Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features

Abstract

Interspecific hybrids among species in the Saccharomyces genus are frequently detected in anthropic habitats and can also be obtained easily in the laboratory. This occurs because the most important genetic barriers among Saccharomyces species are postzygotic. Depending on several factors, including the involved strains, the hybridization mechanism and stabilization conditions, hybrids that bear differential genomic constitutions, and hence phenotypic variability, can be obtained. In the present study, Saccharomyces cerevisiae × Saccharomyces uvarum hybrids were constructed using genetically and physiologically different S. uvarum parents at distinct temperatures (13 and 20°C). The effect of those variables on the main oenological features of the wines obtained with these hybrids was evaluated. Hybrids were successfully obtained in all cases. However, genetic stabilization based on successive fermentations in white wine at 13°C was significantly longer than that at 20°C. Our results demonstrated that, irrespective of the S. uvarum parent and temperature used for hybrid generation and stabilization, similar physicochemical and aromatic features were found in wines. The hybrids generated herein were characterized by low ethanol production, high glycerol synthesis and the capacity to grow at low temperature and to produce malic acid with particular aroma profiles. These features make these hybrids useful for the new winemaking industry within the climate change era frame.

Differential Contribution of the Parental Genomes to a S. cerevisiae × S. uvarum Hybrid, Inferred by Phenomic, Genomic, and Transcriptomic Analyses, at Different Industrial Stress Conditions

“…These interesting properties contributed by the Saccharomyces non-cerevisiae species prompted the development of artificial interspecific hybrids for industrial applications. The main purpose was the generation of new hybrids to increase diversity, such as in the case of lager yeasts (Hebly et al, 2015;Mertens et al, 2015), or to improve low-temperature tolerance to wine strains (Kishimoto, 1994;Origone et al, 2018;García-Ríos et al, 2019). However, the main purpose of this study is to obtain an artificial S. cerevisiae × S. uvarum hybrid conjugating the interesting enological properties of a commercial FIGURE 7 | Top 5 significant GO terms retrieved from the differentially expressed genes amongst S. cerevisiae and S. uvarum subgenomes in the H14A7 monosporic derivative at 15 • C. For each one of the 4 graphs (S. uvarum latency overrepresented, S. cerevisiae latency overrepresented, S. uvarum exponential overrepresented and S. cerevisiae exponential overrepresented) the x-axis represents de fold-enrichment and the y-axis the p-value, retrieved from Panther Gene List Analysis.…”

“…This observation prompted artificial hybridization as a good approach to improve industrial yeasts (Steensels et al, 2014). This way, in previous works, S. cerevisiae × S. uvarum hybrids were generated, by different methods (Sipiczki, 2008;Origone et al, 2018), to improve cryotolorance in wine S. cerevisiae strains (Kishimoto, 1994;Sebastiani et al, 2002;Solieri et al, 2005;Origone et al, 2018;García-Ríos et al, 2019).…”

Fermentative behaviour and competition capacity of cryotolerant Saccharomyces species in different nitrogen conditions

“…This species has a shorter lag phase than S. cerevisiae at low fermentation temperature (around 13°C). Comparing with S. cerevisiae, it also produces higher amounts of glycerol and lower amounts of ethanol (Castellari et al, 1994;Masneuf et at., 2010), and it generates a differential aromatic profile, particularly characterised by a higher production of 2-phenylethanol which gives a very pleasant rose-like floral odour (Bertolini et al, 1996;Masneuf et al, 2010;Origone et al, 2018). These different traits support the great potential of S. uvarum being widely used in wine industry at low temperature fermentation.…”

A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction

“…In addition to natural Saccharomyces hybrids, de novo interspecific Saccharomyces hybrids can also readily be generated. These have been studied for their potential in a range of industrial applications, including biofuel production ( Snoek et al, 2015 ; Peris et al, 2017 ), brewing ( Krogerus et al, 2015 ; Mertens et al, 2015 ) and winemaking ( Bellon et al, 2011 ; Origone et al, 2018 ). De novo hybrids have exhibited various improved traits compared to their parent strains, including faster fermentation rates, more complete sugar use, greater stress tolerance, and increases in aroma compound production ( Bellon et al, 2011 ; Dunn et al, 2013 ; Steensels et al, 2014a ; Krogerus et al, 2015 ; Mertens et al, 2015 ; Snoek et al, 2015 ).…”