Osmoadaptation of wine yeast (<i>Saccharomyces cerevisiae</i>) during Icewine fermentation leads to high levels of acetic acid

Heit, C. E.; Martin, S.J.; Yang, Fei; Inglis, Debra

doi:10.1111/jam.13733

Cited by 23 publications

(22 citation statements)

References 39 publications

(76 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We have previously reported increased substrate availability for the aldehyde dehydrogenases during high sugar fermentations (acetaldehyde levels quickly rise during Icewine fermentation) [11][12][13], which was also found in this present study, along with increased expression of ALD3 encoding a cytosolic NAD + -dependent isoform over that found during dilute juice fermentation [11][12][13]. ALD3 was also the only ALD expression stimulated by acetaldehyde stress during fermentation [12].…”

Section: Discussionsupporting

confidence: 73%

“…This was further substantiated by 2-fold lower ethyl acetate levels in the Icewines (60 mg/L) compared to that found in the dilute juice fermentations (120 mg/L), whereby acetyl-CoA is required for the esterification to ethanol by alcohol acetyltransferases [13].…”

Section: Discussionmentioning

confidence: 81%

“…We have also previously reported that elevated acetic acid levels appear due to lack of conversion to acetyl-CoA from the down-regulation in gene expression of cytosolic and mitochondrial acetyl-CoA synthetase [13]. This was further substantiated by 2-fold lower ethyl acetate levels in the Icewines (60 mg/L) compared to that found in the dilute juice fermentations (120 mg/L), whereby acetyl-CoA is required for the esterification to ethanol by alcohol acetyltransferases [13].…”

Section: Discussionmentioning

confidence: 99%

“…However, under high sugar conditions of 400 g L −1 , Erasmus et al linked acetic acid generation to NADPH production via Ald6p to compensate for the downregulation of genes in the pentose phosphate pathway [15], questioning the linkage of acetic acid production under osmotic stress to glycerol formation and NADH requirements. Based on the cytosolic redox status of yeast fermenting Icewine juice at 433 g L −1 sugar, as well as our previous ALD expression analysis during Icewine fermentation [11][12][13], it appears that both Ald6p and Ald3p contribute to acetic acid during Icewine fermentation. Our data supports a linkage of acetic acid production under the high osmotic stress of Icewine fermentation to NADH requirements and glycerol production.…”

Section: Discussionmentioning

confidence: 99%

“…Past studies have linked acetic acid production during fermentation to either the NADP + cofactor system [15] or the NAD + cofactor system [11][12][13] based on ALD gene expression patterns encoding aldehyde dehydrogenases that have different cofactor requirements. We report here, for the first time, the cytosolic redox status of both cofactor systems during fermentation at two different sugar levels.…”

Section: Discussionmentioning

confidence: 99%

See 4 more Smart Citations

Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation

2017

View full text Add to dashboard Cite

Acetic acid is undesired in Icewine. It is unclear whether its production by fermenting yeast is linked to the nicotinamide adenine dinucleotide (NAD + /NADH) system or the nicotinamide adenine dinucleotide phosphate (NADP + /NADPH) system. To answer this question, the redox status of yeast cytosolic NAD(H) and NADP(H) were analyzed along with yeast metabolites to determine how redox status differs under Icewine versus table wine fermentation. Icewine juice and dilute Icewine juice were inoculated with commercial wine yeast Saccharomyces cerevisiae K1-V1116. Acetic acid was 14.3-fold higher in Icewine fermentation than the dilute juice condition. The ratio of NAD + to total NAD(H) was 24-fold higher in cells in Icewine fermentation than the ratio from the dilute juice condition. Conversely, the ratio of NADP + to total NADP(H) from the dilute fermentation was 2.9-fold higher than that in the Icewine condition. These results support the hypothesis that in Icewine, increased NAD + triggered the catalysis of NAD + -dependent aldehyde dehydrogenase(s) (Aldp(s)), which led to the elevated level of acetic acid in Icewine, whereas, in the dilute condition, NADP + triggered NADP + -dependent Aldp(s), resulting in a lower level of acetic acid. This work, for the first time, analyzed the yeast cytosolic redox status and its correlation to acetic acid production, providing a more comprehensive understanding of the mechanism of acetic acid production in Icewine.

show abstract

Section: Discussionsupporting

confidence: 73%

Section: Discussionmentioning

confidence: 81%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation

2017

View full text Add to dashboard Cite

show abstract

Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China

Feng

Wang²,

et al. 2020

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: Icewine produced in China is becoming popular, but there is only limited knowledge available on the yeast population that occurs during fermentation and also on the selection of indigenous Saccharomyces cerevisiae strains for its production. In this work, we first investigated yeast species and the evolution of yeast population in spontaneous fermentations of icewine produced in the Qilian region of China and then analyzed the biodiversity and important enological properties of S. cerevisiae isolates. RESULTS: Seven species of five genera including S. cerevisiae, S. uvarum, Torulaspora delbrueckii, Hanseniaspora uvarum, Lachancea thermotolerans, Metschnikowia aff. fructicola and H. osmophila were identified by the colony morphology on Wallerstein Laboratory Nutrient medium and sequence analysis of the 26S rRNA gene D1/D2 domain. Saccharomyces cerevisiae, H. uvarum and L. thermotolerans were the dominant species, representing almost 87% of the total yeast isolates. Microvinification with seven preselected S. cerevisiae strains were performed on Vidal. All selected strains could complete fermentations, and the enochemical parameters were within the acceptable ranges of the wine industry. W5B3 produced higher amounts of ethyl hexanoate and ethyl octanoate than other strains. R3A10 was a low volatile acid producer and the corresponding icewine presented the highest values on some odorants including ⊎-damascenone, 1-octen-3-ol, ethyl 2-methylbutyrate, and isoamyl alcohol. Vidal icewines fermented with R3A10, R3A16 and W5B3 were well accepted by the judges because of superior sensory quality. CONCLUSION: Three indigenous strains (R3A10, R3A16 and W5B3) could be used as starters and could potentially improve the regional character of the icewine in Qilian.

show abstract

Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses

Caridi

Nicolò

Modafferi

et al. 2022

Eur Food Res Technol

View full text Add to dashboard Cite

The aim of the present work was to verify in winemaking the anti-stress efficacy due to the integration of the grape must with two protectants: pomegranate albedo and pomegranate arils; these substances had displayed in vitro anti-stress effects. The effect of pomegranate supplementation on stress tolerance of five strains of Saccharomyces cerevisiae, one wild type and four descendants, against fermentation in grape must with high sugar content (30°brix) and high acidity (pH 3.00) was studied. So, micro-winemaking trials were carried out using grape must, as it is or supplemented at 2% with pomegranate albedo or with pomegranate arils, inoculated in duplicate with the yeast strains. At the end of winemaking, ethanol and acetic acid content, colour intensity, total phenolic content, and total antioxidant activity by DPPH and ABTS assays were analysed. The results shown the possibility to use pomegranate as protective agent in winemaking with high sugar content and high acidity giving wines in which the fermentable sugars will be fermented with acceptable acetic acid content, very high colour intensity values, very high total phenolic content, and very high antioxidant activity, expressed as DPPH and ABTS values.

show abstract

Osmoadaptation of wine yeast (Saccharomyces cerevisiae) during Icewine fermentation leads to high levels of acetic acid

Abstract: This work represents a more comprehensive understanding of how and why commercial wine yeast respond at the transcriptional and metabolic level during fermentation of Icewine juice, and how these responses contribute to increased acetic acid and decreased ethyl acetate production.

Cited by 23 publications

References 39 publications

Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation

Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation

Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China

Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses

Contact Info

Product

Resources

About