Different mechanisms of resistance modulate sulfite tolerance in wine yeasts

Chiara Nadai, Laura Treu, Stefano Campanaro, Alessio Giacomini, Viviana Corich

Research output: Contribution to journalJournal articleResearchpeer-review


From a technological point of view, yeast resistance to sulfite is of great interest and represents an important technological character for winemaking. Several mechanisms are involved, and strain-dependent strategies to obtain SO2 resistance can deeply influence wine quality, although this choice is less relevant in determining the technological performance of the strain during fermentation. In this study, to better understand the strain-specific mechanisms of resistance, 11 Saccharomyces cerevisiae strains, whose genomes have been previously sequenced, were selected. Their attitude towards sulfites, in terms of resistance and production, was evaluated, and RNA-sequencing of four selected strains was performed during fermentation process in synthetic grape must in the presence of SO2. Results demonstrated that at molecular level, the physical effect of SO2 triggered multiple stress responses in the cell and high tolerance to general enological stressing condition increased SO2 resistance. Adaptation mechanism due to high basal gene expression level rather than specific gene induction in the presence of sulfite seemed to be responsible in modulating strain resistance. This mechanism involved higher basal gene expression level of specific cell wall proteins, enzymes for lipid biosynthesis, and enzymes directly involved in SO2 assimilation pathway and efflux.
Original languageEnglish
JournalApplied Microbiology and Biotechnology
Number of pages17
Publication statusE-pub ahead of print - 2015
Externally publishedYes

Fingerprint Dive into the research topics of 'Different mechanisms of resistance modulate sulfite tolerance in wine yeasts'. Together they form a unique fingerprint.

Cite this