scholarly journals Comparative Study on Microbial Communities of Soil, Grape Must and Wine Fermentation of Cabernet Sauvignon Inoculated with three Commercial Yeast of Saccharomyces cerevisiae

2021 ◽  
Vol 17 (4) ◽  
pp. 448-464
Author(s):  
Rongbin Li ◽  
Xu Shi ◽  
Yaqiong Liu ◽  
Haoran Wang ◽  
Xiaofang Fu ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Comparative Study ◽  
Microbial Communities ◽  
Wine Fermentation ◽  
Cabernet Sauvignon ◽  
Grape Must ◽  
Commercial Yeast

scholarly journals Saccharomyces cerevisiae gene expression during fermentation of Pinot noir wines at industrially relevant scale

2021 ◽  
Author(s):  
Taylor Reiter ◽  
Rachel Montpetit ◽  
Shelby Byer ◽  
Isadora Frias ◽  
Esmeralda Leon ◽  
...  
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Expression Patterns ◽  
Pilot Scale ◽  
Pinot Noir ◽  
Wine Fermentation ◽  
Gene Expression Program ◽  
Gene Expression Patterns ◽  
Grape Must ◽  
Expression Program

Saccharomyces cerevisiae metabolism produces ethanol and other compounds during the fermentation of grape must into wine. Thousands of genes change expression over the course of a wine fermentation, allowing S. cerevisiae to adapt to and dominate the fermentation environment. Investigations into these gene expression patterns have previously revealed genes that underlie cellular adaptation to the grape must and wine environment involving metabolic specialization and ethanol tolerance. However, the majority of studies detailing gene expression patterns have occurred in controlled environments that may not recapitulate the biological and chemical complexity of fermentations performed at production scale. Here, an analysis of the S. cerevisiae RC212 gene expression program is presented, drawing from 40 pilot-scale fermentations (150 liters) using Pinot noir grapes from 10 California vineyards across two vintages. A core gene expression program was observed across all fermentations irrespective of vintage similar to that of laboratory fermentations, in addition to novel gene expression patterns likely related to the presence of non-Saccharomyces microorganisms and oxygen availability during fermentation. These gene expression patterns, both common and diverse, provide insight into Saccharomyces cerevisiae biology critical to fermentation outcomes under industry-relevant conditions. Importance This study characterized Saccharomyces cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions. The reported gene expression patterns of RC212 are generally similar to that observed in laboratory fermentation conditions, but also contain gene expression signatures related to yeast-environment interactions found in a production setting (e.g., presence of non-Saccharomyces microorganisms). Key genes and pathways highlighted by this work remain under-characterized, raising the need for further research to understand the roles of these genes and their impact on industrial wine fermentation outcomes.

scholarly journals Saccharomyces cerevisiae gene expression during fermentation of Pinot noir wines at industrially relevant scale

2021 ◽  
Author(s):  
Taylor Reiter ◽  
Rachel Montpetit ◽  
Shelby Byer ◽  
Isadora Frias ◽  
Esmeralda Leon ◽  
...  
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Expression Patterns ◽  
Pilot Scale ◽  
Pinot Noir ◽  
Wine Fermentation ◽  
Gene Expression Program ◽  
Gene Expression Patterns ◽  
Grape Must ◽  
Expression Program

AbstractDuring a wine fermentation, Saccharomyces cerevisiae transforms grape must through metabolic activities that generate ethanol and other compounds. Thousands of genes change expression over the course of a wine fermentation to allow S. cerevisiae to adapt to and dominate the fermentation environment. Investigations into these gene expression patterns have previously revealed genes that underlie cellular adaptation to the grape must and wine environment involving metabolic specialization and ethanol tolerance. However, the vast majority of studies detailing gene expression patterns have occurred in controlled environments that do not recapitulate the biological and chemical complexity of fermentations performed at production scale. Here, we present an analysis of the S. cerevisiae RC212 gene expression program across 40 pilot-scale fermentations (150 liters) using Pinot noir grapes from 10 California vineyards across two vintages. We observe a core gene expression program across all fermentations irrespective of vintage similar to that of laboratory fermentations, in addition to novel gene expression patterns likely related to the presence of non-Saccharomyces microorganisms and oxygen availability during fermentation. These gene expression patterns, both common and diverse, provide insight into Saccharomyces cerevisiae biology critical to fermentation outcomes at industry-relevant scales.ImportanceThis study characterized Saccharomyces cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using production-relevant conditions. The reported gene expression patterns of RC212 is generally similar to that observed in laboratory fermentation conditions, but also contains gene expression signatures related to yeast-environment interactions found in a production setting (e.g., presence of non-Saccharomyces microorganisms). Key genes and pathways highlighted by this work remain under-characterized, raising the need for further research to understand the roles of these genes and their impact on industrial wine fermentation outcomes.

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

scholarly journals Reciprocal hemizygosity analysis reveals that the Saccharomyces cerevisiae CGI121 gene affects lag time duration in synthetic grape must

2021 ◽  
Author(s):  
Runze Li ◽  
Rebecca C Deed
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Temperatures ◽  
Lag Time ◽  
Lag Phase ◽  
Phenotypic Traits ◽  
Time Duration ◽  
Phase Duration ◽  
Grape Must ◽  
The Impact ◽  
Reciprocal Hemizygosity Analysis

Abstract It is standard practice to ferment white wines at low temperatures (10-18 °C). However, low temperatures increase fermentation duration and risk of problem ferments, leading to significant costs. The lag duration at fermentation initiation is heavily impacted by temperature; therefore, identification of Saccharomyces cerevisiae genes influencing fermentation kinetics is of interest for winemaking. We selected 28 S. cerevisiae BY4743 single deletants, from a prior list of open reading frames (ORFs) mapped to quantitative trait loci (QTLs) on chromosomes VII and XIII, influencing the duration of fermentative lag time. Five BY4743 deletants, Δapt1, Δcgi121, Δclb6, Δrps17a, and Δvma21, differed significantly in their fermentative lag duration compared to BY4743 in synthetic grape must (SGM) at 15 °C, over 72 h. Fermentation at 12.5 °C for 528 h confirmed the longer lag times of BY4743 Δcgi121, Δrps17a, and Δvma21. These three candidate ORFs were deleted in S. cerevisiae RM11-1a and S288C to perform single reciprocal hemizygosity analysis (RHA). RHA hybrids and single deletants of RM11-1a and S288C were fermented at 12.5 °C in SGM and lag time measurements confirmed that the S288C allele of CGI121 on chromosome XIII, encoding a component of the EKC/KEOPS complex, increased fermentative lag phase duration. Nucleotide sequences of RM11-1a and S288C CGI121 alleles differed by only one synonymous nucleotide, suggesting that intron splicing, codon bias, or positional effects might be responsible for the impact on lag phase duration. This research demonstrates a new role of CGI121 and highlights the applicability of QTL analysis for investigating complex phenotypic traits in yeast.

Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must

2002 ◽  
Vol 78 (1) ◽  
pp. 57-61 ◽  
Author(s):  
E Valero ◽  
L Moyano ◽  
M.C Millan ◽  
M Medina ◽  
J.M Ortega
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Higher Alcohols ◽  
Grape Must

DEPENDENCE OF THE CONCENTRATION OF AROMATIC COMPONENTS AND ORGANIC ACIDS IN WHITE TABLE WINE MATERIAL ON THE METHOD OF TECHNOLOGICAL PROCESSING

2019 ◽  
Author(s):  
А.А. АЛЕКСЕЕВА ◽  
Н.М. АГЕЕВА ◽  
В.Е. СТРУКОВА ◽  
Ю.Ф. ЯКУБА ◽  
Л.И. СТРИБИЖЕВА
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Organic Acids ◽  
Methyl Acetate ◽  
Soft Mode ◽  
Higher Alcohols ◽  
Yeast Saccharomyces Cerevisiae ◽  
Grape Must ◽  
Aromatic Components ◽  
Technological Processing ◽  
Active Dry Yeast

Рассмотрено влияние способа технологической обработки белого столового виноматериала на состав и концентрацию компонентов ароматобразующего комплекса и органических кислот. В качестве объекта исследований был белый столовый виноматериал Пино Блан урожая 2018 г. Виноматериал получен по следующей схеме: переработка винограда в мягком режиме путем пневмопрессования, отделение сусла первой фракции, осветление сусла с предварительным охлаждением, внесение подкормки для дрожжей АF1 в количестве 0,9 г/дм3, сбраживание сусла активными сухими дрожжами Saccharomyces cerevisiae раса WT1 (Германия). Установлено, что выдержка виноматериала на дрожжевом осадке привела к снижению концентрации винной и янтарной кислот, количество яблочной и лимонной кислот не изменилось. Отмечено увеличение количества молочной, уксусной, валериановой и изовалериановой кислот. В результате обработки бентонитом снизились концентрации валериановой и изовалериановой кислот. В результате брожения виноградного сусла в присутствии сухих дрожжей образуется большое количество эфиров, определяющих специфические оттенки и формирующих аромат виноматериала. Выдержка виноматериала на дрожжевом осадке способствовала повышению концентрации ацетальдегида, метилацетата, ацеталей, высших спиртов, эфира этилвалериата. Количество других эфиров и терпеновых соединений значительно уменьшилось. Обработка виноматериала бентонитом привела к уменьшению количества ароматобразующих компонентов на 8 16. The influence of the method of technological processing of white table wine material on the composition and concentration of components of the aromatic complex and organic acids is considered. White table wine material Pinot Blanc harvest 2018 was as an object of research. Wine material is obtained according to the following scheme: processing of grapes in the soft mode by pneumomassage, the separation of the wort of the first fraction, wort clarification with preliminary cooling to fertilize for yeast AF1 in an amount of 0,9 g/dm3, the fermentation wort active dry yeast Saccharomyces cerevisiae, race, WT1 (Germany). It was found that the aging of wine material on yeast sediment led to a decrease in the concentration of tartaric and succinic acids, the amount of malic and citric acids has not changed. An increase in the amount of lactic, acetic, valerian and isovaleric acids was noted. Concentrations of valerian and isovaleric acids decreased as a result of treatment by bentonite. A large number of esters, which determine the specific shades and form the aroma of wine material, is formed as a result of fermentation of grape must in the presence of dry yeast. The wine material aging on yeast sediment has contributed to increasing concentration in wine acetaldehyde, and methyl acetate, acetals, higher alcohols, ether of ethylmalonate, a number of other esters and terpenic compounds is significantly reduced. Treatment of wine material by bentonite led to a decrease in the number of aromatic components by 8 16.

On the metabolism of sulphate and sulphite during the fermentation of grape must by Saccharomyces cerevisiae

1973 ◽  
Vol 93 (3) ◽  
pp. 259-266 ◽  
Author(s):  
R. Eschenbruch ◽  
F. J. Haasbroek ◽  
Johanna F. Villiers
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Must

scholarly journals Mapping global shifts in Saccharomyces cerevisiae gene expression across asynchronous time trajectories with diffusion maps

2021 ◽  
Author(s):  
Taylor Reiter ◽  
Rachel Montpetit ◽  
Ron Runnebaum ◽  
C. Titus Brown ◽  
Ben Montpetit
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Expression Patterns ◽  
Pinot Noir ◽  
Wine Fermentation ◽  
Gene Expression Patterns ◽  
Expression Data ◽  
Site Specific ◽  
Time Series Gene Expression ◽  
Specific Factors

AbstractGrapes grown in a particular geographic region often produce wines with consistent characteristics, suggesting there are site-specific factors driving recurrent fermentation outcomes. However, our understanding of the relationship between site-specific factors, microbial metabolism, and wine fermentation outcomes are not well understood. Here, we used differences in Saccharomyces cerevisiae gene expression as a biosensor for differences among Pinot noir fermentations from 15 vineyard sites. We profiled time series gene expression patterns of primary fermentations, but fermentations proceeded at different rates, making analyzes of these data with conventional differential expression tools difficult. This led us to develop a novel approach that combines diffusion mapping with continuous differential expression analysis. Using this method, we identified vineyard specific deviations in gene expression, including changes in gene expression correlated with the activity of the non-Saccharomyces yeast Hanseniaspora uvarum, as well as with initial nitrogen concentrations in grape musts. These results highlight novel relationships between site-specific variables and Saccharomyces cerevisiae gene expression that are linked to repeated wine fermentation outcomes. In addition, we demonstrate that our analysis approach can extract biologically relevant gene expression patterns in other contexts (e.g., hypoxic response of Saccharomyces cerevisiae), indicating that this approach offers a general method for investigating asynchronous time series gene expression data.ImportanceWhile it is generally accepted that foods, in particular wine, possess sensory characteristics associated with or derived from their place of origin, we lack knowledge of the biotic and abiotic factors central to this phenomenon. We have used Saccharomyces cerevisiae gene expression as a biosensor to capture differences in fermentations of Pinot noir grapes from 15 vineyards across two vintages. We find that gene expression by non-Saccharomyces yeasts and initial nitrogen content in the grape must correlates with differences in gene expression among fermentations from these vintages. These findings highlight important relationships between site-specific variables and gene expression that can be used to understand, or possibly modify, wine fermentation outcomes. Our work also provides a novel analysis method for investigating asynchronous gene expression data sets that is able to reveal both global shifts and subtle differences in gene expression due to varied cell – environment interactions.

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