Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation

Sun, Xiangyu; Liu, Lingling; Zhao, Yu; Ma, Tingting; Zhao, Fang; Huang, Weidong; Zhan, Jicheng

doi:10.1016/j.foodchem.2015.06.107

Cited by 43 publications

(59 citation statements)

References 31 publications

(64 reference statements)

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“…[34] found similar results in their work. The fermentation rate (µmax) was decreased whenever the dose of 12mg L −1 was used in comparative to the dose 6 mg L −1 .…”

Section: Resultssupporting

confidence: 82%

Change in Kinetic parameters of commercial yeast in the presence of copper fungicides

et al. 2016

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Abstract. The Serra Gaucha has a high rainfall occurrence during the ripening and harvest. It results in higher use of fungicides, being the copper-based ones, the most commonly used. High levels of this metal can cause stress to the yeast, thus, influencing on the fermentation kinetics. The aim of this study was to evaluate the fermentative behavior of oenological yeast in the presence of copper content in the must. The experiment used the following fungicides: Copper Sulfate, Copper Oxychloride and Copper Hydroxide. Samples were inoculated with S. cerevisiae, S. cerevisiae var. bayanus and Torulaspora delbrueckii and the fermentation was plotted for carbon dioxide production by time. The fermentative kinetics were assessed by the following kinetic parameters: the lag phase time, maximum rate of CO2 production and maximum production of CO2. The study showed that T. delbrueckii had higher sensitivity to copper regarding the lag phase. Copper oxychloride promoted greater latency period in yeast T. delbrueckii and S. cerevisiae. All copper fungicides decreased maximum rate of fermentation, and T. delbrueckii was the most affected. The maximum CO2 production during the fermentations significantly differed only in the presence of copper sulphate.

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“…[34] found similar results in their work. The fermentation rate (µmax) was decreased whenever the dose of 12mg L −1 was used in comparative to the dose 6 mg L −1 .…”

Section: Resultssupporting

confidence: 82%

Change in Kinetic parameters of commercial yeast in the presence of copper fungicides

et al. 2016

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“…Firstly there can be noticed that vineyard soils at different depths had different copper contents, the surface soils (0-20) cm contained the highest copper amount, followed by medium level soils (20-40 cm), and then deep soils (40-60 cm), in accordance with a previous report (Komárek et al, 2010). This may be due to the fact that, the main source of copper in vineyard soils, copper fungicides are washed off from the aerial parts of grapes by rain and copper rarely degrades or sink in soils (Sun et al, 2016), resulting in this phenomenon of copper accumulation. Secondly, the results indicate that copper could be transported to deeper soils, which might cause deep pollution, possible even that of ground water (Mirlean et al, 2007).…”

Section: Resultssupporting

confidence: 91%

“…Values for Transfer Factor (TF) but also for Mobility Ratio (MR) indicates that Vitis vinifera L. does not allow the accumulation of copper for vineyard soil, in must grape and in wine. This result indicated that there are many other factors which influence the copper concentration in wines, such as the biological specificity of the cultivars in the winemaking process (Vystavna et al, 2014(Vystavna et al, , 2015Sun et al, 2016;, the total concentration of copper fungicide applied during the production period and the number of days between the last application and harvest (García-Esparza et al, 2006).…”

Section: Resultsmentioning

confidence: 97%

Investigation of the Copper Content in Vineyard Soil, Grape, Must and Wine in the Main Vineyards of Romania: a Preliminary Study

Donici¹,

Bunea²,

Călugăr³

et al. 2019

BUASVMCN-HORT

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The long-term use of copper in viticulture has caused great copper accumulation in vineyard soils, resulting in negative effects on the environment through toxicity to aquatic and soil organisms. The aim of this study was to investigate the copper content in vineyard soils, grapes and wines from Dealu Bujorului, Murfatlar, Tarnave, Iasi and Ştefăneşti vineyards. The ICP-MS method was used for copper determination in vineyard soil, grape must and wine. Copper concentration in red wine samples was significantly higher than in the white wine samples. Values for Transfer Factor and Mobility Ratio indicates that Vitis vinifera L. does not allow the accumulation of copper from vineyard soil in must grape and wine. The copper concentration in grapes, must and wine has been influenced by the copper concentration in soils, by copper fungicide used to protect the vine and by other factors such as the biological specificity of cultivars during growth.

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“…All strains could grow on minimal plates lacking essential amino acids. Growth on agar supplemented CuSO 4 is a desired trait in the wine industry because yeast cells can accumulate and reduce Cu 2+ ions from the grape must (Brandolini et al, ; Ferreira et al, ; Sun et al, , ). High Cu 2+ values have a toxic effect on yeast cells and lead to metallic off‐flavours in wine.…”

Section: Resultsmentioning

confidence: 99%

The inheritance of mitochondrial DNA in interspecific Saccharomyces hybrids and their properties in winemaking

Verspohl

Pignedoli

Giudici

2017

Yeast

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The inheritance of mitochondrial DNA (mtDNA) in yeast hybrids is heteroplasmic, turning into homoplasmic after few cell cycles. Mitotype restoration is reported to be biparental and random. This study shows that mitotype restoration follows fixed schemata. We created isogenic, interspecific Saccharomyces cerevisiae × Saccharomyces uvarum hybrids through direct mating and analysed their mating frequency and mitotype. The mating frequency increased for most crosses in staggered mating. Mitotyping revealed that breeding lines with the same parental strain of S. cerevisiae and different parental strains of S. uvarum give rise to the same mitotype. According to our results, we postulate that the inheritance of mtDNA is dominated by one parental strain and that the superior mitotype is specific to each breeding line. Technological tests showed typical hybrid heterosis.

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Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation

Cited by 43 publications

References 31 publications

Change in Kinetic parameters of commercial yeast in the presence of copper fungicides

Change in Kinetic parameters of commercial yeast in the presence of copper fungicides

Investigation of the Copper Content in Vineyard Soil, Grape, Must and Wine in the Main Vineyards of Romania: a Preliminary Study

The inheritance of mitochondrial DNA in interspecific Saccharomyces hybrids and their properties in winemaking

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