ArticlePloS one2018
Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions.
Article in PloS one, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 38 citations in OpenAlex.
- Transcriptomic shift in ethanol and amino acid metabolic genes regulated by Med15 during alcoholic fermentation.Microbial genomics · 2026Article
- Cell wall modifications in Saccharomyces cerevisiae wine yeast through adaptive laboratory evolution with Tebuconazole.Scientific reports · 2025Article
- Assessing the bread-leavening ability of wild yeasts isolated from selected fruits collected from local markets.PloS one · 2025Article
- Endo metabolomic profiling ofFrontiers in microbiology · 2023Article
- Uncovering Divergence in Gene Expression Regulation in the Adaptation of Yeast to Nitrogen Scarcity.mSystems · 2021Article
- QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine.Applied microbiology and biotechnology · 2021Article
- Marker Assisted Selection of Malic-ConsumingJournal of fungi (Basel, Switzerland) · 2021Article
- Possible Role for Allelic Variation in YeastFrontiers in microbiology · 2021Article
- Flor Yeasts Rewire the Central Carbon Metabolism During Wine Alcoholic Fermentation.Frontiers in fungal biology · 2021Article
- Evaluation ofG3 (Bethesda, Md.) · 2020Article
- Role ofFrontiers in bioengineering and biotechnology · 2020Article
- Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study.BMC genomics · 2019Article
- Dissection of the molecular bases of genotype x environment interactions: a study of phenotypic plasticity of Saccharomyces cerevisiae in grape juices.BMC genomics · 2018Article
- Differences Between Indigenous Yeast Populations in Spontaneously Fermenting Musts FromFrontiers in microbiology · 2018Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By using standardized screw cap vessels, the alcoholic fermentation kinetics of Saccharomyces cerevisiae strains were measured by following their weight loss over the time. This dispositive was coupled with robotized enzymatic assays for measuring metabolites of enological interest in natural grape juices. Despite the small volume used, kinetic parameters and fermentation end products measured are similar with those observed in larger scale vats. The vessel used also offers the possibility to assay 32 volatiles compounds using a headspace solid-phase micro-extraction coupled to gas chromatography and mass spectrometry. The vessel shaking applied strongly impacted most of the phenotypes investigated due to oxygen transfer occuring in the first hours of the alcoholic fermentation. The impact of grape must and micro-oxygenation was investigated illustrating some relevant genetic x environmental interactions. By phenotyping a wide panel of commercial wine starters in five grape juices, broad phenotypic correlations between kinetics and metabolic end products were evidentiated. Moreover, a multivariate analysis illustrates that some grape musts are more able than others to discriminate commercial strains since some are less robust to environmental changes.
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