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

Abstract

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.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

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

Keywords

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

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Effect of interspecific yeast hybrids for secondary in-bottle alcoholic fermentation of english sparkling wines

In sparkling winemaking several yeasts can be used to perform the primary alcoholic fermentation that leads to the elaboration of the base wine. However, only a few Saccharomyces cerevisiae yeast strains are regularly used for the secondary in-bottle alcoholic fermentation 1. Recently, advances in yeast development programs have resulted in new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavours and aromas 2. In this work, sparkling wines produced using interspecific yeast hybrids for the secondary in-bottle alcoholic fermentation have been chemically and sensorially characterized.METHODS: Three commercial English base wines have been prepared for secondary in-bottle alcoholic fermentation with different yeast strains, including two commercial and several novel interspecific hybrids derived from Saccharomyces species not traditionally used in sparkling winemaking. After 12 months of lees ageing, the 14 wines produced were analysed for their chemical and macromolecular composition 3,4, phenolic profile 5, foaming and viscosity properties [6]. The analytical data were supplemented with a sensory analysis.

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Recovery of olfactory capacity following a COVID-19 infection

In this video recording of the IVES science meeting 2021, Sophie Tempère (Institut des Sciences de la Vigne et du Vin – ISVV, Université de Bordeaux) speaks about the recovery of olfactory capacity following a COVID-19 infection. This presentation is based on an original article accessible for free on IVES Technical Reviews.

An infrared laser sensor to characterize the gaseous headspace of champagne glasses under static and swirling conditions

Right after the pouring of champagne in a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1]

Adaptation to climate change by determining grapevine cultivar differences using temperature-based phenology models

Grapevine phenology is advancing with increased temperatures associated with climate change. This may result in higher fruit sugar concentrations at harvest and/or earlier compressed harvests and changes in the synchrony of sugar with other fruit metabolites. One adaptation strategy that growers may use to maintain typicity of wine style is to change cultivars. This approach may enable fruit