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De Guidi I, Serre C, Noble J, Ortiz-Julien A, Blondin B, Legras JL. QTL mapping reveals novel genes and mechanisms underlying variations in H2S production during alcoholic fermentation in Saccharomyces cerevisiae. FEMS Yeast Res 2024; 24:foad050. [PMID: 38124683 PMCID: PMC11090286 DOI: 10.1093/femsyr/foad050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 11/13/2023] [Accepted: 12/15/2023] [Indexed: 12/23/2023] Open
Abstract
Saccharomyces cerevisiae requirement for reduced sulfur to synthesize methionine and cysteine during alcoholic fermentation, is mainly fulfilled through the sulfur assimilation pathway. Saccharomyces cerevisiae reduces sulfate into sulfur dioxide (SO2) and sulfide (H2S), whose overproduction is a major issue in winemaking, due to its negative impact on wine aroma. The amount of H2S produced is highly strain-specific and also depends on SO2 concentration, often added to grape must. Applying a bulk segregant analysis to a 96-strain-progeny derived from two strains with different abilities to produce H2S, and comparing allelic frequencies along the genome of pools of segregants producing contrasting H2S quantities, we identified two causative regions involved in H2S production in the presence of SO2. A functional genetic analysis allowed the identification of variants in four genes able to impact H2S formation, viz; ZWF1, ZRT2, SNR2, and YLR125W, and involved in functions and pathways not associated with sulfur metabolism until now. These data point out that, in wine fermentation conditions, redox status, and zinc homeostasis are linked to H2S formation while providing new insights into the regulation of H2S production, and a new vision of the interplay between the sulfur assimilation pathway and cell metabolism.
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Affiliation(s)
- Irene De Guidi
- SPO, Université de Montpellier, INRAE, Institut Agro, Montpellier 34060, France
| | - Céline Serre
- SPO, Université de Montpellier, INRAE, Institut Agro, Montpellier 34060, France
| | | | | | - Bruno Blondin
- SPO, Université de Montpellier, INRAE, Institut Agro, Montpellier 34060, France
| | - Jean-Luc Legras
- SPO, Université de Montpellier, INRAE, Institut Agro, Montpellier 34060, France
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Stoffel ES, Robertson TM, Catania AA, Casassa LF. The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California. Molecules 2023; 28:molecules28104230. [PMID: 37241971 DOI: 10.3390/molecules28104230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/16/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Grenache wines from the Central Coast of California were subjected to different alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and cap management protocols, namely, punch down (PD), or no punch down (No PD), to determine the effect of these practices on the color, aroma, and the retronasal and mouthfeel sensory characteristics of the resulting wines. Descriptive analysis (n = 8, line scale rating 0-15) results indicated that the combination of a hot fermentation temperature and no punch downs led to a significantly higher intensity in perceived color saturation (7.89) and purple hue (8.62). A two-way analysis of variance (ANOVA) showed that cap management was significantly more impactful on the perception of orthonasal aromas than fermentation temperature. The reduction aroma was significantly higher in No PD wines (5.02) compared to PD wines (3.50), while rose and hot aromas had significantly higher intensity perception for PD wines (5.18, 6.80) than for No PD wines (6.80, 6.14). Conversely, analysis of selected volatile compounds indicated that fermentation temperature was more impactful than cap management regime. Cold/Hot wines had higher concentrations of important esters such as ethyl hexanoate (650 µg/L) and isoamyl acetate (992 µg/L). Cold wines had a higher concentration of β-damascenone (0.719 µg/L). TCATA evaluation (n = 8) indicated that Cold/Hot PD wines had a significantly higher citation proportion of fruit flavor (1.0) and velvet astringency perception (0.80) without significant reduction flavors. Finally, the present study represents a contribution with the main volatile compounds (e.g., β-damascenone and esters in the Cold and Cold/Hot fermented wines, respectively; hexanol in PD wines, which may be potentially responsible for a hot mouthfeel), and sensory characteristics (red fruit, tropical fruit, white pepper, and rose) of Grenache wines grown in the Mediterranean climate of the Central Coast of California.
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Affiliation(s)
- Emily S Stoffel
- Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Taylor M Robertson
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Anibal A Catania
- Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agro-pecuaria (INTA), San Martín 3853, Mendoza 5507, Argentina
| | - L Federico Casassa
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
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Jimenez-Lorenzo R, Bloem A, Farines V, Sablayrolles JM, Camarasa C. How to modulate the formation of negative volatile sulfur compounds during wine fermentation? FEMS Yeast Res 2021; 21:6311812. [PMID: 34191008 PMCID: PMC8310686 DOI: 10.1093/femsyr/foab038] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Accepted: 06/28/2021] [Indexed: 01/04/2023] Open
Abstract
Beyond the production of positive aromas during alcoholic fermentation, Saccharomyces cerevisiae metabolism also results in the formation of volatile compounds detrimental to wine quality, including a wide range of volatile sulfur compounds (VSCs). The formation of these VSCs during wine fermentation is strongly variable and depends on biological and environmental factors. First, the comparison of the VSCs profile of 22 S. cerevisiae strains provided a comprehensive overview of the intra-species diversity in VSCs production: according to their genetic background, strains synthetized from 1 to 6 different sulfur molecules, in a 1- to 30-fold concentration range. The impact of fermentation parameters on VSCs production was then investigated. We identified yeast assimilable nitrogen, cysteine, methionine and pantothenic acid contents – but not SO2 content – as the main factors modulating VSCs production. In particular, ethylthioacetate and all the VSCs deriving from methionine catabolism displayed a maximal production at yeast assimilable nitrogen concentrations around 250 mg/L; pantothenic acid had a positive impact on compounds deriving from methionine catabolism through the Ehrlich pathway but a negative one on the production of thioesters. Overall, these results highlight those factors to be taken into account to modulate the formation of negative VSCs and limit their content in wines.
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Affiliation(s)
| | - Audrey Bloem
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Vincent Farines
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | - Carole Camarasa
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
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Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing. G3-GENES GENOMES GENETICS 2020; 10:591-603. [PMID: 31792006 PMCID: PMC7003103 DOI: 10.1534/g3.119.400743] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
When a wine yeast is inoculated into grape juice the potential variation in juice composition that confronts it is huge. Assessing the performance characteristics of the many commercially available wine yeasts in the many possible grape juice compositions is a daunting task. To this end we have developed a barcoded Saccharomyces cerevisiae wine yeast collection to facilitate the task of performance assessment that will contribute to a broader understanding of genotype-phenotype relations. Barcode sequencing of mixed populations is used to monitor strain abundance in different grape juices and grape juice-like environments. Choice of DNA extraction method is shown to affect strain-specific barcode count in this highly related set of S. cerevisiae strains; however, the analytical approach is shown to be robust toward strain dependent variation in DNA extraction efficiency. Of the 38 unique compositional variables assessed, resistance to copper and SO2 are found to be dominant discriminatory factors in wine yeast performance. Finally, a comparison of competitive fitness profile with performance in single inoculum fermentations reveal strain dependent correspondence of yeast performance using these two different approaches.
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Xing H, Edwards CG. Hydrogen sulphide production by Saccharomyces cerevisiae UCD 522 in a synthetic grape juice medium deficient of thiamin (vitamin B 1 ) and/or pyridoxine (vitamin B 6 ). Lett Appl Microbiol 2019; 69:379-384. [PMID: 31513285 DOI: 10.1111/lam.13217] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 07/05/2019] [Accepted: 08/28/2019] [Indexed: 11/30/2022]
Abstract
The impacts of thiamin and pyridoxine along with YAN on alcoholic fermentation and hydrogen sulphide production by Saccharomyces cerevisiae were studied. Using a synthetic grape juice medium, three fermentation trials were conducted; (i) 2 × 3 factorial design with thiamin (0, 0·2, or 0·5 mg l-1 ) and YAN (60 or 250 mg l-1 ) as variables, (ii) 2 × 3 factorial design with pyridoxine (0, 0·25, or 0·5 mg l-1 ) and YAN (60 or 250 mg l-1 ) as variables, and (iii) 3 × 3 factorial design with thiamin (0, 0·2 or 0·5 mg l-1 ) and pyridoxine (0, 0·25 or 0·5 mg l-1 ) as variables in media containing 60 mg l-1 YAN. Although the progress of fermentations was affected by thiamin or pyridoxine, YAN had a larger impact than either vitamin. H2 S production was significantly lower with increasing amounts of thiamin in those fermentations under low YAN (60 mg l-1 ) while even lower amounts (<30 µg l-1 ) were produced under high YAN (250 mg l-1 ) with or without the vitamin. The highest amounts of H2 S were synthesized in those fermentations without any pyridoxine (>110 µg l-1 ), with the lowest production in media with pyridoxine and high YAN (<20 µg l-1 ). SIGNIFICANCE AND IMPACT OF THE STUDY: Concentrations of thiamin, pyridoxine and yeast assimilable nitrogen (YAN) influenced the synthesis of hydrogen sulphide (H2 S) by Saccharomyces cerevisiae in a synthetic grape juice medium. With a few exceptions, an increase in the concentration of either vitamin or YAN resulted in less H2 S released. This is the first report to demonstrate that both thiamin and pyridoxine along with YAN affected H2 S production, emphasizing the need to assess yeast nutrients to lower risks of off-odours during fermentation.
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Affiliation(s)
- H Xing
- School of Food Science, Washington State University, Pullman, WA, USA
| | - C G Edwards
- School of Food Science, Washington State University, Pullman, WA, USA
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Boudreau TF, Peck GM, Ma S, Patrick N, Duncan S, O'Keefe SF, Stewart AC. Hydrogen sulphide production during cider fermentation is moderated by pre-fermentation methionine addition. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.449] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Thomas F. Boudreau
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Gregory M. Peck
- School of Integrative Plant Science, Horticulture Section; Cornell University; 121 Plant Science Building Ithaca NY USA 14853
| | - Sihui Ma
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Nicholas Patrick
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Susan Duncan
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Sean F. O'Keefe
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Amanda C. Stewart
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
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Boudreau TF, Peck GM, O'Keefe SF, Stewart AC. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:693-704. [PMID: 27747891 PMCID: PMC5215524 DOI: 10.1002/jsfa.8096] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2016] [Revised: 10/11/2016] [Accepted: 10/12/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (S0 ) (known to result in increased H2 S in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post-harvest storage of apples). RESULTS Only S0 led to increased H2 S production. Fenbuconazole (≥0.2 mg L-1 ) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (YAN) concentration and fenbuconazole was observed such that increasing the YAN concentration alleviated the negative effects of fenbuconazole on fermentation kinetics. CONCLUSION Cidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L-1 ) in apple juice may lead to stuck fermentation, especially when the YAN concentration is below 250 mg L-1 . These results indicate that fermentation problems attributed to low YAN may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low YAN conditions. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Thomas F Boudreau
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityHABB1 Room 401, 1230 Washington Street SWBlacksburgVA24060USA
| | - Gregory M Peck
- School of Integrative Plant ScienceHorticulture SectionCornell University, 121 Plant Science BuildingIthacaNY14853USA
| | - Sean F O'Keefe
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityHABB1 Room 401, 1230 Washington Street SWBlacksburgVA24060USA
| | - Amanda C Stewart
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityHABB1 Room 401, 1230 Washington Street SWBlacksburgVA24060USA
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