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Wine yeast strains produce excess hydrogen sulfide (H₂S) due to copper resistance adaptations. This adaptation, driven by copper in vineyards, negatively impacts wine quality by increasing H₂S during fermentation.

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Area of Science:

  • Enology
  • Microbiology
  • Biochemistry

Background:

  • Sulfate reduction to hydrogen sulfide (H₂S) is essential for sulfur-containing amino acids but can negatively impact wine quality.
  • Wine Saccharomyces cerevisiae strains exhibit higher H₂S production than wild strains, especially in the presence of sulfite.
  • Wine strains possess copper resistance due to CUP1 gene amplification, a trait potentially linked to H₂S metabolism.

Purpose of the Study:

  • To investigate the relationship between copper resistance mechanisms and H₂S production in wine yeast.
  • To understand how vineyard copper management influences yeast adaptation and wine spoilage.
  • To elucidate the metabolic trade-offs associated with copper resistance in Saccharomyces cerevisiae.

Main Methods:

  • Analysis of H₂S production in 51 Saccharomyces cerevisiae strains under varying copper and sulfite conditions.
  • Correlation analysis between CUP1 gene copy number and H₂S levels during alcoholic fermentation.
  • Experimental validation using a multicopy plasmid carrying CUP1 to mimic gene amplification effects.

Main Results:

  • Increased copper concentration in grape must directly correlated with higher H₂S production.
  • Sulfur dioxide (SO₂) enhanced yeast resistance to copper.
  • A complex relationship was observed between CUP1 copy number and H₂S production, with an initial increase followed by a decrease.
  • Overexpression of CUP1 using a plasmid confirmed its role in modulating H₂S production.

Conclusions:

  • Copper resistance, selected by vineyard copper treatments, leads to increased H₂S production in wine yeast.
  • This metabolic trade-off compromises wine quality through excessive H₂S generation.
  • Understanding this link is crucial for managing yeast fermentation and preventing wine spoilage.