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H2020Doctoral network2017–2022

Aromagenesis · Generation of new yeast strains for improved flavours and aromas in beer and wine

Horizon 2020 — Marie Skłodowska-Curie Actions

Duration
2017-12-01 → 2022-05-31
EU contribution
€3,668,076
Participants
12
Scheme
MSCA-ITN

Lines connect the coordinator with its partners.

Results in brief

Generation of new yeast strains for improved flavours and aromas in beer and wine

Flavours and aromas define the essence of alcoholic beverages and are unique characteristics of the fermented beverage. The overall taste and aroma result from complex metabolic reactions occurring during fermentations carried out by yeasts. Understanding how yeasts contribute to the complex flavours and aromas of beer and wine is essential for the improvement of existing fermentation technology and for the development of new beverages with improved or enhanced flavour profiles. Project AROMAGENESIS aimed to dissect the genetic, molecular, and biochemical networks involved in the production of flavour and aroma compounds in yeasts used in wine and beer fermentations. Using the knowledge gained from this in-depth analysis, a goal of the project is to generate new strains of yeasts with improved or more varied flavour profiles. A second aim of the project was to train the next generation of researchers with the knowledge and expertise required for the expanding European beer and wine industries. The network provided a comprehensive education in yeast genetics, synthetic biology, flavour chemistry and fermentation technology for Early Stage Researchers (ESRs) through individual mentored research training in both academic and industrial institutions, focussed workshops and inter-institutional secondments. AROMAGENESIS brings together a unique multidisciplinary team of 10 beneficiary groups from 7 different countries. The team comprises four universities, three research intuitions and three biotechnology industries as well as two industrial partners. The involvement of industry leaders in the consortium ensured that the ESRs were exposed to real challenges facing fermentation industries. The research training provided as part of Project AROMAGENESIS equipped the ESRs with the necessary skills to provide solutions to these challenges.

Data: CORDIS, © European Union

Project objective

This project aims to train the next generation of researchers to provide knowledge and expertise for two major industries in the EU, namely the beer and wine industries. Yeasts belonging to the Saccharomyces stricto sensu group are the workhorses of these industries and an understanding of how yeasts contribute to the complex flavours and aromas of beer and wine is essential for the improvement of existing fermentation technology and for the development new flavoursome beverages.The research objectives of the consortium is to examine the biochemistry and genetics of the production of flavour compounds in yeasts used in wine and beer fermentations, to generate new strains of yeasts with improved or more varied flavour profiles and to develop novel approaches to expanding flavour profiles through co-fermentation of different yeasts.The network will provide a comprehensive education in yeast genetics, synthetic biology, flavour chemistry and fermentation technology for Early Stage Researchers through individual mentored research training in both academic and industrial institutions, through inter- and intra-sectoral exchanges and secondments and through academic workshops. The involvement of industry leaders in the consortium ensures that ESRs will be exposed to real challenges facing fermentation industries and through training in Innovation and Entrepreneurship, ESRs will develop the skills to provide solutions to these challenges.Scientific discourse and communication will be a cornerstone in the training network. ESRs will be encouraged to communicate their ideas with scientific peers and with the public at large to promote an understanding of the role 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 new and exciting opportunities for the major fermentation industries and for emerging craft beer brewing SMEs.

Original text from CORDIS.

Participants

  • THE PROVOST, FELLOWS, FOUNDATION SCHOLARS & THE OTHER MEMBERS OF BOARD, OF THE COLLEGE OF THE HOLY & UNDIVIDED TRINITY OF QUEEN ELIZABETH NEAR DUBLIN · DublinCoordinatorIreland
  • AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS · MadridSpain
  • BECKMAN COULTER GMBH · KrefeldGermany
  • FONDAZIONE EDMUND MACH · San Michele All'AdigeItaly
  • HOCHSCHULE GEISENHEIM · GeisenheimGermany
  • INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT · ParisFrance
  • LALLEMAND BIO, SOCIEDAD LIMITADA · Pedro Munoz Ciudad RealSpain
  • NOVOZYMES A/S · BagsvaerdDenmark
  • Privatbrauerei Erdinger Weißbräu · ErdingGermany
  • SINGER INSTRUMENT COMPANY LIMITED · Watchet SomersetUnited Kingdom
  • THE UNIVERSITY OF MANCHESTER · ManchesterUnited Kingdom
  • UNIVERSIDAD DE ZARAGOZA · ZaragozaSpain

Links

Data: CORDIS, © European Union