Influence of Glutathione on Yeast Fermentation Efficiency under Copper Stress.

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ID: 46853
2019
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Abstract
Copper in grape musts can influence the fermentation efficiency of during winemaking. The present study revealed the impact of glutathione addition on yeast strains with variable copper sensitivity. The antioxidant glutathione increased yeast vitality and fastened sugar metabolism at copper concentrations up to 0.39 mM. A significant accumulation of acetaldehyde at high copper concentrations was mitigated by the addition of 20 mg L glutathione. Low recovery of glutathione added implicated a complexation of both compounds. Specific alcohol dehydrogenase (ADH) activity was inhibited or reduced in the enzyme extracts of the copper-stressed yeast cells. The activity was restored in fermentations with glutathione at a copper concentration of 0.16 mM. At low copper concentrations, glutathione decreased ADH activity presumably due to complexation of essential copper amounts. Results provide important information on the use of glutathione as an antioxidant in winemaking to counteract negative effects of copper-rich musts on copper-sensitive yeast strains.
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zimdars2019influencejournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Zimdars, Sabrina;Schrage, Lukas;Sommer, Stephan;Schieber, Andreas;Weber, Fabian;
Journal Journal of agricultural and food chemistry
Year 2019
DOI
10.1021/acs.jafc.9b03519
URL
Keywords
glutathione saccharomyces cerevisiae copper stress fermentation efficiency specific alcohol dehydrogenase activity

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