H2020 Aromagenesis Project: Generation of new yeast strains to improve flavors and aromas in beer and wine.
- Type Project
- Status Filled
- Execution 2017 -2022
- Assigned Budget 3.668.076,03 €
- Scope Europeo
- Main source of financing H2020
- Project website Proyecto Aromagenesis
This project seeks to train the next generation of researchers to contribute knowledge and expertise to two important EU industries: brewing and wine. Yeasts of the Saccharomyces stricto sensu group are fundamental to these industries, and understanding how they contribute to the complex flavors and aromas of beer and wine is essential for improving existing fermentation technology and developing new, intensely flavored beverages. The consortium's research objectives are to examine the biochemistry and genetics of aroma compound production in yeasts used in wine and beer fermentation, generate new yeast strains with improved or more varied aroma profiles, and develop new approaches to broaden aroma profiles through co-fermentation of different yeasts.
The network will provide comprehensive training in yeast genetics, synthetic biology, flavor chemistry, and fermentation technology to early career researchers through mentored individual training at academic and industrial institutions, inter- and intra-sector exchanges and internships, and academic workshops. The participation of industry leaders in the consortium ensures that ESRs are exposed to the real challenges facing the fermentation industries. Through training in Innovation and Entrepreneurship, ESRs will develop the skills necessary to contribute solutions to these challenges. Scientific discourse and communication will be a key pillar of the training network.
ESRs will be encouraged to communicate their ideas to fellow scientists and the general public to promote understanding of the role of science in the economic development of two of our most important industries in the EU. The research developed in this project will bring scientific innovation and exciting new opportunities for major fermentation industries and emerging craft beer SMEs.
The consortium is pleased to report that all tasks were completed as planned and outlined in the original proposal. The research generated by the project has expanded our understanding of the biochemistry and genetics of flavor and aroma generation during fermentation. Unconventional Saccharomyces species and yeasts were screened for desirable flavor profiles, identifying previously uncharacterized strains with novel flavor profiles. This knowledge laid the groundwork for the creation of new yeast strains through various approaches, such as classical breeding, hybrid formation, and adaptive evolution. Using conventional and newly developed techniques in gas chromatography and mass spectrometry, the molecules that impart unique and desirable flavor profiles during fermentation were identified and quantified. Genome, transcriptome, and quantitative trait locus analyses of the new strains revealed both unexpected and expected genetic markers responsible for flavor changes and enabled a deeper understanding of the interactions between biochemical pathways necessary for flavor production in yeast.
These analyses also provided insights into the hitherto unexplored role of gene copy number and the transcription of orthologous alleles in the complex gene expression patterns that underpin flavor production during fermentation. Research was also conducted to optimize the fermentation process and improve flavor production. The bank of yeast strains with improved flavor characteristics, generated during this project, could be exploited through patenting or licensing. To date, eight of the molecular biology research (ESR) investigators have completed their PhDs and submitted their PhD theses, with the remainder expected to submit their theses by September 2022. Thirty-two publications have been written during the project, with more to be published in the coming years. The consortium's activities have been communicated to stakeholders through social media campaigns such as Twitter and through our website www.aromageneisis.com, as well as through research presentations at scientific conferences and outreach activities.
ESRs have received the most up-to-date and relevant training through customized workshops, seminar series, and scientific conferences to enable them to become "the next generation of research scientists to support and expand the beer and wine industries for the 21st-century scientific and economic landscape," as stated in our original objectives.
Flavors and aromas define the essence of alcoholic beverages and are unique characteristics of the fermented beverage. The overall flavor and aroma are the result of complex metabolic reactions that occur during yeast-driven fermentations. Understanding how yeasts contribute to the complex flavors and aromas of beer and wine is essential for improving existing fermentation technology and developing new beverages with improved or enhanced flavor profiles.
The AROMAGENESIS project aimed to dissect the genetic, molecular, and biochemical networks involved in the production of flavor and aroma compounds in yeasts used in wine and beer fermentations. Using the knowledge gained from this in-depth analysis, one goal of the project is to generate new yeast strains with improved or more varied flavor profiles. A second objective of the project was to train the next generation of researchers with the knowledge and experience needed for the expanding European beer and wine industries. The network provided comprehensive training in yeast genetics, synthetic biology, flavor chemistry, and fermentation technology to early-stage researchers (ESRs) through individual mentoring at academic and industrial institutions, specialized workshops, and inter-institutional placements. AROMAGENESIS brings together a unique multidisciplinary team of 10 beneficiary groups from 7 different countries.
The team is comprised of four universities, three research institutions, three biotechnology industries, and two industrial partners. The participation of industry leaders in the consortium ensured that the R&D teams were confronted with the real challenges facing the fermentation industries. The research training provided as part of the AROMAGENESIS Project equipped the R&D teams with the necessary skills to provide solutions to these challenges.
This project aims to train the next generation of researchers to provide knowledge and expertise to two important EU industries, namely the beer and wine industries. Yeasts belonging to the Saccharomyces stricto sensu group are the workhorses of these industries, and understanding how yeasts contribute to the complex flavors and aromas of beer and wine is essential for improving existing fermentation technology and for the development of new flavorful beverages. The consortium's research objective is to examine the biochemistry and genetics of aroma compound production in yeasts used in wine and beer fermentations, to generate new yeast strains with improved or more varied flavor profiles, and to develop novel approaches to broaden flavor profiles through co-fermentation of different yeasts.
The network will provide comprehensive education in yeast genetics, synthetic biology, flavor chemistry, and fermentation technology for early-stage researchers through one-on-one mentored research training at academic and industrial institutions, through inter- and intra-sector exchanges and secondments, and through academic workshops. The participation of industry leaders in the consortium ensures that ESRs will be exposed to real-world challenges facing the fermentation industries, and through innovation and entrepreneurship training, ESRs will develop the skills to provide solutions to these challenges.
Scientific discourse and communication will be a cornerstone of the training network. ESRs will be encouraged to communicate their ideas to their scientific peers and the general public to promote understanding of the role of scientific endeavor in the economic development of two of our most important EU industries. The research developed in this project will provide scientific innovation and exciting new opportunities for major fermentation industries and emerging craft beer-producing SMEs.
EU-funded researchers are creating new, improved aromas and flavors for beers, wines, and other beverages at the beginning of their careers. Europe's famous beers and fine wines are enjoyed around the world. But their master brewers and winemakers face stiff competition from international rivals. One way to maintain their preeminence in the global marketplace is to create unique and exciting aromas and flavors for their products. Supported by the Marie Skododowska-Curie Actions program, the Aromagenesis project stepped in and trained the next generation of researchers with the knowledge and expertise needed to expand Europe's beer and wine industries. Consortium members, from both academia and industry, provided talented early-stage researchers (ESRs) with a comprehensive understanding of yeast genetics, synthetic biology, flavor chemistry, and fermentation technology.
The overall flavor and aroma of a beverage are the result of complex metabolic reactions carried out by yeast during fermentation. By understanding how yeasts contribute to the complex mix of flavors and aromas associated with beer and wine, as well as other beverages such as cider, producers can improve fermentation technology and their products. A taste of something new. ESR researchers studied the genetic, molecular, and biochemical networks involved in the production of flavor and aroma compounds in wine and beer fermentation. "Thanks to the knowledge gained from this in-depth analysis, we can generate new yeast strains with improved or more varied flavors," says project coordinator Ursula Bond.
The researchers analyzed conventional wine and beer yeasts, as well as unconventional yeasts, to identify previously uncharacterized strains with desirable flavor profiles for today's wine and beer industries. With this new knowledge, they developed various strategies, all using non-GMO techniques, to generate new yeast strains with improved or modified flavor profiles. "These strategies included inducing changes in chromosome copy number, an approach particularly important for polyploid yeasts used in lager brewing," Bond comments. "We also induced changes in the regulation of biochemical pathways responsible for the production of higher alcohols and esters, the compounds responsible for the flavor and aroma produced during fermentation." Sweet smell of success The range of aroma compounds produced by yeast during fermentation was expanded through a novel approach that applied new techniques to generate original yeast hybrids and improve their formation.
Traditional breeding was also employed to combine the desired flavor profiles of the identified yeasts. In-depth genome and transcriptome analyses provided insight into the complex gene expression patterns underlying flavor production and identified key genes involved in the process. All of these genetic approaches were underpinned by the development of new ways to detect and quantify the compounds responsible for flavor and aroma production. "This involved exploring new ways to capture these compounds and improving the technology to quantify previously known and unknown compounds," Bond notes. "Finally, research was conducted to explore biotic and abiotic influences on the fermentation process and develop strategies to improve it," he concludes.
The library of yeast strains with improved flavor characteristics generated during this project could be exploited through patenting or licensing. This approach can also be used to develop new yeast "cell factories" for the sustainable biomanufacturing of pharmaceuticals, chemicals, and fuels.
The research groups, working together, developed a multifaceted strategy to improve our understanding of the genetics and biochemistry of flavor and aroma production in yeast species. First, we conducted an extensive screening of conventional wine and beer yeasts, as well as unconventional yeasts, to identify previously uncharacterized strains with desirable flavor profiles for today's wine and beer industries. Second, with this new knowledge, we developed several strategies, all using non-genetically modified techniques, to generate new yeast strains with improved or altered flavor profiles. These strategies included inducing changes in chromosome copy number, an approach especially important for polyploid yeasts used in lager brewing. We also induced changes in the regulation of biochemical pathways responsible for the production of higher alcohols and esters, compounds responsible for the flavor and aroma profiles produced during fermentations.
Hybridization is a novel approach to expanding the repertoire of flavor compounds produced by yeast during fermentation. New techniques were developed to improve hybrid formation, and a variety of new hybrids were generated. Classical breeding was also employed to combine the preferred flavor profiles of the identified yeasts. Comprehensive genome and transcriptome analyses led to an understanding of the complex gene expression patterns that underpin flavor production and the identification of key genes involved in the process. All of these genetic approaches were underpinned by the development of new ways to detect and quantify the compounds responsible for flavor and aroma production. This involved exploring new ways to capture these compounds and improving the technology to quantify previously known and unknown compounds. Finally, research was conducted to explore biotic and abiotic influences on the fermentation process and develop strategies to improve it. Selected researchers had the opportunity to train and educate at leading research and educational institutions in Europe, as well as interact with key industries in beer and wine fermentation.
The interdisciplinary nature of the research and training program equipped researchers with diverse skills that will allow them to apply the extensive knowledge acquired through this ITN network in their future careers. The skills acquired will significantly enhance the future employability of the ESRs, while the complementary skills program, delivered as part of the project, will prepare them for leadership positions in academia and industry, enabling them to adapt and thrive in diverse environments. Scientific innovations offer exciting new opportunities for the fermentation industries and emerging craft brewing SMEs, and will support and sustain the European beverage industry into the future.
- THE PROVOST, FELLOWS, FOUNDATION SCHOLARS & THE OTHER MEMBERS OF BOARD, OF THE COLLEGE OF THE HOLY & UNDIVIDED TRINITY OF QUEEN ELIZABETH NEAR DUBLIN (TRINITY COLLEGE DUBLIN)
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