Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain.

ABSTRACT:

Background

Fermentative aromas play a key role in the organoleptic profile of young wines. Their production depends both on yeast strain and fermentation conditions. A present-day trend in the wine industry consists in developing new strains with aromatic properties using adaptive evolution approaches. An evolved strain, Affinity™ ECA5, overproducing esters, was recently obtained. In this study, dynamics of nitrogen consumption and of the fermentative aroma synthesis of the evolved and its ancestral strains were compared and coupled with a transcriptomic analysis approach to better understand the metabolic reshaping of Affinity™ ECA5.

Results

Nitrogen assimilation was different between the two strains, particularly amino acids transported by carriers regulated by nitrogen ca

SUBMITTER: Rollero S 

PROVIDER: S-EPMC4748530 | biostudies-literature | 2016 Feb

REPOSITORIES: biostudies-literature