Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature

Mouret, Jean-Roch; Camarasa, Carole; Angénieux, Magaly; Aguera, Evelyne; Perez, Marc; Farines, Vincent; Sablayrolles, Jean‐Marie

doi:10.1016/j.foodres.2014.02.044

Cited by 57 publications

(82 citation statements)

References 38 publications

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“…In contrast to that of propanol, the isotopic enrichment of both isobutanol and isoamyl alcohol substantially decreased after growth stopped, between the end of the growth and the end of fermentation, supporting the key role of the CCM in the formation of these compounds, which was the only way to achieve their synthesis during the stationary phase. This metabolic pattern was consistent with the dynamics of production of isoamyl alcohol and isobutanol, which occurs throughout the fermentation process (41).…”

Section: Figsupporting

confidence: 84%

“…This observation implies that propanol originates entirely from the catabolism of intracellular threonine, consisting of 19% consumed threonine (labeled fraction) and 81% newly synthesized threonine at the end of the growth phase. Moreover, the synthesis of propanol depended on the availability of threonine inside the cells, which explains why propanol is produced exclusively during growth, before nitrogen depletion in the medium (41).…”

Section: Resultsmentioning

confidence: 99%

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Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae

Crépin

Truong

Bloem

et al. 2017

Appl Environ Microbiol

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During fermentative growth in natural and industrial environments, Saccharomyces cerevisiae must redistribute the available nitrogen from multiple exogenous sources to amino acids in order to suitably fulfill anabolic requirements. To exhaustively explore the management of this complex resource, we developed an advanced strategy based on the reconciliation of data from a set of stable isotope tracer experiments with labeled nitrogen sources. Thus, quantifying the partitioning of the N compounds through the metabolism network during fermentation, we demonstrated that, contrary to the generally accepted view, only a limited fraction of most of the consumed amino acids is directly incorporated into proteins. Moreover, substantial catabolism of these molecules allows for efficient redistribution of nitrogen, supporting the operative de novo synthesis of proteinogenic amino acids. In contrast, catabolism of consumed amino acids plays a minor role in the formation of volatile compounds. Another important feature is that the ␣-keto acid precursors required for the de novo syntheses originate mainly from the catabolism of sugars, with a limited contribution from the anabolism of consumed amino acids. This work provides a comprehensive view of the intracellular fate of consumed nitrogen sources and the metabolic origin of proteinogenic amino acids, highlighting a strategy of distribution of metabolic fluxes implemented by yeast as a means of adapting to environments with changing and scarce nitrogen resources. IMPORTANCE A current challenge for the wine industry, in view of the extensive competition in the worldwide market, is to meet consumer expectations regarding the sensory profile of the product while ensuring an efficient fermentation process. Understanding the intracellular fate of the nitrogen sources available in grape juice is essential to the achievement of these objectives, since nitrogen utilization affects both the fermentative activity of yeasts and the formation of flavor compounds. However, little is known about how the metabolism operates when nitrogen is provided as a composite mixture, as in grape must. Here we quantitatively describe the distribution through the yeast metabolic network of the N moieties and C backbones of these nitrogen sources. Knowledge about the management of a complex resource, which is devoted to improvement of the use of the scarce N nutrient for growth, will be useful for better control of the fermentation process and the sensory quality of wines.KEYWORDS complex nitrogen resource, metabolic network, metabolism, nitrogen, quantitative analysis, regulation, yeasts T he management of nutrients provided by the external environment, mainly carbon and nitrogen, and their redistribution inside the cells for the formation of biosynthetic precursors through the metabolic network are essential for all living organisms. The topology of the metabolic network of the yeast Saccharomyces cerevisiae is one of

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Section: Figsupporting

confidence: 84%

Section: Resultsmentioning

confidence: 99%

Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae

Crépin

Truong

Bloem

et al. 2017

Appl Environ Microbiol

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“…The addition of these quantities gives the biological production of these compounds by yeast. With this approach, overall losses in the exhaust gas can be calculated at any temperature (Mouret et al 2014a;Morakul et al 2013). Losses in exhaust gas are negligible for higher alcohols but much greater for esters, and are essentially dependent on both the volatility and the hydrophobicity of each aroma compound (Mouret et al 2014b;Morakul et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Rollero

Bloem

Camarasa

et al. 2014

Appl Microbiol Biotechnol

159

162

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Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used a Box-Behnken design and response surface modeling to study the response of Lalvin EC1118® to these environmental conditions. Initial nitrogen content had the greatest influence on most compounds; however, there were differences in the value of fermentation parameters required for the maximal production of the various compounds. Fermentation parameters affected differently the production of isobutanol and isoamyl alcohol, although their synthesis involve the same enzymes and intermediate. We found differences in regulation of the synthesis of acetates of higher alcohols and ethyl esters, suggesting that fatty acid availability is the main factor influencing the synthesis of ethyl esters whereas the production of acetates depends on the activity of alcohol acetyltransferases. We also evaluated the effect of temperature on the total production of three esters by determining gas-liquid balances. Evaporation largely accounted for the effect of temperature on the accumulation of esters in liquid. Nonetheless, the metabolism of isoamyl acetate and ethyl octanoate was significantly affected by this parameter. We extended this study to other strains. Environmental parameters had a similar effect on aroma production in most strains. Nevertheless, the regulation of the synthesis of fermentative aromas was atypical in two strains: Lalvin K1M® and Affinity™ ECA5, which produces a high amount of aromatic compounds and was obtained by experimental evolution.

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“…The concentrations of volatile compounds, namely propanol, isobutanol and isoamyl alcohol, were measured with a Perichrom PR2100 GC fitted with a flame ionisation detector (Alpha MOS, Toulouse, France) as described by Mouret et al (2014). Data were collected in Microsoft Excel 2007 (Microsoft, Redmond, WA) and compared using one-way ANOVA (Tamhane, 1977).…”

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

Cross Breeding and Hybrid Identification of Sulphite-tolerant Hybrids of Saccharomyces uvarum

Liu

Zhang

2017

SAJEV

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Yeast species belonging to Saccharomyces have great potential for the wine industry. However, the sulphite tolerance of most S. uvarum strains is quite poor compared with that of the other Saccharomyces strains. In order to get new S. uvarum strains with tolerance to sulphite, and also with good fermentation characteristics, 21 candidates were screened from three different crossing combinations of sensitive S. uvarum strains to one sulphite-tolerant strain. Ten of these hybrids were sulphite tolerant and contained the FZF1 gene from both parents. Inter-simple sequence repeat (ISSR) analysis confirmed their hybrid status, based on six primers that produced 55 clear and reproducible bands, including 32 that were polymorphic. Two hybrids had identical fingerprints, indicating that it was the same clone. Thus, nine different novel sulphite-resistant hybrids of S. uvarum were obtained. The selected hybrid strains fermented very well at 30ºC in Sauvignon Blanc grape juice containing 2 mM of sodium sulphite, with minor differences in fermentation performance. Two strains (namely C13 and C21) performed very similarly to the sulphitetolerant parent A9 and a commercial S. cerevisiae strain EC1118, and the production of fermentation aromas, namely propanol, isobutanol and isoamyl alcohol by C13 was found to be the highest. This is the first report of using hybridisation to breed the sulphite-tolerant S. uvarum strains.

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Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature

Cited by 57 publications

References 38 publications

Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae

Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Cross Breeding and Hybrid Identification of Sulphite-tolerant Hybrids of Saccharomyces uvarum

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