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Am. J. Enol. Vitic. 60:2:145-154 (2009)
Copyright © 2009 by the American Society for Enology and Viticulture.
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Genetic Basis for Osmosensitivity and Genetic Instability of the Wine Yeast Saccharomyces cerevisiae VIN7

Daniel J. Erasmus1,2 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, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;

2 Present address, Biochemistry and Molecular Biology Program, University of Northern British Columbia, 3333 University Way, Prince George, BC V2N 4Z9, Canada.

The authors are grateful to Russ Morris of the University of British Columbia Media Group for preparing the artwork.

Acknowledgments: This research was supported by NSERC/AAFC/BCWI Grant 240132 to H.J.J.V.V.

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

Saccharomyces cerevisiae is exposed to sugar-induced osmotic stress in fermenting grape must. As part of the osmotic stress response, yeast strains display different phenotypes for acetic acid and glycerol formation in wine. We investigated why an osmosensitive industrial wine yeast, VIN7, produces high amounts of acetic acid and glycerol compared with the industrial wine yeast ST. Comparison of global gene expression patterns revealed that Hog1p and Msn2/Msn4p-regulated genes are expressed at higher levels in VIN7. Furthermore, data suggests that acetic acid production by wine yeast is the result of the reaction catalyzed by Ald6p and influenced by the pentose phosphate pathway and lipid biosynthesis. PCR analyses on the genome of VIN7 revealed that ~30 Kb on the left arm of chromosome XV, close to the telomere, is absent. Among the genes absent is YOL159C, a gene whose deletion causes osmosensitivity and an increase in Ty1 retrotranspositions, which may cause genetic instability in S. cerevisiae.

Key words: Saccharomyces cerevisiae, osmotic stress, wine, volatile acidity






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Copyright © 2009 by the American Society for Enology and Viticulture.