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Effect of low-temperature fermentation on yeast nitrogen metabolism

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Abstract

The aim of this study was to analyse the influence of low-temperature wine fermentation on nitrogen consumption and nitrogen regulation. Synthetic grape must was fermented at 25 and 13°C. Low-temperature decreased both the fermentation and the growth rates. Yeast cells growing at low-temperature consumed less nitrogen than at 25°C. Specifically, cells at 13°C consumed less ammonium and glutamine, and more tryptophan. Low-temperature seemed to relax the nitrogen catabolite repression (NCR) as deduced from the gene expression of ammonium and amino acid permeases (MEP2 and GAP1) and the uptake of some amino acids subjected to NCR (i.e. arginine and glutamine). Low-temperature influences the quantity and the quality of yeast nitrogen requirements. Nitrogen-deficient grape musts and low temperature are two of the main prevalent causes of sluggish fermentations and, therefore, the effects of both growth conditions on yeast metabolism are of considerable interest for wine making.

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Acknowledgements

This work was supported by grant AGL2004-02307 from the Comisión Interministerial de Ciencia y Tecnología, Spain. The authors wish to thank the Language Service of the Rovira i Virgili University for revising the manuscript.

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Authors and Affiliations

  1. Unitat d’Enologia del Centre de Referència de Tecnologia d’Aliments, Department Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Marcel·lí Domingo, s/n, 43007, Tarragona, Spain

    Gemma Beltran, Nicolas Rozès, Albert Mas & José M. Guillamón

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  1. Gemma Beltran
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  2. Nicolas Rozès
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  3. Albert Mas
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  4. José M. Guillamón
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Correspondence to José M. Guillamón.

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Beltran, G., Rozès, N., Mas, A. et al. Effect of low-temperature fermentation on yeast nitrogen metabolism. World J Microbiol Biotechnol 23, 809–815 (2007). https://doi.org/10.1007/s11274-006-9302-6

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  • DOI: https://doi.org/10.1007/s11274-006-9302-6

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