Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in <i>Saccharomyces cerevisiae</i> at Different Sugar Concentrations in Wine Fermentation
Higher alcohols are significant flavor compounds in wine, and the elevated sugar content in grape raw materials has a substantial impact on wine quality. This study investigates the effect of high sugar content on the production of higher alcohols in wine and elucidates the underlying mechanisms thr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/9/1476 |
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| author | Lu Chen Xiaona Ren Yanan Wang Dongshu Hao Yanying Liang Yi Qin |
| author_facet | Lu Chen Xiaona Ren Yanan Wang Dongshu Hao Yanying Liang Yi Qin |
| author_sort | Lu Chen |
| collection | DOAJ |
| description | Higher alcohols are significant flavor compounds in wine, and the elevated sugar content in grape raw materials has a substantial impact on wine quality. This study investigates the effect of high sugar content on the production of higher alcohols in wine and elucidates the underlying mechanisms through transcriptome analysis. The results indicate that sugar concentrations of 240 g/L and 280 g/L lead to increases in higher alcohol content of 17% and 24%, respectively. Transcriptome sequencing was employed to analyze differentially expressed genes at various fermentation stages, which resulted in the identification of the <i>GRE3</i> gene. It was determined that the expression level of <i>GRE3</i> significantly influences higher alcohol content. Knocking out <i>GRE3</i> using molecular methods led to a notable 17.76% decrease in higher alcohol yield at a sugar concentration of 240 g/L, representing a novel finding not previously documented in the literature. This research provides valuable insights into the influence of high-sugar grape materials on the production of higher alcohols by <i>Saccharomyces cerevisiae</i> and the associated mechanisms. |
| format | Article |
| id | doaj-art-f4b4980da2434af0b8d2fb142e8ffc2d |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-f4b4980da2434af0b8d2fb142e8ffc2d2025-08-20T03:49:22ZengMDPI AGFoods2304-81582025-04-01149147610.3390/foods14091476Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in <i>Saccharomyces cerevisiae</i> at Different Sugar Concentrations in Wine FermentationLu Chen0Xiaona Ren1Yanan Wang2Dongshu Hao3Yanying Liang4Yi Qin5College of Enology, Northwest A&F University, Yangling 712100, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, ChinaXinjiang Zhang Yu Ba Bao Baron Winery Co., Ltd., Shihezi 832000, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, ChinaHigher alcohols are significant flavor compounds in wine, and the elevated sugar content in grape raw materials has a substantial impact on wine quality. This study investigates the effect of high sugar content on the production of higher alcohols in wine and elucidates the underlying mechanisms through transcriptome analysis. The results indicate that sugar concentrations of 240 g/L and 280 g/L lead to increases in higher alcohol content of 17% and 24%, respectively. Transcriptome sequencing was employed to analyze differentially expressed genes at various fermentation stages, which resulted in the identification of the <i>GRE3</i> gene. It was determined that the expression level of <i>GRE3</i> significantly influences higher alcohol content. Knocking out <i>GRE3</i> using molecular methods led to a notable 17.76% decrease in higher alcohol yield at a sugar concentration of 240 g/L, representing a novel finding not previously documented in the literature. This research provides valuable insights into the influence of high-sugar grape materials on the production of higher alcohols by <i>Saccharomyces cerevisiae</i> and the associated mechanisms.https://www.mdpi.com/2304-8158/14/9/1476higher alcoholssugar concentrationtranscriptomics<i>saccharomyces cerevisiae</i> |
| spellingShingle | Lu Chen Xiaona Ren Yanan Wang Dongshu Hao Yanying Liang Yi Qin Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in <i>Saccharomyces cerevisiae</i> at Different Sugar Concentrations in Wine Fermentation Foods higher alcohols sugar concentration transcriptomics <i>saccharomyces cerevisiae</i> |
| title | Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in <i>Saccharomyces cerevisiae</i> at Different Sugar Concentrations in Wine Fermentation |
| title_full | Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in <i>Saccharomyces cerevisiae</i> at Different Sugar Concentrations in Wine Fermentation |
| title_fullStr | Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in <i>Saccharomyces cerevisiae</i> at Different Sugar Concentrations in Wine Fermentation |
| title_full_unstemmed | Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in <i>Saccharomyces cerevisiae</i> at Different Sugar Concentrations in Wine Fermentation |
| title_short | Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in <i>Saccharomyces cerevisiae</i> at Different Sugar Concentrations in Wine Fermentation |
| title_sort | transcriptomic identification of core regulatory genes for higher alcohol production in i saccharomyces cerevisiae i at different sugar concentrations in wine fermentation |
| topic | higher alcohols sugar concentration transcriptomics <i>saccharomyces cerevisiae</i> |
| url | https://www.mdpi.com/2304-8158/14/9/1476 |
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