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Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds
Antoine Gobert1, Raphaëlle Tourdot-Maréchal1, Christophe Morge2
1UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France.
Frontiers in Microbiology
|November 23, 2017
Summary
Non-Saccharomyces yeasts exhibit distinct amino acid preferences, impacting yeast assimilable nitrogen (YAN) availability. This influences Saccharomyces cerevisiae performance and wine volatile compounds during sequential fermentation.
Area of Science:
- Enology and Viticulture
- Microbiology
- Yeast Metabolism
Background:
- Yeast assimilable nitrogen (YAN) is crucial for yeast growth, metabolism, and wine volatile compound production.
- YAN deficiencies are a primary cause of stuck and sluggish fermentations.
- YAN preferences of non-Saccharomyces yeasts are largely unknown, hindering their optimal use in winemaking.
Purpose of the Study:
- To investigate the nitrogen source utilization by three non-Saccharomyces yeast strains (Starmerella bacillaris, Metschnikowia pulcherrima, Pichia membranifaciens).
- To assess the impact of non-Saccharomyces yeast nitrogen consumption on Saccharomyces cerevisiae performance in sequential fermentation.
- To analyze changes in volatile compounds during sequential fermentation.
Main Methods:
- Determined nitrogen source preferences of non-Saccharomyces yeasts in pure culture at 28°C and 20°C.
- Conducted sequential fermentations at 20°C using non-Saccharomyces yeasts followed by Saccharomyces cerevisiae.
- Quantified 22 volatile compounds in sequential fermentations and compared them to S. cerevisiae pure cultures.
Main Results:
- Identified specific amino acid consumption profiles for non-Saccharomyces yeasts; histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris.
- Observed slow aspartic acid assimilation by M. pulcherrima and no glutamine assimilation by P. membranifaciens.
- Cysteine was identified as a preferred nitrogen source for all tested non-Saccharomyces yeasts.
Conclusions:
- Non-Saccharomyces yeasts possess distinct nitrogen assimilation preferences, influencing YAN availability for subsequent S. cerevisiae fermentation.
- These specific consumption patterns can lead to altered S. cerevisiae performance and changes in wine volatile profiles.
- Understanding these interactions is key to optimizing the use of non-Saccharomyces yeasts in winemaking.
Keywords:
alcoholic fermentationnitrogen sourcesnon-Saccharomyces yeastsvolatile compoundswineyeast interactionsMore Related Videos
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