発酵中の酸素補給が酵母遺伝子発現とワインのチオール放出に与える影響
Adelaide Gallo1, Roberto Larcher2, Remi Schneider3
1Fondazione Edmund Mach-Technology Transfer Center, Via Edmund Mach 1, San Michele All'Adige, 38098, Italy; Centre Agriculture Food Environment (C3A), University of Trento, Via E. Mach 1, San Michele All'Adige, 38098, Italy; Oenobrands SAS Parc Agropolis II-Bât 5 2196 Bd de La Lironde-CS, Montferrier-sur-Lez, 34980, France.
Food microbiology
|September 1, 2025
まとめ
イーストの成長中の酸素の曝露は,栄養素の吸収とチオルの代謝のための遺伝子発現を変えることで,ワインの香りに影響します. これは,主要な香り前駆体と揮発性チオールに影響し,ワインに影響します.
科学分野:
- ワイン造りと葡萄栽培
- 酵母分子生物学
- ワインの香り化学
背景:
- ワイン製造における酸素の役割は,伝統的に酵母活力と発酵運動と関連しています.
- 酵母による芳香化合物,特に多機能チオルの代謝に対する特異的な影響はあまり理解されていない.
- 多機能チオールは,熱帯果物やボックスウッドのような望ましいワインの香りにとって重要です.
研究 の 目的:
- 酵母が指数関数的に成長する段階における酸素被曝がワインの多機能チオールプロファイルに及ぼす影響を調査する.
- 酸素処理下でアミノ酸/ペプチドの吸収とβ-ライアスの活性に関与する遺伝子の発現を分析する.
- ワインのチオール前駆体と揮発性チオール濃度との相関性
主な方法:
- 主要な酵母遺伝子の発現 (GAP1,OPT1,OPT2,PTR2,DAL5,FOT3,IRC7,STR3) を分析するために定量リアルタイムRT-PCRを用いた.
- タンデム質量スペクトロメトリー (UPLC/MS-MS) と組み合わせた超高性能液体染色体は,チオルの前駆体と揮発性チオルを定量化した.
- 実験は,ワインモストの酵母が指数関数的に成長する段階と発酵の過程で制御された酸素被曝を対象とした.
主要な成果:
- アミノ酸とペプチドの吸収 (例えば,GAP1,OPT1,OPT2,PTR2,DAL5,FOT3) に関する酸素を調節した遺伝子は,GSH-3MHのような前駆体残留を減少させる.
- 揮発性チオルを放出するIRC7遺伝子は,酸素処理中の4MMP濃度と正の相関を示した.
- 酸素補給はSTR3を低下させ,3MHの放出を制限する可能性があるが,GSH- 4MMPのレベルは影響を受けなかった.
結論:
- 酵母が指数関数的に成長する段階で酸素に曝露することは,ワインにおける栄養素の吸収とチオルの代謝を制御する遺伝的経路に大きな影響を与えます.
- この酸素媒介による調節は,主要な芳香先駆体と揮発性チオルの濃度に影響を与え,最終的なワインの芳香プロフィールに影響を与えます.
- これらのメカニズムを理解することで,発酵中の酸素管理を通じてワインの香りをより良く制御することができます.
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