Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3

Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods

The review summarizes the latest scientific findings and recommendations for the prevention of three very common wine faults of non-microbial origin. The first group, presented by the reductive aromas, is caused mainly by excessive H₂S and other volatile sulfur compounds with a negative impact on wine quality. The most efficient prevention of undesirable reductive aromas in wine lies in creating optimal conditions for yeast and controlling the chemistry of sulfur compounds, and the pros and cons of correction methods are discussed. The second is browning which is associated especially with the enzymatic and non-enzymatic reaction of polyphenols and the prevention of this fault is connected with decreasing the polyphenol content in must, lowering oxygen access during handling, the use of antioxidants, and correction stands for the use of fining agents. The third fault, atypical aging, mostly occurs in the agrotechnics of the entire green land cover in the vineyard and the associated stress from lack of nutrients and moisture. Typical fox tones, naphthalene, or wet towel off-odors, especially in white wines are possible to prevent by proper moisture and grassland cover and alternating greenery combined with harmonious nutrition, while the correction is possible only partially with an application of fresh yeast. With the current knowledge, the mistakes in wines of non-microbial origin can be reliably prevented. Prevention is essential because corrective solutions for the faults are difficult and never perfect.

Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast

During the alcoholic fermentation of grape sugars, wine yeast produces a range of secondary metabolites that play a critical role in the aroma profile of wines. One of the most impactful yeast-modified compound families, particularly in white wines, are the ‘fruity’ polyfunctional thiols, which include 3-mercaptohexan-1-ol (3-MH) and 4-mercapto-4-methylpentan-2-one (4-MMP). While the formation and stylistic contribution of these thiols have been extensively researched in white wines, little is known about the conditions leading to their formation in red wines. In this study, we explored the ability of yeast strains to modulate the release of these aroma compounds during the fermentation of two red musts. In laboratory-scale Pinot Noir fermentations, the formation of 3-MH strongly correlated with yeast β-lyase activity, particularly with the presence of certain genotypes of the flavour-releasing gene IRC7. Subsequent production of Grenache wine at the pilot scale, with detailed compositional and sensory analysis, was undertaken to confirm laboratory-scale observations. A commercial wine strain used for expressing ‘fruity’ thiols in Sauvignon Blanc was shown to produce wines that exhibited more intense red fruit aromas. These results reveal an opportunity for winemakers to shape red wine aroma and flavour by using yeasts that might typically be considered for white wine production.

Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains

Volatile thiols are not present in must but are synthesized and released by wine yeasts during alcoholic fermentation. In this study, autochthonous and commercial Saccharomyces cerevisiae strains were characterized for the expression of the main genes involved in thiols metabolism and their production in wine. New primer sets were developed on the basis of the S288c genome to evaluate the expression of Cys3, Cys4, MET17 and IRC7 genes. Obtained data revealed the occurrence of some thiols, for example, 4-mercapto-4-methylpentan-2-one (4-MMP) and 3-mercaptohexan-1-ol (3-MH) in Pecorino white wine. All genes were upregulated, but only for IRC7 was found a correlation with 4-MMP release: strains with the highest production showed the highest transcription level. IRC7 gene could be proposed as target for the selection of S. cerevisiae strains to increase thiols content in wine.

Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production

During alcoholic fermentation of grape sugars, wine yeasts produce a range of secondary metabolites that play an important role in the aroma profile of wines. In this study, we have explored the ability of a large number of wine yeast strains to modulate wine aroma composition, focusing on the release of the "fruity" thiols 3-mercaptohexan-1-ol (3-MH) and 4-mercapto-4-methylpentan-2-one (4-MMP) from their respective cysteinylated nonvolatile precursors. The role of the yeast gene IRC7 in thiol release has been well established, and it has been shown that a 38-bp deletion found in many wine strains cause them to express a truncated version of Irc7p that does not possess cysteine-S-conjugate β-lyase activity. In our data, we find that IRC7 allele length alone does not fully explain the capacity of a strain to release thiols. Screening of a large number of strains coupled with analysis of genomic sequence data allowed us to identify several previously undescribed single-nucleotide polymorphisms (SNPs) in IRC7 that, when coupled with allele length, more robustly explain the ability of a particular yeast strain to release thiols from their cysteinylated precursors. We also demonstrate that allelic variation of IRC7 not only affects the release of thiols but modulates the formation of negative volatile sulfur compounds from the amino acid cysteine. The results of this study provide winemakers with an improved understanding of the genetic determinants that affect wine aroma and flavor, which can be used to guide the choice of yeast strains that are fit for purpose.IMPORTANCE Volatile sulfur compounds contribute to wine aromas that may be considered pleasant, such as "tropical," "passionfruit," and "guava," as well as aromas that are considered undesirable, such as "rotten eggs," "onions," and "sewer." During fermentation, wine yeasts release some of these compounds from odorless precursor molecules, a process that is most efficient when performed by yeasts that express active forms of the protein Irc7p. We show that most wine yeasts carry mutations that reduce activity of this protein, affecting the formation of volatile sulfur compounds that impart both pleasant and unpleasant aromas. The results provide winemakers with guidance on the choice of yeasts that can emphasize or deemphasize this particular contribution to wine quality.

Chiral Polyfunctional Thiols and Their Conjugated Precursors upon Winemaking with Five Vitis vinifera Sauvignon blanc Clones

Five co-located clones of Sauvignon blanc grapes were fermented under controlled conditions at laboratory-scale to investigate the impact of yeast strain, commercial enzyme, or nutrient addition on the concentrations of enantiomers of 3-sulfanylhexan-1-ol (3-SH) and 3-sulfanylhexyl acetate (3-SHA) in resulting wines. The relationship of these enantiomers with the odorless 3-SH precursors present in diastereomeric forms in grape juice was also examined. Possible variations may have existed due to clone type, not only for the diastereomers of 3-SH precursors in juices but also for the enantiomers of 3-SH and 3-SHA in the resulting wines, although there was no obvious stereochemical relationship between precursors and free thiols. From a flavor enhancement perspective, the use of a commercial enzyme in the juice significantly enhanced 3-SH production for some clones. In contrast, less impact on the production of 3-SH and 3-SHA was seen as a result of yeast strain and nutrient regardless of clone type.

Yeast genes involved in regulating cysteine uptake affect production of hydrogen sulfide from cysteine during fermentation

An early burst of hydrogen sulfide (H2S) produced by Saccharomyces cerevisiae during fermentation could increase varietal thiols and therefore enhance desirable tropical aromas in varieties such as Sauvignon Blanc. Here we attempted to identify genes affecting H2S formation from cysteine by screening yeast deletion libraries via a colony colour assay on media resembling grape juice. Both Δlst4 and Δlst7 formed lighter coloured colonies and produced significantly less H2S than the wild type on high concentrations of cysteine, likely because they are unable to take up cysteine efficiently. We then examined the nine known cysteine permeases and found that deletion of AGP1, GNP1 and MUP1 led to reduced production of H2S from cysteine. We further showed that deleting genes involved in the SPS-sensing pathway such as STP1 and DAL81 also reduced H2S from cysteine. Together, this study indirectly confirms that Agp1p, Gnp1p and Mup1p are the major cysteine permeases and that they are regulated by the SPS-sensing and target of rapamycin pathways under the grape juice-like, cysteine-supplemented, fermentation conditions. The findings highlight that cysteine transportation could be a limiting factor for yeast to generate H2S from cysteine, and therefore selecting wine yeasts without defects in cysteine uptake could maximise thiol production potential.

Yeast genes required for conversion of grape precursors to varietal thiols in wine

Three varietal thiols are important for the tropical fruit aromas of Sauvignon blanc: 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexanol (3MH) and its acetylated derivative 3-mercaptohexyl acetate (3MHA). These thiols are produced by yeast during fermentation from precursors in grape juice. Here we identify genes in Saccharomyces cerevisiae that are required for the transport and cleavage of two thiol precursors: cysteine-4MMP and glutathione-3MH. A full-length copy of IRC7 is absolutely required for the cleavage of both precursors in the tested strains; the deleted form of the enzyme found in most yeast strains is incapable of converting these compounds into detectable thiols. By using strains that overexpress full-length IRC7, we further show that the glutathione transporter OPT1 and the transpeptidase CIS2 are also required for conversion of glut-3MH to its varietal thiol. No transporter for cys-4MMP was identified: a strain deleted for all nine known cysteine transport genes was still capable of converting cys-4MMP to its varietal thiol, and was also able to take up cysteine at high concentrations. Based on these results, we conclude that cysteine and glutathione precursors make a relatively minor contribution to 3MH production from most grape juices.

Formation of hydrogen sulfide from cysteine in Saccharomyces cerevisiae BY4742: genome wide screen reveals a central role of the vacuole

Discoveries on the toxic effects of cysteine accumulation and, particularly, recent findings on the many physiological roles of one of the products of cysteine catabolism, hydrogen sulfide (H₂S), are highlighting the importance of this amino acid and sulfur metabolism in a range of cellular activities. It is also highlighting how little we know about this critical part of cellular metabolism. In the work described here, a genome-wide screen using a deletion collection of Saccharomyces cerevisiae revealed a surprising set of genes associated with this process. In addition, the yeast vacuole, not previously associated with cysteine catabolism, emerged as an important compartment for cysteine degradation. Most prominent among the vacuole-related mutants were those involved in vacuole acidification; we identified each of the eight subunits of a vacuole acidification sub-complex (V₁ of the yeast V-ATPase) as essential for cysteine degradation. Other functions identified included translation, RNA processing, folate-derived one-carbon metabolism, and mitochondrial iron-sulfur homeostasis. This work identified for the first time cellular factors affecting the fundamental process of cysteine catabolism. Results obtained significantly contribute to the understanding of this process and may provide insight into the underlying cause of cysteine accumulation and H₂S generation in eukaryotes.

Wine consumption and intestinal redox homeostasis

Regular consumption of moderate doses of wine is an integral part of the Mediterranean diet, which has long been considered to provide remarkable health benefits. Wine's beneficial effect has been attributed principally to its non-alcoholic portion, which has antioxidant properties, and contains a wide variety of phenolics, generally called polyphenols. Wine phenolics may prevent or delay the progression of intestinal diseases characterized by oxidative stress and inflammation, especially because they reach higher concentrations in the gut than in other tissues. They act as both free radical scavengers and modulators of specific inflammation-related genes involved in cellular redox signaling. In addition, the importance of wine polyphenols has recently been stressed for their ability to act as prebiotics and antimicrobial agents. Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects.

MET2 affects production of hydrogen sulfide during wine fermentation

The production of hydrogen sulfide (H2S) during yeast fermentation contributes negatively to wine aroma. We have mapped naturally occurring mutations in commercial wine strains that affect production of H2S. A dominant R310G mutant allele of MET2, which encodes homoserine O-acetyltransferase, is present in several wine yeast strains as well as in the main lab strain S288c. Reciprocal hemizygosity and allele swap experiments demonstrated that the MET2 R310G allele confers reduced H2S production. Mutations were also identified in genes encoding the two subunits of sulfite reductase, MET5 and MET10, which were associated with reduced H2S production. The most severe of these, an allele of MET10, showed five additional phenotypes: reduced growth rate on sulfate, elevated secretion of sulfite, and reduced production in wine of three volatile sulfur compounds: methionol, carbon disulfide and methylthioacetate. Alleles of MET5 and MET10, but not MET2, affected H2S production measured by colour assays on BiGGY indicator agar, but MET2 effects were seen when bismuth was added to agar plates made with Sauvignon blanc grape juice. Collectively, the data are consistent with the hypothesis that H2S production during wine fermentation results predominantly from enzyme activity in the sulfur assimilation pathway. Lower H2S production results from mutations that reduce the activity of sulfite reductase, the enzyme that produces H2S, or that increase the activity of L-homoserine-O-acetyltransferase, which produces substrate for the next step in the sulfur assimilation pathway.

New precursor of 3-mercaptohexan-1-ol in grape juice: thiol-forming potential and kinetics during early stages of must fermentation

Two volatile thiols, 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), are key aroma impact compounds in many young white wines, especially of the variety Sauvignon blanc (SB). Although great effort has been invested to identify their precursors in recent years, the origin of the majority of 3MH and 3MHA generated during wine fermentation still cannot be explained. Here we demonstrate that supplying an external source of hydrogen sulfide to grape juice hugely increases its thiol-forming potential. We further describe the discovery of (E)-2-hexen-1-ol as an additional new thiol precursor and demonstrate that it possesses, together with (E)-2-hexenal, an immense thiol-forming potential during fermentation. Both C6-compounds are extremely rapidly metabolized by yeast during the first hours after inoculation, even under commercial conditions, and can be interconverted during this phase depending on their initial concentration in the grape juice. Spiking grape juice with additional acetaldehyde greatly enhanced the (E)-2-hexen-1-ol to (E)-2-hexenal conversion rate. Delaying the metabolization of the two unsaturated C6-thiol precursors by yeast, at the same time as increasing hydrogen sulfide production early in fermentation, opens up a great opportunity to tap into this enormous potential 3MH and 3MHA source in grape juice and extends the possibility of thiol production to other non-grape-based alcoholic beverages as well.

Flavour-active wine yeasts

The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of ‘flavour phenotypes’ that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.

Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts

Two volatile thiols, 3-mercaptohexan-1-ol (3MH), and 3-mercaptohexyl-acetate (3MHA), reminiscent of grapefruit and passion fruit respectively, are critical varietal aroma compounds in Sauvignon Blanc (SB) wines. These aromatic thiols are not present in the grape juice but are synthesized and released by the yeast during alcoholic fermentation. Single deletion mutants of 67 candidate genes in a laboratory strain of Saccharomyces cerevisiae were screened using gas chromatography mass spectrometry for their thiol production after fermentation of SB grape juice. None of the deletions abolished production of the two volatile thiols. However, deletion of 17 genes caused increases or decreases in production by as much as twofold. These 17 genes, mostly related to sulfur and nitrogen metabolism in yeast, may act by altering the regulation of the pathway(s) of thiol production or altering substrate supply. Deleting subsets of these genes in a wine yeast strain gave similar results to the laboratory strain for sulfur pathway genes but showed strain differences for genes involved in nitrogen metabolism. The addition of two nitrogen sources, urea and di-ammonium phosphate, as well as two sulfur compounds, cysteine and S-ethyl-L-cysteine, increased 3MH and 3MHA concentrations in the final wines. Collectively these results suggest that sulfur and nitrogen metabolism are important in regulating the synthesis of 3MH and 3MHA during yeast fermentation of grape juice.