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

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.issued2018
dc.identifier.issn1932-6203
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.isoen
dc.publisherPublic Library of Science
dc.rights.urihttp://creativecommons.org/licenses/by/
dc.title.enWine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions
dc.typeArticle de revue
dc.identifier.doi10.1371/journal.pone.0190094
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
dc.subject.halSciences de l'ingénieur [physics]/Génie des procédés
dc.subject.halSciences du Vivant [q-bio]
dc.subject.halSciences de l'environnement
dc.subject.halSciences du Vivant [q-bio]/Biologie végétale
bordeaux.journalPLoS ONE
bordeaux.page1-23
bordeaux.volume13
bordeaux.issue1
bordeaux.peerReviewedoui
hal.identifierhal-02622804
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-02622804v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=PLoS%20ONE&rft.date=2018&rft.volume=13&rft.issue=1&rft.spage=1-23&rft.epage=1-23&rft.eissn=1932-6203&rft.issn=1932-6203&rft.au=PELTIER,%20Emilien&BERNARD,%20Margaux&TRUJILLO,%20Marine&PRODHOMME,%20Duy%C3%AAn&BARBE,%20Jean-Christophe&rft.genre=article


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