Occurrence of yeast cell death associated with micronutrient starvation during wine fermentation varies with nitrogen sources
| Autor: | Catherine Tesniere, Camille Duc, Bruno Blondin, Jessica Noble |
|---|---|
| Přispěvatelé: | Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Lallemand S.A.S., Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Saccharomyces cerevisiae
Horticulture Ethanol fermentation nitrogen lcsh:Agriculture oenological fermentation 03 medical and health sciences chemistry.chemical_compound alcoholic fermentation lcsh:Botany micronutrient starvation [SDV.BV]Life Sciences [q-bio]/Vegetal Biology Food science 030304 developmental biology 2. Zero hunger chemistry.chemical_classification Fermentation in winemaking azote 0303 health sciences amino acids culture de levures fermentation alcoolique biology 030306 microbiology lcsh:S food and beverages biology.organism_classification Yeast Stuck fermentation lcsh:QK1-989 Amino acid ammonium Oleic acid acide aminé cell death chemistry Fermentation amino acid Food Science |
| Zdroj: | OENO One OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2019, 53 (3), pp.445-456. ⟨10.20870/oeno-one.2019.53.3.2408⟩ OENO One, Vol 53, Iss 3 (2019) |
| ISSN: | 2494-1271 |
| Popis: | Aim: Nitrogen availability is an essential parameter for wine alcoholic fermentation. Moreover, recent results have shown that it plays a key role in yeast cell death in interaction with micronutrients limitations such as lipids or vitamins. We found that yeast cell death was triggered by starvation for a set of micronutrients, including oleic acid, ergosterol, pantothenic acid and nicotinic acid whenever the level of nitrogen was high, but not in low nitrogen conditions. We examined here the impact of the nature of the nitrogen source supplementation in the light of these previous results.Methods and results: 19 amino acids or NH4+ were added, in amounts corresponding to 354 mg/L assimilable nitrogen, to an oenological medium that was low in nitrogen and oleic acid. Yeast viability in function of the fermentation progress was assessed and showed differences in cell death during the alcoholic fermentation in function of the amino acid added. The addition of NH4+ was also tested at two different times during wine fermentation. The results obtained show that various nitrogen sources (amino acids, ammonium) can trigger cell death but with different intensities.Conclusion: It appears that some amino acids are preferable to others in alcoholic fermentation because they do not trigger cell death. We also provide evidence that the timing of nitrogen addition has a strong impact on cell death in musts with micronutrient limitations: an early nitrogen addition is more likely to trigger cell death than a late addition.Significance and impact of the study: Our results provide a novel frame for managing nitrogen supplementation of grape musts and to avoid stuck fermentation. |
| Databáze: | OpenAIRE |
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