scholarly journals Biotechnology of Wine Yeasts

2016 ◽  
pp. 44-54
Keyword(s):  
Wine Yeasts

scholarly journals Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation

2007 ◽  
Vol 73 (8) ◽  
pp. 2432-2439 ◽  
Author(s):  
Carole Guillaume ◽  
Pierre Delobel ◽  
Jean-Marie Sablayrolles ◽  
Bruno Blondin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Basis ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Glycolytic Flux ◽  
Hexose Transporter ◽  
Wine Yeasts ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Fructose ◽  
Fructose Fermentation

ABSTRACT Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7Δ strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that observed in the commercial wine yeast. This work provides the first demonstration that the pattern of fructose utilization during wine fermentation can be altered by expression of a mutated hexose transporter in a wine yeast. We also found that the glycolytic flux could be increased by overexpression of the mutant transporter gene, with no effect on fructose utilization. Our data demonstrate that the Hxt3 hexose transporter plays a key role in determining the glucose/fructose utilization ratio during fermentation.

scholarly journals Mechanisms Involved in Interspecific Communication between Wine Yeasts

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1734
Author(s):  
Ana Mencher ◽  
Pilar Morales ◽  
Jordi Tronchoni ◽  
Ramon Gonzalez
Keyword(s):  
Alcoholic Fermentation ◽  
Yeast Species ◽  
Interspecific Interactions ◽  
Interference Competition ◽  
Weighted Average ◽  
Starter Cultures ◽  
Simple Consequence ◽  
Wine Yeasts ◽  
Exploitation Competition ◽  
Metabolic Intermediates

In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely accepted that the outcome of a fermentation process involving two or more inoculated yeast species will be different from the weighted average of the corresponding individual cultures. Interspecific interactions between wine yeasts take place on several levels, including interference competition, exploitation competition, exchange of metabolic intermediates, and others. Some interactions could be a simple consequence of each yeast running its own metabolic programme in a context where metabolic intermediates and end products from other yeasts are present. However, there are clear indications, in some cases, of specific recognition between interacting yeasts. In this article we discuss the mechanisms that may be involved in the communication between wine yeasts during alcoholic fermentation.

Flocculation in Saccharomyces and non-Saccharomyces wine yeasts

2010 ◽  
Vol 150 ◽  
pp. 341-341 ◽  
Author(s):  
R. Tofalo ◽  
G.C. Telera ◽  
M. Schirone ◽  
A. Corsetti ◽  
G. Suzzi
Keyword(s):  
Wine Yeasts

scholarly journals Phenotypic and genotypic diversity of wine yeasts used for acidic musts

2012 ◽  
Vol 28 (5) ◽  
pp. 1929-1940 ◽  
Author(s):  
Alina Kunicka-Styczyńska ◽  
Katarzyna Rajkowska
Keyword(s):  
Genotypic Diversity ◽  
Wine Yeasts

scholarly journals The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

2013 ◽  
Vol 80 (2) ◽  
pp. 704-713 ◽  
Author(s):  
Estéfani García-Ríos ◽  
Alicia Gutiérrez ◽  
Zoel Salvadó ◽  
Francisco Noé Arroyo-López ◽  
José Manuel Guillamon
Keyword(s):  
Abiotic Factors ◽  
Nitrogen Concentration ◽  
Wine Yeast ◽  
Wine Industry ◽  
Wine Yeasts ◽  
Simple Method ◽  
Fitness Advantage ◽  
Yeast Strains ◽  
Industrial Strains ◽  
Nitrogen Concentrations

ABSTRACTThe effect of the main environmental factors governing wine fermentation on the fitness of industrial yeast strains has barely received attention. In this study, we used the concept of fitness advantage to measure how increasing nitrogen concentrations (0 to 200 mg N/liter), ethanol (0 to 20%), and temperature (4 to 45°C) affects competition among four commercial wine yeast strains (PDM, ARM, RVA, and TTA). We used a mathematical approach to model the hypothetical time needed for the control strain (PDM) to out-compete the other three strains in a theoretical mixed population. The theoretical values obtained were subsequently verified by competitive mixed fermentations in both synthetic and natural musts, which showed a good fit between the theoretical and experimental data. Specifically, the data show that the increase in nitrogen concentration and temperature values improved the fitness advantage of the PDM strain, whereas the presence of ethanol significantly reduced its competitiveness. However, the RVA strain proved to be the most competitive yeast for the three enological parameters assayed. The study of the fitness of these industrial strains is of paramount interest for the wine industry, which uses them as starters of their fermentations. Here, we propose a very simple method to model the fitness advantage, which allows the prediction of the competitiveness of one strain with respect to different abiotic factors.

The Effect of pH on the Uptake of 35S(-II) by Wine Yeasts

1986 ◽  
Vol 1 (2) ◽  
pp. 181-197 ◽  
Author(s):  
Charmian J. O'Connor ◽  
Ragina M.D. Singh ◽  
Peter Walde ◽  
D. John Spedding
Keyword(s):  
Wine Yeasts ◽  
Effect Of Ph

Current Developments in Wine Yeasts

1987 ◽  
Vol 5 (1) ◽  
pp. 49-65 ◽  
Author(s):  
Ronald E. Subden
Keyword(s):  
Wine Yeasts

Relationship between foaming and flocculence in Saccharomyces cerevisiae wine yeasts

1994 ◽  
Vol 2 (5) ◽  
pp. 511-515 ◽  
Author(s):  
Patrizia Romano ◽  
Giovanna Suzzi ◽  
Lucia Vannini
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeasts
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