Ontology highlight
ABSTRACT:
PROVIDER: PRJNA635684 | ENA |
REPOSITORIES: ENA
Similar Datasets
Project description:Storage conditions and duration have a considerable influence on wine quality. Optimum temperature and humidity conditions may improve wine quality through ageing, while incorrect or excessively long storage leads to negative results. In order to evaluate the global effects of storage on red wine composition, 20 Sangiovese wines were stored in two different conditions (cellar or house) for a period of 2 years and analysed every 6 months. Untargeted LC-MS analysis showed various putative markers for the type and length of conservation (i.e. pigments, flavanols, pantothenic acid etc.), while targeted LC-MS confirmed and expanded these results within specific metabolic groups. The results of multivariate analysis showed that wines stored in the cellar changed little even after 2 years of storage, while wines stored in typical domestic conditions (house) developed approximately four times faster, reaching after just 6 months a composition similar to wines stored in the cellar for 2 years. The formation of several monosulfonated flavanols during the domestic ageing provided the first evidence in wine of a reaction between wine tannins - both catechins and proanthocyanidins - and the exogenous antioxidant bisulfite. Moreover, ageing under domestic conditions appeared to induce an accelerated decrease of wine pigments, while specifically promoting the formation of the pinotin A-like pigments.
2014-02-25 | MTBLS55 | MetaboLights
Project description:Wine biological ageing is led in different countries in Europe: Spain, Italy, France, and Hungary, but until now no comparison of all these flor strains has been led. In this manuscript we investigated the population structure of these European flor strains from their microsatellite genotypes and analysed as well as their ploidy. We showed that almost all of these strains belong to the same cluster, and are mainly diploids. In order to detect a shared amplification pattern, we compared the hybridization profile on array of 6 flor strains from these four countries, and found only 2 genes amplified in the genome of 4 strains. Finally FLO11 polymorphism analysis revealed that most strains carry a 111 deletion in ICR1 non coding RNA, except a group of Jura Flor strains, which in contrast presented longer central core of the protein Flo11p. These results show that amplification is very likely not the main mechanism leading to the adaptation of flor yeast, and suggest that different adaptive itineraries can leading to an increase of hydrophobicity and velum formation. Wine and flor strains hybridization on affymetrix yeast2 arrays are compared to S288C Each strain is compared to S288C and is hybridized in duplicate or triplicate
2014-06-01 | E-GEOD-55925 | biostudies-arrayexpress
Project description:The yeast Saccharomyces cerevisiae is an important component of the wine fermentation process and determines various attributes of the final product. However, lactic acid bacteria (LAB) are also an integral part of the microflora of any fermenting must. Various wine microorganism engineering projects have been endeavoured in the past in order to change certain wine characteristics, namely aroma compound composition, ethanol concentration, levels of toxic/ allergenic compounds etc. Most of these projects focus on a specific gene or pathway, whereas our approach aims to understand the genetically complex traits responsible for these phenotypes in a systematic manner by implementing a transcriptomic analysis of yeast in mixed fermentations with the LAB O. oeni. Our aim is to investigate interactions between yeast and LAB on a gene expression level to identify targets for modification of yeast and O. oeni in a directed manner. Our goal was to identify the impact that the common wine microorganism O. oeni (malolactic bacteria) has on fermenting yeast cells on a gene expression level. To this end we co-inoculated the yeast and bacteria at the start of fermentation in a synthetic wine must, using yeast-only fermentations witout O. oeni as a control.
2011-06-02 | GSE27085 | GEO
Project description:Comparison between two commercial wine yeast strains (UCD522 and P29) differing in their production of H2S during wine fermentation.
2009-12-03 | GSE16215 | GEO
Project description:The yeast Dekkera bruxellensis is as ethanol tolerant as Saccharomyces cerevisiae and may be found in bottled wine. It causes the spoilage of wine, beer, cider and soft drinks. In wines, the metabolic products responsible for spoilage by Dekkera bruxellensis are mainly volatile phenols. These chemical compounds are responsible for the taints described as ‘‘medicinal’’ in white wines (due to vinyl phenols) and as ‘‘leather’’, ‘‘horse sweat’’ and ‘‘stable’’ in red wines (due to ethyl phenols mainly 4-ethylphenol). Apart from the negative aroma nuances imparted by these yeasts, positive aromas such as ‘smoky’, ‘spicy’ and ‘toffee’ are also cited. Our goal was to identify the impact that the wine spoilage yeast Dekkera bruxellensis has on fermenting S. cerevisiae cells, especially on its gene expression level. To this end we co-inoculated both yeast species at the start of fermentation in a synthetic wine must, using S. cerevisiae-only fermentations without Dekkera bruxellensis as a control. All fermentations were employed in special membrane reactors (1.2 um pore size cut-off) physically separating Dekkera bruxellensis from wine yeast S. cerevisiae. Biomass separation with this membrane was done to abolish the possibility of hybridizing also D. bruxellensis probes on Agilent V2 (8x15K format) G4813 DNA microarrays designed just for S. cerevisiae ORF targets. The 1.2 um pore membrane separating both yeasts allowed the exchange of ethanol, metabolites and sugars during the fermentation.
2012-06-13 | GSE38582 | GEO
Project description:Gene copy number comparison between similar wine yeast strains of Saccharomyces cerevisiae from different geographic origins.
2010-02-14 | GSE16941 | GEO
Project description:Gene expression analysis of time course experiment of [1] a synthetic must (nitrogen-rich) fermentation by a natural wine yeast; [2] a synthetic must (nitrogen-poor) fermentation by a natural wine yeast; and [3] a synthetic must (nitrogen-poor) fermentation by a natural wine yeast, supplemented at 72 hours with 200 mg/l of nitrogen. This SuperSeries is composed of the SubSeries listed below.
2006-09-15 | GSE5842 | GEO
Project description:In this work, we used a functional gene microarray approach (GeoChip) to assess the soil microbial community functional potential related to the different wine quality. In order to minimize the soil variability, this work was conducted at a “within-vineyard” scale, comparing two similar soils (BRO11 and BRO12) previously identified with respect to pedological and hydrological properties within a single vineyard in Central Tuscany and that yielded highly contrasting wine quality upon cultivation of the same Sangiovese cultivar
2020-03-04 | GSE146289 | GEO