Importance and role of lipids in wine yeast fermentation

Tesnière, Catherine

doi:10.1007/s00253-019-10029-4

Cited by 30 publications

(22 citation statements)

References 65 publications

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“…The yeast plasmatic membrane can play an important role in the transport and tolerance of toxic compounds such as ethanol, acetic acid, acetaldehyde, and medium-chain fatty acids, and therefore small changes in the plasma membrane could trigger a modification of the yeast metabolism [ 22 , 23 ]. Furthermore, sterols are involved in membrane dynamics, controlling lateral movements and the activity of membrane proteins [ 24 ]; while glycerolipids play an important role in cell signaling, membrane trafficking, and anchoring of membrane proteins [ 25 ]. The composition of fatty acids in the plasma membrane of yeasts depends on the lipid composition of the environment, the availability of oxygen, and the fermentation conditions.…”

Section: Resultsmentioning

confidence: 99%

“…The composition of fatty acids in the plasma membrane of yeasts depends on the lipid composition of the environment, the availability of oxygen, and the fermentation conditions. When fermentation takes place under anaerobic conditions, the yeast can synthesize more saturated fatty acids and less ergosterol and squalene [ 24 ]. However, when fermentation carries on under aerobic conditions, fewer medium-chain fatty acids and more unsaturated fatty acids are produced [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

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Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

et al. 2020

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Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed by yeast cells during the second fermentation of sparkling wines. This work provides a comprehensive study of the most relevant biological processes in Saccharomyces cerevisiae P29, a sparkling wine strain, during the second fermentation under two conditions (without and with endogenous CO2 overpressure) in the middle and the end of second fermentation. Consequently, a proteomic analysis with the OFFGEL fractionator and protein identification with LTQ Orbitrap XL coupled to HPLC were performed. The classification of biological processes was carried out using the tools provided by the Saccharomyces Genome Database. Results indicate that a greater number of biological processes were identified under condition without CO2 overpressure and in the middle of the fermentation versus the end of the second fermentation. The biological processes highlighted under condition without CO2 overpressure in the middle of the fermentation were involved in the carbohydrate and lipid metabolic processes and catabolic and biosynthetic processes. However, under CO2 overpressure, specific protein expression in response to stress, transport, translation, and chromosome organization and specific processes were not found. At the end of fermentation, there were higher specific processes under condition without CO2 overpressure; most were related to cell division, growth, biosynthetic process, and gene transcription resulting in increased cell viability in this condition. Under CO2 overpressure condition, the most representative processes were related to translation as tRNA metabolic process, chromosome organization, mRNA processing, ribosome biogenesis, and ribonucleoprotein complex assembly, probably in response to the stress caused by the hard fermentation conditions. Therefore, a broader knowledge of the adaptation of the yeast, and its behavior under typical conditions to produce sparkling wine, might improve and favor the wine industry and the selection of yeast for obtaining a high-quality wine.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

et al. 2020

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“…Grape must is a very complex medium. It is composed of numerous nutrients that are essential for the alcoholic fermentation process, such as vitamins, lipids and nitrogen [1][2][3]. Nitrogen is one of the most important of these nutrients and has thus been widely studied in recent decades, and its influence on the rate or duration of fermentation has been described.…”

Section: Introductionmentioning

confidence: 99%

“…Indeed, fermentative aromas such as higher alcohols and acetate esters are produced through a well-known metabolic pathway: the Ehrlich pathway [11]. The production of these aromas is thus a function of nitrogen availability, among several other environmental factors, such as temperature and lipid content [1,12,13]. The addition of "classic" assimilable nitrogen sources (free amino acids and ammonium) during oenological fermentation has been found to increase the production of fermentative aromas [13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Large-Scale Screening of Thiol and Fermentative Aroma Production during Wine Alcoholic Fermentation: Exploring the Effects of Assimilable Nitrogen and Peptides

et al. 2020

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In alcoholic fermentation, under oenological conditions, the environmental parameters impacting fermentation kinetics and aroma production have been widely studied. The nitrogen content of grape must was found to be one of the most important parameters for both of these aspects of fermentation. Many studies have been performed on the effect of mineral nitrogen addition. However, it has increasingly been observed that the nature of the nitrogen added leads to different results. Our work focused on the effects of peptide addition on both fermentation kinetics and aroma production. Peptides are one of the less well understood sources of assimilable nitrogen, as their incorporation by yeast remains unclear. In this study, we compared the effect of the addition of a “classic” assimilable nitrogen source (ammonium + amino acids) with that of peptide addition in both white and red must fermentation by screening 18 Saccharomyces cerevisiae strains in total. Our data show that peptide addition enhances fermentation kinetics and leads to specific changes in the production of fermentative aromas. The impact of peptides on thiol synthesis is rather limited.

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“…Grape must is a complex medium composed of many nutrients such as nitrogen, sugars, lipids or vitamins (Duc et al, 2017;Gobert et al, 2019;Tesnière, 2019). Nitrogen is one of the most important and most studied nutrients, as it is required for yeast biomass production and is directly related to the ability of yeast to perform sugar fermentation.…”

Section: Introductionmentioning

confidence: 99%

Specific gene regulations of non-usual micronutrient starvations leading to cell death during wine fermentation

et al. 2020

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Yeast cell death can occur during wine alcoholic fermentation, leading to stuck fermentations, which are a major issue for winemakers. Cell death is generally considered to result from ethanol stress that negatively affects membrane integrity. However, it has been recently found that yeast cell death is also related to nitrogen metabolism. Indeed, nitrogen starvation is one of the most frequently encountered starvations in oenological conditions, and yeast is correspondingly able to cope with these deficiencies. However, cell death can also result from yeast inability to implement an appropriate stress response under some conditions of nutrient limitations, most likely not encountered by yeast in the wild. More specifically, a set of micronutrients (oleic acid, ergosterol, pantothenic acid and nicotinic acid) was identified that led to cell death when present in low, growth-restricting concentrations. After an examination of gene expression under conditions of imbalance between nitrogen and these non-traditional micronutrients, it appeared that, in addition to already identified mechanisms of gene regulation in relation to nitrogen metabolism, some genes had specific deficiency regulations that may also explain some of the observed cell mortality. Our data include specific regulations of certain key genes of lipid metabolism as well as others concerning DNA stability under unusual deficiency conditions. Our work allows us to propose a model of the mechanisms involved in controlling yeast mortality under oenological fermentation conditions.

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Importance and role of lipids in wine yeast fermentation

Cited by 30 publications

References 65 publications

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

Large-Scale Screening of Thiol and Fermentative Aroma Production during Wine Alcoholic Fermentation: Exploring the Effects of Assimilable Nitrogen and Peptides

Specific gene regulations of non-usual micronutrient starvations leading to cell death during wine fermentation

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