The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates

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dc.contributor.authorLilly, M.en_ZA
dc.contributor.authorBauer, Florianen_ZA
dc.contributor.authorStyger, G.en_ZA
dc.contributor.authorLambrechts, M. G.en_ZA
dc.contributor.authorPretorius, I. S.en_ZA
dc.date.accessioned2011-05-15T16:03:27Z
dc.date.available2011-05-15T16:03:27Z
dc.date.issued2006
dc.description.abstractIn Saccharomyces cerevisiae, branched-chain amino acid transaminases (BCAAT ases) are encoded by the BAT1 and BAT2 genes. BCAATases catalyse the transfer of amino groups between those amino acids and α-keto-acids, α-Keto-acids are precursors for the biosynthesis of higher alcohols, which significantly influence the aroma and flavour of yeast-derived fermentation products. The objective of this study was to investigate the influence of BAT-gene expression on general yeast physiology, on aroma and flavour compound formation and on the sensory characteristics of wines and distillates. For this purpose, the genes were overexpressed and deleted in a laboratory strain, BY4742, and overexpressed in an industrial wine yeast strain, VIN13. The data show that, with the exception of a slow growth phenotype observed for the BAT1 deletion strain, the fermentation behaviour of the strains was unaffected by the modifications. The chemical and sensory analysis of fermentation products revealed a strong correction between BAT gene expression and the formation of many aroma compounds. The data suggest that the adjustment of BAT gene expression could play an important role in assisting winemakers in their endeavour to produce wines with specific flavour profiles. © 2006 Federation of European Microbiological Societies Published by Blackwell Publishing Ltd. All rights reserved.
dc.description.versionArticle
dc.identifier.citationFEMS Yeast Research
dc.identifier.citation6
dc.identifier.citation5
dc.identifier.issn15671356
dc.identifier.other10.1111/j.1567-1364.2006.00057.x
dc.identifier.urihttp://hdl.handle.net/10019.1/12624
dc.subjectbranched chain amino acid aminotransferase
dc.subjectflavoring agent
dc.subjectfungal enzyme
dc.subjectadjustment
dc.subjectalcohol production
dc.subjectaroma
dc.subjectarticle
dc.subjectBAT1 gene
dc.subjectBAT2 gene
dc.subjectbehavior
dc.subjectchemical analysis
dc.subjectenzyme activity
dc.subjectfungal strain
dc.subjectgene
dc.subjectgene deletion
dc.subjectgene expression
dc.subjectnonhuman
dc.subjectphenotype
dc.subjectphysiology
dc.subjectsensory analysis
dc.subjectwine
dc.subjectyeast
dc.subjectAlcohols
dc.subjectFermentation
dc.subjectFlavoring Agents
dc.subjectMitochondrial Proteins
dc.subjectSaccharomyces cerevisiae
dc.subjectSaccharomyces cerevisiae Proteins
dc.subjectTransaminases
dc.subjectWine
dc.subjectSaccharomyces cerevisiae
dc.titleThe effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates
dc.typeArticle
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