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Autophagy in wine making
Eduardo Cebollero1, M Teresa Rejas, Ramón González
1University Medical Center Utrecht, Department of Cell Biology, Utrecht, The Netherlands.
Methods in Enzymology
|February 3, 2009
Summary
Autolysis, the breakdown of yeast cells, enhances sparkling wine quality. This study investigates autophagy, a related process, to find ways to accelerate yeast breakdown and improve wine aging.
Area of Science:
- Enology
- Yeast Physiology
- Biochemistry
Background:
- Autolysis, the self-digestion of yeast cells, releases compounds crucial for sparkling wine quality during aging.
- This process is slow, prompting industrial interest in acceleration strategies.
- Autophagy, a cellular process, is hypothesized to precede or influence autolysis in winemaking.
Purpose of the Study:
- To investigate the role of autophagy in yeast aging during sparkling wine production.
- To explore methods for demonstrating autophagy under enological conditions.
- To identify potential targets for accelerating autolysis and improving wine quality.
Main Methods:
- Utilizing laboratory yeast strains with defects in autophagy and the Cvt pathway.
- Mimicking sparkling wine production conditions in laboratory settings.
- Analyzing industrial wine yeast strains under actual sparkling wine production conditions.
Main Results:
- The study discusses methods to demonstrate autophagy in yeast during winemaking.
- Investigates the link between autophagy and autolysis, crucial for wine aging.
- Explores how targeting autophagy genes could accelerate yeast breakdown.
Conclusions:
- Autophagy may play a role in accelerating autolysis during sparkling wine aging.
- Understanding and manipulating autophagy presents a strategy for faster wine maturation.
- Further research can optimize yeast strains and processes for enhanced wine quality.
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