scholarly journals Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation

10.5772/28165 ◽  
2011 ◽  
Author(s):  
Teresa Garde-Cerdan ◽  
Candida Lorenzo ◽  
Ana M. ◽  
Jose F. ◽  
Francisco Pardo ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Nitrogen Compounds ◽  
Nitrogen Consumption

Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields

2007 ◽  
Vol 103 (3) ◽  
pp. 771-777 ◽  
Author(s):  
Teresa Garde-Cerdán ◽  
A. Robert Marsellés-Fontanet ◽  
Margaluz Arias-Gil ◽  
Olga Martín-Belloso ◽  
Carmen Ancín-Azpilicueta
Keyword(s):  
Electric Fields ◽  
Alcoholic Fermentation ◽  
Pulsed Electric Fields ◽  
Nitrogen Compounds

scholarly journals Volatile Compounds Formation in Alcoholic Fermentation from Grapes Collected at 2 Maturation Stages: Influence of Nitrogen Compounds and Grape Variety

2011 ◽  
Vol 77 (1) ◽  
pp. C71-C79 ◽  
Author(s):  
Ana M. Martínez-Gil ◽  
Teresa Garde-Cerdán ◽  
Cándida Lorenzo ◽  
José Félix Lara ◽  
Francisco Pardo ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Nitrogen Compounds ◽  
Grape Variety ◽  
Maturation Stages

Dynamical modeling of alcoholic fermentation and its link with nitrogen consumption

2010 ◽  
Vol 43 (6) ◽  
pp. 496-501 ◽  
Author(s):  
R. David ◽  
D. Dochain ◽  
J.-R. Mouret ◽  
A. Vande Wouwer ◽  
J.-M. Sablayrolles
Keyword(s):  
Alcoholic Fermentation ◽  
Dynamical Modeling ◽  
Nitrogen Consumption

scholarly journals Genetic variants of TORC1 signaling pathway affect nitrogen consumption in Saccharomyces cerevisiae during alcoholic fermentation

PLoS ONE ◽  
2019 ◽  
Vol 14 (7) ◽  
pp. e0220515 ◽  
Author(s):  
Jennifer Molinet ◽  
Francisco A. Cubillos ◽  
Francisco Salinas ◽  
Gianni Liti ◽  
Claudio Martínez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Signaling Pathway ◽  
Genetic Variants ◽  
Alcoholic Fermentation ◽  
Nitrogen Consumption

scholarly journals Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases

2012 ◽  
Vol 78 (22) ◽  
pp. 8102-8111 ◽  
Author(s):  
Lucie Crépin ◽  
Thibault Nidelet ◽  
Isabelle Sanchez ◽  
Sylvie Dequin ◽  
Carole Camarasa
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Synthetic Medium ◽  
Nitrogen Compounds ◽  
Nitrogen Catabolite Repression ◽  
Complex Environments ◽  
Key Factors ◽  
Content Type ◽  
Mechanistic Basis ◽  
Kinetics Of

ABSTRACTThe efficiency of nitrogen use is a key determinant of the completion of alcoholic fermentation. We analyzed the kinetics of consumption of 18 nitrogen compounds by 14Saccharomyces cerevisiaestrains of various origins in a synthetic medium that mimicked a grape must. The kinetic profiles of total nitrogen consumption were diverse, but the order of nitrogen source consumption was similar for all strains. The nitrogen compounds could be classified into three groups, according to their order of use: prematurely consumed (Lys), early consumed (Asp, Thr, Glu, Leu, His, Met, Ile, Ser, Gln, and Phe), and late consumed (ammonium, Val, Arg, Ala, Trp, and Tyr). The initial concentrations of these compounds did not alter the order in which they were consumed, except for arginine and ammonium. Early consumed amino acids are transported by specific permeases under Ssy1p-Ptr3p-Ssy5 (SPS)-mediated control that are expressed at the beginning of consumption. Most nitrogen compounds consumed late are transported by permeases under nitrogen catabolite repression (NCR), and others (Val, Trp, and Tyr) are transported by SPS-regulated low-affinity permeases. Therefore, the kinetic characteristics of transporters, as well as SPS and NCR, are likely key factors controlling the temporal sequence of consumption of nitrogen compounds and constitute a system highly conserved inS. cerevisiaespecies. This work sheds new light on the mechanistic basis of the sequential use of different nitrogen compounds in complex environments.

Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems

2011 ◽  
Vol 124 (1) ◽  
pp. 106-116 ◽  
Author(s):  
Teresa Garde-Cerdán ◽  
Ana M. Martínez-Gil ◽  
Cándida Lorenzo ◽  
José Félix Lara ◽  
Francisco Pardo ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Nitrogen Compounds ◽  
Cultivation Systems ◽  
Maturation Stages ◽  
Grape Varieties

scholarly journals The ICY1 gene from Saccharomyces cerevisiae affects nitrogen consumption during alcoholic fermentation

2014 ◽  
Vol 17 (4) ◽  
pp. 150-155 ◽  
Author(s):  
Claudio Martínez ◽  
Angela Contreras ◽  
Omayra Aguilera ◽  
Angelica Ganga ◽  
Veronica García
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Nitrogen Consumption
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