Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction
Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO<sub>2</sub> is frequently added. Thus, sulfite resistance mechanisms have been extensively studied in the fermenting yeast <i>Saccha...
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| Format: | Article |
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MDPI AG
2021-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/2/57 |
| _version_ | 1797538564640079872 |
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| author | Giacomo Zara Tiziana Nardi |
| author_facet | Giacomo Zara Tiziana Nardi |
| author_sort | Giacomo Zara |
| collection | DOAJ |
| description | Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO<sub>2</sub> is frequently added. Thus, sulfite resistance mechanisms have been extensively studied in the fermenting yeast <i>Saccharomyces cerevisiae</i>. Nevertheless, in recent years, a negative perception has developed towards sulfites in wine, because of human health and environmental concerns. Increasing consumer demand for wines with low SO<sub>2</sub> content is pushing the winemaking sector to develop new practices in order to reduce sulfite content in wine, including the use of physical and chemical alternatives to SO<sub>2</sub>, and the exploitation of microbial resources to the same purpose. For this reason, the formation of sulfur-containing compounds by wine yeast has become a crucial point of research during the last decades. In this context, the aim of this review is to examine the main mechanisms weaponized by <i>Saccharomyces cerevisiae</i> for coping with sulfite, with a particular emphasis on the production of sulfite and glutathione, sulfite detoxification through membrane efflux (together with the genetic determinants thereof), and production of SO<sub>2</sub>-binding compounds. |
| first_indexed | 2024-03-10T12:33:14Z |
| format | Article |
| id | doaj.art-d1b2e8ef25ae42b3a2eb9b4b0f70b3e0 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T12:33:14Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
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| series | Fermentation |
| spelling | doaj.art-d1b2e8ef25ae42b3a2eb9b4b0f70b3e02023-11-21T14:30:29ZengMDPI AGFermentation2311-56372021-04-01725710.3390/fermentation7020057Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite ReductionGiacomo Zara0Tiziana Nardi1Department of Agricultural Sciences, University of Sassari, V.le Italia 39, 07100 Sassari, ItalyCREA—Council for Agricultural Research and Economics, Research Centre for Viticulture and Enology, Viale XXVIII Aprile 26, 31015 Conegliano, ItalySulfite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO<sub>2</sub> is frequently added. Thus, sulfite resistance mechanisms have been extensively studied in the fermenting yeast <i>Saccharomyces cerevisiae</i>. Nevertheless, in recent years, a negative perception has developed towards sulfites in wine, because of human health and environmental concerns. Increasing consumer demand for wines with low SO<sub>2</sub> content is pushing the winemaking sector to develop new practices in order to reduce sulfite content in wine, including the use of physical and chemical alternatives to SO<sub>2</sub>, and the exploitation of microbial resources to the same purpose. For this reason, the formation of sulfur-containing compounds by wine yeast has become a crucial point of research during the last decades. In this context, the aim of this review is to examine the main mechanisms weaponized by <i>Saccharomyces cerevisiae</i> for coping with sulfite, with a particular emphasis on the production of sulfite and glutathione, sulfite detoxification through membrane efflux (together with the genetic determinants thereof), and production of SO<sub>2</sub>-binding compounds.https://www.mdpi.com/2311-5637/7/2/57<i>Saccharomyces cerevisiae</i>sulfur metabolism<i>SSU1</i>SO<sub>2</sub>acetaldehydelow-sulfite wine |
| spellingShingle | Giacomo Zara Tiziana Nardi Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction Fermentation <i>Saccharomyces cerevisiae</i> sulfur metabolism <i>SSU1</i> SO<sub>2</sub> acetaldehyde low-sulfite wine |
| title | Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction |
| title_full | Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction |
| title_fullStr | Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction |
| title_full_unstemmed | Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction |
| title_short | Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction |
| title_sort | yeast metabolism and its exploitation in emerging winemaking trends from sulfite tolerance to sulfite reduction |
| topic | <i>Saccharomyces cerevisiae</i> sulfur metabolism <i>SSU1</i> SO<sub>2</sub> acetaldehyde low-sulfite wine |
| url | https://www.mdpi.com/2311-5637/7/2/57 |
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