Researchers at the Higher Council for Scientific Research (CSIC) of Spain developed a method that improves the flavor of fermented alcoholic beverages, especially wine, changing its terpene content.
The work of a group of scientists, published in the journal Metabolic Engineering, is revolutionizing the world of wine, as it explains how it is possible to engineer the wine yeast S. cerevisiae during the fermentation process is capable of producing monoterpenes, which are prominent as components of fruity and floral aroma paper. The synthesis of monoterpenes is widespread in plants and in recent years have been characterized many of the genes responsible for their production. Process improvement is achieved from the introduction of LIS gene plant Clarkia breweri wine yeast S. cerevisiae. This gene encodes the enzyme linalool synthase, responsible for synthesis reaction of linalool, one of the majority certain monoterpenes in wine. The modified strain is thus able to produce linalool novo, that is, thanks to this modification can produce without it would not be possible, the report published on the website of the CSIC www.dicv.csic.es Some grape varieties used in winemaking have a very neutral flavor profile, due to the shortage of terpenes. With this genetic modification is able to increase the aroma of wines from these varieties, one of the most important features in the assessment of its quality. Also, the method can be applied to other beverages (champagne, beer, cider and sake, among others), which may have a more favorable or different scent. Additional research indicates. Local impacts from the Association for Professionals in Enology and Food of Argentina (APEEA), one of his managers, the degree in enology Angel Mendoza emphasized that from the technological point of view, this finding certainly is a contribution to improve the acceptability of varieties low oenological vocation and higher yields of grapes per hectare. And these technological objectives are inherent in the competitive market of basic wine versus ethics. Moreover if this generation does not bother terpenes health of consumers. Mendoza stressed that terpenes are very seductive aromas and flavors. Reminiscent of white flowers, citrus, litchi, lavender, rose, tea, drupes, field herbs: thyme, rue, chamomile, etc.. They are distinguished varietal aromas of the Muscat family (Torrontes, Gewürztraminer, Muscat).
The flavor precursors of varietal Malbec reminiscent of black fruits and red flowers, are complex compounds closely related to the synthesis of terpenes: carotenes and norisoprenoides. The exaltation of terpenes can also be operated in the vineyard. From a vineyard view, it is possible to direct the physiology of the vine with sound agronomic practices, to exalt the aromatic pool of varieties, Mendoza said, citing among these tools to manage growth performance, sun exposure, management of risks, management of exposed surface area, conveyance systems, in addition to foliar fertilizers, clones, terroirs choice, etc. But they are always variables to climate march of the year and it is hard consistency and continuity of quality, said the expert who noted in turn that local specialists must go aggiornando these successive changes, since for molecular biology and genetics not have trouble getting some industrial yeasts can encourage varietal character. This points out following one of the procedures used to enhance the aroma is based on the addition of enzymes that act on precursors thereof, strategy could only increase the aromatic components in those wine grapes with a high level of monoterpenes, eg Muscat. With this new discovery it is proposed as an alternative to the addition of enzymes, which is the same yeast fermentation carried out to synthesize the monoterpenes and thus generate scents from any starting material.
