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Increase of yeast autolysis in sparkling wines through the modulation of ATG genes

G. Perpetuini, P. Di Gianvito, R. Tofalo, G. Arfelli, M. Schirone, A. Corsetti, G. Suzzi; Faculty of BioScience and Technology for Food, Agriculture a

Increase of yeast autolysis in sparkling wines through the modulation of ATG genes
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In a previous study Saccharomyces cerevisiae flocculent strains isolated about 30 years ago from different vitivinicultural areas of Northern Italy were investigated in order to select strains to be used for sparkling wine production.

Efficient wine yeast flocculation after primary alcoholic fermentation leads to the formation of compacted sediments, reducing the handling of wines and facilitating wine clarification. However, compacted sediments reduce autolysis process which plays a key role in sparkling wines production.

Autolysis in enological conditions is a slow process which corresponds to the dissolution of organelles. Since autophagy is involved in the degradation of damaged organelles it has been recently postulated that it may contribute, at least in part, to the outcome of autolysis.

So, in this study the same S. cerevisiae strains were characterized for the autolytic character performing an accelerated autolysis assay in YNB at 30°C for 15 days. The autolysis process was monitored through the determination of free amino acids content and total protein concentration.

Paper presented at the International OENOPPIA AWARD 2015. The paper reproduced in this video-seminar was presented at the 9th edition of Enoforum (May 5th-7th, 2015, Vicenza, Italy)

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Published on 24/05/2017
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