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Influence of nitrogen source on expression of genes involved in aroma production in Saccharomyces uvarum

A. Coral Medina et al., Universite de Montpellier (France) & University College Cork (Ireland)

Influence of nitrogen source on expression of genes involved in aroma production in <i>Saccharomyces uvarum</i>

Saccharomyces uvarum has interesting properties that can be exploited for the production of fermented beverages. Particularly, the cryotolerance and capacity to produce high amounts of volatile compounds offers new opportunities for the wine industry. Besides the contribution of the nitrogen source to primary metabolism, some nitrogen compounds are precursors of volatile molecules that produce aroma. The nitrogen compounds assimilated by yeast are classified as rich or poor nitrogen sources depending on how they affect the growth and the nitrogen regulation mechanisms. In S. cerevisiae, the nitrogen metabolism is well understood but less is known about these pathways in S. uvarum.

The aim here is to understand the nitrogen metabolism in S. uvarum and the effects of the nitrogen source on the production of aroma volatiles at low temperature; the focus is on temperatures below 20°C since this is relevant for wine production.

This study increases understanding of  the importance of the nitrogen source in the aroma production of Saccharomyces yeasts and broads the knowledge on S. uvarum aroma production for applications in wine industry. 

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

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Published on 07/05/2022
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