基于铜的葡萄害虫防治已经影响了葡萄酒的香味
Irene De Guidi1, Virginie Galeote1, Bruno Blondin1
1SPO, INRAE, Institut Agro, Université de Montpellier, 34060, Montpellier, France.
Scientific reports
|May 2, 2024
概括
葡萄酒酵母菌株产生的硫化 (H2S) 过量是由于抗铜的适应. 这种由葡萄园中的铜驱动的适应,通过在发酵过程中增加H2S而对葡萄酒质量产生负面影响.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 硫酸盐降解为硫化 (H2S) 对含硫氨基酸至关重要,但可能对葡萄酒质量产生负面影响.
- 葡萄酒Saccharomyces cerevisiae菌株的H2S产量高于野生菌株,特别是在硫酸盐的存在下.
- 葡萄酒品种由于CUP1基因放大而具有抗铜性,这种特征可能与H2S代谢有关.
研究的目的:
- 研究铜抗性机制与葡萄酵母中的H2S产生之间的关系.
- 了解葡萄园铜管理如何影响酵母适应和葡萄酒腐败.
- 阐明与Saccharomyces cerevisiae中的铜耐药性相关的代谢权衡.
主要方法:
- 在不同的铜和硫酸盐条件下,对51种Saccharomyces cerevisiae菌株的H2S生产进行分析.
- 在酒精发酵过程中,CUP1基因拷贝数和H2S水平之间的相关性分析.
- 使用携带CUP1的多拷贝等离子体进行实验验证,以模仿基因放大效应.
主要成果:
- 葡萄汁中铜度的增加与H2S生产的增加直接相关.
- 二氧化硫 (SO2) 增强了酵母对铜的抵抗力.
- 在CUP1副本数和H2S产量之间观察到一个复杂的关系,最初的增加随后下降.
- 使用等离子体的CUP1过度表达证实了其在调节H2S生产中的作用.
结论:
- 葡萄园铜处理所选择的抗铜性,导致葡萄酒酵母中的H2S产量增加.
- 这种代谢权衡通过过度的H2S生成,损害了葡萄酒的质量.
- 了解这种联系对于管理酵母发酵和防止葡萄酒腐烂至关重要.
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