Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine Quality

is the main genus of the apiculate yeast group that represents approximately 70% of the grape-associated microflora. is emerging as a promising species for quality wine production compared to other non- species. Wines produced by with consistently exhibit more intense fruity flavors and complexity than wines produced by alone. In this work, genome sequencing, assembling, and phylogenetic analysis of two strains of showed that it is a member of the complex and it diverged before the whole-genome duplication (WGD) event from this clade. Specific flavor gene duplications and absences were identified in the genome compared to 14 fully sequenced industrial genomes. The increased formation of 2-phenylethyl acetate and phenylpropanoids such as 2-phenylethyl and benzyl alcohols might be explained by gene duplications of aromatic amino acid aminotransferases ( and ) and phenylpyruvate decarboxylases ( ). Transcriptome and aroma profiles under fermentation conditions confirmed these genes were highly expressed at the beginning of stationary phase coupled to the production of their related compounds. The extremely high level of acetate esters produced by compared to that by is consistent with the identification of six novel proteins with alcohol acetyltransferase (AATase) domains. The absence of the branched-chain amino acid transaminases ( ) and acyl coenzyme A (acyl-CoA)/ethanol -acyltransferases ( ) genes correlates with 's reduced production of branched-chain higher alcohols, fatty acids, and ethyl esters, respectively. Our study provides sustenance for understanding and potentially utilizing genes that determine fermentation aromas. The huge diversity of non- yeasts in grapes is dominated by the apiculate genus Two native strains of applied to winemaking because of their high oenological potential in aroma and fermentation performance were selected to obtain high-quality genomes. Here, we present a phylogenetic analysis and the complete transcriptome and aroma metabolome of during three fermentation steps. This species produced significantly richer flavor compound diversity than , including benzenoids, phenylpropanoids, and acetate-derived compounds. The identification of six proteins, different from ATF, with diverse acetyltransferase domains in offers a relevant source of native genetic variants for this enzymatic activity. The discovery of benzenoid synthesis capacity in provides a new eukaryotic model to dilucidate an alternative pathway to that catalyzed by