[en] Increasing glycerol production in low-temperature wine fermentation is of concern for winemakers to improve the quality of wines. The objective of this study was to investigate the effect of 10 different Saccharomyces cerevisiae on the kinetics of production of glycerol, ethanol and the activities of glycerol-3-phosphate dehydrogenase (GPD) and alcohol dehydrogenase (ADH) in low-temperature fermentation. Ethanol production was influenced by temperature, and it was slightly higher at 13 °C than at 25 °C. Glycerol yields were significantly affected by both temperature and strains. More glycerol was produced at 25 °C than at 13 °C because the activity of GPD was higher at 25 °C than at 13 °C. Glycerol production of the different yeast strains was up to 3.19 and 3.18 g L−1 at 25 and 13 °C, respectively. Therefore, isolating the yeast strains with high glycerol production and adaptation to low-temperature fermentation is still the best method in winemaking.
Disciplines :
Microbiology
Author, co-author :
Gao, Yu-Ting; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Zhang, Yu-Shu; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Wen, Xiang ; Université de Liège - ULiège > GIGA > GIGA Stem Cells - Medical Chemistry ; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Song, Xiao-Wan; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Meng, Dan; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Li, Bing-Juan; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Wang, Mei-Yan; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Tao, Yong-Qing; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Zhao, Hui; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Guan, Wen-Qiang; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Du, Gang ; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
Language :
English
Title :
The glycerol and ethanol production kinetics in low-temperature wine fermentation using Saccharomyces cerevisiae yeast strains
Publication date :
2019
Journal title :
International Journal of Food Science and Technology
NSCF - National Natural Science Foundation of China
Funding text :
This work was supported by Tianjin Municipal Science and Technology Commission (16JCQNJC14600), the 13th Five-Year innovation team ‘study on new processing technology and related mechanism of agricultural products storage and processing’ (TD13-5087) and National Natural Science Foundation of China (No. 31701172). The authors especially thank Prof.This work was supported by Tianjin Municipal Science and Technology Commission (16JCQNJC14600), the 13th Five-Year innovation team ?study on new processing technology and related mechanism of agricultural products storage and processing? (TD13-5087) and National Natural Science Foundation of China (No. 31701172). The authors especially thank Prof. Liu Bin from Tianjin University of Commerce for the data analysis support.
Aguilera, J., Randez-Gil, F. & Prieto, A.J. (2007). Cold response in Saccharomyces cerevisiae: new functions for old mechanisms. FEMS Microbiology Reviews, 31, 327–341
Albers, E., Lidén, G., Larsson, C. & Gustafsson, L. (1998). Anaerobic redox balance and nitrogen metabolism in Saccharomyces cerevisiae. Recent Research Developments in Microbiology, 2, 253–279
Arroyo-López, N.F., Pérez-Torrado, R., Querol, A. & Barrio, E. (2010). Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid. Food Microbiology, 27, 628–637
Attfield, P.V., Kletsas, S. & Hazell, B.W. (1994). Concomitant appearance of intrinsic thermotolerance and storage of trehalose in Saccharomyces cerevisiae during early respiratory phase of batch-culture is CIF1-dependent. Microbiology, 140, 2625–2632
Bisson, L.F. (1999). Stuck and sluggish fermentations. American Journal of Enology and Viticulture, 50, 107–119
Cordier, H., Mendes, F., Vasconcelos, I. & François, J.M. (2007). A metabolic and genomic study of engineered Saccharomyces cerevisiae strains for high glycerol production. Metabolic Engineering, 9, 364–378
van Dijken, J.P. & Scheffers, W.A. (1986). Redox balances in the metabolism of sugar by yeasts. FEMS Microbiology Letters, 32, 199–224
Drewke, C., Thielen, J. & Ciriacy, M. (1990). Ethanol formation in adh0 mutants reveals the existence of a novel acetaldehyde-reducing activity in Saccharomyces cerevisiae. Journal of Bacteriology, 172, 3909–3917
Du, G., Zhan, J., Li, J., You, Y., Zhao, Yu & Huang, W. (2012). Effect of grapevine age on the aroma compounds in ‘Beihong’ wine. South African Journal of Enology and Viticulture, 33, 7–13
Gamero, A., Tronchoni, J., Querol, A. & Belloch, C. (2013). Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures. Journal of Applied Microbiology, 114, 1405–1414
García-Ríos, E., Morard, M., Parts, L., Liti, G. & Guillamón, J.M. (2017). The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae. BMC Genomics, 18, 159
González, S.S., Gallo, L., Climent, M.A., Barrio, E. & Querol, A. (2007). Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. International Journal of Food Microbiology, 116, 11–18
Guadalupe-Medina, V., Metz, B., Oud, B., van Der Graaf, C.M., Mans, R. & Pronk, J.T. (2014). Evolutionary engineering of a glycerol-3-phosphate dehydrogenase-negative, acetate-reducing Saccharomyces cerevisiae strain enables anaerobic growth at high glucose concentrations. Microbial Biotechnology, 7, 44–53
Li, H., Wang, H.L., Du, J., Du, G., Zhan, J.C. & Huang, W.D. (2010). Trehalose protects wine yeast against oxidation under thermal stress. World Journal of Microbiology and Biotechnology, 26, 969–976
Marañón, I.M.D., Chaudanson, N., Joly, N. & Gervais, P. (1999). Slow heat rate increases yeast thermotolerance by maintaining the plasma membrane integrity. Biotechnology and Bioengineering, 65, 176–181
Marullo, P., Bely, M., Masneuf, I., Aigle, M. & Dubourdieu, D. (2004). Inheritable nature of enological quantitative traits is demonstrated by meiotic segregation of industrial wine yeast strains. FEMS Yeast Research, 7, 711–719
Michnick, S., Roustan, J.L., Remize, F., Barre, P. & Dequin, S. (1997). Modulation of glycerol and ethanol yields during alcoholic fermentation in Saccharomyces cerevisiae strains overexpressed or disrupted for GPD1 encoding glycerol 3-phosphate dehydrogenase. Yeast, 13, 783–793
Moreira, N., Mendes, F., Hogg, T. & Vasconcelos, I. (2005). Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. International Journal of Food Microbiology, 103, 285–294
de Nadal, E., Ammerer, G. & Posas, F. (2011). Controlling gene expression in response to stress. Nature Reviews Genetics, 12, 833–845
Nevoigt, E. & Stahl, U. (1996). Reduced pyruvate decarboxylase and increased glycerol-3-phosphate dehydrogenase [NAD+] levels enhance glycerol production in Saccharomyces cerevisiae. Yeast, 12, 1331–1337
Oliveira, B.M., Barrio, E., Querol, A. & Pérez-Torrado, R. (2014). Enhance denzymatic activity of glycerol-3-phosphatedehydrogenase from the cryophilic Saccharomyces kudriavzevii. PLoS ONE, 9, e87290
Pahlman, A.K., Granath, K., Ansell, R., Hohmann, S. & Adler, L. (2001). The yeast glycerol 3-phosphatases gpp1p and gpp2p are required for glycerol biosynthesis and differentially involved in the cellular responses to osmotic, anaerobic, and oxidative stress. Journal of Biological Chemistry, 276, 3555–3563
Pallmann, C.L., Brown, J.A., Olineka, T.L., Cocolin, L., Mills, D.A. & Bisson, L.F. (2001). Use of WL medium to profile native flora fermentations. American Journal of Enology and Viticulture, 52, 198–203
Panadero, J., Pallotti, C., Rodriguez-Vargas, S., Randez-Gil, F. & Prieto, J.A. (2006). A downshift in temperature activates the high osmolarity glycerol HOG pathway, which determines freeze tolerance in Saccharomyces cerevisiae. Journal of Biological Chemistry, 281, 4638–4645
Pérez-Torrado, R., González, S.S., Combina, M., Barrio, E. & Querol, A. (2015). Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid. International journal of Food Microbiology, 80, 101–110
Pérez-Torrado, R., Oliveira, B.M., Zemančíková, J., Sychrová, H. & Querol, A. (2016). Alternative glycerol balance strategies among saccharomyces species in response to winemaking stress. Frontiers in Microbiology, 7, 435
Remize, F., Roustan, J.L., Sablayrolles, J.M., Barre, P. & Dequin, S. (1999). Glycerol overproduction by engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase. Applied and Environmental Microbiology, 65, 143–149
Remize, F., Sablayrolles, J.M. & Dequin, S. (2000). Re-assessment of the influence of yeast strain and environmental factors on glycerol production in wine. Journal Applied Microbiology, 88, 371–378
Torija, M.J., Rozès, N., Poblet, M., Guillamón, J.M. & Mas, A. (2003). Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae. International journal of Food Microbiology, 204, 47–53
Van Dijck, P., Ma, P., Versele, M. et al. (2000). A baker's yeast mutant (fil1) with a specific, partially inactivating mutation in adenylate cyclase maintains a high stress resistance during active fermentation and growth. Journal of Molecular Microbiology and Biotechnology, 2, 521–530
Wang, Z.X., Zhuge, J., Fang, H. & Prior, B.A. (2001). Glycerol production by microbial fermentation: a review. Biotechnology Advances, 19, 201–223
Wiemken, A. (1990). Trehalose in yeast, stress protectant rather than reserve carbohydrate. Antonie van Leeuwenhoek, 58, 209–217
