WO1992016611A1 - Method of alcoholic fermentation to obtain muscat type aromas - Google Patents

Method of alcoholic fermentation to obtain muscat type aromas Download PDF

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Publication number
WO1992016611A1
WO1992016611A1 PCT/FR1991/000201 FR9100201W WO9216611A1 WO 1992016611 A1 WO1992016611 A1 WO 1992016611A1 FR 9100201 W FR9100201 W FR 9100201W WO 9216611 A1 WO9216611 A1 WO 9216611A1
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Prior art keywords
alcoholic fermentation
fermentation process
wild
pyrophosphate
yeasts
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PCT/FR1991/000201
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French (fr)
Inventor
Francis Karst
Catherine Jeannie Eliane Javelot
Christophe Chambon
Barbu Dirmi Vladimir Vladescu
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Pernod-Ricard
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Priority to PCT/FR1991/000201 priority Critical patent/WO1992016611A1/en
Publication of WO1992016611A1 publication Critical patent/WO1992016611A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Definitions

  • the present invention relates to an alcoholic fermentation process for products of plant origin, in particular grape derivatives, poor in terpene aromas, in order to obtain a muscat type aroma. It further relates to the modified yeasts used in the alcoholic fermentation process and their use for the production of monoterpenes from substrates of plant origin which are deficient in these aromatic compounds. Wild industrial yeast strains are known not to produce special aromatic molecules, such as monoterpenes, during the alcoholic fermentation of products of plant origin, these aromas being due to the quality of the raw materials rather than to the alcoholic fermentation. . Since the price of these raw materials is proportional to their richness in aromas, it became interesting to obtain these aromas by microbial transformation of a raw material which does not have them.
  • mutants have limitations with regard to their direct industrial exploitation.
  • they are auxotrophic for ergosterol and develop with difficulty on substrates poor in sterois.
  • they are limited in terms of their stability and robustness, problems which are not encountered with wild strains of industrial yeasts.
  • mutants generally have a production of linalool that is too low compared to geraniol to obtain aromas with high added value such as muscat aroma. It has therefore been envisaged to prepare wild strains of industrial yeasts modified by hybridization with an auxotrophic mutant for ergosterol which accumulates geranyl-pyrophosphate.
  • the hybrids after selection show properties, analogous to that of the mutant, of accumulation of geranyl-pyrophosphate and secretion of geraniol. They also exhibit the unexpected effects of secretion of linalool in a relationship with the geraniol characteristic of muscat type aromas, and of overall terpene yield clearly superior to those of the mutants described in the prior art, particularly on a substrate such as grape juice.
  • the present invention relates to an alcoholic fermentation process for products of plant origin, in particular grape derivatives, in which wild strains of modified industrial yeasts are used to obtain a muscat aroma.
  • the wild strains of industrial yeasts are preferably chosen from yeasts from wine, brewing, bakery and distillery strains.
  • These wild strains are modified by hybridization with a mutant yeast auxotrophic for ergosterol, particularly with a mutant S. cerevisiae.
  • the muscat aroma obtained with this process comes from the biosynthesis of linalols, geraniols, citronelols and their mixtures, particularly in a linaiol / geraniol ratio at least equal to 1. This biosynthesis is induced by the intracellular accumulation of geranyl-pyro - phosphate.
  • the products derived from grapes, substrates of the alcoholic fermentation process of the present invention are poor or devoid of terpene aromas. These are particularly products resulting from the pressing of grapes, more particularly must, grape juice, wine or their mixtures.
  • the present invention also relates to wild strains of industrial yeast modified by hybridization with an auxotrophic mutant for ergosterol which accumulates geranyl-pyrophos ⁇ phate intracellularly, to obtain a muscat aroma in poor substrates or devoid of terpene aromas, the muscat aroma being obtained by biosynthesis of linalols, geraniols, citronellols and their mixtures, by transformation of the geranyl-pyrophosphate accumulated intracellularly.
  • CM592 type spores were selected and studied from the point of view of the aromatic profile.
  • Table 1 shows the production of terpenes in the progeny of the hybrid 7a x CM592, a hybrid of a meiotic descendant of an oenological strain (7a) and a laboratory mutant accumulating the geranyl-pyrophosphate obtained in accordance with French patent application No. 8714609 (CM592).
  • Hybridization is obtained according to techniques known to those skilled in the art.
  • the terpenes obtained for different strains are dosed after 72 hours of culture in diluted grape juice, and the results compared to those obtained for the wild strain and the laboratory mutant.
  • Strains 7a-5 and 7a-20 which do not produce linalool provide proof that the biosynthesis of linalool is independent of that of geraniol and that this synthesis is due to the enzymatic system provided by the wild strain.

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Abstract

The invention discloses an alcoholic fermentation method for products of plant origin in which wild strains of modified industrial yeast are used to obtain a muscat aroma. It also concerns the wild strains, modified by hybridation with a mutant auxotrophic for ergosterol, which synthesize monoterpenes, and their use for the production of these aromas from substrates of plant origin not containing them.

Description

PROCEDE DE FERMENTATION ALCOOLIQUE POUR OBTENIR DESALCOHOLIC FERMENTATION PROCESS FOR OBTAINING
ARÔMES DE TYPE MUSCATMUSCAT-TYPE FLAVORS
La présente invention concerne un procédé de fermentation alcoolique de produits d'origine végétale, notamment de dérivés du raisin, pauvres en arômes terpéniques, afin d'obtenir un arôme de type muscat. Elle concerne de plus les levures modifiées utilisées dans le procédé de fermentation alccolique et leur utilisation pour la production de monoterpenes à partir de substrats d'origine végétale déficiantes en ces composés aromatiques. Les souches sauvages de levures industrielles sont connues pour ne pas produire de molécules aromatiques spéciales, tels les monoterpenes, lors de la fermentation alcoolique de produits d'origine végétale, ces arômes étant dus à la qualité des matières premières plutôt qu'à la fermentation alcoolique. Etant donné que le prix de ces matières premières est proportionnel à leur richesse en arômes, il devenait intéressant d'obtenir ces arômes par transformation microbienne d'une matière première qui en est dépourvue.The present invention relates to an alcoholic fermentation process for products of plant origin, in particular grape derivatives, poor in terpene aromas, in order to obtain a muscat type aroma. It further relates to the modified yeasts used in the alcoholic fermentation process and their use for the production of monoterpenes from substrates of plant origin which are deficient in these aromatic compounds. Wild industrial yeast strains are known not to produce special aromatic molecules, such as monoterpenes, during the alcoholic fermentation of products of plant origin, these aromas being due to the quality of the raw materials rather than to the alcoholic fermentation. . Since the price of these raw materials is proportional to their richness in aromas, it became interesting to obtain these aromas by microbial transformation of a raw material which does not have them.
Des microorganismes capables de telles transformations sont connus. En particulier, la demande de brevet français n° 87/14609 décrit des mutants de S. cerevisiae auxotrophes pour l'ergostérol capables de synthétiser des monoterpenes, particulièrement, le géraniol et en proportion moindre le linalol. En effet, ces mutants sont affectés dans les étapes catalysées par la pharnésyl-pyrophosphate synthétase et la squalène synthétase, affection de Ja voie des stérois responsable d'une accumulation intracellulaire de géranyl-pyrophosphate transformée en géraniol par déphosphorylation.Microorganisms capable of such transformations are known. In particular, French patent application No. 87/14609 describes mutants of S. cerevisiae auxotrophs for ergosterol capable of synthesizing monoterpenes, in particular, geraniol and in a lesser proportion linalol. Indeed, these mutants are affected in the stages catalyzed by pharnesyl-pyrophosphate synthetase and squalene synthetase, a disease of the sterois pathway responsible for an intracellular accumulation of geranyl-pyrophosphate transformed into geraniol by dephosphorylation.
De tels mutants présentent toutefois des limitations quant à leur exploitation industrielle directe. Tout d'abord, ils sont auxotrophes pour l'ergostérol et se développent difficilement sur les substrats pauvres en stérois. De plus, ils sont limités quant à leur stabilité et leur robustesse, problèmes que l'on ne rencontre pas avec les souches sauvages de levures industrielles. Enfin, les mutants ont généralement une production en linalol trop faible par rapport au géraniol pour obtenir des arômes à haute valeur ajoutée telle l'arôme muscat. Il a donc été envisagé de préparer des souches sauvages de levures industrielles modifiées par hybridation avec un mutant auxotrophe pour l'ergostérol qui accumule le géranyl-pyrophosphate. Les hybrides après sélection, montrent des propriétés, analogues à celle du mutant, d'accumu¬ lation du géranyl-pyrophosphate et de sécrétion de géraniol. Ils présentent de plus les effets inattendus de sécrétion de linalol dans un rapport avec le géraniol caractéristique des arômes de type muscat, et de rendement globaux en terpènes nettement supérieurs à ceux des mutants décrits dans l'art antérieur, particulièrment sur un substrat tel que le jus de raisin.However, such mutants have limitations with regard to their direct industrial exploitation. First of all, they are auxotrophic for ergosterol and develop with difficulty on substrates poor in sterois. In addition, they are limited in terms of their stability and robustness, problems which are not encountered with wild strains of industrial yeasts. Finally, mutants generally have a production of linalool that is too low compared to geraniol to obtain aromas with high added value such as muscat aroma. It has therefore been envisaged to prepare wild strains of industrial yeasts modified by hybridization with an auxotrophic mutant for ergosterol which accumulates geranyl-pyrophosphate. The hybrids after selection show properties, analogous to that of the mutant, of accumulation of geranyl-pyrophosphate and secretion of geraniol. They also exhibit the unexpected effects of secretion of linalool in a relationship with the geraniol characteristic of muscat type aromas, and of overall terpene yield clearly superior to those of the mutants described in the prior art, particularly on a substrate such as grape juice.
La présente invention concerne un procédé de fermentation alcoolique de produits d'origine végétale notamment de dérivés du raisin dans lequel on utilise des souches sauvages de levures industrielles modifiées pour obtenir un arôme muscat. Les souches sauvages de levures industrielles sont de préférence choisies parmi les levures de souches oeunologiques, brassicoles, de boulangerie et de distillerie.The present invention relates to an alcoholic fermentation process for products of plant origin, in particular grape derivatives, in which wild strains of modified industrial yeasts are used to obtain a muscat aroma. The wild strains of industrial yeasts are preferably chosen from yeasts from wine, brewing, bakery and distillery strains.
Ces souches sauvages sont modifiées par hybridation avec une levure mutante auxotrophes pour l'ergostérol, particulièrement avec une S. cerevisiae mutante.These wild strains are modified by hybridization with a mutant yeast auxotrophic for ergosterol, particularly with a mutant S. cerevisiae.
L'arôme muscat obtenu avec ce procédé provient de la biosynthèse des linalols, géraniols, citronelols et leurs mélanges, particu¬ lièrement dans un rapport linaiol/géraniol au moins égal à 1. Cette biosynthèse est induite par l'accumulation intracellulaire de géranyl-pyro- phosphate.The muscat aroma obtained with this process comes from the biosynthesis of linalols, geraniols, citronelols and their mixtures, particularly in a linaiol / geraniol ratio at least equal to 1. This biosynthesis is induced by the intracellular accumulation of geranyl-pyro - phosphate.
Les produits dérivés du raisin, substrats du procédé de fermentation alcoolique de la présente invention, sont pauvres ou dépourvus d'arômes terpèniques. Ce sont particulièrement des produits issus du pressage des raisins plus particulièrement le moût, le jus de raisin, le vin ou leurs mélanges.The products derived from grapes, substrates of the alcoholic fermentation process of the present invention, are poor or devoid of terpene aromas. These are particularly products resulting from the pressing of grapes, more particularly must, grape juice, wine or their mixtures.
Le procédé objet de la présente invention peut être mis en oeuvre de diverses façons connues de l'homme du métier.The process which is the subject of the present invention can be implemented in various ways known to a person skilled in the art.
La présente invention concerne aussi les souches sauvages de levures industrielles modifiés par hybridation avec un mutant auxotrophes pour l'ergostérol qui accumule intracellulairement le géranyl-pyrophos¬ phate, pour obtenir un arôme muscat dans des substrats pauvres ou dépourvus d'arômes terpéniques, l'arôme muscat étant obtenu par biosyn¬ thèse des linalols, géraniols, citronellols et leurs mélanges, par transfor- mation du géranyl-pyrophosphate accumulé intracellulairement.The present invention also relates to wild strains of industrial yeast modified by hybridization with an auxotrophic mutant for ergosterol which accumulates geranyl-pyrophos¬ phate intracellularly, to obtain a muscat aroma in poor substrates or devoid of terpene aromas, the muscat aroma being obtained by biosynthesis of linalols, geraniols, citronellols and their mixtures, by transformation of the geranyl-pyrophosphate accumulated intracellularly.
Plus particulièrement, elle concerne les souches de levures modifiées pour lesquelles la synthèse du linalol est due à l'existence dans les levures sauvages d'un mécanisme enzymatique réprimé de transforma¬ tion du géranyl-pyrophosphate en linalyl-pyrophosphate activé par l'accumulation intracellulaire du géranyl-pyrophosphate, mécanisme jusqu'alors inconnu chez les levures.More particularly, it relates to the modified yeast strains for which the synthesis of linalool is due to the existence in wild yeasts of a repressed enzymatic mechanism for the transformation of geranyl-pyrophosphate into linalyl-pyrophosphate activated by intracellular accumulation geranyl-pyrophosphate, a mechanism hitherto unknown in yeasts.
Il est connu que chez les plantes supérieures, la biosynthèse du linalol n'est pas due à la transformation du géraniol mais à la déphosphory- lation du linalyl-pyrophosphate, lui-même produit de la transformation du géranyl-pyrophosphate.It is known that in higher plants, the biosynthesis of linalool is not due to the transformation of geraniol but to the dephosphorylation of linalyl-pyrophosphate, itself a product of the transformation of geranyl-pyrophosphate.
Le linalyl-pyrophosphate n'étant pas lui-même un intermé¬ diare de la voie des stérois, la biosynthèse du linalol est indépendante de cette voie et des blocages qui peuvent y être induits par mutation.Since linalyl pyrophosphate is not itself an intermediate in the sterois pathway, the biosynthesis of linalool is independent of this pathway and of the blockages which may be induced therein by mutation.
L'existence dans la levure sauvage d'un mécanisme formateur de linalol à partir du géranyl-pyrophosphate a été démontrer de la manière suivante :The existence in wild yeast of a linalool-forming mechanism from geranyl-pyrophosphate has been demonstrated in the following way:
- une souche oenologique utilisée en Champagne, a été mise à sporuler et une spore (7a) ayant des performances technologiques proches de la souche d'origine a été croisée avec le mutant CM592 qui accumule du géranyl-pyrophosphate.- an oenological strain used in Champagne, was sporulated and a spore (7a) having technological performance close to the original strain was crossed with the mutant CM592 which accumulates geranyl-pyrophosphate.
- Dans la descendance méiotique de cet hybride, les spores de type CM592 ont été sélectionnés et étudiés du point de vue du profil aromatique.- In the meiotic progeny of this hybrid, the CM592 type spores were selected and studied from the point of view of the aromatic profile.
Le tableau 1 présente la production de terpènes dans la descendance de l'hybride 7a x CM592, hybride d'un descendant méîotique d'une souche oenologique (7a) et d'un mutant de laboratoire accumulant le géranyl-pyrophosphate obtenu conformément à la demande de brevet français n° 8714609 (CM592).Table 1 shows the production of terpenes in the progeny of the hybrid 7a x CM592, a hybrid of a meiotic descendant of an oenological strain (7a) and a laboratory mutant accumulating the geranyl-pyrophosphate obtained in accordance with French patent application No. 8714609 (CM592).
L'hybridation est obtenue selon les techniques connues de l'homme du métier. Les terpènes obtenus pour différentes souches sont dosés après 72 heures de culture en jus de raisin dilué, et les résultats comparés à ceux obtenus pour la souche sauvage et le mutant de laboratoire.Hybridization is obtained according to techniques known to those skilled in the art. The terpenes obtained for different strains are dosed after 72 hours of culture in diluted grape juice, and the results compared to those obtained for the wild strain and the laboratory mutant.
Les résultats montrent tout d'abord que le linalol est produit (lorsqu'il est produit) en quantité nettement supérieure à celle obtenue avec le mutant de laboratoire, dans un rapport avec le géraniol pouvant être supérieur à 1 (souche 7a- 13, 7a-26) caractéristique d'un arôme de type muscat.The results show first of all that the linalool is produced (when it is produced) in an amount clearly greater than that obtained with the laboratory mutant, in a ratio with the geraniol which can be greater than 1 (strain 7a-13, 7a -26) characteristic of a muscat type aroma.
De plus, il apparaît clairement que les hybrides ont d'une manière inattendue des rendements globaux en terpènes nettement supérieurs à celui du mutant de laboratoire. Cette augmentation suggère le fonctionnement de systèmes enzymatiques apportés par la souche oenologique.In addition, it is clear that the hybrids unexpectedly have overall terpene yields significantly higher than that of the laboratory mutant. This increase suggests the functioning of enzyme systems provided by the oenological strain.
Les souches 7a-5 et 7a-20 qui ne produisent pas de linalol apportent la preuve que la biosynthèse du linalol est indépendante de celle du géraniol et que cette synthèse est due au système enzymatique apporté par la souche sauvage.Strains 7a-5 and 7a-20 which do not produce linalool provide proof that the biosynthesis of linalool is independent of that of geraniol and that this synthesis is due to the enzymatic system provided by the wild strain.
L'examen de la decendance du croisement 7a x CM592 démontre donc l'existence chez la levure sauvage d'un mécanisme indépendant capable de générer du linalol en présence d'une accumulation intracellulaire de géranyl-pyrophosphate.The examination of the progeny of the 7a x CM592 crossing therefore demonstrates the existence in wild yeast of an independent mechanism capable of generating linalool in the presence of an intracellular accumulation of geranyl-pyrophosphate.
Ce résultat inattendu permet de construire des souches de levures industrielles capables de générer de nouveau l'arôme muscat au cours de la fermentation dans une matière première d'origine végétale complètement dépourvue de terpènes. TABLEAU 1 : Production de terpènes dans la descendance de l'hybride 7a x CM592 (7a est un descendant éiotique d'une souche oenologique et CM592 est un mutant de laboratoi¬ re accumulant du GPP) ; cultures de 72 heures en concentré de raisin dilué ; valeurs en mg/1.This unexpected result makes it possible to build industrial yeast strains capable of generating the muscat aroma again during fermentation in a raw material of plant origin completely devoid of terpenes. TABLE 1: Production of terpenes in the progeny of the hybrid 7a x CM592 (7a is an eiotic descendant of an oenological strain and CM592 is a laboratory mutant accumulating GPP); 72 hour cultures in diluted grape concentrate; values in mg / 1.
Figure imgf000007_0001
Figure imgf000007_0001

Claims

REVENDICATIONS
1. Procédé de fermentation alcoolique de produits d'origine végétale, caractérisé en ce que l'on utilise des souches sauvages de levures industrielles modifiées afin d'obtenir un arôme muscat.1. Alcoholic fermentation process for products of plant origin, characterized in that wild strains of modified industrial yeasts are used in order to obtain a muscat aroma.
2. Procédé de fermentation alcoolique selon la revendication 1, caractérisé en ce que les souches sauvages de levures industrielles sont choisies parmi les levures de souches oenologiques, brassicoles, de boulangerie, de distillerie. 3. Procédé de fermentation alcoolique selon la revendication2. Alcoholic fermentation process according to claim 1, characterized in that the wild strains of industrial yeasts are chosen from yeasts of oenological, brewing, bakery and distillery strains. 3. Alcoholic fermentation process according to claim
I, caractérisé en ce que les souches de levures sauvages sont modifiées par hybridation avec une levure mutante auxotrophe pour l'ergostérol, particulièrement avec une mutante de S. cerevisiae. . Procédé de fermentation alcoolique selon la revendication 1, caractérisé en ce que les levures mutantes modifiées obtiennent l'arôme muscat par biosynthèse du linalol, géraniol, citronellol et leurs mélanges, particulièrement dans un rapport linalol/géraniol d'au moins 1.I, characterized in that the wild yeast strains are modified by hybridization with a mutant yeast auxotrophic for ergosterol, particularly with a mutant of S. cerevisiae. . Alcoholic fermentation process according to claim 1, characterized in that the modified mutant yeasts obtain the muscat aroma by biosynthesis of linalol, geraniol, citronellol and their mixtures, particularly in a linalol / geraniol ratio of at least 1.
5. Procédé de fermentation alcoolique selon la revendication 5, caractérisé en ce que la biosynthèse du linalol, géraniol, citronellol et leurs mélanges est induite par accumulation intracellulaire du géranyl-py¬ rophosphate.5. Alcoholic fermentation process according to claim 5, characterized in that the biosynthesis of linalool, geraniol, citronellol and their mixtures is induced by intracellular accumulation of geranyl-pyophosphate.
6. Procédé de fermentation alcoolique selon l'une des revendications 1 à 5, caractérisé en ce que les produits d'origine végétale sont pauvres ou dépourvus en arômes terpéniques. 7. Procédé de fermentation alcoolique selon l'une des revendications 1 à 6, caractérisé en ce que les produits d'origine végétale sont choisis parmi les dérivés du raisin particulièrement parmi les produits issus du pressage du raisin, plus particulièrement le moût, le jus de raisin, le vin et leurs mélanges. 8. Souches sauvages de levures industrielles modifiées par hybridation avec un mutant auxotrophe pour l'ergostérol, accumulant intracellulairement le géranyl-pyrophosphate pour obtenir l'arôme muscat dans des substrats pauvres en arôme, caractérisé en ce que l'arôme muscat est obtenu par biosynthèse du linolenol, géraniol, citronellol et leurs mélanges, par transformation du géranyl-pyrophosphate accumulé.6. Alcoholic fermentation process according to one of claims 1 to 5, characterized in that the products of plant origin are poor or lacking in terpene aromas. 7. Alcoholic fermentation process according to one of claims 1 to 6, characterized in that the products of vegetable origin are chosen from grape derivatives, particularly from products obtained from the pressing of the grape, more particularly the must, the juice. of grapes, wine and their mixtures. 8. Wild strains of industrial yeast modified by hybridization with an auxotrophic mutant for ergosterol, accumulating geranyl-pyrophosphate intracellularly to obtain the muscat aroma in substrates poor in flavor, characterized in that the muscat flavor is obtained by biosynthesis of linolenol, geraniol, citronellol and their mixtures, by transformation of the accumulated geranyl-pyrophosphate.
9. Souche sauvage de levures industrielles selon la revendica- tion 8, caractérisé en ce que la synthèse du linalol est due à l'existence dans les levures sauvages d'un mécanisme réprimé de transformation du géranyl-pyrophosphate en linalyl-pyrophosphate activé par l'accumulation intracellulaire du géranyl-pyrophosphate.9. Wild strain of industrial yeasts according to claim 8, characterized in that the synthesis of linalool is due to the existence in wild yeasts of a repressed mechanism for the transformation of geranyl-pyrophosphate into linalyl-pyrophosphate activated by l intracellular accumulation of geranyl-pyrophosphate.
10. Utilisation d'une souche sauvage de levures industrielles modifiées définie selon les revendications 8 ou 9 pour la production de monoterpenes à partir de substrats d'origine végétale pauvres ou dépourvus de ces monoterpenes. 10. Use of a wild strain of modified industrial yeasts defined according to claims 8 or 9 for the production of monoterpenes from substrates of poor plant origin or devoid of these monoterpenes.
PCT/FR1991/000201 1991-03-12 1991-03-12 Method of alcoholic fermentation to obtain muscat type aromas WO1992016611A1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997015584A2 (en) * 1995-10-12 1997-05-01 The Regents Of The University Of Michigan Use of linalool synthase in genetic engineering of scent production
WO2008077986A1 (en) * 2006-12-27 2008-07-03 Consejo Superior De Investigaciones Científicas Improvement of the aromatic content of wines and other alcoholic beverages by use of microorganisms which, during fermentation, produce monoterpene synthase

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0313465A1 (en) * 1987-10-22 1989-04-26 Pernod-Ricard Process for obtaining terpenic aromas by a microbiological process
EP0332281A1 (en) * 1988-03-08 1989-09-13 Gist-Brocades N.V. Process for obtaining aroma components and aromas from their precursors of a glycosidic nature

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0313465A1 (en) * 1987-10-22 1989-04-26 Pernod-Ricard Process for obtaining terpenic aromas by a microbiological process
EP0332281A1 (en) * 1988-03-08 1989-09-13 Gist-Brocades N.V. Process for obtaining aroma components and aromas from their precursors of a glycosidic nature

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997015584A2 (en) * 1995-10-12 1997-05-01 The Regents Of The University Of Michigan Use of linalool synthase in genetic engineering of scent production
WO1997015584A3 (en) * 1995-10-12 1997-09-25 Univ Michigan Use of linalool synthase in genetic engineering of scent production
WO2008077986A1 (en) * 2006-12-27 2008-07-03 Consejo Superior De Investigaciones Científicas Improvement of the aromatic content of wines and other alcoholic beverages by use of microorganisms which, during fermentation, produce monoterpene synthase
ES2324508A1 (en) * 2006-12-27 2009-08-07 Consejo Sup. De Invest. Cientificas Improvement of the aromatic content of wines and other alcoholic beverages by use of microorganisms which, during fermentation, produce monoterpene synthase

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