Impact of Oxygen Addition during Enological Fermentation on Sterol Contents in Yeast Lees and Their Reactivity towards Oxygen

スポンサーリンク

概要

• 論文の詳細を見る

• During enological fermentations, superfluous oxygen consumption by yeast cells is observed. The superfluous oxygen consumed by the yeast cells is mainly related to the operation of non-respiratory oxygen consumption pathways resulting in an overall decrease in the total sterol fraction in yeast. On the other hand, yeast lees remaining at the end of alcoholic fermentations exhibit specific oxygen utilization rates ranging from 1 to 4 μmol O_2 h^<-1>10^<-10> cells from the second to the thirteenth month of wine aging. This oxygen consumption capacity of yeast lees was independent of residual cell viability. In this study, we investigated the potential relationship between the oxygen added to commercial yeast strains during enological fermentation and the capacity of the corresponding yeast lees to interact with oxygen. Additions of low (7mg/^<-1>) and excess (37mg/^<-1>) amounts of oxygen at the end of the cell growth phase were compared in terms of repercussions on the oxygen consumption activity of the corresponding yeast lees. As expected, the superfluous oxygen consumption by yeast cells during fermentation had a positive influence on the fermentation kinetics and increased cell biomass formation. Oxygen consumption rates and the total capacity of oxygen consumption by the corresponding yeast lees clearly decreased when oxygen was added during fermentation. This marked decrease in yeast lees reactivity towards oxygen was concomitantly related to an increase in ergosterol synthesis and to oxygen-dependent sterol degradation. Such degradation occurred when oxygen was added in excess. Therefore, oxygenation control during fermentation appears to be a potential way to optimize both the fermentation kinetics and control yeast lees reactivity towards oxygen. For practical applications, oxygenation control during alcoholic fermentation may be considered as a general tool for decreasing the highly reductive effect of yeast lees during wine aging.

• 2003-05-25

著者

• FORNAIRON-BONNEFOND CAROLINE

  Societe Boccard

• SALMON JEAN-MICHEL

  Laboratoire de Microbiologie et de Technologie des Fermentations, Unite Mixte de Recherches"Sciences

• Sablayrolles J‐m

  Laboratoire De Microbiologie Et De Technologie Des Fermentations Unite Mixte De Recherches "sci

• AGUERA EVELYNE

  Unite experimentale de Pech Rouge, domaine de Pech Rouge, Institut National de la Recherche Agronomi

• DEYTIEUX CHRISTELLE

  Laboratoire de Microbiologie et de Technologie des Fermentations, Unite Mixte de Recherches "Science

• SABLAYROLLES JEAN-MARIE

  Laboratoire de Microbiologie et de Technologie des Fermentations, Unite Mixte de Recherches "Science

• Aguera Evelyne

  Unite Experimentale De Pech Rouge Domaine De Pech Rouge Institut National De La Recherche Agronomiqu

• Deytieux Christelle

  Laboratoire De Microbiologie Et De Technologie Des Fermentations Unite Mixte De Recherches "sci

• Salmon J‐m

  Laboratoire De Microbiologie Et De Technologie Des Fermentations Unite Mixte De Recherches "sci

• Fornairon-bonnefond Caroline

  Societe Csc-boccard Oenologie

• Salmon Jean-michel

  Laboratoire De Microbiologie Et De Technologie Des Fermentations Institut Des Produits De La Vigne I

関連論文

• Impact of Oxygen Addition during Enological Fermentation on Sterol Contents in Yeast Lees and Their Reactivity towards Oxygen
• Oxygen Addition and Sterol Synthesis in Saccharomyces cerevisiae during Enological Fermentation
• Enological Fermentation Kinetics of an Isogenic Ploidy Series Derived from an Industrial Saccharomyces cerevisiae Strain
• Early Thiamin Assimilation by Yeasts under Enological Conditions : Impact on Alcoholic Fermentation Kinetics
• Determination of Oxygen Utilization Pathways in an Industrial Strain of Saccharomyces cerevisiae during Enological Fermentation

スポンサーリンク