The use of transgenic yeasts expressing a gene encoding a glycosyl-hydrolase as a tool to increase resveratrol content in wine

Resveratrol, a phenolic compound produced in grapes, exhibits properties th at may contribute to the reduction of the incidence of coronary heart disea se and other human health related processes. Recombinant yeast strains expr essing the Aspergillus niger abfB gene encoding an alpha-L-arabinofuranosid ase or the Candida molischiana bgIN gene encoding a beta-glucosidase have b een used in vinifications as tools to increase the resveratrol content of w hite wine. Glycosylated resveratrol isomers (trans- and cis-piceid) and fre e resveratrol isomers (trans- and cis-resveratrol) were detected and quanti fied in white wines. Wines fermented with the strain expressing BgiN showed an increased amount of total resveratrol derivatives, particularly the non -glycosylated forms. (C) 2000 Elsevier Science B.V. All rights reserved.