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Muradova M, Proskura A, Canon F, Aleksandrova I, Schwartz M, Heydel JM, Baranenko D, Nadtochii L, Neiers F. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing. Foods 2023; 12:4484. [PMID: 38137288 PMCID: PMC10742834 DOI: 10.3390/foods12244484] [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: 11/20/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.
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Affiliation(s)
- Mariam Muradova
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Alena Proskura
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Francis Canon
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Irina Aleksandrova
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Mathieu Schwartz
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Jean-Marie Heydel
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Denis Baranenko
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Liudmila Nadtochii
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Fabrice Neiers
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
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2
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Miller GC, Pilkington LI, Barker D, Deed RC. Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15325-15346. [PMID: 36469412 DOI: 10.1021/acs.jafc.2c04527] [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: 06/17/2023]
Abstract
Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction pathways associated with these compounds in wine are unclear, but higher concentrations have been linked to many common vitivinicultural practices, including grape variety, microbiological influence, oak- and bottle-aging, and wine styles such as late harvest, noble rot, and icewine. Development of analytical techniques has enabled increasingly accurate quantification of lactones in wine, shedding more light on their potential origins. This review provides an in-depth summary of the research into linear aliphatic lactones over the past 50 years and provides direction for possible future research to elucidate the biogenesis of these compounds and better estimate their impact on wine aroma.
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Affiliation(s)
- Gillean C Miller
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - David Barker
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- School of Biological Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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3
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Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production. FERMENTATION 2022. [DOI: 10.3390/fermentation8080416] [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] Open
Abstract
Novel wine yeast strains have the potential to satisfy customer demand for new sensorial experiences and to ensure that wine producers have strains that can produce wine as efficiently as possible. In this respect, hybrid yeast strains have recently been the subject of intense research, as they are able to combine the favourable characteristics of both parental strains. In this study, two Saccharomyces “Kéknyelű” grape juice isolates were identified by species-specific PCR and PCR-RFLP methods and investigated with respect to their wine fermentation potential. Physiological characterization of the isolated strains was performed and included assessment of ethanol, sulphur dioxide, temperature and glucose (osmotic stress) tolerance, killer-toxin production, glucose fermentation ability at 16 °C and 24 °C, and laboratory-scale fermentation using sterile “Kéknyelű” must. Volatile components of the final product were studied by gas chromatography (GC) and mass spectrometry (MS). One isolate was identified as a S. cerevisiae × S. kudriavzevii hybrid and the other was S. cerevisiae. Both strains were characterized by high ethanol, sulphur dioxide and glucose tolerance, and the S. cerevisiae strain exhibited the killer phenotype. The hybrid isolate showed good glucose fermentation ability and achieved the lowest residual sugar content in wine. The ester production of the hybrid strain was high compared to the control S. cerevisiae starter strain, and this contributed to the fruity aroma of the wine. Both strains have good oenological characteristics, but only the hybrid yeast has the potential for use in wine fermentation.
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4
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Pérez D, Denat M, Pérez‐Través L, Heras JM, Guillamón JM, Ferreira V, Querol A. Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties. Microb Biotechnol 2022; 15:2266-2280. [PMID: 35485391 PMCID: PMC9328737 DOI: 10.1111/1751-7915.14068] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 04/14/2022] [Accepted: 04/18/2022] [Indexed: 12/03/2022] Open
Abstract
Non-wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra- and interspecific hybrids using a non-GMO technique (rare-mating) in which non-wine strains of S. uvarum, S. kudriavzevii and S. cerevisiae species were crossed with a wine S. cerevisiae yeast. The hybrid that inherited the wine yeast mitochondrial showed better fermentation capacities, whereas hybrids carrying the non-wine strain mitotype reduced ethanol levels and increased glycerol, 2,3-butanediol and organic acid production. Moreover, all the hybrids produced several fruity and floral aromas compared to the wine yeast: β-phenylethyl acetate, isobutyl acetate, γ-octalactone, ethyl cinnamate in both varietal wines. Sc × Sk crosses produced three- to sixfold higher polyfunctional mercaptans, 4-mercapto-4-methylpentan-2-one (4MMP) and 3-mercaptohexanol (3MH). We proposed that the exceptional 3MH release observed in an S. cerevisiae × S. kudriavzevii hybrid was due to the cleavage of the non-volatile glutathione precursor (Glt-3MH) to detoxify the cell from the presence of methylglyoxal, a compound related to the high glycerol yield reached by this hybrid. In conclusion, hybrid generation allows us to obtain aromatically improved yeasts concerning their wine parent. In addition, they reduced ethanol and increased organic acids yields, which counteracts climate change effect on grapes.
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Affiliation(s)
- Dolores Pérez
- Lallemand Bio S.L.Barcelona08028Spain
- Estación Experimental Agropecuaria Mendoza (EEA)Instituto Nacional de Tecnología Agropecuaria (INTA)Luján de Cuyo, Mendoza5507Argentina
- Departamento de Biotecnología de los AlimentosInstituto de Agroquímica y Tecnología de Los Alimentos (IATA‐CSIC)Valencia46980Spain
| | - Marie Denat
- Laboratorio de Análisis del Aroma y Enología (LAAE)Departamento de Química AnalíticaUniversidad de Zaragozac/Pedro Cerbuna 12Zaragoza50009Spain
| | - Laura Pérez‐Través
- Departamento de Biotecnología de los AlimentosInstituto de Agroquímica y Tecnología de Los Alimentos (IATA‐CSIC)Valencia46980Spain
| | | | - José Manuel Guillamón
- Departamento de Biotecnología de los AlimentosInstituto de Agroquímica y Tecnología de Los Alimentos (IATA‐CSIC)Valencia46980Spain
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE)Departamento de Química AnalíticaUniversidad de Zaragozac/Pedro Cerbuna 12Zaragoza50009Spain
| | - Amparo Querol
- Departamento de Biotecnología de los AlimentosInstituto de Agroquímica y Tecnología de Los Alimentos (IATA‐CSIC)Valencia46980Spain
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5
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Denat M, Ontañón I, Querol A, Ferreira V. The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113111] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Predictive Potential of MALDI-TOF Analyses for Wine and Brewing Yeast. Microorganisms 2022; 10:microorganisms10020265. [PMID: 35208719 PMCID: PMC8875952 DOI: 10.3390/microorganisms10020265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 12/04/2022] Open
Abstract
The potential of MALDI-TOF profiling for predicting potential applications of yeast strains in the beverage sector was assessed. A panel of 59 commercial yeasts (47 wine and 12 brewing yeasts) was used to validate the concept whereby 2 culture media (YPD agar and YPD broth), as well as two mass ranges m/z 500–4000 and m/z 2000–20,000, were evaluated for the best fit. Three machine learning-based algorithms, PCA, MDS, and UMAP, in addition to a hierarchical clustering method, were employed. Profiles derived from broth cultures yielded more peaks, but these were less well-defined compared with those from agar cultures. Hierarchical clustering more clearly resolved different species and gave a broad overview of potential strain utility, but more nuanced insights were provided by MDS and UMAP analyses. PCA-based displays were less informative. The potential of MALDI-TOF proteomics in predicting the utility of yeast strains of commercial benefit is supported in this study, provided appropriate approaches are used for data generation and analysis.
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7
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Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines. Int J Food Microbiol 2022; 365:109554. [DOI: 10.1016/j.ijfoodmicro.2022.109554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 01/06/2022] [Accepted: 01/20/2022] [Indexed: 11/22/2022]
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8
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Caffrey AJ, Lerno LA, Zweigenbaum J, Ebeler SE. Characterization of Free and Bound Monoterpene Alcohols during Riesling Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13286-13298. [PMID: 34213324 DOI: 10.1021/acs.jafc.1c01216] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The isomeric nature of monoterpenyl glycosides makes unambiguous identification of intact glycosides difficult. As a result, it is challenging to relate the changes in free monoterpenol concentrations to the corresponding glycosides during wine fermentation and storage. In this study, we isolated and identified linalool, nerol, and geraniol monoterpenyl glycosides fromVitis viniferacv. Riesling grapes through fractionation followed by acid or enzyme hydrolysis. Changes in the composition of identified monoterpenyl glycosides and their respective free volatiles were then monitored during alcoholic fermentations of Riesling juice with four different yeast strains across two successive years. The relative concentrations of the volatiles were monitored by solid-phase microextraction gas chromatography mass spectrometry, while ultrahigh-performance liquid chromatography quadrupole time-of-flight mass spectrometry was used for intact glycosides. Glycoside hydrolysis during fermentation could be related to relative concentrations of the corresponding free aglycones. However, other sources of free monoterpenols were also observed. Differences in glycoside hydrolysis among yeast strains and across years were observed and may be related to grape maturity and/or nutrient levels.
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Affiliation(s)
- Andrew J Caffrey
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, Davis, California 95616, United States
| | - Larry A Lerno
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, Davis, California 95616, United States
| | - Jerry Zweigenbaum
- Agilent Technologies, Incorporated Wilmington, Delaware 19808, United States
| | - Susan E Ebeler
- Department of Viticulture and Enology, University of California, Davis, Davis, California 95616, United States
- Food Safety and Measurement Facility, University of California, Davis, Davis, California 95616, United States
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9
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Schwartz M, Canon F, Feron G, Neiers F, Gamero A. Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization. Foods 2021; 10:2006. [PMID: 34574116 PMCID: PMC8467474 DOI: 10.3390/foods10092006] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/17/2021] [Accepted: 08/24/2021] [Indexed: 12/21/2022] Open
Abstract
Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzymatic reactions catalyzed by oral microorganisms generate fragrant molecules from aroma precursors in the mouth. Interestingly, these reactions also occur during the processing of fermented beverages, such as wine and beer. In this context, two groups of aroma precursors are presented and discussed, namely, glycoside conjugates and cysteine conjugates, which can generate aroma compounds both in fermented beverages and in the mouth. The two entailed families of enzymes, i.e., glycosidases and carbon-sulfur lyases, appear to be promising targets to understand the complexity of flavor perception in the mouth as well as potential biotechnological tools for flavor enhancement or production of specific flavor compounds.
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Affiliation(s)
- Mathieu Schwartz
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Francis Canon
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Gilles Feron
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Fabrice Neiers
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Amparo Gamero
- Department Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, Burjassot, 46100 Valencia, Spain
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10
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The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines. Food Chem X 2021; 9:100116. [PMID: 33665608 PMCID: PMC7902897 DOI: 10.1016/j.fochx.2021.100116] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 12/24/2020] [Accepted: 01/19/2021] [Indexed: 11/30/2022] Open
Abstract
10 Saccharomyces cerevisiae strains fermented must with phenolics and aroma precursors. Isobutanal, isopropyl isoamyl acetates, and ethyl propanoate lost by evaporation. Yeast strain affects levels of 45 out of 60 aroma compounds mostly after aging. Linalool and geraniol fermentative aroma compounds. Strong modulation of varietal aroma. Strains can limit levels of guaiacol or TDN.
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.
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11
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Wei Z, Liu X, Huang Y, Lu J, Zhang Y. Volatile aroma compounds in wines from Chinese wild/hybrid species. J Food Biochem 2018; 43:e12684. [PMID: 31608471 DOI: 10.1111/jfbc.12684] [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: 05/31/2018] [Revised: 08/24/2018] [Accepted: 08/30/2018] [Indexed: 11/27/2022]
Abstract
The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid-phase micro-extraction and identified by gas-chromatography/mass-spectrometry. The identification of analyte was performed by a combination of the linear retention index approach with the comparison of the obtained mass spectra. A total of 98 peaks were tentatively assigned as wine aroma components, and 15 odorants can be found at concentrations above their odor threshold among the odor activity values (OAVs) of 46 compounds evaluated in all of the wines. The "OAVs' aroma wheels" showed that the classes of aromatic series are first fruity, next herbaceous and roasty and no spicy and caramelized notes. Via principal component analysis, all the grape germplasm studied could be divided into four groups: "Jingsheng-1," "Cabernet Gernischt," "Beibinghong," and others, which exhibited distinctive aroma features, respectively. Practical applications Chinese wild grape species have many desirable properties for wine grape breeding such as possessing strong resistant genes to fungal diseases and cold condition, especially after hybridization with European grapes. As an emerging wine country, wines from Chinese wild/hybrid species have achieved much success in the last few years. The chemical content and biological properties have been studied extensively in many but there are a few studies in our knowledge about the wine tastes of these species. In this paper, the key odorants in wines produced from the Chinese grape species of V. amurensis Rupr., V. davidii Foex., and V. quinquangularis Rehd. and its hybrids were characterized in comparison to wines produced from European grapes (V. vinifera). The findings will help to the further understanding of the key aroma components in the different Chinese grapevine germplasm, and make further efforts to enrich the wine types in the marketplace.
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Affiliation(s)
- Zheng Wei
- Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Grain and Oil Processing Institute, Academy of State Administration of Grain, Beijing, China
| | - Xihua Liu
- Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yu Huang
- Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Jiang Lu
- Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Center for Viticulture and Enology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yali Zhang
- Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Safety Assessment of Genetically Modifed Organism (Food Safety), Ministry of Agriculture, Beijing, China
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12
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Pérez-Torrado R, Barrio E, Querol A. Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids. Crit Rev Food Sci Nutr 2017; 58:1780-1790. [DOI: 10.1080/10408398.2017.1285751] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Roberto Pérez-Torrado
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
- Departament de Genètica, Universitat de València, Valencia, Spain
| | - Eladio Barrio
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
- Departament de Genètica, Universitat de València, Valencia, Spain
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
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13
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Song Y, Zhang YJ, Liu N, Ye DQ, Gong X, Qin Y, Liu YL. Volatile compounds in wild strawberry and their odorants of wild strawberry wines: Effects of different stages of fermentation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1297951] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yuyang Song
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Yu-jie Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Ning Liu
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Dong-qing Ye
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Xue Gong
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Yan-lin Liu
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
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14
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Zierer B, Schieberle P, Granvogl M. Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9515-9522. [PMID: 27935705 DOI: 10.1021/acs.jafc.6b04612] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Application of aroma extract dilution analysis to Bartlett pears and the fermented mash produced thereof revealed 24 and 34 aroma-active compounds in the flavor dilution (FD) factor range between 8 and 8192. Twenty-eight compounds, which have not been described before in Bartlett pears or in fermented pear mash, were identified. While ethyl (E,Z)-2,4-decadienoate (pear-like, metallic odor impression), hexyl acetate (green, fruity), and acetic acid (vinegar-like) showed the highest concentrations in Bartlett pears, ethanol (ethanolic), acetic acid, 3-methyl-1-butanol (malty), 1-hexanol (grassy, marzipan-like), (S)-2- and 3-methylbutanoic acid (sweaty), and 2-phenylethanol (flowery, honey-like) were present at the highest amounts in the fermented mash. The key aroma compounds were quantitated in each pear brandy production step (pears, fermented mash, distillate, and aged distillate) by stable isotope dilution analysis showing a clear influence of each step on the overall aroma of the spirit and, consequently, revealing clearly changing concentrations (e.g., of ethyl (S)-2-methylbutanoate, (E)-β-damascenone, ethyl (E,Z)-2,4-decadienoate, and ethyl (E,E)-2,4-decadienoate) and different aroma perceptions during the manufacturing process. In addition, the concentrations of the so-called "pear esters" ethyl (E,Z)-2,4-decadienoate and ethyl (E,E)-2,4-decadienoate were determined in 6 different pear varieties (Abate Fetel, Anjou, Bartlett, Forelle, Kaiser Alexander, and Packham's Triumph) clearly demonstrating the aroma potential of the variety Bartlett, which is mostly used for brandy production due to the high amounts of both esters eliciting a typical pear-like odor impression.
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Affiliation(s)
- Bianca Zierer
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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Santos CMED, Alberti A, Pietrowski GDAM, Zielinski AAF, Wosiacki G, Nogueira A, Jorge RMM. Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.318] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Caroline Mongruel Eleutério dos Santos
- Post Graduate Program in Food Engineering; Federal University of Paraná; R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Campus CEP 81531-980 Curitiba PR Brazil
- Technical Course in Food, Federal Institute of Paraná; R. Antonio Chemim, 28 CEP 83403-515 Colombo PR Brazil
| | - Aline Alberti
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Giovana de Arruda Moura Pietrowski
- Department of Food Technology; Federal Technological University of Paraná; Av. Monteiro Lobato, s/n- Km 04 CEP 84016-210 Ponta Grossa PR Brazil
| | - Acácio Antonio Ferreira Zielinski
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Gilvan Wosiacki
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Alessandro Nogueira
- Post Graduate Program in Food Science and Technology; State University of Ponta Grossa; Av. Carlos Cavalcanti 4748, Uvaranas Campus CEP 84.030-900 Ponta Grossa PR Brazil
| | - Regina Maria Matos Jorge
- Post Graduate Program in Food Engineering; Federal University of Paraná; R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Campus CEP 81531-980 Curitiba PR Brazil
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Stribny J, Romagnoli G, Pérez-Torrado R, Daran JM, Querol A. Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development. Microb Cell Fact 2016; 15:51. [PMID: 26971319 PMCID: PMC4789280 DOI: 10.1186/s12934-016-0449-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Accepted: 03/01/2016] [Indexed: 12/02/2022] Open
Abstract
Background The yeast amino acid catabolism plays an important role in flavour generation since higher alcohols and acetate esters, amino acid catabolism end products, are key components of overall flavour and aroma in fermented products. Comparative studies have shown that other Saccharomyces species, such as S. kudriavzevii, differ during the production of aroma-active higher alcohols and their esters compared to S. cerevisiae. Results In this study, we performed a comparative analysis of the enzymes involved in the amino acid catabolism of S. kudriavzevii with their potential to improve the flavour production capacity of S. cerevisiae. In silico screening, based on the severity of amino acid substitutions evaluated by Grantham matrix, revealed four candidates, of which S. kudriavzevii Aro10p (SkAro10p) had the highest score. The analysis of higher alcohols and esters produced by S. cerevisiae then revealed enhanced formation of isobutanol, isoamyl alcohol and their esters when endogenous ARO10 was replaced with ARO10 from S. kudriavzevii. Also, significant differences in the aroma profile were found in fermentations of synthetic wine must. Substrate specificities of SkAro10p were compared with those of S. cerevisiae Aro10p (ScAro10p) by their expression in a 2-keto acid decarboxylase-null S. cerevisiae strain. Unlike the cell extracts with expressed ScAro10p which showed greater activity for phenylpyruvate, which suggests this phenylalanine-derivative to be the preferred substrate, the decarboxylation activities measured in the cell extracts with SkAro10p ranged with all the tested substrates at the same level. The activities of SkAro10p towards substrates (except phenylpyruvate) were higher than of those for ScAro10p. Conclusions The results indicate that the amino acid variations observed between the orthologues decarboxylases encoded by SkARO10 and ScARO10 could be the reason for the distinct enzyme properties, which possibly lead to the enhanced production of several flavour compounds. The knowledge on the important enzyme involved in higher alcohols biosynthesis by S. kudriavzevii could be of scientific as well as of applied interest. Electronic supplementary material The online version of this article (doi:10.1186/s12934-016-0449-z) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Jiri Stribny
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology, (IATA-CSIC) Avda, Agustín Escardino, 7, Paterna, 46980, Valencia, Spain
| | - Gabriele Romagnoli
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands.,Kluyver Centre for Genomics of Industrial Fermentation, Delft, The Netherlands
| | - Roberto Pérez-Torrado
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology, (IATA-CSIC) Avda, Agustín Escardino, 7, Paterna, 46980, Valencia, Spain
| | - Jean-Marc Daran
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands.,Kluyver Centre for Genomics of Industrial Fermentation, Delft, The Netherlands.,Platform Green Synthetic Biology, Delft, The Netherlands
| | - Amparo Querol
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology, (IATA-CSIC) Avda, Agustín Escardino, 7, Paterna, 46980, Valencia, Spain.
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Franitza L, Granvogl M, Schieberle P. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:637-645. [PMID: 26715051 DOI: 10.1021/acs.jafc.5b05426] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Two rums differing in their overall aroma profile and price level (rum A, high price; rum B, low price) were analyzed by means of the Sensomics approach. Application of aroma extract dilution analysis (AEDA) on a distillate of volatiles prepared from rum A revealed 40 aroma-active compounds in the flavor dilution (FD) factor range from 8 to 2048. The identification experiments indicated cis-whiskey lactone, vanillin, decanoic acid, and 2- and 3-methylbutanol with the highest FD factors. The AEDA of a distillate prepared from rum B showed only 26 aroma-active compounds in the same FD factor range. Among them, in particular, ethyl butanoate, 1,1-diethoxyethane, ethyl (S)-2-methylbutanoate, and decanoic acid appeared with the highest FD factors. Thirty-seven compounds having at least an FD factor ≥32 in one of the two rums were quantitated using stable isotope dilution assays or enzyme kits (2 compounds). The calculation of odor activity values (OAVs; ratio of concentration to respective odor threshold) indicated ethanol, vanillin, ethyl (S)-2-methylbutanoate, and (E)-β-damascenone with the highest OAVs in rum A, whereas ethanol, 2,3-butanedione, 3-methylbutanal, and ethyl butanoate revealed the highest OAVs in rum B. Most compounds were present in similar concentrations in both rums, but significant differences were determined for vanillin, cis-whiskey lactone, and 4-allyl-2-methoxyphenol (all higher in rum A) and 3-methylbutanal, 2,3-butanedione, and ethyl butanoate (all higher in rum B). Finally, the aromas of both rums were successfully simulated by a recombinate using reference odorants in the same concentrations as they naturally occurred in the spirits.
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Affiliation(s)
- Laura Franitza
- Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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18
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Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid. Int J Food Microbiol 2015; 204:101-10. [DOI: 10.1016/j.ijfoodmicro.2015.03.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Revised: 02/24/2015] [Accepted: 03/10/2015] [Indexed: 11/22/2022]
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19
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Wu Q, Zhu W, Wang W, Xu Y. Effect of yeast species on the terpenoids profile of Chinese light-style liquor. Food Chem 2015; 168:390-5. [DOI: 10.1016/j.foodchem.2014.07.069] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Revised: 07/10/2014] [Accepted: 07/12/2014] [Indexed: 10/25/2022]
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20
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Willner B, Granvogl M, Schieberle P. Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9583-9593. [PMID: 24004345 DOI: 10.1021/jf403024t] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The aroma compounds in two commercial Bartlett pear brandies clearly differing in their overall aroma profiles were detected in the volatile fractions by the aroma extract dilution analysis. In brandy A eliciting the more intense pear-like, fruity aroma, ethyl (S)-2-methylbutanoate, (E)-β-damascenone, 1,1-diethoxyethane, 2- and 3-methylbutanol, (S)-2- and 3-methylbutanoic acid, and 2-phenylethanol were found with the highest Flavor Dilution (FD) factors. In brandy B judged to have a weaker overall aroma, also (E)-β-damascenone, ethyl (S)-2-methylbutanoate, and 2-phenylethanol revealed high FD factors, while many odorants showed lower FD factors. Fourty-four odor-active compounds were quantitated by stable isotope dilution assays, and the odor activity values (OAVs; ratio of concentrations to odor thresholds) confirmed (E)-β-damascenone and ethyl (S)-2-methylbutanoate as important aroma compounds in brandy A, while the OAVs of most odorants were much lower in brandy B. By aroma recombination studies, the aromas of both brandies could be matched using reference odorants in the same concentrations as they occurred in the spirits. In 15 commercial Bartlett pear brandies ethyl (E,Z)-2,4-decadienoate and (E,E)-2,4-decadienoate eliciting a pear-like aroma showed a reasonable correlation of their concentrations with the overall aroma quality.
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Affiliation(s)
- Bianca Willner
- Lehrstuhl für Lebensmittelchemie, Technische Universitaet Muenchen , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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21
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Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.057] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Blein-Nicolas M, Albertin W, Valot B, Marullo P, Sicard D, Giraud C, Huet S, Bourgais A, Dillmann C, de Vienne D, Zivy M. Yeast proteome variations reveal different adaptive responses to grape must fermentation. Mol Biol Evol 2013; 30:1368-83. [PMID: 23493259 DOI: 10.1093/molbev/mst050] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Saccharomyces cerevisiae and S. uvarum are two domesticated species of the Saccharomyces sensu stricto clade that diverged around 100 Ma after whole-genome duplication. Both have retained many duplicated genes associated with glucose fermentation and are characterized by the ability to achieve grape must fermentation. Nevertheless, these two species differ for many other traits, indicating that they underwent different evolutionary histories. To determine how the evolutionary histories of S. cerevisiae and S. uvarum are mirrored on the proteome, we analyzed the genetic variability of the proteomes of domesticated strains of these two species by quantitative mass spectrometry. Overall, 445 proteins were quantified. Massive variations of protein abundances were found, that clearly differentiated the two species. Abundance variations in specific metabolic pathways could be related to phenotypic traits known to discriminate the two species. In addition, proteins encoded by duplicated genes were shown to be differently recruited in each species. Comparing the strain differentiation based on the proteome variability to those based on the phenotypic and genetic variations further revealed that the strains of S. uvarum and some strains of S. cerevisiae displayed similar fermentative performances despite strong proteomic and genomic differences. Altogether, these results indicate that the ability of S. cerevisae and S. uvarum to complete grape must fermentation arose through different evolutionary roads, involving different metabolic pathways and duplicated genes.
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Cordente AG, Curtin CD, Varela C, Pretorius IS. Flavour-active wine yeasts. Appl Microbiol Biotechnol 2012; 96:601-18. [PMID: 22940803 PMCID: PMC3466427 DOI: 10.1007/s00253-012-4370-z] [Citation(s) in RCA: 111] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2012] [Revised: 08/11/2012] [Accepted: 08/13/2012] [Indexed: 11/26/2022]
Abstract
The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of ‘flavour phenotypes’ that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.
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Affiliation(s)
- Antonio G. Cordente
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064 Australia
| | - Christopher D. Curtin
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064 Australia
| | - Cristian Varela
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064 Australia
| | - Isak S. Pretorius
- University of South Australia, GPO Box 2471, Adelaide, SA 5001 Australia
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Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts. Food Microbiol 2012; 32:243-53. [PMID: 22986187 DOI: 10.1016/j.fm.2012.06.006] [Citation(s) in RCA: 242] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2012] [Revised: 06/27/2012] [Accepted: 06/27/2012] [Indexed: 11/23/2022]
Abstract
There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. The main reason is that the multistarter fermentation process is thought to simulate indigenous fermentation, thus increasing wine aroma complexity while avoiding the risks linked to natural fermentation. However, multistarter fermentation is characterised by complex and largely unknown interactions between yeasts. Consequently the resulting wine quality is rather unpredictable. In order to better understand the interactions that take place between non-Saccharomyces and Saccharomyces yeasts during alcoholic fermentation, we analysed the volatile profiles of several mono-culture and co-cultures. Candida zemplinina, Torulaspora delbrueckii and Metschnikowia pulcherrima were used to conduct fermentations either in mono-culture or in co-culture with S. cerevisiae. Up to 48 volatile compounds belonging to different chemical families were quantified. For the first time, we show that C. zemplinina is a strong producer of terpenes and lactones. We demonstrate by means of multivariate analysis that different interactions exist between the co-cultures studied. We observed a synergistic effect on aromatic compound production when M. pulcherrima was in co-culture with S. cerevisiae. However a negative interaction was observed between C. zemplinina and S. cerevisiae, which resulted in a decrease in terpene and lactone content. These interactions are independent of biomass production. The aromatic profiles of T. delbrueckii and S. cerevisiae in mono-culture and in co-culture are very close, and are biomass-dependent, reflecting a neutral interaction. This study reveals that a whole family of compounds could be altered by such interactions. These results suggest that the entire metabolic pathway is affected by these interactions.
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Combina M, Pérez-Torrado R, Tronchoni J, Belloch C, Querol A. Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions. Int J Food Microbiol 2012; 157:340-5. [PMID: 22748671 DOI: 10.1016/j.ijfoodmicro.2012.06.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2012] [Revised: 05/23/2012] [Accepted: 06/01/2012] [Indexed: 10/28/2022]
Abstract
The species Saccharomyces cerevisiae plays a predominant role in the wine making process. However, other species have been associated with must fermentation, such as Saccharomyces uvarum (Saccharomyces bayanus var. uvarum) or Saccharomyces paradoxus. Recently, yeast hybrids of different Saccharomyces species have also been reported as responsible for wine production. Yeast hybrids between the species S. cerevisiae×S. kudriavzevii isolated in wine fermentations show enhanced performance in low temperature enological conditions and increased production of interesting aroma compounds. In this work, we have studied the transcriptomic response in enological conditions of a S. cerevisiae×S. kudriavzevii hybrid strain and compared it with the reference species of S. cerevisiae and S. kudriavzevii. The results show that the hybrid strain presents an up-regulation of genes belonging to functional group translation and amino-acid metabolism. Moreover, key genes related to cold stress and production of glycerol and aroma compounds were also up-regulated. While some genes inherited regulation patterns from one of the parents, most of the up-regulated genes presented a new gene expression pattern, probably generated during the hybridization and adaptation process.
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Affiliation(s)
- Mariana Combina
- Instituto Nacional de Investigaciones Agropecuarias-INTA, San Martin 3853, CP: 5507 Lujan de Cuyo Mendoza, Argentina
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