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Pastor-Vega N, Carbonero-Pacheco J, Mauricio JC, Moreno J, García-Martínez T, Nitin N, Ogawa M, Rai R, Moreno-García J. Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach. World J Microbiol Biotechnol 2023; 39:271. [PMID: 37541980 PMCID: PMC10403390 DOI: 10.1007/s11274-023-03713-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Accepted: 07/23/2023] [Indexed: 08/06/2023]
Abstract
Sherry wine is a pale-yellowish dry wine produced in Southern-Spain which features are mainly due to biological aging when the metabolism of biofilm-forming yeasts (flor yeasts) consumes ethanol (and other non-fermentable carbon sources) from a previous alcoholic fermentation, and produces volatile compounds such as acetaldehyde. To start aging and maintain the wine stability, a high alcohol content is required, which is achieved by the previous fermentation or by adding ethanol (fortification). Here, an alternative method is proposed which aims to produce a more economic, distinctive Sherry wine without fortification. For this, a flor yeast has been pre-acclimatized to glycerol consumption against ethanol, and later confined in a fungal-based immobilization system known as "microbial biocapsules", to facilitate its inoculum. Once aged, the wines produced using biocapsules and free yeasts (the conventional method) exhibited chemical differences in terms of acidity and volatile concentrations. These differences were evaluated positively by a sensory panel. Pre-acclimatization of flor yeasts to glycerol consumption was not successful but when cells were immobilized in fungal pellets, ethanol consumption was lower. We believe that immobilization of flor yeasts in microbial biocapsules is an economic technique that can be used to produce high quality differentiated Sherry wines.
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Affiliation(s)
- Noelia Pastor-Vega
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
| | - Juan Carbonero-Pacheco
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616 USA
| | - Minami Ogawa
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616 USA
| | - Rewa Rai
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616 USA
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, University of Córdoba, Córdoba, 14014 Spain
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2
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Acetaldehyde accumulation during wine micro oxygenation: The influence of microbial metabolism. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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3
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Trujillo M, Bely M, Albertin W, Masneuf-Pomarède I, Colonna-Ceccaldi B, Marullo P, Barbe JC. Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11520-11530. [PMID: 36066388 DOI: 10.1021/acs.jafc.2c00543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The goal of this study was to evaluate how grape composition modifications linked to maturity level could affect the wine ester composition and aromatic expression. An experimental design has been developed from grapes of Vitis vinifera cv Merlot and cv Tempranillo. On each vine plot, grapes have been harvested at two maturity levels and have been fermented using a commercial yeast strain under standardized conditions, specifically after having the sugar and nitrogen concentrations adjusted to the same target values. Tempranillo wine ester content was not impacted by the maturity level, whereas Merlot wines from the highest maturity level showed lower concentrations for fatty acid ethyl esters and higher alcohol acetates but higher concentrations for substituted ethyl esters. Sensory analysis corroborated these analytical results: when Merlot maturity increased, wine fruity aromatic expression decreased (particularly its global intensity and the fresh, red-berry, and fermentative fruit characters). In addition, aromatic reconstitution experiments showed that esters were not, alone, responsible for the sensory differences linked to grapes' maturity. Globally, our results highlight the role of esters in the overall wine fruity aromatic expression associated to Merlot ripeness and show that their levels are impacted by other parameters than the grape content in sugars and amino acids, well known as being their precursors.
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Affiliation(s)
- Marine Trujillo
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
- Pernod-Ricard, 75016 Paris, France
| | - Marina Bely
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Warren Albertin
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Isabelle Masneuf-Pomarède
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
| | | | - Philippe Marullo
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
- Biolaffort, 33270 Floirac, France
| | - Jean-Christophe Barbe
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
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Gutiérrez-Gamboa G, Alañón-Sánchez N, Mateluna-Cuadra R, Verdugo-Vásquez N. An overview about the impacts of agricultural practices on grape nitrogen composition: Current research approaches. Food Res Int 2020; 136:109477. [PMID: 32846560 DOI: 10.1016/j.foodres.2020.109477] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 10/24/2022]
Abstract
Nitrogen is a structural component of proteins, nucleic acids, chlorophyll, hormones and amino acids. The last one and ammonium are important primary metabolites in grapes and are key compounds in winemaking since they are primary sources for yeast fermentation. Currently, grape quality has been affected due to the negative impacts of global warming and anthropogenic activity. Certain studies have reported a significant decrease in the free amino acids content and an increase in berry soluble solids and in proline biosynthesis in grapes in some grapevine varieties cultivated under warm climate conditions and water restriction. Proline is not metabolized by yeasts and stuck and sluggish fermentations can occur when the content of yeast assimilable nitrogen is low. Nitrogen composition of grape is mainly affected by variety, edaphoclimatic conditions of the vineyard and agricultural practices performed to the grapevines. This review summarized the most current research carried out to modify the nitrogen composition of the grape and give an overview of the technical and scientific aspects that should be considered for future research in this field.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Universidad de Talca, Facultad de Ciencias Agrarias, 2 Norte 685, Casilla 747, 346000 Talca, Chile.
| | - Noelia Alañón-Sánchez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6, 26007 Logroño, Spain
| | - Roberto Mateluna-Cuadra
- Universidad de Talca, Facultad de Ciencias Agrarias, 2 Norte 685, Casilla 747, 346000 Talca, Chile
| | - Nicolás Verdugo-Vásquez
- Instituto de Investigaciones Agropecuarias INIA, Centro de Investigación Intihuasi, Colina San Joaquín s/n, La Serena, Chile
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5
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Tuberoso CIG, Serreli G, Montoro P, D'Urso G, Congiu F, Kowalczyk A. Biogenic amines and other polar compounds in long aged oxidized Vernaccia di Oristano white wines. Food Res Int 2018; 111:97-103. [PMID: 30007742 DOI: 10.1016/j.foodres.2018.05.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 04/19/2018] [Accepted: 05/08/2018] [Indexed: 10/17/2022]
Abstract
Oxidized white wines are produced by techniques that provide a barrel ageing which can range from a few years to some decades. This step, characterized by the metabolic activity of peculiar strains of Saccharomyces cerevisiae yeast, can affect the chemical composition of these wines and the production of unwanted substances such as biogenic amines. In this study, Vernaccia di Oristano wines from different vintages have been analysed for the first time regarding the content of biogenic amines and amino acids (by HPLC-FLD), and polar compounds (by HPLC-DAD and LC-MS). Furthermore, colour and technological parameters (contents of alcohol, reducing sugars, total and volatile acidities, pH and organic acids) of the wines were also evaluated. Older samples showed dark shades, which may have derived from polyphenols' oxidation while ageing. Some typical ageing products, such as 5-(hydroxymethyl)furfural and hydroxycinnamic acid derivatives were found in larger quantities in these samples, as well as the purinic compound xanthine, which was also detected in relevant concentrations. Additionally, as expected, the average of the main biogenic amines quantified in Vernaccia di Oristano was higher compared to non-oxidized white wines, especially in the older samples. Thus, though this content does not exceed values which spoil the quality of the wine, the monitoring of the winemaking conditions is suggested, to further limit the presence of these undesirable compounds.
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Affiliation(s)
- Carlo Ignazio Giovanni Tuberoso
- Department of Life and Environmental Sciences, Unit of Pharmaceutical, Pharmacological and Nutraceutical Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy.
| | - Gabriele Serreli
- Department of Biomedical Sciences, Unit of Experimental Pathology, University of Cagliari, Cittadella Universitaria SS 554, 09042 Monserrato, Cagliari, Italy
| | - Paola Montoro
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Gilda D'Urso
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Francesca Congiu
- Department of Life and Environmental Sciences, Unit of Pharmaceutical, Pharmacological and Nutraceutical Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Adam Kowalczyk
- Department of Pharmacognosy, Wrocław Medical University, ul. Borowska 211, 50-556 Wrocław, Poland
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Abstract
The principal role of wine yeast is to transform efficiently the grape-berries’ sugars to ethanol, carbon dioxide, and other metabolites, without the production of off-flavors. Wine yeast strains are able to ferment musts, while other commercial or laboratory strains fail to do so. The genetic differences that characterize wine yeast strains in contrast to the biological ageing of the veil-forming yeasts in Sherry wines are poorly understood. Saccharomyces cerevisiae strains frequently exhibit rather specific phenotypic features needed for adaptation to a special environment, like fortified wines with ethanol up to 15% (v/v), known as Sherry wines. Factors that affect the correct development of the veil of flor during ageing are also reviewed, along with the related aspects of wine composition, biofilm formation processes, and yeast autolysis. This review highlights the importance of yeast ecology and yeast metabolic reactions in determining Sherry wine quality and the wealth of untapped indigenous microorganisms co-existing with the veil-forming yeast strains. It covers the complexity of the veil forming wine yeasts’ genetic features, and the genetic techniques often used in strain selection and monitoring during fermentation or biological ageing. Finally, the outlook for new insights to protect and to maintain the microbiota of the Sherry wines will be discussed.
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7
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Eldarov MA, Kishkovskaia SA, Tanaschuk TN, Mardanov AV. Genomics and biochemistry of Saccharomyces cerevisiae wine yeast strains. BIOCHEMISTRY (MOSCOW) 2017; 81:1650-1668. [DOI: 10.1134/s0006297916130046] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Álvarez-Cáliz C, Santos-Dueñas IM, García-Martínez T, Cañete-Rodríguez AM, Millán-Pérez MC, Mauricio JC, García-García I. Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar. FOOD AND BIOPRODUCTS PROCESSING 2014. [DOI: 10.1016/j.fbp.2013.07.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Weldegergis BT, Villiers AD, McNeish C, Seethapathy S, Mostafa A, Górecki T, Crouch AM. Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC–TOFMS). Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.157] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Abstract
Sherry wines are among the most distinctive Spanish wines, mainly produced in the southern Spain (particularly in Jerez and Montilla-Moriles), using traditional practices aimed at ensuring uniform quality and characteristics over time. Several types of Sherry wines are produced depending on the winemaking conditions. Fino-type wines are characterized by a dynamic biological aging, in which a layer of yeast grows in the surface of the wine (flor velum). On the contrary, Oloroso-type sherry wines are subjected to an oxidative aging, while Amontillado-type Sherries are produced by combining both production systems. Therefore, these wines undergo different biological and chemical processes that affect distinctively their chemical composition and their aroma and sensory characteristics. Through this review, the main aspects involved in the winemaking technology of sherry wines, and the latest scientific findings related to the microbiota of the flor film and other aspects associated to the changes in their chemical and sensory composition during aging will be revised. Some new trends in sherry wine technology focused on the acceleration of the biological aging or the use of organic grapes will be also considered.
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Affiliation(s)
- M Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, 28049, Madrid, Spain
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11
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Villamiel M, Polo MC, Moreno-Arribas MV. Nitrogen compounds and polysaccharides changes during the biological ageing of sherry wines. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2008.02.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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13
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Moreno-Arribas MV, Polo MC. Winemaking Biochemistry and Microbiology: Current Knowledge and Future Trends. Crit Rev Food Sci Nutr 2005; 45:265-86. [PMID: 16047495 DOI: 10.1080/10408690490478118] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The fermentation of grape must and the production of premium quality wines are a complex biochemical process that involves the interactions of enzymes from many different microbial species, but mainly yeasts and lactic acid bacteria. Yeasts are predominant in wine and carry out the alcoholic fermentation, while lactic acid bacteria are responsible for malolactic fermentation. Moreover, several optional winemaking techniques involve the use of technical enzyme preparations. Considerable progress has been made recently in understanding the biochemistry and interactions of enzymes during the winemaking process. In this study, some of these recent contributions in the biochemistry of winemaking are reviewed. This article intends to provide an updated overview (including works published until December, 2003) on the main biochemical and microbiological contributions of the different techniques that can be used in winemaking. As well as considering the transformations that take place in traditional winemaking, the production of special wines, such as sparkling wines, 'sur lie' wines, and biologically aged wines, are also studied.
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14
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Berlanga TM, Peinado R, Millán C, Mauricio JC, Ortega JM. Influence of blending on the content of different compounds in the biological aging of sherry dry wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:2577-2581. [PMID: 15113160 DOI: 10.1021/jf035405s] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Principal components analysis to examine the effect of blending (viz. the mixing and transfer of wine between cask rows in a "criaderas and solera" system) on metabolic activity in flor yeasts during biological aging of sherry dry wines was carried out. The variables used in the analysis were the wine compounds most deeply involved in the flor yeast metabolism, namely ethanol, acetaldehyde, glycerol, acetic acid, and l-proline. The greatest blending effect was found to be on the third and second "criadera", which are the stages where the yeasts show a high metabolic activity. The stages holding the oldest wine (viz. the first criadera and the solera) exhibited no differences before and after blending; therefore, the yeasts have a decreased biological activity in them and physical-chemical aging processes seemingly prevail over it.
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Affiliation(s)
- Teresa M Berlanga
- Departamento de Microbiología, Universidad de Córdoba, Campus Universitario de Rabanales, Edificio C-6, 14014-Córdoba, Spain
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Moyano L, Zea L, Moreno J, Medina M. Analytical study of aromatic series in sherry wines subjected to biological aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:7356-7361. [PMID: 12452658 DOI: 10.1021/jf020645d] [Citation(s) in RCA: 100] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The odor activity values (OAVs) for 49 aroma compounds in commercial sherry pale white wines were grouped, according to the similarity of their aroma descriptors, into nine odor classes with a view to establishing the aroma profile for this type of wine. The results revealed the profile to be largely comprised of the series named "fruity" and "balsamic", mainly as a result of the 1,1-diethoxyethane content in the wines. The same series were calculated from the OAVs obtained in biological aging experiments, carried out with selected strains of the flor yeasts Saccharomyces cerevisiae and Saccharomyces bayanus, over a period of 9 months. Based on the aroma profiles thus obtained, after 6 months of aging the latter race yielded OAVs for the fruity and balsamic series not significantly different (p < 0.05) from those for commercial wines aged for 5 years. However, except for the series named "solvent", all others exhibited lower values in the experiments carried out with selected strains than in the commercial wines, mainly as a result of the absence of contact with wood of the former wines. Taking into account the results, the biological aging of this type of sherry wine can be shortened by subjecting it to controlled aging with selected yeast strains in a first stage and subsequently allowing it to stand in wood casks in a second stage.
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Affiliation(s)
- Lourdes Moyano
- Departament of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Campus de Rabanales, Edificio C-3, 14014 Cordoba, Spain
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16
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Berlanga TM, Atanasio C, Mauricio JC, Ortega JM. Influence of aeration on the physiological activity of flor yeasts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:3378-3384. [PMID: 11453778 DOI: 10.1021/jf001382v] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The effect of periodic aeration on the physiological activity of a strain of Saccharomyces cerevisiae yeast during development of velum (flor) and biological aging of Sherry wine of the Fino type was investigated. L-Proline amino acid was the main nitrogen source for yeasts cells during the biological aging, and its exhaustion may be the cause of the production and consumption of other compounds that are involved in the aroma of wines. Aeration was found to increase adenylate energy charge, growth, and viability of the yeast cells. Also, it affected the intracellular redox equilibrium and the consumption and production of compounds including acetoin, acetaldehyde, higher alcohols, ethanol, glycerol, and acetic acid. Acetaldehyde reached its highest level after the second aeration, which coincided with the exhaustion of the nitrogen source in the medium. The enzyme activity of alcohol dehydrogenases I and II decreased immediately after each aeration, subsequently increasing once all of the dissolved oxygen in the wine had been consumed by yeast cells. Aldehyde dehydrogenase activity was detected only after the first aeration, and it may be related to the production and consumption of acetic acid in the wine.
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Affiliation(s)
- T M Berlanga
- Departments of Microbiology and Agricultural Chemistry, Universidad de Córdoba, Campus Universitario de Rabanales, Edificio C-6, 14014 Córdoba, Spain
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Mauricio JC, Valero E, Millán C, Ortega JM. Changes in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:3310-3315. [PMID: 11453768 DOI: 10.1021/jf010005v] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Urea, ammonium, and free amino acid contents were quantified in a must from Vitis vinifera cv. Pedro Ximenez grapes and in fermented wine and after a short aging of this wine by Saccharomyces cerevisiae race capensis yeast under variable oxygen availability conditions. The previous compounds were also determined in a wine in which the nitrogen source was depleted by the same race of flor yeast (old wine) and also following the addition of ammonium ion, L-glutamic acid, and L-proline. Under specific conditions such as low oxygen level and the absence of some nutrients, the yeasts release some amino acids including L-threonine, L-tryptophan, L-cysteine, and L-methionine to the medium. These amino acids must originate primarily in a de novo synthesis from ethanol that regenerates NAD(P)+. On the basis of these results, the yeasts may be able to use amino acids not only as nitrogen sources but also as redox agents to balance the oxidation-reduction potential under conditions of restricted oxygen, when electron transport along the respiratory chain may be hindered or limited.
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Affiliation(s)
- J C Mauricio
- Departamento de Microbiología, Universidad de Córdoba, Campus Universitario de Rabanales, Edificio C-6, 14014 Córdoba, Spain.
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Cortes MB, Moreno JJ, Zea L, Moyano L, Medina M. Response of the aroma fraction in sherry wines subjected to accelerated biological aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:3297-3302. [PMID: 10552649 DOI: 10.1021/jf9900130] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The effect of an acceleration assay, carried out with a periodic aeration and an increased surface/volume ratio, on various aroma compounds of "fino" Sherry wines aging under a veil of a pure culture of Saccharomyces cerevisiae race capensis G1 flor film yeast was studied. The results were subjected to multifactor analysis of variance, and the compounds simultaneously depending on acceleration conditions and aging time at p < 0.01 were subjected to principal component analysis. The first component, accounting for 86.14% of the overall variance, was mainly defined by acetaldehyde and its derivatives 1,1-diethoxyethane and acetoin. These compounds reached higher concentrations in accelerated aging wines in a shorter time than they did in control wines, and no browning problems were detected. Taking into account that these compounds can be used as indicators for biological aging of "fino" Sherry wines, the acceleration condition assayed can be applied to shorten the time of this process.
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Affiliation(s)
- M B Cortes
- Department of Agricultural Chemistry, Faculty of Sciences, University of Córdoba, Spain
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19
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Plata MDC, Mauricio JC, Millán C, Ortega J. In vitro specific activity of alcohol acetyltransferase and esterase in two flor yeast strains during biological aging of sherry wines. ACTA ACUST UNITED AC 1998. [DOI: 10.1016/s0922-338x(98)80079-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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