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Background  Wine produced at low temperature is often considered to improve sensory qualities. However, there are certain drawbacks to low temperature fermentations: e.g. low growth rate, long lag phase, and sluggish or stuck fermentations. Selection and development of new  Saccharomyces cerevisiae  strains well adapted at low temperature is interesting for future biotechnological applications. This study aimed to select and develop wine yeast strains that well adapt to ferment at low temperature through evolutionary engineering, and to decipher the process underlying the obtained phenotypes.    Results  We used a pool of 27 commercial yeast strains and set up batch serial dilution experiments to mimic wine fermentation conditions at 12 °C. Evolutionary engineering was accomplished by using the natural yeast mutation rate and mutagenesis procedures. One strain (P5) outcompeted the others under both experimental conditions and was able to impose after 200 generations. The evolved strains showed improved growth and low-temperature fermentation performance compared to the ancestral strain. This improvement was acquired only under inositol limitation. The transcriptomic comparison between the evolved and parental strains showed the greatest up-regulation in four mannoprotein coding genes, which belong to the  DAN / TIR  family ( DAN1, TIR1, TIR4  and  TIR3 ). Genome sequencing of the evolved strain revealed the presence of a SNP in the  GAA1  gene and the construction of a site-directed mutant ( GAA1   Thr108  ) in a derivative haploid of the ancestral strain resulted in improved fermentation performance.  GAA1  encodes a GPI transamidase complex subunit that adds GPI, which is required for inositol synthesis, to newly synthesized proteins, including mannoproteins.    Conclusions  In this study we demonstrate the importance of inositol and mannoproteins in yeast adaptation at low temperature and the central role of the  GAA1  gene by linking both metabolisms.    Electronic supplementary material  The online version of this article (doi:10.1186/s12864-015-1755-2) contains supplementary material, which is available to authorized users.

Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation