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.

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]

The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste

A. DI CANITO
Primo
;
A. Altomare
Secondo
;
D. Fracassetti;N. Messina;A.G. Tirelli;R.C. Foschino
Penultimo
;
I. Vigentini
Ultimo
2023

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.
flavin derivatives; methionine; metabolism; yeasts; S. cerevisiae; wine; light-struck taste
Settore AGR/16 - Microbiologia Agraria
Settore AGR/15 - Scienze e Tecnologie Alimentari
RL_DG-AGR19ATIRE_01 - Approcci innovativi e sostenibili per la prevenzione dei difetti fotoindotti nei vini bianchi e spumante (ENOFOTOSHIELD) - TIRELLI, ANTONIO GIOVANNI - RL_DG-AGR - Bandi DG Agricultura - 2019
Article (author)
File in questo prodotto:
File Dimensione Formato  
jof-09-00078.pdf

accesso aperto

Tipologia: Publisher's version/PDF
Dimensione 2.24 MB
Formato Adobe PDF
2.24 MB Adobe PDF Visualizza/Apri
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/950650
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact