Metabolic, Organoleptic and Transcriptomic Impact of Saccharomyces cerevisiae Genes Involved in the Biosynthesis of Linear and Substituted Esters

Esters constitute a broad family of volatile compounds impacting the organoleptic properties many beverages, including wine and beer. They can be classified according to their chemical structure. Higher alcohol acetates differ from fatty acid ethyl esters, whereas third group, substituted contributes fruitiness red wines. Derived yeast metabolism, biosynthesis higher esters has been widely investigated at enzymatic genetic levels. As previously reported, two pairs esterases, respectively encoded by paralogue genes ATF1 ATF2, EEB1 EHT1, are mostly involved in esters. These esterases have moderate effect on which depend mono-acyl lipases MGL2 YJU3. The functional characterization such helps improve our understanding ester metabolism context fermentation. In order evaluate overall sensorial impact we attempted produce young wines without generating multiple esterase-free strain (Δatf1, Δatf2, Δeeb1, Δeht1). Surprisingly, it was not possible obtain deletion Δatf1/Δatf2/Δeeb1/Δeht1 background, highlighting unsuspected incompatibilities between MGL2. A preliminary RNA-seq analysis depicted genotype that triggers expression shift 1124 nitrogen lipid but also chromatin organization histone acetylation. findings reveal regulatory roles genome for first time.