The research groups, working in concert, developed a multi-pronged strategy to improve our knowledge of the genetics and biochemistry of flavour and aroma production in yeast species. Firstly, we conducted a broad screening of conventional wine and beer yeasts as well as non-conventional yeasts to identify heretofore uncharacterised strains with desirable flavour profiles for today’s wine and beer industries. Secondly, with this new knowledge, we developed several strategies, all involving non-GMO techniques, to generate new yeast strains with enhanced or altered flavour profiles. The strategies included inducing changes in the copy number of chromosomes, an approach which was specifically important to the polyploid yeasts used in making lager beers. Likewise, we induced changes in the regulation of biochemical pathways responsible for the production of higher alcohols and esters, the compounds responsible for flavour and aroma profiles produced during fermentations.
Making hybrids is a novel approach to expand the repertoire of flavour compounds produced by yeast during fermentation. New techniques were developed to improve hybrid formation and a variety of new hybrids generated. Likewise, classical breeding was used to combine favoured flavour profiles of identified yeasts. In-depth genome and transcriptome analyses allowed us to understand the complex gene expression patterns that underpin flavour production and to identify key genes involved in the process.
Underpinning all of these genetic approaches was the development of novel ways to detect and quantify the compounds responsible for flavour and aroma production. This involved exploring new ways to trap these compounds and to improve technology to quantify the previously known and unknown compounds. Finally, research was conducted to explore the biotic and abiotic influences on the fermentation process and to develop strategies to improve the processes.
The recruited researchers have been afforded an opportunity to train and be educated at top research and educational institutions in Europe and to interact with key industries in beer and wine fermentations. The cross disciplinary nature of the research and training programme equipped the ESRs with a range of skills allowing them to apply the broad knowledge acquired thought this ITN network to their future careers. The skills attained will greatly enhance the future employability of the ESRs while the complementary skills programme provided as part of the project will prepare the ESRs for senior positions in academia and industry and enable them to adapt and thrive in a variety of environments.
The scientific innovations provide new and exciting opportunities for the fermentation industries and for emerging craft beer brewing SMEs and will support and sustain the European beverage industry into the future.
