Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis

[Background] Saccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. Although the physiology of this model organism has been extensively studied, systematic quantitative physiology studies of this yeast under winemaking conditions are still scarce, thus limiting the understanding of fermentative metabolism of wine yeast strains and the systematic description, modelling and prediction of fermentation processes. In this study, we implemented and validated the use of chemostat cultures as a tool to simulate different stages of a standard wine fermentation, thereby allowing to implement metabolic flux analyses describing the sequence of metabolic states of S. cerevisae along the wine fermentation.

Bibliographic Details

Main Authors:	Vázquez-Lima, Felícitas, Silva, Paulina, Barreiro Vázquez, Antonio, Martínez-Moreno, Rubén, Morales, Pilar, Quirós Asensio, Manuel, González García, Ramón, Albiol, Joan, Ferrer, Pau
Other Authors:	European Commission
Format:	artículo biblioteca
Published:	BioMed Central 2014-06-13
Online Access:	http://hdl.handle.net/10261/144399 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100001872
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