IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Influence Of Phytosterols And Ergosterol On Wine Alcoholic Fermentation For Saccharomyces Cerevisiae Strains

Influence Of Phytosterols And Ergosterol On Wine Alcoholic Fermentation For Saccharomyces Cerevisiae Strains


Sterols are a fraction of the eukaryotic lipidome that is essential for the maintenance of the cell membrane integrity and their good functionality. During alcoholic fermentation, they ensure yeast growth, metabolism and viability, as well as resistance to osmotic stress and ethanol inhibition. Two sterol sources can support yeasts to adapt to fermentation stress conditions: ergosterol, produced by yeast in aerobic conditions, and phytosterols, plant sterols found in grape musts imported by yeasts in anaerobiosis. Little is known about the physiological impact of the assimilation of phytosterols in comparison to ergosterol and the influence of sterol type on fermentation kinetics parameters. Moreover, studies done until today analyzed a limited number of yeasts strains. For this reason, the aim of this work is to compare the fermentation performances of 27 Saccharomyces cerevisiae wine strains with phytosterols and ergosterol on two conditions: sterol limitation and osmotic stress (the most common stress during fermentation due to high concentrations of sugars).

Experiments were performed in 300 mL fermenters without oxygen and monitored in order to obtain kinetics parameters. Cell count and cell viability were measured around 80% of fermentation progress. Central carbon metabolism (CCM) metabolites were quantified at the end of fermentation.

Principal Component Analysis revealed the huge phenotype diversity of strains in this study. Analysis of variance indicated that both the strain and the type of sterol explained the differences on yeast fermentation performances. Strains with a high viability at the end of the fermentation finished fermenting earlier. Finally, ergosterol allowed a better completion of fermentation in both stress conditions tested.

These results highlighted the role of sterols in wine alcoholic fermentation to ensure yeast growth and avoid sluggish or stuck fermentations. Interestingly, sterol type affected yeast viability, biomass, kinetics parameters and biosynthesis of CCM metabolites.


Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster


Girardi Piva Giovana1, Mouret Jean-Roch1, Galeote Virginie1, Legras Jean-Luc1, Casalta Erick1, Oritz-Julien Anne2, Nidelet Thibault1, Sanchez Isabelle3, Pradal Martine1 and Macna Faiza1

1SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
2 Lallemand SAS, Blagnac, France 
3MISTEA, Univ Montpellier, INRAE, Institut Agro, Montpellier, France

Contact the author


Wine yeast, sterol starvation, osmotic stress, yeast membrane, alcoholic fermentation


IVAS 2022 | IVES Conference Series


Related articles…

The application of soil biological indicators to support soil conservation practices and landscape quality in viticulture

Le but de notre travail a été d’étudier l’influence de différents systèmes de la gestion du sol en viticulture sur des paramètres biologiques de sol comme indicateurs de la protection et de la qualité du sol. La conservation de sol est indispensable pour une viticulture durable et la protection du terroir. Nos résultats ont montré, que la matière

Intravarietal diversity: an opportunity for climate change adaptation

Merlot grapevine is the second wine cultivar most planted in the world and especially in the Bordeaux wine region. This cultivar has many advantages in producing high quality wine; however, in the last decade, climate change has increased the sugar concentration in berries at harvest and shortened the maturation cycle. If this has been up to now a great opportunity to improve wine quality profile, we are touching the tipping point. High sugar concentration at harvest induces high alcool content in wine which can negatively impact wine quality. There are many viticultural and oenological practices possible to limit this effect. In this study we focus on plant material through intra-varietal diversity of Merlot cultivar.

Characterized one of the largest collections of grapevine rootstocks (non-vinifera)

Microsatellite markers are a valuable tool to facilitate the management of germplasm collections and assess genetic diversity. This study reports the genetic characterization of a large collection of 379 rootstocks and other non-viniferaaccessions maintained at the University of Milan, Italy.

Extension to the Saumurois-Touraine area of an Anjou-originated method for the characterisation of the viticultural terroirs. (Loire Valley, France)

En Anjou, une méthode de caractérisation des terroirs viticoles a été développée. Elle utilise un modèle de terrain basé sur la profondeur de sol et son degré d’argilisation. Le modèle concerne des terrains issus principalement de roches mères métamorphiques et éruptives du Massif Armoricain. Cet outil de caractérisation des terroirs viticoles nécessite d’être adapté lorsqu’il s’agit d’ensembles géologiques très différents, en particulier sur sols d’apport et de roches mères tendres et poreuses du Bassin Parisien. Une meilleure compréhension de la réserve hydrique des sols apparaît être un critère important de l’interaction entre le milieu et la plante.


Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated.