The effect of increased yeast alchohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates

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dc.contributor.authorLilly, M.en_ZA
dc.contributor.authorBauer, Florianen_ZA
dc.contributor.authorLambrechts, M. G.en_ZA
dc.contributor.authorSwiegers, J. H.en_ZA
dc.contributor.authorCozzolino, D.en_ZA
dc.contributor.authorPretorius, I. S.en_ZA
dc.date.accessioned2011-05-15T16:05:33Z
dc.date.available2011-05-15T16:05:33Z
dc.date.issued2006
dc.description.abstractThe fruity odours of wine are largely derived from the synthesis of esters and higher alcohols during yeast fermentation. The ATF1- and ATF2-encoded alcohol acetyltransferases of S. cerevisiae are responsible for the synthesis of ethyl acetate and isoamyl acetate esters, while the EHT1-encoded ethanol hexanoyl transferase is responsible for synthesizing ethyl caproate. However, esters such as these might be degraded by the IAH1-encoded esterase. The objectives of this study were: (a) to overexpress the genes encoding ester-synthesizing and ester-degrading enzymes in wine yeast; (b) to prepare Colombard table wines and base wines for distillation using these modified strains; and (c) to analyse and compare the ester concentrations and aroma profiles of these wines and distillates. The overexpression of ATF1 significantly increased the concentrations of ethyl acetate, isoamyl acetate, 2-phenylethyl acetate and ethyl caproate, while the overexpression of ATF2 affected the concentrations of ethyl acetate and isoamyl acetate to a lesser degree. The overexpression of IAH1 resulted in a significant decrease in ethyl acetate, isoamyl acetate, hexyl acetate and 2-phenylethyl acetate. The overexpression of EHT1 resulted in a marked increase in ethyl caproate, ethyl caprylate and ethyl caprate. The flavour profile of the wines and distillates prepared using the modified strains were also significantly altered as indicated by formal sensory analysis. This study offers prospects for the development of wine yeast starter strains with optimized ester-producing capability that could assist winemakers in their effort to consistently produce wine and distillates such as brandy to definable flavour specifications and styles. Copyright © 2006 John Wiley & Sons, Ltd.
dc.description.versionArticle
dc.identifier.citationYeast
dc.identifier.citation23
dc.identifier.citation9
dc.identifier.issn0749503X
dc.identifier.other10.1002/yea.1382
dc.identifier.urihttp://hdl.handle.net/10019.1/13187
dc.subjectacetic acid 2 phenylethyl ester
dc.subjectacetic acid ethyl ester
dc.subjectacetic acid hexyl ester
dc.subjectactivating transcription factor 1
dc.subjectactivating transcription factor 2
dc.subjectacyltransferase
dc.subjectalcohol acyltransferase
dc.subjectcaproic acid ethyl ester
dc.subjectcaprylic acid ethyl ester
dc.subjectdecanoic acid ethyl ester
dc.subjectester derivative
dc.subjectesterase
dc.subjectfungal enzyme
dc.subjectisopentyl acetate
dc.subjectunclassified drug
dc.subjectarticle
dc.subjectcontrolled study
dc.subjectdistillation
dc.subjectenzyme activity
dc.subjectfermentation
dc.subjectflavor
dc.subjectfungal strain
dc.subjectgene overexpression
dc.subjectnonhuman
dc.subjectpriority journal
dc.subjectSaccharomyces cerevisiae
dc.subjectsynthesis
dc.subjectviniculture
dc.subjectAcetyltransferases
dc.subjectBlotting, Southern
dc.subjectCarboxylic Ester Hydrolases
dc.subjectDNA, Fungal
dc.subjectEsters
dc.subjectFermentation
dc.subjectOdors
dc.subjectProteins
dc.subjectRecombinant Proteins
dc.subjectSaccharomyces cerevisiae
dc.subjectSaccharomyces cerevisiae Proteins
dc.subjectTaste
dc.subjectTransformation, Genetic
dc.subjectWine
dc.titleThe effect of increased yeast alchohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates
dc.typeArticle
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