wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active Yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.

  • Flavour-active Wine Yeasts
    Applied Microbiology and Biotechnology, 2012
    Co-Authors: Antonio G. Cordente, Christopher D. Curtin, Cristian Varela, Isak S. Pretorius
    Abstract:

    The flavour of fermented beverages such as beer, cider, saké and Wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that Wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence Wine style. This review explores recent progress towards understanding the range of 'flavour phenotypes' that Wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active Yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.

  • Establishing a risk-assessment process for release of genetically modified Wine yeast into the environment
    Canadian Journal of Microbiology, 2009
    Co-Authors: Heidi Schoeman, Pierre Van Rensburg, Gideon M Wolfaardt, Alfred Botha, Isak S. Pretorius
    Abstract:

    The use and release of genetically modified organisms (GMOs) is an issue of intense public concern and, in the case of food and beverages, products containing GMOs or products thereof carry the risk of consumer rejection. The recent commercialization of 2 GM Wine Yeasts in the United States and Canada has made research and development of risk assessments for GM microorganisms a priority. The purpose of this study was to take a first step in establishing a risk-assessment process for future use and potential release of GM Wine Yeasts into the environment. The behaviour and spread of a GM Wine yeast was monitored in saturated sand columns, saturated sand flow cells, and conventional flow cells. A widely used commercial Saccharomyces cerevisiae Wine yeast, VIN13, a VIN13 transgenic strain (LKA1, which carries the LKA1 α-amylase gene of Lipomyces kononenkoae), a soil bacterium (Dyadobacter fermentens), and a nonWine soil-borne yeast (Cryptococcus laurentii) were compared in laboratory-scale microcosm systems ...

  • Developing indicators of Wine yeast performance: an overview of the impact of ethanol stress
    2006
    Co-Authors: Simon A. Schmidt, Tina Tran, Paul J. Chambers, Markus Herderich, Isak S. Pretorius
    Abstract:

    Wine Yeasts have been with us for thousands of years and over this time have been selected, inadvertently and systematically, for their robustness and the quality of Wine that they produce. This has led to the generation of large collections of Wine Yeasts that can be accessed by Winemakers to deliver reliability of performance and diversity of Wines, but there is room for improvement in the Yeasts that are available. The problem of suboptimal (stuck and sluggish) fermentations is a case in point. While some Yeasts are quite reliable performers others can be diffi cult to get started, are sluggish in performance, or are prone to becoming stuck before fermentation is complete, and these problems are very costly to the Wine industry. One option to minimise the risk of generating such problems is for Winemakers to simply choose only the most reliable strains of yeast available to them, but this would limit the diversity of options available for delivery of different fl avour profi les. Thus it would benefi t the industry if we could fi nd a means of improving the robustness of Wine Yeasts, particularly those that deliver desirable fl avour profi les but currently have a propensity to be suboptimal performers. This article describes the fi rst stages of work at the AWRI that is attempting to achieve this end.While considerable research has gone into studying suboptimal fermentations and progress has been made in identifying features of grape must that are likely to compromise yeast performance (Alexandre and Charpentier 1998; Bisson 1999; Blateyron and Sablayrolles 2001; Bell and Henschke 2005), other than Zuzuarregui and del Olmo (2004), there are few reports in the literature of research directed to assessing the relative robustness of different Wine Yeasts with the aim of improving their performance and/or reliability. Most of the information we have on the relative effi ciency and reliability of different Wine Yeasts is from anecdotal reports; most Winemakers know which of the strains available to them are likely to perform well and which are less reliable. We are using a more systematic approach to assessing the relative robustness of many commonly used Wine Yeasts with the aim of improving those that are most susceptible to suboptimal performance but are regarded as delivering good sensory properties to Wines.Developing a laboratory-based approach to assessing resilience of Wine Yeasts is, however, not a straightforward exercise; particularly when one is interested in their robustness in a commercial Winemaking setting. First, one has to identify ‘indicators’ of robustness, and for this we have decided to use ethanol-tolerance. We have chosen this criterion because it is widely believed in the industry and in yeast research (Ough 1992; Ivorra

  • The genetic analysis and tailoring of Wine Yeasts
    2003
    Co-Authors: Isak S. Pretorius
    Abstract:

    An urgent need has arisen to develop starter culture strains of Saccharomyces cerevisiae possessing a wide range of specialised properties in Order to meet the new and challenging demands of the various Wine Producers and consumers. Strain development is no longer limited to the primary role of Wine Yeasts, namely to catalyse the rapid and complete conversion of grape sugars to alcohol and carbon dioxide without distorting the flavour of the final product. Today, there is a much stronger emphasis on the development of Wine Yeasts for the tost-effective production of Wine with minimised resource inputs, improved quality and low environmental impact. This chapter focuses on the genetic constitution, analysis, and improvement of Wine Yeasts and the potential role that customised starter yeast strains could play in improving the fermentation, processing and biopreservation of Wines, their capacity to enhance the wholesomeness and sensory quality of Wine, and their current Status and future

Virginie Galeote - One of the best experts on this subject based on the ideXlab platform.

Jean Luc Legras - One of the best experts on this subject based on the ideXlab platform.

  • Evolutionary advantage conferred by an eukaryote-to-eukaryote gene transfer event in Wine Yeasts
    Molecular Biology and Evolution, 2015
    Co-Authors: Souhir Marsit, Adriana Mena, Frederic Bigey, Francois Xavier Sauvage, Arnaud Couloux, Julie Guy, Jean Luc Legras, Eladio Barrio, Sylvie Dequin, Virginie Galeote
    Abstract:

    Although an increasing number of horizontal gene transfers have been reported in eukaryotes, experimental evidence for their adaptive value is lacking. Here, we report the recent transfer of a 158-kb genomic region between Torulaspora microellipsoides and Saccharomyces cerevisiae Wine Yeasts or closely related strains. This genomic region has undergone several rearrangements in S. cerevisiae strains, including gene loss and gene conversion between two tandemly duplicated FOT genes encoding oligopeptide transporters. We show that FOT genes confer a strong competitive advantage during grape must fermentation by increasing the number and diversity of oligopeptides that yeast can utilize as a source of nitrogen, thereby improving biomass formation, fermentation efficiency, and cell viability. Thus, the acquisition of FOT genes has favored yeast adaptation to the nitrogen-limited Wine fermentation environment. This finding indicates that anthropic environments offer substantial ecological opportunity for evolutionary diversification through gene exchange between distant yeast species.

  • Adaptive Advantage of Horizontally Transferred Oligopeptide Transporters in Wine Yeasts
    2015
    Co-Authors: Souhir Marsit, Virginie Galeote, Frederic Bigey, Jean Luc Legras, Sylvie Dequin
    Abstract:

    Adaptive Advantage of Horizontally Transferred Oligopeptide Transporters in Wine Yeasts. 27. International Conference on Yeast Genetics and Molecular Biology (ICYGMB)

  • Adaptive Advantage Conferred by an Eukaryote-to-Eukaryote Gene Transfer Event in Wine Yeasts
    2015
    Co-Authors: Souhir Marsit, Adriana Mena, Frederic Bigey, Francois Xavier Sauvage, Arnaud Couloux, Julie Guy, Jean Luc Legras, Eladio Barrio, Sylvie Dequin, Virginie Galeote
    Abstract:

    Adaptive Advantage Conferred by an Eukaryote-to-Eukaryote Gene Transfer Event in Wine Yeasts. ESF-EMBO Symposium, Exploring the genomic complexity and diversity of eukaryotes

  • A population genomics insight into the Mediterranean origins of Wine yeast domestication
    Molecular Ecology, 2015
    Co-Authors: Pedro Almeida, Jean Luc Legras, Sylvie Dequin, Raquel Barbosa, Marta Serra, Polona Zalar, Yumi Imanishi, Kiminori Shimizu, Benedetta Turchetti, Arnaud Couloux
    Abstract:

    The domestication of the Wine yeast Saccharomyces cerevisiae is thought to be contemporary with the development and expansion of viticulture along the Mediterranean basin. Until now, the unavailability of wild lineages prevented the identification of the closest wild relatives of Wine Yeasts. Here, we enlarge the collection of natural lineages and employ whole-genome data of oak-associated wild isolates to study a balanced number of anthropic and natural S. cerevisiae strains. We identified industrial variants and new geographically delimited populations, including a novel Mediterranean oak population. This population is the closest relative of the Wine lineage as shown by a weak population structure and further supported by genomewide population analyses. A coalescent model considering partial isolation with asymmetrical migration, mostly from the wild group into the Wine group, and population growth, was found to be best supported by the data. Importantly, divergence time estimates between the two populations agree with historical evidence for Winemaking. We show that three horizontally transmitted regions, previously described to contain genes relevant to Wine fermentation, are present in the Wine group but not in the Mediterranean oak group. This represents a major discontinuity between the two populations and is likely to denote a domestication fingerprint in Wine Yeasts. Taken together, these results indicate that Mediterranean oaks harbour the wild genetic stock of domesticated Wine Yeasts.

  • Adaptive role of horizontally transferred oligopeptide transporters in Wine Yeasts
    2014
    Co-Authors: Souhir Marsit, Virginie Galeote, Frederic Bigey, Jean Luc Legras, Sylvie Dequin
    Abstract:

    Adaptive role of horizontally transferred oligopeptide transporters in Wine Yeasts. 31. International Specialised Symposium on Yeast

Related terms

Wine Yeasts - 15 days free trial to Access Experts & Abstracts