Origone Andrea Cecilia, Rodríguez María Eugenia, Oteiza Juan Martín, Querol Amparo, Lopes Christian Ariel
Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires 1400, CP, 8300, Neuquén, Argentina.
Facultad de Ciencias Médicas, Universidad Nacional del Comahue, (8324) Cipolletti, Río Negro, Argentina.
Yeast. 2018 Jan;35(1):157-171. doi: 10.1002/yea.3295.
Interspecific hybrids among species in the Saccharomyces genus are frequently detected in anthropic habitats and can also be obtained easily in the laboratory. This occurs because the most important genetic barriers among Saccharomyces species are post-zygotic. Depending on several factors, including the involved strains, the hybridization mechanism and stabilization conditions, hybrids that bear differential genomic constitutions, and hence phenotypic variability, can be obtained. In the present study, Saccharomyces cerevisiae × Saccharomyces uvarum hybrids were constructed using genetically and physiologically different S. uvarum parents at distinct temperatures (13 and 20°C). The effect of those variables on the main oenological features of the wines obtained with these hybrids was evaluated. Hybrids were successfully obtained in all cases. However, genetic stabilization based on successive fermentations in white wine at 13°C was significantly longer than that at 20°C. Our results demonstrated that, irrespective of the S. uvarum parent and temperature used for hybrid generation and stabilization, similar physicochemical and aromatic features were found in wines. The hybrids generated herein were characterized by low ethanol production, high glycerol synthesis and the capacity to grow at low temperature and to produce malic acid with particular aroma profiles. These features make these hybrids useful for the new winemaking industry within the climate change era frame. Copyright © 2017 John Wiley & Sons, Ltd.
在人类活动频繁的栖息地中，经常能检测到酿酒酵母属物种间的种间杂种，而且在实验室中也能很容易地获得。出现这种情况的原因是，酿酒酵母物种之间最重要的遗传障碍是合子后障碍。根据包括所涉及的菌株、杂交机制和稳定条件在内的几个因素，可以获得具有不同基因组组成、因而具有表型变异性的杂种。在本研究中，使用遗传和生理上不同的葡萄汁酵母亲本在不同温度（13和20°C）下构建了酿酒酵母×葡萄汁酵母杂种。评估了这些变量对用这些杂种酿造的葡萄酒主要酿酒学特征的影响。在所有情况下都成功获得了杂种。然而，基于在13°C的白葡萄酒中连续发酵的遗传稳定化过程明显比在20°C时长。我们的结果表明，无论用于杂种生成和稳定化的葡萄汁酵母亲本和温度如何，葡萄酒中都发现了相似的理化和香气特征。本文所生成的杂种的特点是乙醇产量低、甘油合成高，并且能够在低温下生长并产生具有特定香气特征的苹果酸。这些特性使这些杂种在气候变化时代框架内对新的酿酒工业有用。版权所有© 2017约翰威立父子有限公司。
