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Am. J. Enol. Vitic. 58:1:42-52 (2007)
Copyright © 2007 by the American Society for Enology and Viticulture.
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Functional Analyses of the Malolactic Wine Yeast ML01

John I. Husnik1, Pascal J. Delaquis2, Margaret A. Cliff2 and Hennie J.J. van Vuuren3,*

1 Ph.D. student, 3 Professor and Eagles Chair, Director, Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, Suite 231, 2205 East Mall, Vancouver, BC, V6T 1Z4 Canada; 2 Research scientists, Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, 4200 Hwy 97 South, Summerland, BC, V0H 1Z0 Canada.

* Corresponding author (fax: 604-822-5143; email: hjjvv{at}interchange.ubc.ca)

Deacidification of grape musts and wines is important for the production of well-balanced wines. The bacterial malolactic fermentation (MLF) process is unreliable and stuck MLF often leads to spoilage of wines and the production of biogenic amines. The genetically engineered wine yeast, ML01, is a Prise de Mousse strain that contains the malate transport gene (mae1) from Schizosaccharomyces pombe and the malolactic gene (mleA) from Oenococcus oeni, stably integrated into the genome at the URA3 locus. Both genes were isolated from wine-related microorganisms and are expressed under control of the Saccharomyces cerevisiae PGK1 promoter and terminator sequences. ML01 is capable of decarboxylating up to 9.2 g/L of malate to equimolar amounts of lactate in Chardonnay grape must during the alcoholic fermentation. ML01 contains no antibiotic resistance marker genes or vector DNA sequences. The presence of the malolactic cassette in the genome does not affect growth, ethanol production, fermentation kinetics, or metabolism of ML01. Wines produced by the ML01 yeast have lower volatile acidity and improved color properties than wines produced with the parental yeast and a bacterial MLF. Analysis of the volatile compounds, sensory analyses, and industrial production of wine indicate that ML01 is suitable for the commercial production of quality wine.

Key words: wine, Oenococcus oeni, malolactic fermentation, L-malic acid




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G. L. Main, R. T. Threlfall, and J. R. Morris
Reduction of Malic Acid in Wine Using Natural and Genetically Enhanced Microorganisms
Am. J. Enol. Vitic., September 1, 2007; 58(3): 341 - 345.
[Abstract] [Full Text] [PDF]


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Copyright © 2007 by the American Society for Enology and Viticulture.