Gene expression of specific enological traits in wine fermentation
Background: Wine fermentation is a dynamic process and yeast has a precise genic regulation system that allow them to coordinate the gene transcription levels. However, the fermentation stage at which there is a great variation in the genic expression associated to a particular enological trait is o...
Saved in:
Published in | Electronic Journal of Biotechnology Vol. 16; no. 4 |
---|---|
Main Authors | , , , , , |
Format | Journal Article |
Published |
Chile
Universidad Católica de Valparaíso
07.07.2014
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | Background: Wine fermentation is a dynamic process and yeast has a
precise genic regulation system that allow them to coordinate the gene
transcription levels. However, the fermentation stage at which there is
a great variation in the genic expression associated to a particular
enological trait is often unknown and there are no simple experimental
approaches to define it. Results: To identify the most adequate stage
in which to evaluate the expression of the genes associated to specific
enological traits we identified three stages of fermentation using the
industrial strain EC1118. These stages, called early (0-16.4 hrs),
middle (16.4-88.7 hrs) and late (88.7 hrs onwards), were characterized
according to changes in the speed of CO2 production. The greatest
nitrogen consumption velocity (1.016 g/L h) was achieved in the early
stage. The most significant changes in the consumption of sugar and
ethanol production acceleration occurred in the middle stage, and the
greatest velocity of ethanol production (0.043%/h) and fructose
consumption (0.338 g/L h) occurred in the late stage. The expression
profiles for a set of genes characteristic of these processes were
clearly defined during the stages of fermentation: identifying a peak
for the genes related to the consumption of nitrogen during the early
stage, followed by an increase in the expression of genes related to
the consumption of sugars in the middle stage. Finally, during the late
stage there is a decrease in the expression of genes involved in the
consumption of sugar, except for HXT3 the levels of which remain high.
Conclusions: The kinetic and transcriptional profiles of the enological
traits under study are clearly distinct and each is associated to a
particular stage of the fermentation. Our results confirm that CO2
production is a simple parameter to estimate the stages of the
fermentation. Therefore, using the kinetics of CO2 loss it is possible
to select the most adequate moment to study the expression of genes
associated to the main enological traits: sugar consumption and
production of nitrogen and ethanol. |
---|---|
ISSN: | 0717-3458 0717-3458 |