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Nitrogen modulation of yeast fitness and viability during sparkling wine production

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARTI RAGA, Maria
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARULLO, Philippe
dc.contributor.authorBELTRAN, Gemma
dc.contributor.authorMAS, Albert
dc.date.accessioned2021-06-24T08:44:56Z
dc.date.available2021-06-24T08:44:56Z
dc.date.issued2015-10-19
dc.identifier.issn0740-0020en_US
dc.identifier.urihttps://www.researchgate.net/publication/283486998_Nitrogen_modulation_of_yeast_fitness_and_viability_during_sparkling_wine_production
dc.identifier.urioai:researchgate.net:283486998
dc.identifier.urioai:crossref.org:10.1016/j.fm.2015.10.009
dc.identifier.uriorcid:0000-0002-0763-1679:10.1016/j.fm.2015.10.009
dc.identifier.uriorcid:0000-0002-7071-205X:10.1016/j.fm.2015.10.009
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/79282
dc.description.abstractEnIn the production of sparkling wine by the traditional method a second fermentation inside the bottle is required. To survive in such conditions of high ethanol concentration and high pressure, yeast cells must previously undergo an acclimation process. In this study, we investigated the role of the nitrogen composition during the acclimation phase by measuring growth and fermentative parameters through the second fermentation process. We used eight Saccharomyces cerevisiae strains of different origin to determine the impact of yeast genetic background on the efficiency of the acclimation process. The nitrogen source used in the acclimation media had a strong impact on yeast growth during this phase, but also affected significantly fermentation kinetics during the second fermentation. The yeast strain origin mostly affected the second fermentation kinetics. Surprisingly, the use of a medium rich in amino acids that are precursors of fusel alcohols, although triggered slow growth during the acclimation phase, it increased yeast viability and fitness through the second fermentation. Overall, we demonstrated how the nitrogen composition of the acclimation media impacts on yeast fitness and viability. The modification of the nitrogen composition during this phase is proposed as a tool to optimize yeast performance during the second fermentation.
dc.language.isoENen_US
dc.sourceresearchgate
dc.sourcecrossref
dc.sourceorcid
dc.subject.enSaccharomyces cerevisiae
dc.subject.enAcclimation
dc.subject.enSecond fermentation
dc.subject.enCava
dc.title.enNitrogen modulation of yeast fitness and viability during sparkling wine production
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.fm.2015.10.009en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Microbiologyen_US
bordeaux.page106-114en_US
bordeaux.volume54en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.identifierhal-03269584
hal.version1
hal.date.transferred2021-06-24T08:45:00Z
hal.exporttrue
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