Project description:Comparison between two commercial wine yeast strains (UCD522 and P29) differing in their production of H2S during wine fermentation.
Project description:Transcriptomic analyses of fermenting yeast are increasingly being carried out under small scale simulated winemaking conditions. It is not known to what degree data generated from such experiments are a reflection of transcriptional processes in large-scale commercial fermentation tanks. In this experiment we set out to determine the effect of scale, or fermentation volume, on the transcriptional respone of wine yeast strains. Parallel fermentations were carried out in laboratory fermentation vials and commercial fermentation tanks using the same wine media and inoculated yeast strain. Comparative transcriptomic analyses were carried out at three time points during alcoholic fermentation.
2011-03-02 | GSE27086 | GEO
Project description:Metagenome of traditional Korean rice wine(Makgeolli)
Project description:Comparative gene expression analysis of two wine yeast strains at three time points (days 2, 5 and 14) during fermentation of colombar must. In our study we conducted parallel fermentations with the VIN13 and BM45 wine yeast strains in two different media, namely MS300 (syntheticmust) and Colombar must. The intersection of transcriptome datasets from both MS300 (simulated wine must;GSE11651) and Colombar fermentations should help to delineate relevant and ‘noisy’ changes in gene expression in response to experimental factors such as fermentation stage and strain identity.
Project description:The correct development of malolactic fermentation depends on the capacity of Oenococcus oeni to survive under harsh wine conditions. In this study it was characterized the transcriptomic response of O. oeni PSU-1 during the adaptation to wine-like medium (WLM). The period evaluated was from the inoculation into WLM (12% v/v pH 3.4) until the beginning of malolactic fermentation (8h after inoculation).
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.
Project description:Comparison between two commercial wine yeast strains (UCD522 and P29) differing in their production of H2S during wine fermentation. Due to the characteristics of the strains (commercial, non-standard wine strains), the experiment was duplicated using two completely different platforms and techniques (cDNA-based and in situ synthesized oligonucleotide-based). UCD522 and P29 wine microfermentations were performed in parallel and yeast samples were taken at the stage of fastest fermentation rate. Two biological replicates per yeast strain.
Project description:Transcriptomic analyses of fermenting yeast are increasingly being carried out under small scale simulated winemaking conditions. It is not known to what degree data generated from such experiments are a reflection of transcriptional processes in large-scale commercial fermentation tanks. In this experiment we set out to determine the effect of scale, or fermentation volume, on the transcriptional respone of wine yeast strains. Parallel fermentations were carried out in laboratory fermentation vials and commercial fermentation tanks using the same wine media and inoculated yeast strain. Comparative transcriptomic analyses were carried out at three time points during alcoholic fermentation. Fermentations were carried out in Chardonnay wine must in triplicate for both the lab-scale (80ml) and commercial scale (300L) fermentations. Sampling of yeast for RNA extractions were performed at day 2 of fermentation (during the exponential growth phase of the yeast cells), and again at day 5 (early stationary growth phase) and day 10 (late stationary growth phase) of fermentation.
