Effectiveness of combined ammoniacal nitrogen and oxygen additions for completion of sluggish and stuck wine fermentations

Sablayrolles, Jean‐Marie; Dubois, Claude; Manginot, Claire; Roustan, J. L.; Barré, Pierre

doi:10.1016/0922-338x(96)89154-9

Cited by 99 publications

(55 citation statements)

References 10 publications

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“…The latter results suggest that dissolved oxygen improved fermentation rates, as well as proline utilisation, which is consistent with previous studies [21,22,43]. At this stage, it is not possible to state whether the increase in growth in the presence of oxygen, is due to enhanced sterol and unsaturated fatty acid biosynthesis, and thereby improved cell condition [22], and/or enhanced proline catabolism by proline oxidase [21]. Further work will be required to differentiate between these two mechanisms.…”

Section: Cell Morphology Dry Weight and Intracellular Proline Contentsupporting

confidence: 93%

“…These findings are supported by the observed trends in proline utilisation, namely that QA23 utilised 300 mg/L of proline, regardless of oxygen availability, whereas, Q7, which achieved higher culture densities, assimilated significantly more proline: approximately 370 mg/L (self-anaerobic) or 730 mg/L (aerobic) (Figure 3). The latter results suggest that dissolved oxygen improved fermentation rates, as well as proline utilisation, which is consistent with previous studies [21,22,43]. At this stage, it is not possible to state whether the increase in growth in the presence of oxygen, is due to enhanced sterol and unsaturated fatty acid biosynthesis, and thereby improved cell condition [22], and/or enhanced proline catabolism by proline oxidase [21].…”

Section: Cell Morphology Dry Weight and Intracellular Proline Contentsupporting

confidence: 88%

“…Greater utilisation of proline by winemaking yeast could alleviate the need for nitrogen supplementation, enhance microbial stability by removing this potential nutrient for spoilage organisms and thus, help reduce production costs and secure wine quality. Previous attempts to enhance proline utilisation include mutagenesis of yeast or the addition of oxygen to fermentations [21][22][23][24][25].…”

Section: Introductionmentioning

confidence: 99%

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Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

et al. 2018

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Proline is the predominant amino acid in grape juice, but it is poorly assimilated by wine yeast under the anaerobic conditions typical of most fermentations. Exploiting the abundance of this naturally occurring nitrogen source to overcome the need for nitrogen supplementation and/or the risk of stuck or sluggish fermentations would be most beneficial. This study describes the isolation and evaluation of a novel wine yeast isolate, Q7, obtained through ethyl methanesulfonate (EMS) mutagenesis. The utilisation of proline by the EMS isolate was markedly higher than by the QA23 wild type strain, with approximately 700 and 300 mg/L more consumed under aerobic and self-anaerobic fermentation conditions, respectively, in the presence of preferred nitrogen sources. Higher intracellular proline contents in the wild type strain implied a lesser rate of proline catabolism or incorporation by this strain, but with higher cell viability after freezing treatment. The expression of key genes (PUT1, PUT2, PUT3, PUT4, GAP1 and URE2) involved in proline degradation, transport and repression were compared between the parent strain and the isolate, revealing key differences. The application of these strains for efficient conduct for nitrogen-limited fermentations is a possibility.

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Section: Cell Morphology Dry Weight and Intracellular Proline Contentsupporting

confidence: 93%

Section: Cell Morphology Dry Weight and Intracellular Proline Contentsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

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Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

et al. 2018

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“…Several studies have shown that the lipids or molecular oxygen that are required for lipid biosynthesis are essential for growth (3,4), plasma membrane integrity (1,59), and the maintenance of high glycolytic and ethanol production rates (16,52). In fact, fermentative efficiency and resistance to ethanol are generally linked to: (i) an increase in the ergosterol/ phospholipid ratio and (ii) a decrease in the saturation index of the fatty acids in yeast cells (17,53).…”

mentioning

confidence: 99%

Oxygen Consumption by Anaerobic Saccharomyces cerevisiae under Enological Conditions: Effect on Fermentation Kinetics

Rosenfeld

Beauvoit

Blondin

et al. 2003

Appl Environ Microbiol

111

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The anaerobic growth of the yeast Saccharomyces cerevisiae normally requires the addition of molecular oxygen, which is used to synthesize sterols and unsaturated fatty acids (UFAs). A single oxygen pulse can stimulate enological fermentation, but the biochemical pathways involved in this phenomenon remain to be elucidated. We showed that the addition of oxygen (0.3 to 1.5 mg/g [dry mass] of yeast) to a lipid-depleted medium mainly resulted in the synthesis of the sterols and UFAs required for cell growth. However, the addition of oxygen during the stationary phase in a medium containing excess ergosterol and oleic acid increased the specific fermentation rate, increased cell viability, and shortened the fermentation period. Neither the respiratory chain nor de novo protein synthesis was required for these medium-and long-term effects. As de novo lipid synthesis may be involved in ethanol tolerance, we studied the effect of oxygen addition on sterol and UFA auxotrophs (erg1 and ole1 mutants, respectively). Both mutants exhibited normal anaerobic fermentation kinetics. However, only the ole1 mutant strain responded to the oxygen pulse during the stationary phase, suggesting that de novo sterol synthesis is required for the oxygen-induced increase of the specific fermentation rate. In conclusion, the sterol pathway appears to contribute significantly to the oxygen consumption capacities of cells under anaerobic conditions. Nevertheless, we demonstrated the existence of alternative oxygen consumption pathways that are neither linked to the respiratory chain nor linked to heme, sterol, or UFA synthesis. These pathways dissipate the oxygen added during the stationary phase, without affecting the fermentation kinetics.

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“…Since nitrogen is an essential nutrient involved in the transport of sugars into the cell via protein synthesis, and this could partially explain why both yeast replication and fermentation activity slowed down (Salmon, 1989;Sablayrolles et al, 1996;Guillaume et al, 2007). Differently from what was previously found for S. cerevisiae (Zinnai et al, 2013), only a small decrease in the active population of the commercial strain of S. bayanus was observed.…”

Section: Resultsmentioning

confidence: 95%

A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentrations

Zinnai¹,

Venturi²,

Sanmartin³

et al. 2016

SAJEV

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In the cellar, slow and stuck fermentations occurring during winemaking are often successfully solved by the addition of yeast strains like Saccharomyces bayanus. The kinetic behaviour shown by S. bayanus during alcoholic fermentation was investigated using a mathematical model previously tested for S. cerevisiae, in order to show which of the six functional parameters of the model differed significantly with the yeast population. Although some parameters (hexose fractions converted to ethanol and glycerol) did not change, the kinetic constant related to the inactivation rate of the yeast population showed by S. cerevisiae assumed a value significantly higher (approximately 50-fold) than that observed for S. bayanus, while this latter population was ten times less affected by ethanol than S. cerevisiae. Although no remarkable differences could be found between the ability shown by the two yeast populations to convert hexoses (D-glucose and D-fructose), the tolerance for ethanol accumulation changed strongly. The conversion rate of these two hexoses by S. bayanus was affected less (about ten thousand-fold) by ethanol than that of S. cerevisiae.

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Effectiveness of combined ammoniacal nitrogen and oxygen additions for completion of sluggish and stuck wine fermentations

Cited by 99 publications

References 10 publications

Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

Oxygen Consumption by Anaerobic Saccharomyces cerevisiae under Enological Conditions: Effect on Fermentation Kinetics

A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentrations

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