Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations

Gemma Beltran (1, 2) , Maite Novo (2, 3) , Véronique Le Berre (2, 4) , Serguei Sokol (4) , Delphine Labourdette (4) , José-Manuel Guillamon (3) , Alberto Mas (3) , Jean François (2, 4) , Nicolas Rozes (3)

1 Departament de Bioquímica i Biotecnologia, Facultat d’Enologia
2 LISBP - Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés
3 Biotecnologia Enològica, Departament de Bioquimica i Biotecnologia, Facultat d’Enologia
4 Biochip and Bionanotechnogy

Wine produced at low temperature is often considered to have improved sensory qualities. To investigate the effects of temperature on winemaking, the expression patterns during the industrial fermentation process carried out at 13 1C and 25 1C were compared, and correlated with physiological and biochemical data, including viability, fermentation byproducts and lipid content of the cells. From a total of 535 ORFs that were significantly differentially expressed between the 13 1C and 25 1C fermentations, two significant transcription programmes were identified. A cold-stress response was expressed at the initial stage of the fermentation, and this was followed by a transcription pattern of upregulated genes concerned with the cell cycle, growth control and maintenance in the middle and late stages of the process at 13 1C with respect to 25 1C. These expression patterns were correlated with higher cell viability at low temperature. The other relevant transcriptomic difference was that several genes implicated in cytosolic fatty acid synthesis were downregulated, while those involved in mitochondrial short-chain fatty acid synthesis were upregulated in the fermentation process conducted at 13 1C with respect to that at 25 1C. These transcriptional changes were qualitatively correlated with improved resistance to ethanol and increased production of short-chain (C 4-C 8) fatty acids and their corresponding esters at 13 1C as compared to 25 1C. While this increase of ethyl esters may account in part for the improved sensory quality of wine fermented at 13 1C, it is still unclear how the esterification of the short-chain fatty acids takes place. On the basis of its strong upregulation at 13 1C, we propose a possible role of IAH1 encoding an esterase/ester synthase in this process.

Mots clés: metabolic regulation; transcript profiling; yeast; flavours; wine fermentation

Domaines: Sciences du Vivant [q-bio]; Biochimie, Biologie Moléculaire

Gemma Beltran, Maite Novo, Véronique Le Berre, Serguei Sokol, Delphine Labourdette, et al.. Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations. FEMS Yeast Research, 2006, 6 (8), pp.1167 - 1183. ⟨10.1111/j.1567-1364.2006.00106.x⟩. ⟨hal-01849251⟩