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Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPELTIER, Emilien
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBERNARD, Margaux
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTRUJILLO, Marine
hal.structure.identifierBiologie du fruit et pathologie [BFP]
dc.contributor.authorPRODHOMME, Duyên
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBARBE, Jean-Christophe
ORCID: 0000-0001-6013-4770
IDREF: 244202567
hal.structure.identifierBiologie du fruit et pathologie [BFP]
dc.contributor.authorGIBON, Yves
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARULLO, Philippe
dc.date.accessioned2020-08-28T13:37:05Z
dc.date.available2020-08-28T13:37:05Z
dc.date.issued2018
dc.identifier.issn1932-6203en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10705
dc.description.abstractEnThis work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By using standardized screw cap vessels, the alcoholic fermentation kinetics of Saccharomyces cerevisiae strains were measured by following their weight loss over the time. This dispositive was coupled with robotized enzymatic assays for measuring metabolites of enological interest in natural grape juices. Despite the small volume used, kinetic parameters and fermentation end products measured are similar with those observed in larger scale vats. The vessel used also offers the possibility to assay 32 volatiles compounds using a headspace solid-phase micro-extraction coupled to gas chromatography and mass spectrometry. The vessel shaking applied strongly impacted most of the phenotypes investigated due to oxygen transfer occuring in the first hours of the alcoholic fermentation. The impact of grape must and micro-oxygenation was investigated illustrating some relevant genetic x environmental interactions. By phenotyping a wide panel of commercial wine starters in five grape juices, broad phenotypic correlations between kinetics and metabolic end products were evidentiated. Moreover, a multivariate analysis illustrates that some grape musts are more able than others to discriminate commercial strains since some are less robust to environmental changes.
dc.language.isoENen_US
dc.subjectFermentation Alcoolique
dc.subjectOxygénation
dc.subjectOenologie
dc.subjectSaccharomyces cerevisiae
dc.subjectJus de raisin
dc.subjectMétabolite
dc.title.enWine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions
dc.typeArticle de revueen_US
dc.identifier.doi10.1371/journal.pone.0190094en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed29351285en_US
bordeaux.journalPLoS ONEen_US
bordeaux.page1-23en_US
bordeaux.volume13en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue1en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
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