Skip to content Skip to navigation

BRIEF: Geneticists Unlock the Secret of Rose and Honey Scents in Beer

BRIEF: Geneticists Unlock the Secret of Rose and Honey Scents in Beer

With gene editing technology, newly discovered mutations may become tools for boosting booze flavor.

RoseandBeer_topNteaser.jpg

Image credits:

Jasni via Shutterstock

Tuesday, November 7, 2017 - 10:15

Nala Rogers, Staff Writer

(Inside Science) -- You know that rose or honey scent that wafts from certain fine wines and beers? It comes from a chemical called phenylethyl acetate that is produced by the yeast used in fermentation. Now, scientists may have figured out how to boost phenylethyl acetate production in new strains of yeast, potentially leading to extra-rosy beverages.

Flavor compound production is influenced by many different genes, and researchers already knew about some of the genes responsible for phenylethyl acetate. But those genes were difficult to manipulate without causing other, undesirable changes, said Johan Thevelein, a cell biologist at the VIB-KU Leuven Center in Belgium and senior author of a paper published today in the journal mBio.

In the new study, the researchers first screened a vast library of yeast strains to find one that naturally produces extra phenylethyl acetate, and bred that strain with a more standard type of yeast. Then, they compared the genetics of strong-smelling yeast offspring with that of weaker-smelling offspring. This allowed them to identify two new genes never before implicated in phenylethyl acetate production.

One of the genes contained mutations that reduced honey-rose scents below normal levels, so brewers are unlikely to be interested in it, said Thevelein. But the other gene, known as FAS2, contained two small mutations that boost phenylethyl acetate production. When the researchers stitched the FAS2 gene with these mutations into a standard yeast strain using the gene editing technology CRISPR-Cas9, they were able to increase that strain's production of honey-rose scent by about 30 percent.  

Brewers have long accomplished similar feats by breeding different yeast strains together. But when you transfer a mutation through breeding, many other genetic differences come along for the ride, causing unintended side effects, said Thevelein. CRISPR is “like a present from heaven” because it lets scientists splice in just the trait they want, he said, which could mean new flavor profiles for beer and wine that no one has ever tasted before.

Filed under

Republish

Authorized news sources may reproduce our content. Find out more about how that works. © American Institute of Physics

Author Bio & Story Archive

Nala Rogers is a staff writer and editor at Inside Science, where she covers the Earth and Creature beats. She has a bachelor’s degree in biology from the University of Utah and a graduate certificate in science communication from U.C. Santa Cruz. Before joining Inside Science, she wrote for diverse outlets including Science, Nature, the San Jose Mercury News, and Scientific American. In her spare time she likes to explore wilderness.