Correlation between Low Temperature Adaptation and Oxidative Stress in Saccharomyces cerevisiae.

ABSTRACT: Many factors, such as must composition, juice clarification, fermentation temperature, or inoculated yeast strain, strongly affect the alcoholic fermentation and aromatic profile of wine. As fermentation temperature is effectively controlled by the wine industry, low-temperature fermentation (10-15°C) is becoming more prevalent in order to produce white and "rosé" wines with more pronounced aromatic profiles. Elucidating the response to cold in Saccharomyces cerevisiae is of paramount importance for the selection or genetic improvement of wine strains. Previous research has shown the strong implication of oxidative stress response in adaptation to low temperature during the fermentation process. Here we aimed first to quantify the correlation between recovery after shock with different oxi

SUBMITTER: Garcia-Rios E 

PROVIDER: S-EPMC4971067 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature