The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste
Articolo
Data di Pubblicazione:
2023
Citazione:
The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste / A. DI CANITO, A. Altomare, D. Fracassetti, N. Messina, A.G. Tirelli, R.C. Foschino, I. Vigentini. - In: JOURNAL OF FUNGI. - ISSN 2309-608X. - 9:1(2023), pp. 78.1-78.18. [10.3390/jof9010078]
Abstract:
Riboflavin (RF), or vitamin B2, is an essential compound for yeast growth and a precursor
of the flavin coenzymes, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), in-
volved in redox and non-redox processes. RF is a photosensitive compound involved in the light-
struck taste (LST), a fault causing the formation of off-flavors that can develop when the wine is
exposed to light in the presence of methionine (Met), as well. As both RF and Met can be associated
with detrimental changes in wines, a better comprehension of its yeast-mediated production is rel-
evant to predict the maintenance of the desired character of the wine. This study aims at assessing
the production of flavin derivatives (FDs) and Met by S. cerevisiae oenological starters under labor-
atory conditions. The results showed the presence of extra- and intracellular FDs, and Met is a strain-
dependent characteristic being also affected by the initial content of RF in the medium. This finding
was confirmed when the winemaking was carried out in a relevant environment. Our results evi-
denced the important impact of the yeast strain on the content of RF and its derivatives.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
flavin derivatives; methionine; metabolism; yeasts; S. cerevisiae; wine; light-struck taste
Elenco autori:
A. DI CANITO, A. Altomare, D. Fracassetti, N. Messina, A.G. Tirelli, R.C. Foschino, I. Vigentini
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