Sulphate Uptake Plays a Major Role in the Production of Sulphur Dioxide by Yeast Cells during Oenological Fermentations
Sulphur dioxide (SO<sub>2</sub>) is mostly used as an antioxidant additive in winemaking, but excessive levels may be harmful to both wine quality and consumers health. During fermentation, yeast <i><i>Saccharomyces cerevisiae</i></i> contributes significantly to...
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| Format: | Article |
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MDPI AG
2023-03-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/3/280 |
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| author | Sara Granuzzo Francesca Righetto Caterina Peggion Matteo Bosaro Martina Frizzarin Paolo Antoniali Geppo Sartori Raffaele Lopreiato |
| author_facet | Sara Granuzzo Francesca Righetto Caterina Peggion Matteo Bosaro Martina Frizzarin Paolo Antoniali Geppo Sartori Raffaele Lopreiato |
| author_sort | Sara Granuzzo |
| collection | DOAJ |
| description | Sulphur dioxide (SO<sub>2</sub>) is mostly used as an antioxidant additive in winemaking, but excessive levels may be harmful to both wine quality and consumers health. During fermentation, yeast <i><i>Saccharomyces cerevisiae</i></i> contributes significantly to final SO<sub>2</sub> levels, and low-producing strains become especially interesting for the wine industry. Recent evidence implicating the impairment of sulphate transport in the SO<sub>2</sub> decrease prompted us to further investigate the sulphate/sulphite metabolic connection in multiple winery yeast strains. Here, we inactivated by CRISPR/Cas9 the high-affinity sulphate permeases (Sul1p and Sul2p) in four strains normally used in winemaking, selected by their different abilities to produce SO<sub>2</sub>. Mutant strains were then used to perform fermentation assays in different types of natural must, and the final levels of SO<sub>2</sub> and other secondary metabolites, crucial for wine organoleptic properties, were further determined for all fermentation products. Overall, data demonstrated the double <i>ΔSUL1</i>/<i>ΔSUL2</i> inactivation in winery strains significantly decreases the levels of SO<sub>2</sub> produced by mutant cells, without however altering both yeast fermentative properties and the ability to release relevant metabolites. Since similar effects were observed in diverse must types for strains with different features, the data strongly support that sulphate assimilation is the determining factor in SO<sub>2</sub> production during oenological fermentations. |
| first_indexed | 2024-03-11T06:34:11Z |
| format | Article |
| id | doaj.art-a6a81b9e0ca647ca97929d463ab5673f |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T06:34:11Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-a6a81b9e0ca647ca97929d463ab5673f2023-11-17T11:02:29ZengMDPI AGFermentation2311-56372023-03-019328010.3390/fermentation9030280Sulphate Uptake Plays a Major Role in the Production of Sulphur Dioxide by Yeast Cells during Oenological FermentationsSara Granuzzo0Francesca Righetto1Caterina Peggion2Matteo Bosaro3Martina Frizzarin4Paolo Antoniali5Geppo Sartori6Raffaele Lopreiato7Department of Biomedical Sciences, University of Padova, 35131 Padova, ItalyDepartment of Biomedical Sciences, University of Padova, 35131 Padova, ItalyDepartment of Biomedical Sciences, University of Padova, 35131 Padova, ItalyItaliana Biotecnologie S.r.l., 36054 Vicenza, ItalyItaliana Biotecnologie S.r.l., 36054 Vicenza, ItalyItaliana Biotecnologie S.r.l., 36054 Vicenza, ItalyDepartment of Biomedical Sciences, University of Padova, 35131 Padova, ItalyDepartment of Biomedical Sciences, University of Padova, 35131 Padova, ItalySulphur dioxide (SO<sub>2</sub>) is mostly used as an antioxidant additive in winemaking, but excessive levels may be harmful to both wine quality and consumers health. During fermentation, yeast <i><i>Saccharomyces cerevisiae</i></i> contributes significantly to final SO<sub>2</sub> levels, and low-producing strains become especially interesting for the wine industry. Recent evidence implicating the impairment of sulphate transport in the SO<sub>2</sub> decrease prompted us to further investigate the sulphate/sulphite metabolic connection in multiple winery yeast strains. Here, we inactivated by CRISPR/Cas9 the high-affinity sulphate permeases (Sul1p and Sul2p) in four strains normally used in winemaking, selected by their different abilities to produce SO<sub>2</sub>. Mutant strains were then used to perform fermentation assays in different types of natural must, and the final levels of SO<sub>2</sub> and other secondary metabolites, crucial for wine organoleptic properties, were further determined for all fermentation products. Overall, data demonstrated the double <i>ΔSUL1</i>/<i>ΔSUL2</i> inactivation in winery strains significantly decreases the levels of SO<sub>2</sub> produced by mutant cells, without however altering both yeast fermentative properties and the ability to release relevant metabolites. Since similar effects were observed in diverse must types for strains with different features, the data strongly support that sulphate assimilation is the determining factor in SO<sub>2</sub> production during oenological fermentations.https://www.mdpi.com/2311-5637/9/3/280sulphur dioxide<i>Saccharomyces cerevisiae</i>sulphate uptakeSul1pSul2p |
| spellingShingle | Sara Granuzzo Francesca Righetto Caterina Peggion Matteo Bosaro Martina Frizzarin Paolo Antoniali Geppo Sartori Raffaele Lopreiato Sulphate Uptake Plays a Major Role in the Production of Sulphur Dioxide by Yeast Cells during Oenological Fermentations Fermentation sulphur dioxide <i>Saccharomyces cerevisiae</i> sulphate uptake Sul1p Sul2p |
| title | Sulphate Uptake Plays a Major Role in the Production of Sulphur Dioxide by Yeast Cells during Oenological Fermentations |
| title_full | Sulphate Uptake Plays a Major Role in the Production of Sulphur Dioxide by Yeast Cells during Oenological Fermentations |
| title_fullStr | Sulphate Uptake Plays a Major Role in the Production of Sulphur Dioxide by Yeast Cells during Oenological Fermentations |
| title_full_unstemmed | Sulphate Uptake Plays a Major Role in the Production of Sulphur Dioxide by Yeast Cells during Oenological Fermentations |
| title_short | Sulphate Uptake Plays a Major Role in the Production of Sulphur Dioxide by Yeast Cells during Oenological Fermentations |
| title_sort | sulphate uptake plays a major role in the production of sulphur dioxide by yeast cells during oenological fermentations |
| topic | sulphur dioxide <i>Saccharomyces cerevisiae</i> sulphate uptake Sul1p Sul2p |
| url | https://www.mdpi.com/2311-5637/9/3/280 |
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