Effect of Temperature on Certain Products of Vinous Fermentation

Uchimoto, Dan; Cruess, W. V.

doi:10.1111/j.1365-2621.1952.tb16774.x

Cited by 6 publications

(3 citation statements)

References 2 publications

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“…In the latter case, winemakers associate improved aroma production with cold fermentation, although experimental data on the key aroma changes that occur in cold-fermented white wines have been equivocal (Beltran et al 2008(Beltran et al , 2006Daudt and Ough 1973;Erten 2002;Killian and Ough 1979;Llauradó et al 2002;Molina et al 2007;Papathanasiou et al 2006;Uchimoto and Cruess 1952).…”

Section: Introductionmentioning

confidence: 95%

Transcriptional response of Saccharomyces cerevisiae to low temperature during wine fermentation

Deed

Gardner

2015

Antonie van Leeuwenhoek

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Although the yeast response to low temperature has industrial significance for baking, lager brewing and white wine fermentation, the molecular response of yeast cells to low temperature remains poorly characterised. Transcriptional changes were quantified in a commercial wine yeast, Enoferm M2, fermented at optimal (25 °C) and low temperature (12.5 °C), at two time points during fermentation of Sauvignon blanc grape juice. The transition from early to mid-late fermentation was notably less severe in the cold than at 25 °C, and the Rim15p-Gis1p pathway was involved in effecting this transition. Genes for three key nutrients were strongly influenced by low temperature fermentation: nitrogen, sulfur and iron/copper, along with changes in the cell wall and stress response. Transcriptional analyses during wine fermentation at 12.5 °C in four F1 hybrids of M2 also highlighted the importance of genes involved in nutrient utilisation and the stress response. We identified transcription factors that may be important for these differences between genetic backgrounds. Since low fermentation temperatures cause fundamental changes in membrane kinetics and cellular metabolism, an understanding of the physiological and genetic limitations on cellular performance will assist breeding of improved industrial strains.

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Section: Introductionmentioning

confidence: 95%

Transcriptional response of Saccharomyces cerevisiae to low temperature during wine fermentation

Deed

Gardner

2015

Antonie van Leeuwenhoek

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“…The use of low temperatures (<18°) for many commercially important fermentative processes carried out by Saccharomyces cerevisiae , including baking, white winemaking, and rosé winemaking, is currently the industry norm. Although there is a widely held belief by winemakers and oenologists that low fermentation temperatures increase white wine quality ( Uchimoto and Cruess 1952 ; Killian and Ough 1979 ; Llauradó et al 2002 ; Molina et al 2007 ), there is also an increase in the risk of stuck and sluggish fermentations, longer lag phase, and a decrease in the rate of yeast growth and fermentation, slowing down industrial processes and increasing financial costs ( Charoenchai et al 1998 ; Llauradó et al 2002 ; Torija et al 2003 ; Coleman et al 2007 ; Chiva et al 2012 ). Therefore, the identification of genes encoding proteins with the ability to confer cold tolerance during fermentation can be useful for selecting S. cerevisiae strains to be used in industries working with low fermentation temperatures, resulting in improved efficiencies and lower costs.…”

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confidence: 99%

Saccharomyces cerevisiae FLO1Gene Demonstrates Genetic Linkage to Increased Fermentation Rate at Low Temperatures

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Fedrizzi

Gardner

2017

G3 Genes|Genomes|Genetics

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Low fermentation temperatures are of importance to food and beverage industries working with Saccharomyces cerevisiae. Therefore, the identification of genes demonstrating a positive impact on fermentation kinetics is of significant interest. A set of 121 mapped F1 progeny, derived from a cross between haploid strains BY4716 (a derivative of the laboratory yeast S288C) and wine yeast RM11-1a, were fermented in New Zealand Sauvignon Blanc grape juice at 12.5°. Analyses of five key fermentation kinetic parameters among the F1 progeny identified a quantitative trait locus (QTL) on chromosome I with a significant degree of linkage to maximal fermentation rate (Vmax) at low temperature. Independent deletions of two candidate genes within the region, FLO1 and SWH1, were constructed in the parental strains (with S288C representing BY4716). Fermentation of wild-type and deletion strains at 12.5 and 25° confirmed that the genetic linkage to Vmax corresponds to the S288C version of the FLO1 allele, as the absence of this allele reduced Vmax by ∼50% at 12.5°, but not at 25°. Reciprocal hemizygosity analysis (RHA) between S288C and RM11-1a FLO1 alleles did not confirm the prediction that the S288C version of FLO1 was promoting more rapid fermentation in the opposing strain background, suggesting that the positive effect on Vmax derived from S288C FLO1 may only provide an advantage in haploids, or is dependent on strain-specific cis or trans effects. This research adds to the growing body of evidence demonstrating the role of FLO1 in providing stress tolerance to S. cerevisiae during fermentation.

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“…It is important to note that V. hibernica was capable of growing and metabolizing sugars at 4 • C, fermenting meat products and improving the organoleptic properties at this temperature is highly advantageous to the food industry as most detrimental bacteria are mesophilic organisms. Fermentation at lower temperatures though often comes with difficulties such as slow bacterial growth, extended lag phases, decreased industrial processing and increase financial costs (Uchimoto and Cruess, 1952;Charoenchai et al, 1998;Llauradó et al, 2002;Chiva et al, 2012). Thus, V. hibernica and its ability to metabolize sugars at low temperatures would be highly advantageous to a variety of industrial applications.…”

Section: Discussionmentioning

confidence: 99%

Microbiome and Functional Analysis of a Traditional Food Process: Isolation of a Novel Species (Vibrio hibernica) With Industrial Potential

2020

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Effect of Temperature on Certain Products of Vinous Fermentation

Cited by 6 publications

References 2 publications

Transcriptional response of Saccharomyces cerevisiae to low temperature during wine fermentation

Transcriptional response of Saccharomyces cerevisiae to low temperature during wine fermentation

Saccharomyces cerevisiae FLO1Gene Demonstrates Genetic Linkage to Increased Fermentation Rate at Low Temperatures

Microbiome and Functional Analysis of a Traditional Food Process: Isolation of a Novel Species (Vibrio hibernica) With Industrial Potential

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