GNPS - Metabolomic fingerprint changes during industrial alcoholic fermentation of Muscat of Alexandria grape must
Ontology highlight
ABSTRACT:
INSTRUMENT(S): timsTOF Pro
ORGANISM(S): Grape Must
SUBMITTER: 
panagiotis arapitsas
PROVIDER: MSV000099152 | GNPS |
REPOSITORIES: GNPS
Similar Datasets
Project description:elucidating the metabolomic fingerprint changes of Muscat of
Alexandria grape must during industrial-scale alcoholic fermentation, by applying a
Mass Spectrometry based untargeted metabolomics workflow.
| MSV000099152 | MassIVE
Project description:Saccharomyces cerevisiae’s requirement of reduced sulfur to synthesise methionine and cysteine during alcoholic fermentation, is mainly fulfilled through the sulfur assimilation pathway. S. cerevisiae reduces sulfate into sulfur dioxide (SO2) and sulfide (H2S), whose overproduction is a major issue in winemaking, due to its negative impact on wine aroma. The amount of H2S produced is highly strain-specific and depends as well on the SO2 concentration, often added to the grape must. Applying a Bulk Segregant Analysis to a 96 strain-progeny derived from two strains with different ability to produce H2S, and comparing the allelic frequencies along the genome of pools of segregants producing opposite H2S quantities, we identified two causative regions involved in H2S production in the presence of SO2. A functional genetic analysis allowed the identification of variants in four genes: ZWF1, ZRT2, SNR2 and YLR125W, able to impact H2S formation, involved in functions and pathways until now not associated with sulfur metabolism. This data points that redox status and zinc homeostasis are linked to H2S formation in wine fermentation conditions and provides new insights into the regulation of H2S production during wine fermentation, giving a new vision of the interplay between the sulfur assimilation pathway and cell metabolism. This archive contains the transcriptome data of the result of allelic swp for three genes : ZWF1, ZRT2, YLR125w under fermentation.
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Project description:Second fermentation in a bottle supposes such specific conditions that undergo yeasts to a set of stress situations like high ethanol, low nitrogen, low pH or sub-optimal temperature. Also, yeast have to grow until 1 or 2 generations and ferment all sugar available while they resist increasing CO2 pressure produced along with fermentation. Because of this, yeast for second fermentation must be selected depending on different technological criteria such as resistance to ethanol, pressure, high flocculation capacity, and good autolytic and foaming properties. All of these stress factors appear sequentially or simultaneously, and their superposition could amplify their inhibitory effects over yeast growth. Considering all of the above, it has supposed interesting to characterize the adaptive response of commercial yeast strain EC1118 during second-fermentation experiments under oenological/industrial conditions by transcriptomic profiling. We have pointed ethanol as the most relevant environmental condition in the induction of genes involved in respiratory metabolism, oxidative stress, autophagy, vacuolar and peroxisomal function, after comparison between time-course transcriptomic analysis in alcoholic fermentation and transcriptomic profiling in second fermentation. Other examples of parallelism include overexpression of cellular homeostasis and sugar metabolism genes. Finally, this study brings out the role of low-temperature on yeast physiology during second-fermentation.
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2008-04-23 | GSE9423 | GEO
Project description:Second fermentation in a bottle supposes such specific conditions that undergo yeasts to a set of stress situations like high ethanol, low nitrogen, low pH or sub-optimal temperature. Also, yeast have to grow until 1 or 2 generations and ferment all sugar available while they resist increasing CO2 pressure produced along with fermentation. Because of this, yeast for second fermentation must be selected depending on different technological criteria such as resistance to ethanol, pressure, high flocculation capacity, and good autolytic and foaming properties. All of these stress factors appear sequentially or simultaneously, and their superposition could amplify their inhibitory effects over yeast growth. Considering all of the above, it has supposed interesting to characterize the adaptive response of commercial yeast strain EC1118 during second-fermentation experiments under oenological/industrial conditions by transcriptomic profiling. We have pointed ethanol as the most relevant environmental condition in the induction of genes involved in respiratory metabolism, oxidative stress, autophagy, vacuolar and peroxisomal function, after comparison between time-course transcriptomic analysis in alcoholic fermentation and transcriptomic profiling in second fermentation. Other examples of parallelism include overexpression of cellular homeostasis and sugar metabolism genes. Finally, this study brings out the role of low-temperature on yeast physiology during second-fermentation. S. cerevisiae EC1118 pre-adapted to ethanol cells and sucrose (20 g/L) were added to 20 L of base wine (Cavas Freixenet, Sant Sadurní D’Anoia, Spain). Complete volume was bottled with 350 mL each one. All were sealed and incubated in static conditions at 16ºC for approximately 40 days after tirage. Three samples were taken during the process for transcriptional study of the physiological adaptation of yeast cells to industrial second fermentation conditions. A sample corresponding to exponential-growth phase under unstressed conditions (in YPD at 28ºC) was used as an external reference. Three timepoints from second-fermentation were monitored and three biological replicates from each timepoint were analyzed.
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Project description:Commercial brewing yeast strains are exposed to a number of potential stresses including oxidative stress. The aim of this investigation was to measure the physiological and transcriptional changes of yeast cells during full-scale industrial brewing processes with a view to determining the environmental factors influencing the cellâs oxidative stress response. Cellular antioxidant levels were monitored throughout an industrial propagation and fermentation and microarray analysis was employed to determine transcriptional changes in antioxidant-encoding and other stress response genes. The greatest increase in cellular antioxidants and transcription of antioxidant-encoding genes occurred as the rapidly fermentable sugars glucose and fructose were depleted from the growth medium (wort) and the cell population entered the stationary phase. The data suggest that, contrary to expectation, the oxidative stress response is not influenced by changes in the dissolved oxygen concentration of wort but is initiated as part of a general stress response to growth-limiting conditions, even in the absence of oxygen. A mechanism is proposed to explain the changes in antioxidant response observed in yeast during anaerobic fermentation. The results suggest that the yeast cell does not experience oxidative stress, per se, during industrial brewery handling. This information may be taken into consideration when setting parameters for industrial brewery fermentation. Experimenter name: Brian Gibson; Experimenter phone: +44 (0)1159516214 Experiment Overall Design: 17 samples were used in this experiment
2008-06-16 | E-GEOD-9423 | biostudies-arrayexpress