Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine
Copper is widely used in agriculture as a traditional fungicide in organic farming to control downy mildew on grapes, consequently it is possible to find this metal during all stages of the vinification process. Low amounts of copper play a key role on the function of key cell enzymes, whereas exces...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2018-01-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | http://journal.frontiersin.org/article/10.3389/fmicb.2017.02632/full |
| _version_ | 1831760354103787520 |
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| author | Angela Capece Rossana Romaniello Laura Scrano Gabriella Siesto Patrizia Romano |
| author_facet | Angela Capece Rossana Romaniello Laura Scrano Gabriella Siesto Patrizia Romano |
| author_sort | Angela Capece |
| collection | DOAJ |
| description | Copper is widely used in agriculture as a traditional fungicide in organic farming to control downy mildew on grapes, consequently it is possible to find this metal during all stages of the vinification process. Low amounts of copper play a key role on the function of key cell enzymes, whereas excess quantities can exert amount-dependent cytotoxicity, resulting in general cellular damage. Nowadays the excessive copper ions in wines is removed by addition of adsorbents, but these additives can influence the sensory characteristics of wine, as well as detrimental to the health of consumers. It is well known that high concentrations of Cu2+ can be toxic to yeasts, inhibiting growth and activity, causing sluggish fermentation and reducing alcohol production. In this study, 47 S. cerevisiae strains were tested for copper tolerance by two different tests, growth on copper added medium and fermentative activity in copper added grape must. The results obtained by the two different tests were comparable and the high strain variability found was used to select four wild strains, possessing this characteristic at the highest (PP1-13 and A20) and the lowest level (MPR2-24 and A13). The selected strains were tested in synthetic and natural grape must fermentation for ability to reduce copper content in wine. The determination of copper content in wines and yeast cells revealed that at the lowest copper residual in wine corresponded the highest content in yeast cells, indicating a strong strain ability to reduce the copper content in wine. This effect was inversely correlated with strain copper resistance and the most powerful strain in copper reduction was the most sensitive strain, MPR2-24. This wild strain was finally tested as starter culture in cellar pilot scale fermentation in comparison to a commercial starter, confirming the behavior exhibited at lab scale. The use of this wild strain to complete the alcoholic fermentation and remove the copper from wine represents a biotechnological sustainable approach, as alternative to the chemical-physical methods, ensuring at the same time a completed alcoholic fermentation and organoleptic quality of wine. |
| first_indexed | 2024-12-22T03:50:27Z |
| format | Article |
| id | doaj.art-0ee8a91c241744fa8f4dc49058bae80e |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-22T03:50:27Z |
| publishDate | 2018-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-0ee8a91c241744fa8f4dc49058bae80e2022-12-21T18:40:00ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2018-01-01810.3389/fmicb.2017.02632298349Yeast Starter as a Biotechnological Tool for Reducing Copper Content in WineAngela Capece0Rossana Romaniello1Laura Scrano2Gabriella Siesto3Patrizia Romano4Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali (SAFE), Università degli Studi della Basilicata, Potenza, ItalyScuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali (SAFE), Università degli Studi della Basilicata, Potenza, ItalyDipartimento delle Culture Europee e del Mediterraneo, Università degli Studi della Basilicata, Matera, ItalyScuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali (SAFE), Università degli Studi della Basilicata, Potenza, ItalyScuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali (SAFE), Università degli Studi della Basilicata, Potenza, ItalyCopper is widely used in agriculture as a traditional fungicide in organic farming to control downy mildew on grapes, consequently it is possible to find this metal during all stages of the vinification process. Low amounts of copper play a key role on the function of key cell enzymes, whereas excess quantities can exert amount-dependent cytotoxicity, resulting in general cellular damage. Nowadays the excessive copper ions in wines is removed by addition of adsorbents, but these additives can influence the sensory characteristics of wine, as well as detrimental to the health of consumers. It is well known that high concentrations of Cu2+ can be toxic to yeasts, inhibiting growth and activity, causing sluggish fermentation and reducing alcohol production. In this study, 47 S. cerevisiae strains were tested for copper tolerance by two different tests, growth on copper added medium and fermentative activity in copper added grape must. The results obtained by the two different tests were comparable and the high strain variability found was used to select four wild strains, possessing this characteristic at the highest (PP1-13 and A20) and the lowest level (MPR2-24 and A13). The selected strains were tested in synthetic and natural grape must fermentation for ability to reduce copper content in wine. The determination of copper content in wines and yeast cells revealed that at the lowest copper residual in wine corresponded the highest content in yeast cells, indicating a strong strain ability to reduce the copper content in wine. This effect was inversely correlated with strain copper resistance and the most powerful strain in copper reduction was the most sensitive strain, MPR2-24. This wild strain was finally tested as starter culture in cellar pilot scale fermentation in comparison to a commercial starter, confirming the behavior exhibited at lab scale. The use of this wild strain to complete the alcoholic fermentation and remove the copper from wine represents a biotechnological sustainable approach, as alternative to the chemical-physical methods, ensuring at the same time a completed alcoholic fermentation and organoleptic quality of wine.http://journal.frontiersin.org/article/10.3389/fmicb.2017.02632/fullcopper resistancecopper-reducing yeastswineSaccharomyces cerevisiae biodiversitybiotechnological tools |
| spellingShingle | Angela Capece Rossana Romaniello Laura Scrano Gabriella Siesto Patrizia Romano Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine Frontiers in Microbiology copper resistance copper-reducing yeasts wine Saccharomyces cerevisiae biodiversity biotechnological tools |
| title | Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine |
| title_full | Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine |
| title_fullStr | Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine |
| title_full_unstemmed | Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine |
| title_short | Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine |
| title_sort | yeast starter as a biotechnological tool for reducing copper content in wine |
| topic | copper resistance copper-reducing yeasts wine Saccharomyces cerevisiae biodiversity biotechnological tools |
| url | http://journal.frontiersin.org/article/10.3389/fmicb.2017.02632/full |
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