Food Science Graduate Group, University of California, Davis, Davis, California, USA.
Department of Viticulture and Enology, University of California, Davis, Davis, California, USA.
Appl Environ Microbiol. 2021 May 11;87(11). doi: 10.1128/AEM.00036-21.
metabolism produces ethanol and other compounds during the fermentation of grape must into wine. Thousands of genes change expression over the course of a wine fermentation, allowing to adapt to and dominate the fermentation environment. Investigations into these gene expression patterns previously revealed genes that underlie cellular adaptation to the grape must and wine environments, involving metabolic specialization and ethanol tolerance. However, the majority of studies detailing gene expression patterns have occurred in controlled environments that may not recapitulate the biological and chemical complexity of fermentations performed at production scale. Here, an analysis of the RC212 gene expression program is presented, drawing from 40 pilot-scale fermentations (150 liters) using Pinot noir grapes from 10 California vineyards across two vintages. A core gene expression program was observed across all fermentations irrespective of vintage, similar to that of laboratory fermentations, in addition to novel gene expression patterns likely related to the presence of non- microorganisms and oxygen availability during fermentation. These gene expression patterns, both common and diverse, provide insight into biology critical to fermentation outcomes under industry-relevant conditions. This study characterized RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions. The reported gene expression patterns of RC212 are generally similar to those observed under laboratory fermentation conditions but also contain gene expression signatures related to yeast-environment interactions found in a production setting (e.g., the presence of non- microorganisms). Key genes and pathways highlighted by this work remain undercharacterized, indicating the need for further research to understand the roles of these genes and their impact on industrial wine fermentation outcomes.
在葡萄汁发酵成葡萄酒的过程中，代谢会产生乙醇和其他化合物。在葡萄酒发酵过程中，数千个基因的表达发生变化，使酵母能够适应和主导发酵环境。对这些基因表达模式的研究揭示了使酵母适应葡萄汁和葡萄酒环境的基因，包括代谢特化和乙醇耐受性。然而，大多数详细描述基因表达模式的研究都是在控制环境中进行的，这些环境可能无法再现生产规模发酵的生物学和化学复杂性。在这里，我们展示了对 RC212 基因表达程序的分析，该分析来自使用来自加利福尼亚州 10 个葡萄园的黑比诺葡萄进行的 40 个中试规模发酵（150 升），跨越两个年份。无论年份如何，所有发酵中都观察到了核心基因表达程序，与实验室发酵相似，此外还观察到了可能与发酵过程中非微生物存在和氧气供应有关的新基因表达模式。这些共同和多样化的基因表达模式为在工业相关条件下发酵结果提供了关键的生物学见解。本研究在中试规模（150 升）下使用工业相关条件下对黑比诺葡萄酒发酵中的 RC212 基因表达进行了表征。报告的 RC212 基因表达模式通常与在实验室发酵条件下观察到的模式相似，但也包含与在生产环境中发现的酵母-环境相互作用相关的基因表达特征（例如，非微生物的存在）。这项工作强调的关键基因和途径仍未得到充分描述，表明需要进一步研究以了解这些基因的作用及其对工业葡萄酒发酵结果的影响。
