OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Grape and wine microorganisms: diversity and adaptation 9 Nitrogen metabolism in Kluyveromyces marxianus and Saccharomyces cerevisiae: towards a better understanding of fermentation aroma production

Nitrogen metabolism in Kluyveromyces marxianus and Saccharomyces cerevisiae: towards a better understanding of fermentation aroma production

Abstract

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century. Yet, the differences in compound yield and nature between species remain poorly understood. Using a two-pronged approach of isotopic filiation and transcriptome analysis, this study endeavoured to shed new light on the utilisation of nitrogen sources by two wine-related yeast species, Saccharomyces cerevisiae Lalvin EC1118® (Lallemand) and Kluyveromyces marxianus IWBT Y885. 

The data showed that, although the order and intensity of uptake of nitrogen sources was broadly similar, those of ammonium and arginine differed. Furthermore, the utilisation of assimilated amino acids also differed significantly. While S. cerevisiae redistributed the nitrogen in these amino acids evenly for the production of other amino acids, K. marxianus clearly favoured specific amino acids. As for amino acids used as substrates for the production of aroma compounds, the fate of leucine and valine did not differ significantly between the two species. However, phenylalanine metabolism differed, and a larger proportion of phenylalanine was channelled through the Ehrlich pathway in K. marxianus, resulting in increased production of phenylethanol. Transcriptome data suggest that this shift can be explained by the higher expression of aromatic amino transferases in K. marxianus. Taken together, the data show that metabolic pathways are broadly conserved, but that individual nitrogen sources are not always assimilated and metabolised in identical ways. The study also provides new insights on the modulation of fermentative aroma profiles by yeast species of commercial interest.

DOI:

Publication date: June 10, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Benoit Divol, Stephanie Rollero, Audrey Bloem, Anne Ortiz-Julien, Florian Bauer, Carole Camarasa

Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa

Contact the author

Keywords

Nitrogen metabolism, Kluyveromyces marxianus, Saccharomyces cerevisiae, Fermentative aroma compounds 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Impact of press fractioning on current and phenolic compositions of Pinot noir and Pinot meunier wines

In the Champagne’s region, a complete press cycle is a series of pressure increases (squeezes) and decreases (returns). After alcoholic fermentation, the two wines (the “cuvee” and the “tailles”) obtained from grape juice fractions exhibit strong differences for numerous characteristics. Nevertheless, there is no study of the impact of the press cycle, followed after each pressure increase (22-28 steps), on wine colour, current analyses and phenolic composition. So, the aim of this study (vintage 2020) was to investigate the composition changes of Pinot noir and Pinot meunier wines, produced from 22-28 grape juices isolated for each complete pressing cycle.

Read More

Metabolomic profile of red non-V. vinifera genotypes

Vitis vinifera L. is the most widely cultivated Vitis species which includes numerous cultivars. Owing to their superior quality of grapes, these cultivars were long considered the only suitable for the production of fine wines. However, the lack of resistance genes in V. vinifera against major grapevine pathogens, requires for its cultivation frequent spraying with large amount of fungicides. Thus, the search for alternative and more sustainable methods to control the grapevine pathogens have brought the breeders to focus their attention on other Vitis species. In fact, wild Vitis genotypes present multiple resistance traits against pathogens, such as powdery mildew, downy mildew and phylloxera.

Read More

Q-NMR measurements: quantitative analysis of wine composition applied to Bordeaux red wines authenticity control

Traceability of wine is today a consumer demand and a scientific challenge. The methods of analysis must be able to control three fundamental parameters: the geographical origin, the grape varieties, and the vintage.

Read More

Remote sensing and ground techniques, applied to the characterization of a new viticultural region at Pinto Bandeira, Brazil

The region of viticultural production near Pinto Bandeira, Brazil, is being studied to define typical characteristics of wines locally produced.

Read More

Ethyl esters interact with the major wine Thaumatin Like Protein VVTL1

The interactions among aromatic compounds and proteins is an important issue for the quality of foods and beverages. In wine, the loss of flavor after vinification is associated to bentonite treatment and this effect can be the result of the removal of aroma compounds which are bound wine proteins. This phenomenon was recently demonstrated for long chain fatty acids and their ethyl esters (1). Since these latter compounds are spectroscopically silent, their association with proteins is not easy to measure.

Read More