Osmoadaptation of wine yeast (Saccharomyces cerevisiae) during Icewine fermentation leads to high levels of acetic acid

Aims Volatile acidity (VA) production along with gene expression patterns, encoding enzymes involved in both acetic acid production and utilization, were investigated to relate gene expression patterns to the production of undesired VA during Icewine fermentation. Methods and Results Icewine juice and diluted Icewine juice were fermented using the Saccharomyces cerevisiae wine yeast K1‐V1116. Acetic acid production increased sixfold during the Icewine fermentation vs the diluted juice condition, while ethyl acetate production increased 2·4‐fold in the diluted fermentation relative to the Icewine. Microarray analysis profiled the transcriptional response of K1‐V1116 under both conditions. ACS1 and ACS2 were downregulated 19·0‐fold and 11·2‐fold, respectively, in cells fermenting Icewine juice compared to diluted juice. ALD3 expression was upregulated 14·6‐fold, and gene expressions involved in lipid and ergosterol synthesis decreased during Icewine fermentation. Conclusions Decreased expression of ACS1 and ACS2 together with increased ALD3 expression contributes to the higher acetic acid and lower ethyl acetate levels generated by K1‐V1116 fermenting under hyperosmotic stress. Significance and Impact of the Study This work represents a more comprehensive understanding of how and why commercial wine yeast respond at the transcriptional and metabolic level during fermentation of Icewine juice, and how these responses contribute to increased acetic acid and decreased ethyl acetate production.