Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation
Summary Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the acids and higher alcohols (and their acetate ester...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-11-01
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| Series: | Microbial Biotechnology |
| Online Access: | https://doi.org/10.1111/1751-7915.12749 |
| _version_ | 1811270090812817408 |
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| author | Stéphanie Rollero Jean‐Roch Mouret Audrey Bloem Isabelle Sanchez Anne Ortiz‐Julien Jean‐Marie Sablayrolles Sylvie Dequin Carole Camarasa |
| author_facet | Stéphanie Rollero Jean‐Roch Mouret Audrey Bloem Isabelle Sanchez Anne Ortiz‐Julien Jean‐Marie Sablayrolles Sylvie Dequin Carole Camarasa |
| author_sort | Stéphanie Rollero |
| collection | DOAJ |
| description | Summary Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the acids and higher alcohols (and their acetate ester derivatives) were derived from intermediates produced by the carbon central metabolism (CCM). The objective of this study was to determine how variations in nitrogen and lipid resources can modulate the contribution of nitrogen and carbon metabolisms for the production of fermentative aromas. A quantitative analysis of metabolism using 13C‐labelled leucine and valine showed that nitrogen availability affected the part of the catabolism of N‐containing compounds, the formation of α‐ketoacids from CCM and the redistribution of fluxes around these precursors, explaining the optimum production of higher alcohols occurring at an intermediate nitrogen content. Moreover, nitrogen content modulated the total production of acids and higher alcohols differently, through variations in the redox state of cells. We also demonstrated that the phytosterol content, modifying the intracellular availability of acetyl‐CoA, can influence the flux distribution, especially the formation of higher alcohols and the conversion of α‐ketoisovalerate to α‐ketoisocaproate. |
| first_indexed | 2024-04-12T21:54:42Z |
| format | Article |
| id | doaj.art-ffcf88a3976e4af3bd329ec4782956ca |
| institution | Directory Open Access Journal |
| issn | 1751-7915 |
| language | English |
| last_indexed | 2024-04-12T21:54:42Z |
| publishDate | 2017-11-01 |
| publisher | Wiley |
| record_format | Article |
| series | Microbial Biotechnology |
| spelling | doaj.art-ffcf88a3976e4af3bd329ec4782956ca2022-12-22T03:15:21ZengWileyMicrobial Biotechnology1751-79152017-11-011061649166210.1111/1751-7915.12749Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentationStéphanie Rollero0Jean‐Roch Mouret1Audrey Bloem2Isabelle Sanchez3Anne Ortiz‐Julien4Jean‐Marie Sablayrolles5Sylvie Dequin6Carole Camarasa7UMR SPO: INRA, Universite Montpellier Montpellier SupAgro 34060 Montpellier FranceUMR SPO: INRA, Universite Montpellier Montpellier SupAgro 34060 Montpellier FranceUMR SPO: INRA, Universite Montpellier Montpellier SupAgro 34060 Montpellier FranceUMR SPO: INRA, Universite Montpellier Montpellier SupAgro 34060 Montpellier FranceLallemand SAS 31700 Blagnac FranceUMR SPO: INRA, Universite Montpellier Montpellier SupAgro 34060 Montpellier FranceUMR SPO: INRA, Universite Montpellier Montpellier SupAgro 34060 Montpellier FranceUMR SPO: INRA, Universite Montpellier Montpellier SupAgro 34060 Montpellier FranceSummary Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the acids and higher alcohols (and their acetate ester derivatives) were derived from intermediates produced by the carbon central metabolism (CCM). The objective of this study was to determine how variations in nitrogen and lipid resources can modulate the contribution of nitrogen and carbon metabolisms for the production of fermentative aromas. A quantitative analysis of metabolism using 13C‐labelled leucine and valine showed that nitrogen availability affected the part of the catabolism of N‐containing compounds, the formation of α‐ketoacids from CCM and the redistribution of fluxes around these precursors, explaining the optimum production of higher alcohols occurring at an intermediate nitrogen content. Moreover, nitrogen content modulated the total production of acids and higher alcohols differently, through variations in the redox state of cells. We also demonstrated that the phytosterol content, modifying the intracellular availability of acetyl‐CoA, can influence the flux distribution, especially the formation of higher alcohols and the conversion of α‐ketoisovalerate to α‐ketoisocaproate.https://doi.org/10.1111/1751-7915.12749 |
| spellingShingle | Stéphanie Rollero Jean‐Roch Mouret Audrey Bloem Isabelle Sanchez Anne Ortiz‐Julien Jean‐Marie Sablayrolles Sylvie Dequin Carole Camarasa Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation Microbial Biotechnology |
| title | Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation |
| title_full | Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation |
| title_fullStr | Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation |
| title_full_unstemmed | Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation |
| title_short | Quantitative 13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation |
| title_sort | quantitative 13c isotope labelling based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation |
| url | https://doi.org/10.1111/1751-7915.12749 |
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