Ivanova, Violeta and Balabanova, Biljana and Bogeva, Elena and Petruseva, Dragana and Yan, Guoliang and Fu, Daqi and Benzhong, Zhu and Peitong, Liu (2018) Dynamic monitoring of ethyl carbamate and its precursors synthesis during wine production and developing a control strategy. [Project]
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Abstract
Arginine content in grape must is the main fact that influencing the ethyl carbamate content in wine. The ethyl carbamate level was found to increase with higher amounts of arginine in the juice. In addition, the wine yeasts also play an important role in influencing the ethyl carbamate content in wine. During the fermentation, urea is produced as a by-product of arginine metabolism. The yeast strains differ in their ability to produce urea, excrete urea into must and even reabsorb the urea from the must back into the cells. Therefore, develop a strain of yeast which has all the desirable attributes could be expected to produce and/or excrete very little to no urea in the wine and synthesis little EC. In our previous work, several yeast has different synthesis ability of EC have been selected, which provide us excellent experimental target to explore the mechanism of EC synthesis in yeast during wine fermentation. Using different wine yeast with variation of EC synthesis level, and inoculate them into juice must containing different levels of arginine to produce wine, and monitor EC and precursor synthesis during the wine production (alcohol fermentation, malolactic fermentation, and aging stage) and establish the dynamic change model. Focused on the key genes expression profiles in alcohol fermentation involved in precursors and EC synthesis such as CAR1, DUR1,2, DUR2, DUR4, combined with the results of EC and precursor level, find out the key gene(s) determining EC synthesis, and use molecular engineering tool to manipulate the expression levels of these genes to verify the conclusion. For example, inoculate the genetic strain in juice with high arginine content, if EC level can be decreased compared to the control, it demonstrated the strategy is work. These results could provide good reference to select safety wine yeast from nature and develop an efficient strategy to decrease EC during wine fermentation.
| Item Type: | Project |
|---|---|
| Subjects: | Natural sciences > Chemical sciences Agricultural Sciences > Other agricultural sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Violeta Ivanova Petropulos |
| Date Deposited: | 14 Nov 2018 14:06 |
| Last Modified: | 14 Nov 2018 14:06 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/20825 |
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