Adaptability of wine yeast to ethanol-induced protein denaturation

This year marks the 200th anniversary of the birth of Dr Louis Pasteur (1822-1895), who revealed that alcoholic fermentation is performed by yeast cells. Subsequently, details of the mechanisms of alcoholic fermentation and glycolysis in yeast cells have been elucidated. However, the mechanisms underlying the high tolerance and adaptability of yeast cells to ethanol are not yet fully understood. This review presents the response and adaptability of yeast cells to ethanol-induced protein denaturation. Herein, we describe the adverse effects of severe ethanol stress on intracellular proteins and the responses of yeast cells. Furthermore, recent findings on the acquired resistance of wine yeast cells to severe ethanol stress that causes protein denaturation are discussed, not only under laboratory conditions, but also during the fermentation process at 15 degrees C to mimic the vinification process of white wine.

Automated summary

This paper discusses the adaptability of yeast cells to ethanol stress and describes the adverse effects of ethanol on proteins and the responses of yeast cells. Recent studies on the acquired resistance of wine yeast cells to severe ethanol stress are also discussed.