ArticleApplied and environmental microbiology2004
Biomass content governs fermentation rate in nitrogen-deficient wine musts.
Article in Applied and environmental microbiology, 2004. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 66 papers.
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Who cites it
66 citing papers in PubMed, 230 citations in OpenAlex.
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- Phenotyping of a new yeast mapping population reveals differences in the activation of the TORC1 signalling pathway between wild and domesticated yeast strains.Biological research · 2024Article
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- Single nucleotide polymorphisms associated with wine fermentation and adaptation to nitrogen limitation in wild and domesticated yeast strains.Biological research · 2023Article
- Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins.Molecules (Basel, Switzerland) · 2023Article
- Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism.Microbial biotechnology · 2023Article
- The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation.Journal of industrial microbiology & biotechnology · 2023Article
- Consideration of Maintenance in Wine Fermentation Modeling.Foods (Basel, Switzerland) · 2022Article
- Truth in wine yeast.Microbial biotechnology · 2022Review
- Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality.Microorganisms · 2022Article
- Metabolic Modeling of Wine Fermentation at Genome Scale.Methods in molecular biology (Clifton, N.J.) · 2022Article
- The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation.Frontiers in microbiology · 2022Article
- The Monod Model Is Insufficient To Explain Biomass Growth in Nitrogen-Limited Yeast Fermentation.Applied and environmental microbiology · 2021Article
- Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.Microbiology spectrum · 2021Article
- Deletion of theMicrobiology spectrum · 2021Article
- A Multiphase Multiobjective Dynamic Genome-Scale Model Shows Different Redox Balancing among Yeast Species of themSystems · 2021Article
- Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds ofFoods (Basel, Switzerland) · 2021Article
6 more citing papers are in PubMed but not listed here.
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Problematic 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.
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