Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation
Giovana Girardi Piva, Erick Casalta, Jean‐Luc Legras, Catherine Tesnière, Jean-Marie Sablayrolles, David Ferreira, Anne Ortiz-Julien, Virginie Galéote, Jean‐Roch Mouret
Abstract
Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol (yeast sterol produced by yeast cells under aerobic conditions) and phytosterols (plant sterols imported by yeast cells from grape musts in the absence of oxygen). These compounds are responsible for the maintenance of yeast cell viability during white wine fermentation under stress conditions, such as ethanol stress and sterol starvation, to avoid sluggish and stuck fermentations.