Genome Sequence of the Native Apiculate Wine Yeast
            <i>Hanseniaspora vineae</i>
            T02/19AF

Giorello, Facundo; Berná, Luisa; Greif, Gonzalo; Camesasca, Laura; Salzman, Valentina; Medina, Karina; Robello, Carlos; Gaggero, Carina; Aguilar, Pablo S.; Carrau, Francisco

doi:10.1128/genomea.00530-14

Cited by 32 publications

(26 citation statements)

References 16 publications

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“…S1a). Higher quality data and a more extensive analysis of the genome of H. vineae were obtained than in our previous report (19).…”

Section: Resultsmentioning

confidence: 75%

“…A transcriptomic reference was constructed using the transcriptome of each sample, and an assembly was constructed by joining all of the reads for the subsequent gene expression analysis. For the construction of the transcriptomic reference, we selected the best reciprocal hit between the contigs among the 10 assembled transcriptomes and the subject sequences (19). The subject sequences were constructed using H. vineae T02/19AF protein predictions and S. cerevisiae proteins from the OMA browser (69).…”

Section: Methodsmentioning

confidence: 99%

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Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine Quality

Giorello

Valera

Martín

et al. 2019

Appl Environ Microbiol

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Hanseniaspora is the main genus of the apiculate yeast group that represents approximately 70% of the grape-associated microflora. Hanseniaspora vineae is emerging as a promising species for quality wine production compared to other non-Saccharomyces species. Wines produced by H. vineae with Saccharomyces cerevisiae consistently exhibit more intense fruity flavors and complexity than wines produced by S. cerevisiae alone. In this work, genome sequencing, assembling, and phylogenetic analysis of two strains of H. vineae showed that it is a member of the Saccharomyces complex and it diverged before the whole-genome duplication (WGD) event from this clade. Specific flavor gene duplications and absences were identified in the H. vineae genome compared to 14 fully sequenced industrial S. cerevisiae genomes. The increased formation of 2-phenylethyl acetate and phenylpropanoids such as 2-phenylethyl and benzyl alcohols might be explained by gene duplications of H. vineae aromatic amino acid aminotransferases (ARO8 and ARO9) and phenylpyruvate decarboxylases (ARO10). Transcriptome and aroma profiles under fermentation conditions confirmed these genes were highly expressed at the beginning of stationary phase coupled to the production of their related compounds. The extremely high level of acetate esters produced by H. vineae compared to that by S. cerevisiae is consistent with the identification of six novel proteins with alcohol acetyltransferase (AATase) domains. The absence of the branched-chain amino acid transaminases (BAT2) and acyl coenzyme A (acyl-CoA)/ethanol O-acyltransferases (EEB1) genes correlates with H. vineae's reduced production of branched-chain higher alcohols, fatty acids, and ethyl esters, respectively. Our study provides sustenance for understanding and potentially utilizing genes that determine fermentation aromas.IMPORTANCE The huge diversity of non-Saccharomyces yeasts in grapes is dominated by the apiculate genus Hanseniaspora. Two native strains of Hanseniaspora vineae applied to winemaking because of their high oenological potential in aroma and fermentation performance were selected to obtain high-quality genomes. Here, we present a phylogenetic analysis and the complete transcriptome and aroma metabolome of H. vineae during three fermentation steps. This species produced significantly richer flavor compound diversity than Saccharomyces, including benzenoids, phenylpropanoids, and acetate-derived compounds. The identification of six Downloaded from proteins, different from S. cerevisiae ATF, with diverse acetyltransferase domains in H. vineae offers a relevant source of native genetic variants for this enzymatic activity. The discovery of benzenoid synthesis capacity in H. vineae provides a new eukaryotic model to dilucidate an alternative pathway to that catalyzed by plants' phenylalanine lyases.

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“…S1a). Higher quality data and a more extensive analysis of the genome of H. vineae were obtained than in our previous report (19).…”

Section: Resultsmentioning

confidence: 75%

Section: Methodsmentioning

confidence: 99%

Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine Quality

Giorello

Valera

Martín

et al. 2019

Appl Environ Microbiol

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“…Of these, 3,391, 3,410, and 4,187 proteins could be assigned to OrthoMCL clusters (10, 11). Both the size and predicted protein content of the AWRI3578 and AWWRI3580 genomes are similar to that of H. valbyensis (http://genome.jgi.doe.gov/Hanva1_1/Hanva1_1.home.html), while the AWRI3579 genome assembly was similar in size and coding potential to that of H. vinae (12). The differences observed in genome size and coding potential are consistent with phylogenies produced by both concatenating 2,045 orthologous proteins predicted in this work from the five species, and from 26S rRNA gene (13), which position H. opuntiae , H. uvarum , and H. valbyensis as a distinct clade and H. valbyensis and H. osmophila as a separate sister group.…”

Section: Genome Announcementmentioning

confidence: 92%

Genome Sequences of Three Species of Hanseniaspora Isolated from Spontaneous Wine Fermentations

et al. 2016

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“…have been reported: H . vinae , strain T02/19AF, isolated from a red wine fermentation in Uruguay (11.3 Mb) (Giorello et al ., ); H . valbyensis , strain NRRL Y‐1626, isolated from soil in Denmark (11.5 Mb) (Riley et al ., ); and H .…”

Section: Hanseniaspora Sppmentioning

confidence: 98%

“…In addition to the H. uvarum genomes, single representative genomes for the following Hanseniaspora spp. have been reported: H. vinae, strain T02/19AF, isolated from a red wine fermentation in Uruguay (11.3 Mb) (Giorello et al, 2014); H. valbyensis, strain NRRL Y-1626, isolated from soil in Denmark (11.5 Mb) (Riley et al, 2016); and H. opuntiae, AWRI3578 (8.83 Mb) and H. osmophila AWRI3579 (11.37 Mb), which were both isolated from wild Chardonnay fermentations in Australia (Sternes et al, 2016). Interestingly, it appears that the Hanseniaspora genus contains two distinct classes of genome size, with H. uvarum and H. opuntiae having relatively small genomes of less than 9 Mb, while the other members of the genus have genomes which are closer to those seen in other comparable yeasts (11)(12).…”

Section: Hanseniaspora Sppmentioning

confidence: 99%

Yeasts found in vineyards and wineries

Varela

Borneman

2016

Yeast

119

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Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma. Therefore, there is an enormous interest in isolating and characterising these communities, particularly non-Saccharomyces yeast species to increase wine flavour diversity, while also exploting regional signature microbial populations to enhance regionality. In this review we describe the role and relevance of the main non-Saccharomyces yeast species found in vineyards and wineries. This includes the latest reports covering the application of these species for winemaking; and the biotechnological characteristics and potential applications of non-Saccharomyces species in other areas. In particular, we focus attention on the species for which molecular and genomic tools and resources are available for study. Copyright © 2016 John Wiley & Sons, Ltd.

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Genome Sequence of the Native Apiculate Wine Yeast Hanseniaspora vineae T02/19AF

Cited by 32 publications

References 16 publications

Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine Quality

Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine Quality

Genome Sequences of Three Species of Hanseniaspora Isolated from Spontaneous Wine Fermentations

Yeasts found in vineyards and wineries

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