Abstract
As a consequence of the increase in global average temperature, grapes with the adequate phenolic and aromatic maturity tend to be overripe by the time of harvest, resulting in increased sugar concentrations and imbalanced C/N ratios in fermenting musts. This fact sets obvious additional hurdles in the challenge of obtaining wines with reduced alcohols levels, a new trend in consumer demands. It would therefore be interesting to understand Saccharomyces cerevisiae physiology during the fermentation of must with these altered characteristics. The present study aims to determine the distribution of metabolic fluxes during the yeast exponential growth phase, when both carbon and nitrogen sources are in excess, using continuous cultures. Two different sugar concentrations were studied under two different winemaking temperature conditions. Although consumption and production rates for key metabolites were severely affected by the different experimental conditions studied, the general distribution of fluxes in central carbon metabolism was basically conserved in all cases. It was also observed that temperature and sugar concentration exerted a higher effect on the pentose phosphate pathway and glycerol formation than on glycolysis and ethanol production. Additionally, nitrogen uptake, both quantitatively and qualitatively, was strongly influenced by environmental conditions. This work provides the most complete stoichiometric model used for Metabolic Flux Analysis of S. cerevisiae in wine fermentations employed so far, including the synthesis and release of relevant aroma compounds and could be used in the design of optimal nitrogen supplementation of wine fermentations.
Highlights
Over the past few decades, the intensified emissions of greenhouse gases and aerosol particles mainly derived from industrial activity and transport have led to one of the major challenges in the history of mankind: global warming [1]
One of the main objectives of the present work is to contribute to the understanding of yeast physiology by providing accurate production and consumption rates of the main metabolites during the initial stages of wine fermentation in different enological conditions
As our work focuses on exponentially growing cells and despite the osmotic pressure imposed by high sugar concentrations, the carbon flux directed towards this branch is expected to be destined to structural rather than to reserve carbohydrates [6,21,41], as recently observed for Pichia pastoris [16] and S. cerevisiae [18]
Summary
Over the past few decades, the intensified emissions of greenhouse gases and aerosol particles mainly derived from industrial activity and transport have led to one of the major challenges in the history of mankind: global warming [1]. Global warming has been shown to cause lower yields in Vitis vinifera, changes in plagues and microbiological diseases and drastic modifications in grape physiology. With respect to the latter, changes in acidity, phenolic maturation, tannin content and sugar concentration have been proven to occur, especially in warm climates [3]. Among these parameters, increased sugar concentrations may cause important changes in the physiology of Saccharomyces cerevisiae, the yeast species mainly responsible for the alcoholic fermentation that takes place during winemaking. High sugar concentrations induce an osmotic stress response in yeast, which can result in stuck or sluggish fermentations and lead to increased formation of fermentation by-products such as glycerol and acetic acid [4,5]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
