1
|
Lu Y, Qin Y, Sun Y, Joseph CML, Bisson LF, Song Y, Liu Y. Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach. Food Microbiol 2024; 124:104593. [PMID: 39244355 DOI: 10.1016/j.fm.2024.104593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 06/15/2024] [Accepted: 07/01/2024] [Indexed: 09/09/2024]
Abstract
Yeast assimilable nitrogen (YAN) is one of the important factors affecting yeast growth and metabolism. However, the nitrogen requirement of indigenous commercial S. cerevisiae NX11424 is unclear. In this study, metabolomics was used to analyze the metabolite profiles of the yeast strain NX11424 under high (433 mg/L) and low (55 mg/L) YAN concentrations. It was found that yeast biomass exhibited different trends under different YAN conditions and was generally positively correlated with the initial YAN concentration, while changes of key biomarkers of yeast strain NX11424 at different stages of fermentation showed a similar trend under high and low YAN concentrations. The YAN concentration affected the metabolite levels of the yeast strain NX11424, which resulted in the significant difference in the levels of pyruvic acid, α-oxoglutarate, palmitoleic acid, proline, butane-2,3-diol, citrulline, ornithine, galactinol, citramalic acid, tryptophan, alanine, phosphate and phenylethanol, mainly involving pathways such as central carbon metabolism, amino acid metabolism, fatty acid metabolism, purine metabolism, and energy metabolism. Yeast strain NX11424 could utilize proline to produce protein under a low YAN level. The intracellular level of citrulline and ornithine under high YAN concentration was higher than that under low YAN level. Yeast strain NX11424 is more suitable for fermentation at lower YAN level. The results obtained here will help to rational utilize of YAN by S. cerevisiae NX11424, and is conducive to precise control of the alcohol fermentation and improve wine quality.
Collapse
Affiliation(s)
- Yao Lu
- College of Enology, Northwest A&F University, Yangling, Shannxi, 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia, 750104, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, Shannxi, 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia, 750104, China
| | - Yue Sun
- College of Enology, Northwest A&F University, Yangling, Shannxi, 712100, China; College of Enology and Horticulture, Ningxia University, Yinchuan, 750021, Ningxia, China
| | - C M Lucy Joseph
- Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
| | - Linda F Bisson
- Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
| | - Yuyang Song
- College of Enology, Northwest A&F University, Yangling, Shannxi, 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia, 750104, China
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling, Shannxi, 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia, 750104, China.
| |
Collapse
|
2
|
Lu HC, Tian MB, Han X, Shi N, Li HQ, Cheng CF, Chen W, Li SD, He F, Duan CQ, Wang J. Vineyard soil heterogeneity and harvest date affect volatolomics and sensory attributes of Cabernet Sauvignon wines on a meso-terroir scale. Food Res Int 2023; 174:113508. [PMID: 37986505 DOI: 10.1016/j.foodres.2023.113508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
To produce premium wines in a specific region is the goal of local oenologists. This study aimed to investigate the influence of soil properties and harvest date on the volatolomics of wine to provide a better insight into single-vineyard wines. Six Cabernet Sauvignon vineyards were selected in a semi-arid region to produce their wines at three harvest ripeness levels ranging from 23°Brix-28°Brix in three seasons (2019-2021). Results showed that among all six vineyards, the vineyard with the highest soil pH produced wines with lower C6 alcohols and herbaceous aroma. Moderate nutrition in soils was beneficial for the accumulation of β-damascenone and enhanced fruity and floral aroma in wines while over-fertile soil produced wines with the lowest sensory score. As the harvest ripeness elevated, the wine's fruity and floral aroma intensity decreased. Through advanced network analysis, the key volatiles such as β-damascenone, ethy1 lactate, and isoamyl octanoate, and their interaction in affecting wine sensory scores were evaluated. Our study provided a concept for producing premium single-vineyard wines.
Collapse
Affiliation(s)
- Hao-Cheng Lu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Meng-Bo Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiao Han
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ning Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hui-Qing Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | | | - Wu Chen
- CITIC Guoan Wine Co. Ltd, Manasi 832200 Xinjiang, China
| | - Shu-De Li
- CITIC Guoan Wine Co. Ltd, Manasi 832200 Xinjiang, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| |
Collapse
|
3
|
Guittin C, Maçna F, Barreau A, Poitou X, Sablayrolles JM, Mouret JR, Farines V. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae. Food Microbiol 2023; 111:104193. [PMID: 36681397 DOI: 10.1016/j.fm.2022.104193] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 11/26/2022]
Abstract
Although the impact of nitrogen nutrition on the production of fermentative aromas in oenological fermentation is well known today, one may wonder whether the effects studied are the same when winemaking takes place at high turbidities, specifically for the production of wines intended for cognac distillation. To that effect, a fermentation robot was used to analyze 30 different fermentation conditions at two turbidity levels with several factors tested: (i) initial addition of nitrogen either organic (with a mixture of amino acids - MixAA) or inorganic with di-ammonium phosphate (DAP) at different concentrations, (ii) variation of the ratio of inorganic/organic nitrogen (MixAA and DAP) and (iii) addition of different single amino acids (alanine, arginine, aspartic acid and glutamic acid). A metabolomic analysis was carried out on all resulting wines to have a global vision of the impact of nitrogen on more than sixty aromatic molecules of various families. Then, at the end of the alcoholic fermentation, the wines were micro-distilled. A first interesting observation was that the aroma profiles of both wines and distillates were close, indicating that the concentration factor is rather similar for the different aromas studied. Secondly, the fermentation kinetics and aroma results have shown that the nitrogen concentration effect prevailed over the nature of nitrogen. Although the lipid concentration was in excess, an interaction between the assimilable nitrogen and lipid contents was still observed in wines or in micro-distillates. Alanine is involved in the synthesis of acetaldehyde, isobutanol, isoamyl alcohol and isoamyl acetate. Finally, it was demonstrated that modifying the ratio of assimilable nitrogen in musts is not an interesting technological response to improve the aromatic profile of wines and brandies. Indeed, unbalance the physiological ratio of the must by adding a single source of assimilable nitrogen (organic or inorganic) has been shown to deregulate the synthesis of most of the fermentation aromas produced by the yeast. Wine metabolomic analysis confirmed the results that had been observed in micro-distillates but also in the other aromatic families, especially on terpenes. The contribution of solid particles, but also yeast biosynthesis (via sterol management in must) to wine terpenes is discussed. Indeed, the synthesis of terpenes in this oenological context seems to be favored, especially since the concentration of assimilable nitrogen (in addition to the lipid content) favor their accumulation in the medium. A non-negligible vintage effect on the terpene profile was also demonstrated with variations in their distribution depending on the years. Thus, the present study focuses on the metabolism of wine yeasts under different environmental conditions (nitrogen and lipid content) and on the impact of distillation on the fate of flavor compounds. The results highlight once again the complexity of metabolic fluxes and of the impact of nitrogen source (nature and amount) and of lipids. Furthermore, this study demonstrates that beyond the varietal origin of terpenes, the part resulting from the de novo synthesis by the yeast during the fermentation cannot be neglected in the context of cognac winemaking with high levels of turbidity.
Collapse
Affiliation(s)
- Charlie Guittin
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | - Faïza Maçna
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | | | | | | | - Jean-Roch Mouret
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | - Vincent Farines
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| |
Collapse
|
4
|
Zhu H, Yang H, Zhou X, Li H, Feng R, Yuan F, Pan S, Xu X. Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. J Food Sci 2023; 88:1392-1408. [PMID: 36855306 DOI: 10.1111/1750-3841.16503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 01/14/2023] [Accepted: 01/30/2023] [Indexed: 03/02/2023]
Abstract
Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast were evaluated. Fermentation kinetics was determined by monitoring reducing sugar consumption rates during fermentation. The volatile profile of wines was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas-chromatography-mass spectrometry (GC-MS). The volatile sulfur compounds (VSCs) were analyzed by HS-SPME-GC-MS/MS. Flavor attributes of wines were assessed by a sensory panel with quantitative descriptive analysis. A total of 53 volatiles, including 6 VSCs, were identified and quantified in the Chardonnay wine. The results suggested that glutamine supplementation at the beginning of fermentation could help to initiate fermentation earlier and promote the formation of isoamyl acetate, phenethyl acetate, ethyl nonanoate, methyl decanoate, diethyl succinate and phenethyl alcohol, isobutanol, while DAP supplementation had no obvious effect on the volatile composition of the resulting wine and fermentation kinetics. PRACTICAL APPLICATION: Suitable nitrogen source is helpful to a healthy fermentation, and can also prevent the off-flavor and regulate aroma profile of wine. This study provides insights on the volatile and sensory characteristics of Chardonnay wines affected by different nitrogen source addition.
Collapse
Affiliation(s)
- Hangxin Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hongyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xianyu Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Huan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ruiqi Feng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fang Yuan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| |
Collapse
|
5
|
Lola D, Kalloniati C, Dimopoulou M, Kanapitsas A, Papadopoulos G, Dorignac É, Flemetakis E, Kotseridis Y. Impact of Assimilable Nitrogen Supplementation on Saccharomyces cerevisiae Metabolic Response and Aromatic Profile of Moschofilero Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2952-2963. [PMID: 36719992 DOI: 10.1021/acs.jafc.2c07325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The concentration of nitrogen in must is critical to yeast fermentation efficiency and wine aroma profile. The present work determined the effect of the amount of yeast assimilable nitrogen (YAN) on fermentation kinetics, aroma production, and gene expression patterns of the wine yeast Saccharomyces cerevisiae. Fermentations were performed under two different YAN concentrations of must. Acetate esters, linalool, and nerol appeared to be clearly affected by the different YAN levels. Real-time-PCR results revealed that the genes involved in ethyl and acetate esters production recorded, in general, higher transcript levels under high nitrogen supplementation. In addition, an up-regulation of the BGL2 and EXG1 genes, which are related to terpenes production, was observed in the case of high nitrogen content and it is well corresponded to the terpenol concentration found. Our study revealed the impact of nitrogen supplementation on yeast metabolism and its importance to adjust wine's aromatic composition and sensory profile.
Collapse
Affiliation(s)
- Despina Lola
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Chrysanthi Kalloniati
- Laboratory of Molecular Biology, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Maria Dimopoulou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo 12243, Greece
| | - Alexandros Kanapitsas
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Georgios Papadopoulos
- Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | | | - Emmanouil Flemetakis
- Laboratory of Molecular Biology, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Yorgos Kotseridis
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| |
Collapse
|
6
|
Bordet F, Romanet R, Bahut F, Ballester J, Eicher C, Peña C, Ferreira V, Gougeon R, Julien-Ortiz A, Roullier-Gall C, Alexandre H. Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures. Front Microbiol 2023; 13:1032842. [PMID: 36845971 PMCID: PMC9947296 DOI: 10.3389/fmicb.2022.1032842] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 12/02/2022] [Indexed: 02/11/2023] Open
Abstract
Yeast co-inoculations in winemaking are often studied in the framework of modulating the aromatic profiles of wines. Our study aimed to investigate the impact of three cocultures and corresponding pure cultures of Saccharomyces cerevisiae on the chemical composition and the sensory profile of Chardonnay wine. Coculture makes it possible to obtain completely new aromatic expressions that do not exist in the original pure cultures attributed to yeast interactions. Esters, fatty acids and phenol families were identified as affected. The sensory profiles and metabolome of the cocultures, corresponding pure cultures and associated wine blends from both pure cultures were found to be different. The coculture did not turn out to be the addition of the two pure culture wines, indicating the impact of interaction. High resolution mass spectrometry revealed thousands of cocultures biomarkers. The metabolic pathways involved in these wine composition changes were highlighted, most of them belonging to nitrogen metabolism.
Collapse
Affiliation(s)
- Fanny Bordet
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France,Lallemand SAS, Blagnac, France,*Correspondence: Fanny Bordet,
| | - Rémy Romanet
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France
| | - Florian Bahut
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France,Lallemand SAS, Blagnac, France
| | - Jordi Ballester
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
| | - Camille Eicher
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France
| | - Cristina Peña
- Dpt. Química Analítica, Facultad de Ciencias, University of Zaragoza, Zaragoza, Spain
| | - Vicente Ferreira
- Dpt. Química Analítica, Facultad de Ciencias, University of Zaragoza, Zaragoza, Spain
| | - Régis Gougeon
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France,DIVVA (Développement Innovation Vigne Vin Aliments) Platform/PAM UMR, IUVV, Dijon, France
| | | | - Chloé Roullier-Gall
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France
| | - Hervé Alexandre
- PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France
| |
Collapse
|
7
|
Godillot J, Baconin C, Sanchez I, Baragatti M, Perez M, Sire Y, Aguera E, Sablayrolles JM, Farines V, Mouret JR. Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation. Front Microbiol 2023; 14:1124970. [PMID: 36960279 PMCID: PMC10027746 DOI: 10.3389/fmicb.2023.1124970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 02/06/2023] [Indexed: 03/09/2023] Open
Abstract
Among the different compounds present in the must, nitrogen is an essential nutrient for the management of fermentation kinetics, also playing a major role in the synthesis of fermentative aromas. Fermentation temperature is yet another variable that affects fermentation duration and the production of fermentative aromas in wine. The main objective of this study was thus to evaluate the combined effects of nitrogen addition-at the start of the fermentation process or during the stationary phase-at different fermentation temperatures on both fermentation kinetics and aroma synthesis kinetics. To study the impact of these three parameters simultaneously, we used an innovative transdisciplinary approach associating an online GC-MS system with an original modeling approach: a Box-Behnken experimental design combined with response surface modeling and GAM modeling. Our results indicated that all three factors studied had significant effects on fermentation and aroma production kinetics. These parameters did not impact in the same way the different families of volatile compounds. At first, obtained data showed that reduction of ester accumulation in the liquid phase at high temperature was mainly due to important losses by evaporation but also to modifications of yeast metabolic capabilities to synthetize these compounds. In a noticeable way, optimal temperature changed for liquid accumulation of the two classes of esters-23°C for acetate ester and 18°C for ethyl esters-because biological impact of temperature was different for the two chemical families. Moreover, the study of these three factors simultaneously allowed us to show that propanol is not only a marker of the presence of assimilable nitrogen in the medium but above all a marker of cellular activity. Finally, this work enabled us to gain a deeper understanding of yeast metabolism regulation. It also underlines the possibility to refine the organoleptic profile of a wine by targeting the ideal combination of fermentation temperature with initial and added nitrogen concentrations. Such observation was particularly true for isoamyl acetate for which interactions between the three factors were very strong.
Collapse
Affiliation(s)
- Joséphine Godillot
- SPO, University of Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | | | | | - Marc Perez
- SPO, University of Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | | | | | - Vincent Farines
- SPO, University of Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Jean-Roch Mouret
- SPO, University of Montpellier, INRAE, Institut Agro, Montpellier, France
- *Correspondence: Jean-Roch Mouret,
| |
Collapse
|
8
|
Ma D, Liu S, Han X, Nan M, Xu Y, Qian B, Wang L, Mao J. Complete genome sequence, metabolic model construction, and huangjiu application of Saccharopolyspora rosea A22, a thermophilic, high amylase and glucoamylase actinomycetes. Front Microbiol 2022; 13:995978. [PMID: 36246298 PMCID: PMC9554608 DOI: 10.3389/fmicb.2022.995978] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Accepted: 08/26/2022] [Indexed: 11/13/2022] Open
Abstract
Saccharopolyspora is an important microorganism in the fermentation process of wheat qu and huangjiu, yet the mechanisms by which it performs specific functions in huangjiu remain unclear. A strain with high amylase and glucoamylase activities was isolated from wheat qu and identified as Saccharopolyspora rosea (S. rosea) A22. We initially reported the whole genome sequence of S. rosea A22, which comprised a circular chromosome 6,562,638 bp in size with a GC content of 71.71%, and 6,118 protein-coding genes. A functional genomic analysis highlighted regulatory genes involved in adaptive mechanisms to harsh conditions, and in vitro experiments revealed that the growth of S. rosea A22 could be regulated in response to the stress condition. Based on whole-genome sequencing, the first genome-scale metabolic model of S. rosea A22 named iSR1310 was constructed to predict the growth ability on different media with 91% accuracy. Finally, S. rosea A22 was applied to huangjiu fermentation by inoculating raw wheat qu, and the results showed that the total higher alcohol content was reduced by 12.64% compared with the control group. This study has elucidated the tolerance mechanisms and enzyme-producing properties of S. rosea A22 at the genetic level, providing new insights into its application to huangjiu.
Collapse
Affiliation(s)
- Donglin Ma
- State Key Laboratory of Food Science and Technology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shuangping Liu
- State Key Laboratory of Food Science and Technology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing Huangjiu Industry Innovation Service Complex, Shaoxing, China
- *Correspondence: Shuangping Liu,
| | - Xiao Han
- State Key Laboratory of Food Science and Technology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing Huangjiu Industry Innovation Service Complex, Shaoxing, China
| | - Mujia Nan
- Basic Department, University of Tibetan Medicine, Lhasa, China
| | - Yuezheng Xu
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing Huangjiu Industry Innovation Service Complex, Shaoxing, China
| | - Bin Qian
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing Huangjiu Industry Innovation Service Complex, Shaoxing, China
| | - Lan Wang
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing Huangjiu Industry Innovation Service Complex, Shaoxing, China
| | - Jian Mao
- State Key Laboratory of Food Science and Technology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing Huangjiu Industry Innovation Service Complex, Shaoxing, China
- Jian Mao,
| |
Collapse
|
9
|
Effect of inorganic and organic nitrogen supplementation on volatile components and aroma profile of cider. Food Res Int 2022; 161:111765. [DOI: 10.1016/j.foodres.2022.111765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/19/2022] [Accepted: 08/02/2022] [Indexed: 11/22/2022]
|
10
|
Production and characterization of a new distilled beverage from green coffee seed residue. Food Chem 2022; 377:131960. [PMID: 34979400 DOI: 10.1016/j.foodchem.2021.131960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 12/22/2021] [Accepted: 12/24/2021] [Indexed: 11/21/2022]
Abstract
This study evaluated green coffee seed residue (GCSR) as an alternative substrate for producing distilled beverages. Two proportions of GCSR, 10% and 20% (w/v), were fermented and distilled in a copper alembic still. The spirits were characterized by GC-FID, HS-SPME GC-MS, and sensory analysis by trained panelists. Most of the 62 identified volatile compounds were affected by the GCSR concentration. Total terpenes, higher alcohols, and acetals showed the highest concentrations in the 10% GCSR spirit. Esters, acetates, and aldehydes were most abundant in the 20% GCSR. In the sensory analysis, the 10% GCSR spirit was characterized by floral, dairy, and almond aromas, while the 20% GCSR spirit was embodied coffee, vegetable, hazelnut, cooked cabbage, and nut descriptors. The results demonstrate the potential of GCSR as a substrate for producing coffee spirits with chemical and sensory qualities, with the 10% GCSR being the better option for fermentation.
Collapse
|
11
|
Xie B, Wu Q, Wei S, Li H, Wei J, Hanif M, Li J, Liu Z, Xiao X, Yu J. Optimization of Headspace Solid-Phase Micro-Extraction Conditions (HS-SPME) and Identification of Major Volatile Aroma-Active Compounds in Chinese Chive (Allium tuberosum Rottler). Molecules 2022; 27:molecules27082425. [PMID: 35458622 PMCID: PMC9030096 DOI: 10.3390/molecules27082425] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/02/2022] [Accepted: 04/04/2022] [Indexed: 12/04/2022] Open
Abstract
In order to rapidly and precisely identify the volatile compounds in Chinese chive (Allium tuberosum Rottler), seven key parameters of headspace solid-phase micro-extraction conditions (HS-SPME) from Chinese chive were optimized. A total of 59 volatile compounds were identified by using the optimized method, including 28 ethers, 15 aldehydes, 6 alcohols, 5 ketones, 2 hydrocarbons, 1 ester, and 2 phenols. Ethers are the most abundant, especially dimethyl trisulfide (10,623.30 μg/kg). By calculating the odor activity values (OAVs), 11 volatile compounds were identified as the major aroma-active compounds of Chinese chive. From the analysis of the composition of Chinese chive aroma, the “garlic and onion” odor (OAV = 2361.09) showed an absolute predominance over the other 5 categories of aroma. The results of this study elucidated the main sources of Chinese chive aroma from a chemical point of view and provided the theoretical basis for improving the flavor quality of Chinese chive.
Collapse
Affiliation(s)
- Bojie Xie
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; (B.X.); (Q.W.); (S.W.); (M.H.); (J.L.); (Z.L.)
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China;
| | - Qian Wu
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; (B.X.); (Q.W.); (S.W.); (M.H.); (J.L.); (Z.L.)
| | - Shouhui Wei
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; (B.X.); (Q.W.); (S.W.); (M.H.); (J.L.); (Z.L.)
| | - Haiyan Li
- College of Water Conservancy and Hydropower Engineering, Gansu Agricultural University, Lanzhou 730070, China;
| | - Jinmei Wei
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China;
| | - Medhia Hanif
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; (B.X.); (Q.W.); (S.W.); (M.H.); (J.L.); (Z.L.)
| | - Ju Li
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; (B.X.); (Q.W.); (S.W.); (M.H.); (J.L.); (Z.L.)
| | - Zeci Liu
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; (B.X.); (Q.W.); (S.W.); (M.H.); (J.L.); (Z.L.)
| | - Xuemei Xiao
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; (B.X.); (Q.W.); (S.W.); (M.H.); (J.L.); (Z.L.)
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China;
- Correspondence: (X.X.); (J.Y.)
| | - Jihua Yu
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China; (B.X.); (Q.W.); (S.W.); (M.H.); (J.L.); (Z.L.)
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, China;
- Correspondence: (X.X.); (J.Y.)
| |
Collapse
|
12
|
New Isolated Autochthonous Strains of S. cerevisiae for Fermentation of Two Grape Varieties Grown in Poland. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Many commercial strains of the Saccharomyces cerevisiae species are used around the world in the wine industry, while the use of native yeast strains is highly recommended for their role in shaping specific, terroir-associated wine characteristics. In recent years, in Poland, an increase in the number of registered vineyards has been observed, and Polish wines are becoming more recognizable among consumers. In the fermentation process, apart from ethyl alcohol, numerous microbial metabolites are formed. These compounds shape the wine bouquet or become precursors for the creation of new products that affect the sensory characteristics and quality of the wine. The aim of this work was to study the effect of the grapevine varieties and newly isolated native S. cerevisiae yeast strains on the content of selected wine fermentation metabolites. Two vine varieties—Regent and Seyval blanc were used. A total of 16 different yeast strains of the S. cerevisiae species were used for fermentation: nine newly isolated from vine fruit and seven commercial cultures. The obtained wines differed in terms of the content of analyzed oenological characteristics and the differences depended both on the raw material (vine variety) as well as the source of isolation and origin of the yeast strain used (commercial vs. native). Generally, red wines characterized a higher content of tested analytes than white wines, regardless of the yeast strain used. The red wines are produced with the use of native yeast strains characterized by higher content of amyl alcohols and esters.
Collapse
|
13
|
Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8030093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.
Collapse
|
14
|
Godillot J, Sanchez I, Perez M, Picou C, Galeote V, Sablayrolles JM, Farines V, Mouret JR. The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation. Front Microbiol 2022; 13:829786. [PMID: 35273585 PMCID: PMC8902367 DOI: 10.3389/fmicb.2022.829786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Accepted: 01/31/2022] [Indexed: 11/23/2022] Open
Abstract
Among the different compounds present in the must, nitrogen is an essential nutrient for the management of fermentation kinetics but also plays an important role in the synthesis of fermentative aromas. To address the problems related to nitrogen deficiencies, nitrogen additions during alcoholic fermentation have been implemented. The consequences of such additions on the main reaction are well known. However, their impact on aromas synthesis is still poorly understood. So, the main objective of this study was to determine the impact of nitrogen addition during the stationary phase on both the fermentation kinetics and aroma synthesis. To reach this goal, we used a transdisciplinary approach combining statistical modeling (Box-Behnken design and response surface modeling) and gene expression study (transcriptomic analysis). Our results indicated that nitrogen metabolism, central carbon metabolism (CCM), fermentation kinetics and aroma production were significantly impacted by nitrogen addition. The most remarkable point was the different regulation of the bioconversion of higher alcohols into acetate esters on one hand and of fatty acids into ethyl esters on the other hand. We highlighted that the conversion of higher alcohols into acetate esters was maximum when nitrogen was added at the beginning of the stationary phase. Conversely, the highest conversion of acids into ethyl esters was reached when nitrogen was added close to the end of the stationary phase. Moreover, even if the key element in the production of these two ester families appeared to be the enzymatic activity responsible for their production, rather than the availability of the corresponding precursors, these enzymatic activities were differently regulated. For acetate esters, the regulation occurred at gene level: the ATF2 gene was overexpressed following nitrogen addition during the stationary phase. On the opposite, no induction of gene expression was noted for ethyl esters; it seemed that there was an allosteric regulation.
Collapse
Affiliation(s)
- Joséphine Godillot
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
| | | | - Marc Perez
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
| | - Christian Picou
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
| | - Virginie Galeote
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
| | | | - Vincent Farines
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
| | - Jean-Roch Mouret
- SPO, INRAE, L’Institut Agro Montpellier, Université de Montpellier, Montpellier, France
| |
Collapse
|
15
|
Sánchez R, Rodríguez-Nogales JM, Fernández-Fernández E, González MR, Medina-Trujillo L, Martín P. Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis. Food Chem 2022; 369:130850. [PMID: 34461510 DOI: 10.1016/j.foodchem.2021.130850] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 08/08/2021] [Accepted: 08/09/2021] [Indexed: 12/28/2022]
Abstract
Recent studies have shown that mild to moderate iron chlorosis can have positive effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcohols, responsible for green-herbaceous aroma. A favourable reduction of pH and a betterment of parameters related to colour were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity.
Collapse
Affiliation(s)
- Ramón Sánchez
- Research Group on Viticulture and Enology (GIRVITEN), University of Valladolid, Av. de Madrid, 57, 34004 Palencia, Spain
| | - José Manuel Rodríguez-Nogales
- Research Group on Viticulture and Enology (GIRVITEN), University of Valladolid, Av. de Madrid, 57, 34004 Palencia, Spain.
| | | | - María Rosa González
- Research Group on Viticulture and Enology (GIRVITEN), University of Valladolid, Av. de Madrid, 57, 34004 Palencia, Spain
| | - Laura Medina-Trujillo
- Research Group on Viticulture and Enology (GIRVITEN), University of Valladolid, Av. de Madrid, 57, 34004 Palencia, Spain
| | - Pedro Martín
- Research Group on Viticulture and Enology (GIRVITEN), University of Valladolid, Av. de Madrid, 57, 34004 Palencia, Spain
| |
Collapse
|
16
|
Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031405] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Two wild-type Saccharomyces cerevisiae yeast strains (Sa and Sb) were tested for white wine production using Assyrtiko grape of Santorini. A third commercial Saccharomyces strain was also studied for comparison reasons. Two concentrations of yeast extract and diammonium phosphate (DAP) were added to the must (150 and 250 mg/L) in order to evaluate the effect of nitrogen content on the final wine quality. Analytical methods (HPLC, GC-MS) and sensory analysis were employed to assess the quality of the wines. Fermentation kinetics were monitored throughout the experiment. By the second day of fermentation, all strains showed an approximate consumption of 70% of amino acids. Differences among strains were observed regarding inorganic nitrogen requirements. Sb strain resulted in higher concentrations of higher alcohols (1.9-fold) and ketones (5.6-fold) and lower concentrations of esters (1.2-fold) compared to the control, while Sa strain resulted in higher content of fatty acids (2.1-fold). Both indigenous strains scored better results in aroma quality, body and acidity compared to control. The overall evaluation of the data highlights the great potential of the indigenous S. cerevisiae strains as fermentation starters providing promising results in the sector of terroir wines.
Collapse
|
17
|
The Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation. FERMENTATION 2022. [DOI: 10.3390/fermentation8020051] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In order to understand the influence of nitrogen and lipid nutrition on the aromatic quality of wines for cognac distillation, we developed a transdisciplinary approach that combined statistical modeling (experimental central composite design and response surface modeling) with metabolomic analysis. Three Saccharomyces cerevisiae strains that met the requirements of cognac appellation were tested at a laboratory scale (1 L) and a statistical analysis of covariance was performed to highlight the organoleptic profile (fermentative aromas, terpenes, alcohols and aldehydes) of each strain. The results showed that nitrogen and lipid nutrients had an impact on the aromatic quality of cognac wines: high lipid concentrations favored the production of organic acids, 1-octen-3-ol and terpenes and inhibited the synthesis of esters. Beyond this trend, each yeast strain displayed its own organoleptic characteristics but had identical responses to different nutritional conditions.
Collapse
|
18
|
Impact of high lipid contents on the production of fermentative aromas during white wine fermentation. Appl Microbiol Biotechnol 2021; 105:6435-6449. [PMID: 34423410 DOI: 10.1007/s00253-021-11479-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 10/20/2022]
Abstract
In Cognac, the musts are rich in grape solids and fermentations are usually run with turbidities ranging between 500 and 1500 NTU (nephelometric turbidity unit). These conditions, considered favourable for generating the desired organoleptic profiles of the final Eaux-de-vies, are unusual in winemaking, and, consequently, their impact on yeast metabolism is poorly understood. This study aims to better describe and understand the synthesis of fermentative aromas in such lipid-excess conditions, while integrating the effect of two other very important parameters: the initial concentration of assimilable nitrogen and the temperature of fermentation. To reach this objective, a Box-Behnken design was implemented to describe and model the simple effects of these factors as well as their interactions. Although the lipid concentration was very high, impacts on the production of fermentative aromas were observed. Indeed, high lipid levels promoted the synthesis of higher alcohols. Observing this effect was surprising because there is no metabolic connection between the anabolic pathways of production of these alcohols and the lipid pathway. This effect may be partly explained by impairment in the activity of alcohol acetyl transferases in the presence of lipids, which catalyse the conversion of higher alcohols into the corresponding esters. Therefore, in this study, the negative impact of turbidity was very significant on acetate esters related to the production of acetyl-CoA, which was the main molecule disturbed by the strong presence of lipids. Finally, and more surprisingly, lipid intake did not impact the synthesis of ethyl esters, which depended on the concentration of exogenous lipids. KEY POINTS: • Innovative work on the fermentation of white wine musts with very high lipid contents. • Precise fermentation management and monitoring in Cognac-making conditions. • Experimental design to study the impact of lipids, assimilable nitrogen and temperature on fermentative aroma synthesis.
Collapse
|
19
|
Su Y, Heras JM, Gamero A, Querol A, Guillamón JM. Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6022-6031. [PMID: 34014663 DOI: 10.1021/acs.jafc.1c01266] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In modern oenology, supplementation of nitrogen sources is an important strategy to prevent sluggish or stuck fermentation. The present study thoroughly determined the effect of nitrogen addition timing and nitrogen source type on fermentation kinetics and aroma production, carried out by yeast strains with low and high nitrogen requirements. The results revealed that yeast strains with different nitrogen requirements have divergent reactions to nitrogen addition. Nitrogen addition clearly shortened the fermentation duration, especially for the high-nitrogen-demanding yeast strain. Nitrogen addition at 1/3 fermentation was the most effective in terms of fermentation activity, nitrogen assimilation, and production of acetate esters. Interestingly enough, yeast cells preferentially took up amino acids related to fermentative aroma synthesis with the addition at 2/3 fermentation. The addition of nitrogen sources also largely affected the production of important metabolites. Generally speaking, acetic acid, glycerol, and succinic acid reduced with the supplementation of nitrogen sources. The results revealed significant application importance for the winemaking industry.
Collapse
Affiliation(s)
- Ying Su
- Departamento de Biotecnología de, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Carrer del Catedrátic Agustín Escardino Benlloch, 46980Valencia, Spain
| | - José María Heras
- Lallemand Spain-Portugal, c/Tomas Edison No. 4, 28521 Madrid, Spain
| | - Amparo Gamero
- Departamento de Biotecnología de, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Carrer del Catedrátic Agustín Escardino Benlloch, 46980Valencia, Spain
- Área de Tecnología de Alimentos, Facultad de Farmacia, Universitat de València, 46100 Valencia, Spain
| | - Amparo Querol
- Departamento de Biotecnología de, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Carrer del Catedrátic Agustín Escardino Benlloch, 46980Valencia, Spain
| | - José Manuel Guillamón
- Departamento de Biotecnología de, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Carrer del Catedrátic Agustín Escardino Benlloch, 46980Valencia, Spain
| |
Collapse
|
20
|
Liu S, Ma D, Li Z, Sun H, Mao J, Shi Y, Han X, Zhou Z, Mao J. Assimilable nitrogen reduces the higher alcohols content of huangjiu. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107660] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
21
|
Liu S, Ma D, Li Z, Sun H, Mao J, Shi Y, Han X, Zhou Z, Mao J. Assimilable nitrogen reduces the higher alcohols content of huangjiu. Food Control 2021. [DOI: 10.766010.1016/j.foodcont.2020.107660] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
22
|
Liu P, Ivanova-Petropulos V, Duan C, Yan G. Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation. Foods 2021; 10:foods10020277. [PMID: 33573124 PMCID: PMC7912517 DOI: 10.3390/foods10020277] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 01/21/2021] [Accepted: 01/27/2021] [Indexed: 11/27/2022] Open
Abstract
The small changes in concentration of unsaturated fatty acids (UFAs) cause a significant influence on the aromatic component of wines. In this work, the effect of UFAs mixture (including linoleic, oleic, and α-linolenic acids) addition on intra-metabolites and aromatic compounds of two Saccharomyces cerevisiae strain EC1118 and BDX were investigated in red wine fermentation, respectively. The results showed that the pre-fermentative addition of UFAs significantly modified the physiological and energetic state of cells, and affected the levels of intra-metabolites in glycolysis pathway and TCA cycle, redox balance, ATP pool, fatty acids, and amino acids metabolism, which consequently altered the chemical and volatile composition of the wines. Different with the control wine, the wines produced by UFAs addition were characterized with higher amounts of glycerol, C6-alcohols and higher alcohols, and lower levels of acetic acid, medium-chain fatty acids, and acetate esters. Interestingly, the production of ethyl esters showed opposite profiles in different strains due to the distinct expression of EEB1, indicating that the effect of UFAs on ethyl esters syntheses is strain-specificity. Our results highlighted the effectiveness of modulating UFAs content in shaping aroma characteristics, and verified that fine adjusting the content of UFAs combined with inoculating proper yeast is a promising strategy to modulate the aromatic quality of wine, which probably provides an alternative approach to meet the expectations of wine consumers for diverse aromatic qualities.
Collapse
Affiliation(s)
- Peitong Liu
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.L.); (C.D.)
- Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China
| | | | - Changqing Duan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.L.); (C.D.)
- Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Guoliang Yan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.L.); (C.D.)
- Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Correspondence: ; Tel.: +86-10-62737039
| |
Collapse
|
23
|
Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Nitrogen supplementation in musts or during the alcoholic fermentation is a common practice to promote fermentations. In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was studied. Mineral and organic nitrogen was added after the exponential yeast growth phase and during winemaking, examining its impact on the alcoholic and malolactic fermentation development, on the aromatic wine composition and on the nitrogenous wine composition. The nitrogen supplementation did not provide neither significant advantages in kinetics and fermentations time, nor differences in the chemical wine composition. The aromatic composition of the wines improved with the addition of inorganic nitrogen, although its organoleptic evaluation was not favored. Moreover, the concentration of amino acids in wines increased slightly after the malolactic fermentation and significantly during the stabilization time, especially with organic nitrogen addition. However, the synthesis of biogenic amines did not increase in wines neither after the malolactic fermentation, nor after the storage period.
Collapse
|
24
|
Piras S, Brazão J, Ricardo-da-Silva JM, Anjos O, Caldeira I. Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2020. [DOI: 10.1051/ctv/20203501049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
This work focused on the characterization of the volatile compounds and sensory profile of white wines produced from three minority grapevine varieties of Portugal namely ‘Malvasia’ (Colares), ‘Verdelho’ and ‘Galego Dourado’. The characterization took place using sensory and gas chromatography analysis. Furthermore, the data obtained were analysed through the use of multivariate analysis, which made it possible to evaluate the similarities and dissimilarities between the varieties. The results obtained show a differentiation of the wines produced from each grapevine variety but above all a differentiation of the two vintages was verified. The results obtained, both from a sensory and a chemical point of view, show an interesting oenological potential of these varieties, but still require further studies, in order to evaluate the influence of climatic effects on the profile of volatile compounds and also on the sensory profile.
Collapse
|
25
|
Lopes ACA, Costa R, Andrade RP, Lima LMZ, Santiago WD, das Graças Cardoso M, Duarte WF. Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03563-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
26
|
Abstract
This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two different nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant differences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds.
Collapse
|
27
|
Influence of the harvest date on berry compositions and wine profiles of Vitis vinifera L. cv. ‘Cabernet Sauvignon’ under a semiarid continental climate over two consecutive years. Food Chem 2019; 292:237-246. [DOI: 10.1016/j.foodchem.2019.04.070] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 04/17/2019] [Accepted: 04/18/2019] [Indexed: 11/18/2022]
|
28
|
Valdés ME, Talaverano MI, Moreno D, Prieto MH, Mancha LA, Uriarte D, Vilanova M. Effect of the timing of water deficit on the must amino acid profile of Tempranillo grapes grown under the semiarid conditions of SW Spain. Food Chem 2019; 292:24-31. [DOI: 10.1016/j.foodchem.2019.04.046] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 04/08/2019] [Accepted: 04/10/2019] [Indexed: 11/30/2022]
|
29
|
Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation. FERMENTATION 2019. [DOI: 10.3390/fermentation5030058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors.
Collapse
|
30
|
Effects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
31
|
Gobert A, Tourdot-Maréchal R, Sparrow C, Morge C, Alexandre H. Influence of nitrogen status in wine alcoholic fermentation. Food Microbiol 2019; 83:71-85. [PMID: 31202421 DOI: 10.1016/j.fm.2019.04.008] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 04/11/2019] [Accepted: 04/15/2019] [Indexed: 12/22/2022]
Abstract
Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including volatile compounds. However, recent studies have called several mechanisms that regulate its role in biosynthesis into question. An initial focus on S. cerevisiae has highlighted that the concept of "preferred" versus "non-preferred" nitrogen sources is extremely variable and strain-dependent. Then, the direct involvement of amino acids consumed in the formation of proteins and volatile compounds has recently been reevaluated. Indeed, studies have highlighted the key role of lipids in nitrogen regulation in S. cerevisiae and their involvement in the mechanism of cell death. New winemaking strategies using non-Saccharomyces yeast strains in co- or sequential fermentation improve nitrogen management. Indeed, recent studies show that non-Saccharomyces yeasts have significant and specific needs for nitrogen. Moreover, sluggish fermentation can occur when they are associated with S. cerevisiae, necessitating nitrogen addition. In this context, we will present the consequences of nitrogen addition, discussing the sources, time of addition, transcriptome changes, and effect on volatile compound composition.
Collapse
Affiliation(s)
- Antoine Gobert
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France.
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
| | - Céline Sparrow
- SAS Sofralab, 79, Av. A.A. Thévenet, BP 1031, Magenta, France
| | | | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
| |
Collapse
|
32
|
Vilanova M, Fandiño M, Frutos-Puerto S, Cancela JJ. Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albariño. Food Chem 2018; 278:636-643. [PMID: 30583423 DOI: 10.1016/j.foodchem.2018.11.105] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 11/05/2018] [Accepted: 11/21/2018] [Indexed: 10/27/2022]
Abstract
Vineyard management can influence the growth and yield components in the vineyards and therefore on the grape and wine quality. In this work, a chemical study was conducted (2014-2015) to examine the effect of fertigation on chemical composition of Albariño. A control (Rain-fed) and fertigation (60% and 100%) treatments were apply at same irrigation depth, where fertigation 100% is complete nutrient requirements to Albariño trellis system in this location (Rias Baixas AOC, NW Spain). Results showed that non-volatile compounds of Albariño musts were not affected by fertigation treatments. However, the effect of fertigation treatments on the volatile composition was observed. Terpenes and C13-norisoprenids were the most affected families of volatile compounds by fertigation treatments, where 60% fertigation exhibited the highest concentration, improving the wine aroma quality. Application of principal component analysis (PCA) showed a good separation of Albariño grape according to fertigation treatments and vintages.
Collapse
Affiliation(s)
- Mar Vilanova
- Spanish National Research Council (CSIC), Salcedo, 36143 Pontevedra, Spain.
| | - María Fandiño
- GI-1716, Agroforestry Engineering Department, EPSE, Universidad de Santiago de Compostela, 27002 Lugo, Spain
| | - Samuel Frutos-Puerto
- Spanish National Research Council (CSIC), Salcedo, 36143 Pontevedra, Spain; Analytical Chemistry Department, Universidad de Extremadura, 06006 Badajoz, Spain
| | - Javier J Cancela
- GI-1716, Agroforestry Engineering Department, EPSE, Universidad de Santiago de Compostela, 27002 Lugo, Spain
| |
Collapse
|
33
|
Rollero S, Bloem A, Ortiz-Julien A, Camarasa C, Divol B. Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences. FEMS Yeast Res 2018; 18:4993531. [DOI: 10.1093/femsyr/foy055] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Accepted: 05/05/2018] [Indexed: 01/09/2023] Open
Affiliation(s)
- Stéphanie Rollero
- Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Audrey Bloem
- Faculté de Pharmacie, Université de Montpellier, 15 avenue Charles Flahault, Montpellier 34060, France
- UMR SPO, INRA, 2 place Pierre Viala, Montpellier 34060, France
| | | | - Carole Camarasa
- UMR SPO, INRA, 2 place Pierre Viala, Montpellier 34060, France
| | - Benoit Divol
- Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| |
Collapse
|
34
|
Camarasa C, Chiron H, Daboussi F, Della Valle G, Dumas C, Farines V, Floury J, Gagnaire V, Gorret N, Leonil J, Mouret JR, O'Donohue MJ, Sablayrolles JM, Salmon JM, Saulnier L, Truan G. INRA's research in industrial biotechnology: For food, chemicals, materials and fuels. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
35
|
Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
36
|
Lu Y, Zhu J, Shi J, Liu Y, Shao D, Jiang C. Immobilized enzymes from Geotrichum spp. improve wine quality. Appl Microbiol Biotechnol 2017; 101:6637-6649. [DOI: 10.1007/s00253-017-8424-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 06/19/2017] [Accepted: 07/02/2017] [Indexed: 12/11/2022]
|
37
|
Rollero S, Mouret JR, Bloem A, Sanchez I, Ortiz-Julien A, Sablayrolles JM, Dequin S, Camarasa C. Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation. Microb Biotechnol 2017; 10:1649-1662. [PMID: 28695583 PMCID: PMC5658611 DOI: 10.1111/1751-7915.12749] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 04/28/2017] [Accepted: 05/24/2017] [Indexed: 02/02/2023] Open
Abstract
Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the acids and higher alcohols (and their acetate ester derivatives) were derived from intermediates produced by the carbon central metabolism (CCM). The objective of this study was to determine how variations in nitrogen and lipid resources can modulate the contribution of nitrogen and carbon metabolisms for the production of fermentative aromas. A quantitative analysis of metabolism using 13C‐labelled leucine and valine showed that nitrogen availability affected the part of the catabolism of N‐containing compounds, the formation of α‐ketoacids from CCM and the redistribution of fluxes around these precursors, explaining the optimum production of higher alcohols occurring at an intermediate nitrogen content. Moreover, nitrogen content modulated the total production of acids and higher alcohols differently, through variations in the redox state of cells. We also demonstrated that the phytosterol content, modifying the intracellular availability of acetyl‐CoA, can influence the flux distribution, especially the formation of higher alcohols and the conversion of α‐ketoisovalerate to α‐ketoisocaproate.
Collapse
Affiliation(s)
- Stéphanie Rollero
- UMR SPO: INRA, Universite Montpellier, Montpellier SupAgro, 34060, Montpellier, France.,Lallemand SAS, 31700, Blagnac, France
| | - Jean-Roch Mouret
- UMR SPO: INRA, Universite Montpellier, Montpellier SupAgro, 34060, Montpellier, France
| | - Audrey Bloem
- UMR SPO: INRA, Universite Montpellier, Montpellier SupAgro, 34060, Montpellier, France
| | - Isabelle Sanchez
- UMR SPO: INRA, Universite Montpellier, Montpellier SupAgro, 34060, Montpellier, France
| | | | | | - Sylvie Dequin
- UMR SPO: INRA, Universite Montpellier, Montpellier SupAgro, 34060, Montpellier, France
| | - Carole Camarasa
- UMR SPO: INRA, Universite Montpellier, Montpellier SupAgro, 34060, Montpellier, France
| |
Collapse
|
38
|
Garde-Cerdán T, Portu J, López R, Santamaría P. Effect of methyl jasmonate application to grapevine leaves on grape amino acid content. Food Chem 2016; 203:536-539. [PMID: 26948648 DOI: 10.1016/j.foodchem.2016.02.049] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 02/03/2016] [Accepted: 02/08/2016] [Indexed: 10/22/2022]
Abstract
Over the last few years, considerable attention has been paid to the application of elicitors to vineyard. However, research about the effect of elicitors on grape amino acid content is scarce. Therefore, the aim of this study was to evaluate the influence of foliar application of methyl jasmonate on must amino acid content. Results revealed that total amino acid content was not modified by the application of methyl jasmonate. However, the individual content of certain amino acids was increased as consequence of methyl jasmonate foliar application, i.e., histidine, serine, tryptophan, phenylalanine, tyrosine, asparagine, methionine, and lysine. Among them, phenylalanine content was considerably increased; this amino acid is precursor of phenolic and aromatic compounds. In conclusion, foliar application of methyl jasmonate improved must nitrogen composition. This finding suggests that methyl jasmonate treatment might be conducive to obtain wines of higher quality since must amino acid composition could affect the wine volatile composition and the fermentation kinetics.
Collapse
Affiliation(s)
- Teresa Garde-Cerdán
- Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, Spain.
| | - Javier Portu
- Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, Spain
| | - Rosa López
- Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, Spain
| | - Pilar Santamaría
- Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, Spain
| |
Collapse
|
39
|
Rollero S, Mouret JR, Sanchez I, Camarasa C, Ortiz-Julien A, Sablayrolles JM, Dequin S. Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain. Microb Cell Fact 2016; 15:32. [PMID: 26861624 PMCID: PMC4748530 DOI: 10.1186/s12934-016-0434-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Accepted: 01/27/2016] [Indexed: 01/08/2023] Open
Abstract
Background Fermentative aromas play a key role in the organoleptic profile of young wines. Their production depends both on yeast strain and fermentation conditions. A present-day trend in the wine industry consists in developing new strains with aromatic properties using adaptive evolution approaches. An evolved strain, Affinity™ ECA5, overproducing esters, was recently obtained. In this study, dynamics of nitrogen consumption and of the fermentative aroma synthesis of the evolved and its ancestral strains were compared and coupled with a transcriptomic analysis approach to better understand the metabolic reshaping of Affinity™ ECA5. Results Nitrogen assimilation was different between the two strains, particularly amino acids transported by carriers regulated by nitrogen catabolite repression. We also observed differences in the kinetics of fermentative aroma production, especially in the bioconversion of higher alcohols into acetate esters. Finally, transcriptomic data showed that the enhanced bioconversion into acetate esters by the evolved strain was associated with the repression of genes involved in sterol biosynthesis rather than an enhanced expression of ATF1 and ATF2 (genes coding for the enzymes responsible for the synthesis of acetate esters from higher alcohols). Conclusions An integrated approach to yeast metabolism—combining transcriptomic analyses and online monitoring data—showed differences between the two strains at different levels. Differences in nitrogen source consumption were observed suggesting modifications of NCR in the evolved strain. Moreover, the evolved strain showed a different way of managing the lipid source, which notably affected the production of acetate esters, likely because of a greater availability of acetyl-CoA for the evolved strain. Electronic supplementary material The online version of this article (doi:10.1186/s12934-016-0434-6) contains supplementary material, which is available to authorized users.
Collapse
Affiliation(s)
- Stéphanie Rollero
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France. .,Lallemand SAS, 31700, Blagnac, France.
| | - Jean-Roch Mouret
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France.
| | - Isabelle Sanchez
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France.
| | - Carole Camarasa
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France.
| | | | - Jean-Marie Sablayrolles
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France.
| | - Sylvie Dequin
- INRA, UMR1083, 34060, Montpellier, France. .,SupAgro, UMR1083, 34060, Montpellier, France. .,Universite Montpellier, UMR1083, 34060, Montpellier, France.
| |
Collapse
|
40
|
Mouret J, Farines V, Sablayrolles J, Trelea I. Prediction of the production kinetics of the main fermentative aromas in winemaking fermentations. Biochem Eng J 2015. [DOI: 10.1016/j.bej.2015.07.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
41
|
Burin VM, Gomes TM, Caliari V, Rosier JP, Bordignon Luiz MT. Establishment of influence the nitrogen content in musts and volatile profile of white wines associated to chemometric tools. Microchem J 2015. [DOI: 10.1016/j.microc.2015.03.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
42
|
Gutiérrez A, Chiva R, Guillamón JM. Arginine addition in the stationary phase influences the fermentation rate and synthesis of aroma compounds in a synthetic must fermented by three commercial wine strains. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
43
|
Mehl F, Marti G, Merle P, Delort E, Baroux L, Sommer H, Wolfender JL, Rudaz S, Boccard J. Integrating metabolomic data from multiple analytical platforms for a comprehensive characterisation of lemon essential oils. FLAVOUR FRAG J 2014. [DOI: 10.1002/ffj.3230] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Florence Mehl
- School of Pharmaceutical Sciences, EPGL; University of Geneva, University of Lausanne; 20, Bd d'Yvoy 1211 Geneva 4 Switzerland
| | - Guillaume Marti
- School of Pharmaceutical Sciences, EPGL; University of Geneva, University of Lausanne; 20, Bd d'Yvoy 1211 Geneva 4 Switzerland
| | | | | | - Lucie Baroux
- Firmenich, Corporate Research; Geneva Switzerland
| | - Horst Sommer
- Firmenich, Corporate Research; Geneva Switzerland
| | - Jean-Luc Wolfender
- School of Pharmaceutical Sciences, EPGL; University of Geneva, University of Lausanne; 20, Bd d'Yvoy 1211 Geneva 4 Switzerland
| | - Serge Rudaz
- School of Pharmaceutical Sciences, EPGL; University of Geneva, University of Lausanne; 20, Bd d'Yvoy 1211 Geneva 4 Switzerland
| | - Julien Boccard
- School of Pharmaceutical Sciences, EPGL; University of Geneva, University of Lausanne; 20, Bd d'Yvoy 1211 Geneva 4 Switzerland
| |
Collapse
|
44
|
Rollero S, Bloem A, Camarasa C, Sanchez I, Ortiz-Julien A, Sablayrolles JM, Dequin S, Mouret JR. Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation. Appl Microbiol Biotechnol 2014; 99:2291-304. [PMID: 25412578 DOI: 10.1007/s00253-014-6210-9] [Citation(s) in RCA: 113] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2014] [Revised: 10/27/2014] [Accepted: 11/01/2014] [Indexed: 11/30/2022]
Abstract
Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used a Box-Behnken design and response surface modeling to study the response of Lalvin EC1118® to these environmental conditions. Initial nitrogen content had the greatest influence on most compounds; however, there were differences in the value of fermentation parameters required for the maximal production of the various compounds. Fermentation parameters affected differently the production of isobutanol and isoamyl alcohol, although their synthesis involve the same enzymes and intermediate. We found differences in regulation of the synthesis of acetates of higher alcohols and ethyl esters, suggesting that fatty acid availability is the main factor influencing the synthesis of ethyl esters whereas the production of acetates depends on the activity of alcohol acetyltransferases. We also evaluated the effect of temperature on the total production of three esters by determining gas-liquid balances. Evaporation largely accounted for the effect of temperature on the accumulation of esters in liquid. Nonetheless, the metabolism of isoamyl acetate and ethyl octanoate was significantly affected by this parameter. We extended this study to other strains. Environmental parameters had a similar effect on aroma production in most strains. Nevertheless, the regulation of the synthesis of fermentative aromas was atypical in two strains: Lalvin K1M® and Affinity™ ECA5, which produces a high amount of aromatic compounds and was obtained by experimental evolution.
Collapse
|
45
|
Han Q, Shi J, Zhu J, Lv H, Du S. Enzymes extracted from apple peels have activity in reducing higher alcohols in Chinese liquors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9529-9538. [PMID: 25238318 DOI: 10.1021/jf5018862] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
As the unavoidable byproducts of alcoholic fermentation, higher alcohols are unhealthy compounds widespread in alcoholic drinks. To investigate the activity of apple crude enzymes toward higher alcohols in liquors, five kinds of apple peels, namely, Fuji, Gala, Golden Delicious, Red Star, and Jonagold, were chosen to prepare enzymes, and three kinds of Chinese liquors, namely, Xifeng (containing 45% ethanol), Taibai (containing 50% ethanol), and Erguotou (containing 56% ethanol), were tested. Enzymes were prepared in the forms of liquid solution, powder, and immobilized enzymes using sodium alginate (SA) and chitosan. The treatment was carried out at 37 °C for 1 h. The relative amounts of different alcohols (including ethanol, 1-propanol, isobutanol, 1-butanol, isoamylol, and 1-hexanol) were measured using gas chromatography (GC). Conditions for preparing SA-immobilized Fuji enzymes (SA-IEP) were optimized, and the obtained SA-IEP (containing 0.3 g of enzyme) was continuously used to treat Xifeng liquor eight times, 20 mL per time. Significant degradation rates (DRs) of higher alcohols were observed at different degrees, and it also showed enzyme specificity according to the apple varieties and enzyme preparations. After five repeated treatments, the DRs of the optimized Fuji SA-IEP remained 70% for 1-hexanol and >15% for other higher alcohols.
Collapse
Affiliation(s)
- Qi'an Han
- College of Food Science and Engineering, Northwest A&F University , 28 Xinong Road, Yangling, Shaanxi Province 712100, China
| | | | | | | | | |
Collapse
|
46
|
Webber V, Dutra SV, Spinelli FR, Marcon ÂR, Carnieli GJ, Vanderlinde R. Effect of glutathione addition in sparkling wine. Food Chem 2014; 159:391-8. [DOI: 10.1016/j.foodchem.2014.03.031] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Revised: 03/03/2014] [Accepted: 03/08/2014] [Indexed: 11/16/2022]
|
47
|
Mouret J, Camarasa C, Angenieux M, Aguera E, Perez M, Farines V, Sablayrolles J. Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.044] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
48
|
Kang BS, Lee JE, Park HJ. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model. J Food Sci 2014; 79:C1106-16. [PMID: 24888253 DOI: 10.1111/1750-3841.12489] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2013] [Accepted: 04/07/2014] [Indexed: 11/28/2022]
Abstract
UNLABELLED In Korean rice wine (makgeolli) model, we tried to develop a prediction model capable of eliciting a quantitative relationship between initial amino acids in makgeolli mash and major aromatic compounds, such as fusel alcohols, their acetate esters, and ethyl esters of fatty acids, in makgeolli brewed. Mass-spectrometry-based electronic nose (MS-EN) was used to qualitatively discriminate between makgeollis made from makgeolli mashes with different amino acid compositions. Following this measurement, headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (GC-MS) combined with partial least-squares regression (PLSR) method was employed to quantitatively correlate amino acid composition of makgeolli mash with major aromatic compounds evolved during makgeolli fermentation. In qualitative prediction with MS-EN analysis, the makgeollis were well discriminated according to the volatile compounds derived from amino acids of makgeolli mash. Twenty-seven ion fragments with mass-to-charge ratio (m/z) of 55 to 98 amu were responsible for the discrimination. In GC-MS combined with PLSR method, a quantitative approach between the initial amino acids of makgeolli mash and the fusel compounds of makgeolli demonstrated that coefficient of determination (R(2)) of most of the fusel compounds ranged from 0.77 to 0.94 in good correlation, except for 2-phenylethanol (R(2) = 0.21), whereas R(2) for ethyl esters of MCFAs including ethyl caproate, ethyl caprylate, and ethyl caprate was 0.17 to 0.40 in poor correlation. PRACTICAL APPLICATION The amino acids have been known to affect the aroma in alcoholic beverages. In this study, we demonstrated that an electronic nose qualitatively differentiated Korean rice wines (makgeollis) by their volatile compounds evolved from amino acids with rapidity and reproducibility and successively, a quantitative correlation with acceptable R2 between amino acids and fusel compounds could be established via HS-SPME GC-MS combined with partial least-squares regression. Our approach for predicting the quantities of volatile compounds in the finished product from initial condition of fermentation will give an insight to food researchers to modify and optimize the qualities of the corresponding products.
Collapse
Affiliation(s)
- Bo-Sik Kang
- School of Life Science and Biotechnology, Korea Univ, 5-1, Anam-dong, Sungbuk-gu, Seoul 136-701, Republic of Korea
| | | | | |
Collapse
|
49
|
Zheng J, Liang R, Huang J, Zhou RP, Chen ZJ, Wu CD, Zhou RQ, Liao XP. Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.283] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
50
|
Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1089-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|