How copper based grape pest management has impacted wine aroma

Abstract

Despite the high energetic cost of the reduction of sulfate to H2S, required for the synthesis of sulfur-containing amino acids, some wineSaccharomyces cerevisiaestrains have been reported to produce excessive amounts of H2S during alcoholic fermentation, which is detrimental to wine quality. Surprisingly, in the presence of sulfite, used as a preservative, wine strains produce more H2S than wild (oak) or wine velum (flor) isolates during fermentation. Since copper resistance caused by the amplification of the sulfur rich protein Cup1p is a specific adaptation trait of wine strains, we analyzed the link between copper resistance mechanism and H2S production. We show that a higher content of copper in the must increases the production of H2S. Using a set of 51 strains we observed a positive and then negative relation between the number of copies ofCUP1and H2S production during fermentation. This complex pattern could be mimicked using a multicopy plasmid carryingCUP1, confirming the relation between copper resistance and H2S production. The massive use of copper for vine sanitary management has led to the selection of resistant strains at the cost of a metabolic tradeoff: the overproduction of H2S, resulting in a decrease in wine quality.

QTL mapping reveals novel genes and mechanisms underlying variations in H2S production during alcoholic fermentation in Saccharomyces cerevisiae

“…More recently, the ecological significance of H 2 S production, associated with domestication features, has been elucidated, revealing that yeast strains that colonize different environments exhibited varying aptitudes to produce H 2 S (De Guidi et al 2023 ).…”