Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines
Problems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow fermentation. These problems are generally associated with yeast stress when inoculated in a base wine with high ethanol content and low pH. However...
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2021-10-01
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| Series: | OENO One |
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| Online Access: | https://oeno-one.eu/article/view/4809 |
| _version_ | 1818384232547876864 |
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| author | Bruno Cisilotto Fernando Joel Scariot Luisa Vivian Schwarz Ronaldo Kauê Mattos Rocha Ana Paula Longaray Delamare Sergio Echeverrigaray |
| author_facet | Bruno Cisilotto Fernando Joel Scariot Luisa Vivian Schwarz Ronaldo Kauê Mattos Rocha Ana Paula Longaray Delamare Sergio Echeverrigaray |
| author_sort | Bruno Cisilotto |
| collection | DOAJ |
| description | Problems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow fermentation. These problems are generally associated with yeast stress when inoculated in a base wine with high ethanol content and low pH. However, few studies focus on sulphites, which are often added to base wines to prevent malolactic fermentation, microbiological instability, and wine oxidation. This study aimed to evaluate the joint effect of ethanol and sulfur dioxide on yeasts during the second fermentation. For this purpose, yeasts (Saccharomyces cerevisiae EC1118) were subjected to ethanol, sulfur dioxide and ethanol/sulfur dioxide at the beginning of fermentation, and their vitality and viability, as well as the accumulation of intracellular reactive oxygen species and intracellular pH, were evaluated by flow cytometry. Furthermore, the expression of genes involved in sulfur transport and metabolism was determined. The results showed high mortality, ROS accumulation and intracellular pH reduction in fermentations with both ethanol and sulfur dioxide. The negative effect of ethanol, sulfur dioxide and ethanol/sulfur dioxide on yeasts was found to be dose-dependent and high in those commonly found in some base wines. Cells treated with ethanol/sulfur dioxide showed over-expression of genes involved in sulphite transport (SUL1 and SUL2), efflux pump (SSU1 and FZF1) and metabolism of sulfur amino acids (MET14). Altogether, our data indicate that ethanol and sulfur dioxide have a synergistic effect on yeasts, which may be the root cause of the problems encountered at the beginning of the second fermentation of sparkling wines, and should thus be seriously taken into consideration by winemakers. |
| first_indexed | 2024-12-14T03:18:59Z |
| format | Article |
| id | doaj.art-bef407df12434ea0b35dea60d806a09e |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-12-14T03:18:59Z |
| publishDate | 2021-10-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-bef407df12434ea0b35dea60d806a09e2022-12-21T23:19:04ZengInternational Viticulture and Enology SocietyOENO One2494-12712021-10-01554Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling winesBruno Cisilotto0Fernando Joel Scariot1Luisa Vivian Schwarz2Ronaldo Kauê Mattos Rocha3Ana Paula Longaray Delamare4Sergio Echeverrigaray5Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do Sul - 2Federal Institute of Education, Science and Technology of Rio Grande do Sul (IFRS), Campus Bento Gonçalves Laboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do SulLaboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do SulLaboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do SulLaboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do SulLaboratory of Enology and Applied Microbiology, Institute of Biotechnology, University of Caxias do SulProblems can often arise at the beginning of the second fermentation (prise de mousse) of sparkling wines, such as no start, a long lag period or slow fermentation. These problems are generally associated with yeast stress when inoculated in a base wine with high ethanol content and low pH. However, few studies focus on sulphites, which are often added to base wines to prevent malolactic fermentation, microbiological instability, and wine oxidation. This study aimed to evaluate the joint effect of ethanol and sulfur dioxide on yeasts during the second fermentation. For this purpose, yeasts (Saccharomyces cerevisiae EC1118) were subjected to ethanol, sulfur dioxide and ethanol/sulfur dioxide at the beginning of fermentation, and their vitality and viability, as well as the accumulation of intracellular reactive oxygen species and intracellular pH, were evaluated by flow cytometry. Furthermore, the expression of genes involved in sulfur transport and metabolism was determined. The results showed high mortality, ROS accumulation and intracellular pH reduction in fermentations with both ethanol and sulfur dioxide. The negative effect of ethanol, sulfur dioxide and ethanol/sulfur dioxide on yeasts was found to be dose-dependent and high in those commonly found in some base wines. Cells treated with ethanol/sulfur dioxide showed over-expression of genes involved in sulphite transport (SUL1 and SUL2), efflux pump (SSU1 and FZF1) and metabolism of sulfur amino acids (MET14). Altogether, our data indicate that ethanol and sulfur dioxide have a synergistic effect on yeasts, which may be the root cause of the problems encountered at the beginning of the second fermentation of sparkling wines, and should thus be seriously taken into consideration by winemakers.https://oeno-one.eu/article/view/4809vitalityviabilityROSintracellular pHgene expression |
| spellingShingle | Bruno Cisilotto Fernando Joel Scariot Luisa Vivian Schwarz Ronaldo Kauê Mattos Rocha Ana Paula Longaray Delamare Sergio Echeverrigaray Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines OENO One vitality viability ROS intracellular pH gene expression |
| title | Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines |
| title_full | Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines |
| title_fullStr | Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines |
| title_full_unstemmed | Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines |
| title_short | Yeast stress and death caused by the synergistic effect of ethanol and SO<SUB>2</SUB> during the second fermentation of sparkling wines |
| title_sort | yeast stress and death caused by the synergistic effect of ethanol and so sub 2 sub during the second fermentation of sparkling wines |
| topic | vitality viability ROS intracellular pH gene expression |
| url | https://oeno-one.eu/article/view/4809 |
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