在发酵过程中补充氧气对酵母基因表达和葡萄酒中醇释放的影响
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
概括
酵母生长期间的氧气暴露会通过改变营养摄取和醇代谢的基因表达来影响葡萄酒的香味. 这影响了关键的香味前体和挥发性硫醇,影响了葡萄酒
科学领域:
- 葡萄酒和葡萄种植
- 酵母分子生物学
- 葡萄酒的香味化学
背景情况:
- 传统上,氧气在酒中的作用与酵母活力和发酵动力学有关.
- 它对酵母的芳香化合物的代谢,特别是多功能醇的具体影响,不太清楚.
- 多功能类硫醇对于热带水果和木等理想的葡萄酒香味至关重要.
研究的目的:
- 调查酵母指数增长阶段氧气暴露对葡萄酒多功能醇的影响.
- 在氧化处理下分析涉及氨基酸/摄取和β-酶活性的基因表达.
- 为了将基因表达与葡萄酒中的硫醇前体和挥发性硫醇度相关联.
主要方法:
- 使用定量实时RT-PCR分析了主要酵母基因的表达 (例如GAP1,OPT1,OPT2,PTR2,DAL5,FOT3,IRC7,STR3).
- 超高性能液体色谱与合质谱 (UPLC/MS-MS) 测量了醇前体和挥发性醇.
- 实验涉及葡萄酒果汁酵母在指数增长阶段和发酵过程中的受控氧气暴露.
主要成果:
- 参与氨基酸和吸收的氧气上调基因 (例如,GAP1,OPT1,OPT2,PTR2,DAL5,FOT3),导致前体残留物如GSH-3MH减少.
- 负责释放挥发性硫醇的IRC7基因与氧处理下4MMP度呈正相关性.
- 补充氧气降低了STR3,尽管前体摄入量增加,但可能会限制3MH的释放,而GSH-4MMP水平保持不变.
结论:
- 在酵母指数增长阶段暴露氧气显著影响葡萄酒中营养吸收和醇代谢的遗传途径.
- 这种以氧为媒介的调节会影响主要香味前体和挥发性硫醇的度,从而影响最终的葡萄酒香味特征.
- 了解这些机制可以通过发酵期间的有针对性的氧气管理来更好地控制葡萄酒的香味.
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