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…

Cinétique de développement de la Pourriture Noble dans différents terroirs des Coteaux du Layon : mise au point d’une méthodologie

Dans la région des Coteaux du Layon, en Maine et Loire, l’effet terroir et son déterminisme sont étudiés dans le cadre de la production des vins liquoreux.
Ces vins sont le résultat d’une maturité poussée au delà de celle prévue par la nature afin de donner aux baies une teneur en sucre et en matière sèche très forte, pour mieux valoriser ces effets de la surmaturation, les baies sont récoltées selon la méthode des tries successives (Asselin et al, 1996). Ainsi, on ne récolte à chaque passage que les grains ayant atteint le niveau de concentration requis pour obtenir des vins à fort degré d’alcool avec des sucres résiduels.

Read More

Starmerella bacillaris grape treatment as a sustainable approach to manage Botrytis cinerea during the withering process

Growing concerns over the environmental and health risks posed by chemical pesticides have highlighted the need to reduce their use in the agri-food sector.

Read More

Geospatial technologies in spatially defined viticulture: case study of a vineyard with Agiorgitiko variety in Koutsi, Nemea, Greece

Geospatial technologies have significant contribution to viticulture, especially in small-scale vineyards, which require precise management. Geospatial data collected by modern technologies, such as Unmanned Aerial Vehicle (UAV) and satellite imagery, can be processed by modern software and easily be stored and transferred to GIS environments, highlighting important information about the health of vine plants, the yield of grapes and the wine, especially in wine-making varieties. The identification of field variability is very important, particularly for the production of high quality wine. Modern geospatial data management technologies are used to achieve an easy and effortless localization of the fields’ variability.

Read More

The developement of vineyard zonation and demarcation in South Africa

L’histoire de viticulture de l’Afrique du Sud embrasse 340 ans, et a commencé, à la province du Cap, où les colonisateurs hollandais ont planté les premières vignes. L’arrivée des Huguenots français en 1688 a avancé, le développement.

Read More

Data mining approaches for time series data analysis in viticulture. Potential of the bliss (Bayesian functional linear regression with sparse step functions) method to identify temperature effects on yield potential

Context and purpose of the study – Vine development, and hence management, depends on dynamic factors (climate, soil moisture, cultural practices etc.) whose impact can vary depending upon their temporal modalities.

Read More