GPD1 and ADH3 Natural Variants Underlie Glycerol Yield Differences in Wine Fermentation

Frontiers in Microbiology
Sebastián M TapiaFrancisco A Cubillos

Abstract

Glycerol is one of the most important by-products of alcohol fermentation, and depending on its concentration it can contribute to wine flavor intensity and aroma volatility. Here, we evaluated the potential of utilizing the natural genetic variation of non-coding regions in budding yeast to identify allelic variants that could modulate glycerol phenotype during wine fermentation. For this we utilized four Saccharomyces cerevisiae strains (WE - Wine/European, SA - Sake, NA - North American, and WA - West African), which were previously profiled for genome-wide Allele Specific Expression (ASE) levels. The glycerol yields under Synthetic Wine Must (SWM) fermentations differed significantly between strains; WA produced the highest glycerol yields while SA produced the lowest yields. Subsequently, from our ASE database, we identified two candidate genes involved in alcoholic fermentation pathways, ADH3 and GPD1, exhibiting significant expression differences between strains. A reciprocal hemizygosity assay demonstrated that hemizygotes expressing GPD1WA , GPD1SA , ADH3WA and ADH3SA alleles had significantly greater glycerol yields compared to GPD1WE and ADH3WE . We further analyzed the gene expression profiles for each GPD1 variant ...Continue Reading

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Citations

Nov 27, 2020·Frontiers in Genetics·Jennifer Molinet, Francisco A Cubillos

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Methods Mentioned

BETA
dissection
PCR
Assay
acetylation

Software Mentioned

BLAST
GraphPad Prism
CAIcal
Geneious

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