Biomass content governs fermentation rate in nitrogen-deficient wine musts

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dc.contributor.authorVarela, C
dc.contributor.authorPizarro, F
dc.contributor.authorAgosin, E
dc.date.accessioned2024-01-10T12:37:49Z
dc.date.available2024-01-10T12:37:49Z
dc.date.issued2004
dc.description.abstractProblematic fermentations are common in the wine industry. Assimilable nitrogen deficiency is the most prevalent cause of sluggish fermentations and can reduce fermentation rates significantly. A lack of nitrogen diminishes a yeast's metabolic activity, as well as the biomass yield, although it has not been clear which of these two interdependent factors is more significant in sluggish fermentations. Under winemaking conditions with different initial nitrogen concentrations, metabolic flux analysis was used to isolate the effects. We quantified yeast physiology and identified key metabolic fluxes. We also performed cell concentration experiments to establish how biomass yield affects the fermentation rate. Intracellular analysis showed that trehalose accumulation, which is highly correlated with ethanol production, could be responsible for sustaining cell viability in nitrogen-poor musts independent of the initial assimilable nitrogen content. Other than the higher initial maintenance costs in sluggish fermentations, the main difference between normal and sluggish fermentations was that the metabolic flux distributions in nitrogen-deficient cultures revealed that the specific sugar uptake rate was substantially lower. The results of cell concentration experiments, however, showed that in spite of lower sugar uptake, adding biomass from sluggish cultures not only reduced the time to finish a problematic fermentation but also was less likely to affect the quality of the resulting wine as it did not alter the chemistry of the must.
dc.fechaingreso.objetodigital2024-05-14
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1128/AEM.70.6.3392-3400.2004
dc.identifier.eissn1098-5336
dc.identifier.issn0099-2240
dc.identifier.pubmedidMEDLINE:15184136
dc.identifier.urihttps://doi.org/10.1128/AEM.70.6.3392-3400.2004
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76930
dc.identifier.wosidWOS:000221981100026
dc.information.autorucIngeniería;Agosin E;S/I;99630
dc.issue.numero6
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final3400
dc.pagina.inicio3392
dc.publisherAMER SOC MICROBIOLOGY
dc.revistaAPPLIED AND ENVIRONMENTAL MICROBIOLOGY
dc.rightsacceso restringido
dc.subjectMETABOLIC FLUX DISTRIBUTIONS
dc.subjectSACCHAROMYCES-CEREVISIAE
dc.subjectALCOHOLIC FERMENTATION
dc.subjectCORYNEBACTERIUM-GLUTAMICUM
dc.subjectSLUGGISH FERMENTATIONS
dc.subjectENOLOGICAL CONDITIONS
dc.subjectHEXOSE TRANSPORTERS
dc.subjectCHEMOSTAT CULTURES
dc.subjectRELIABLE METHOD
dc.subjectYEAST-CELLS
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleBiomass content governs fermentation rate in nitrogen-deficient wine musts
dc.typeartículo
dc.volumen70
sipa.codpersvinculados99630
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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