Influence of ergosterol and phytosterols on wine alcoholic fermentation with Saccharomyces cerevisiae strains

ABSTRACT: Sterols are a fraction of the eukaryotic lipidome that is essential for the maintenance of cell membrane integrity and its good functionality. During alcoholic fermentation, they enhance yeast growth, metabolism and viability, as well as resistance to high sugar content and ethanol stress. Grape musts clarified in excess lead to the loss of solid particles rich in sterols, resulting in sluggish and stuck fermentations. Two sterol sources can help Saccharomyces cerevisiae yeasts to adapt to fermentation stress conditions: ergosterol (synthesized by yeast under aerobic conditions) and phytosterols (plant sterols imported by yeast cells from grape musts under anaerobiosis). Little is known about the physiological impact of phytosterols assimilation in comparison with ergosterol and the influe

SUBMITTER: Girardi-Piva G 

PROVIDER: S-EPMC9493300 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature