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Mulero-Cerezo J, Tuñón-Molina A, Cano-Vicent A, Pérez-Colomer L, Martí M, Serrano-Aroca Á. Alcoholic and non-alcoholic rosé wines made with Saccharomyces cerevisiae var. boulardii probiotic yeast. Arch Microbiol 2023; 205:201. [PMID: 37081186 DOI: 10.1007/s00203-023-03534-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/30/2023] [Accepted: 04/01/2023] [Indexed: 04/22/2023]
Abstract
The production of alcoholic and non-alcoholic rosé wines using Saccharomyces cerevisiae var. boulardii probiotic yeast is described in this study for the first time. Before and after fermentation and distillation, the volatile acidity, lactic, and malic acid levels were evaluated for S. cerevisiae var. boulardii. These contents were compared to those obtained with a standard S. cerevisiae EC-1118 yeast. We measured the levels of gluconic acid and free amino nitrogen in the musts. After fermentation and distillation, yeast viability was assessed as a function of time (0, 15 days, 3 months, and 6 months), both at ambient temperature (25 ± 0.5 °C) and refrigerator temperature (4 ± 0.5 °C). The outcomes revealed that the rosé wine made with S. cerevisiae var. boulardii had the same values and preliminary sensory characteristics as other commercial wines made with S. cerevisiae EC-1118. The S. cerevisiae var. boulardii yeast successfully survived the high alcohol level produced during fermentation and vacuum distillation. The study also revealed that this unique rosé wine retains its probiotic viability for at least 6 months when stored at room temperature or in the refrigerator, making it a suitable candidate for large-scale production where long storage intervals are required by both producers and consumers.
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Affiliation(s)
- Joaquín Mulero-Cerezo
- Viñas Familia Gil, Paraje de la Aragona, Carretera de Fuente Álamo, 30520, Jumilla, Murcia, Spain
| | - Alberto Tuñón-Molina
- Centro de Investigación Traslacional San Alberto Magno, Universidad Católica de Valencia San Vicente Mártir, C/Guillem de Castro 94, 46001, Valencia, Spain
| | - Alba Cano-Vicent
- Centro de Investigación Traslacional San Alberto Magno, Universidad Católica de Valencia San Vicente Mártir, C/Guillem de Castro 94, 46001, Valencia, Spain
| | - Lorena Pérez-Colomer
- Centro de Investigación Traslacional San Alberto Magno, Universidad Católica de Valencia San Vicente Mártir, C/Guillem de Castro 94, 46001, Valencia, Spain
| | - Miguel Martí
- Centro de Investigación Traslacional San Alberto Magno, Universidad Católica de Valencia San Vicente Mártir, C/Guillem de Castro 94, 46001, Valencia, Spain
| | - Ángel Serrano-Aroca
- Centro de Investigación Traslacional San Alberto Magno, Universidad Católica de Valencia San Vicente Mártir, C/Guillem de Castro 94, 46001, Valencia, Spain.
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Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non- Saccharomyces Wine Yeasts. Microorganisms 2022; 11:microorganisms11010014. [PMID: 36677305 PMCID: PMC9861872 DOI: 10.3390/microorganisms11010014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/14/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Non-Saccharomyces yeasts are prevalent at the onset of grape must fermentations and can have a significant influence on the final wine product. In contrast to Saccharomyces cerevisiae, the biosynthetic pathways leading to aroma compound formation in these non-conventional yeasts, in particular those that are derived from amino acid metabolism, remains largely unexplored. Within a synthetic must environment, we investigated the amino acid utilization of four species (Hanseniaspora uvarum, Hanseniaspora osmophila, Zygosaccharomyces rouxii, Starmerella bacillaris) and S. cerevisiae. We report on the differential uptake preferences for amino acids with H. uvarum displaying the most rapid uptake of most amino acids. To investigate the fate of amino acids and their direct contribution to aroma synthesis in H. uvarum, H. osmophila and Z. rouxii, musts were supplemented with single amino acids. Aroma profiling undertaken after three days showed the synthesis of specific aroma compounds by the respective yeast was dependent on the specific amino acid supplementation. H. osmophila showed similarities to S. cerevisiae in both amino acid uptake and the synthesis of aroma compounds depending on the nitrogen sources. This study shows how the uptake of specific amino acids contributes to the synthesis of aroma compounds in wine fermentations using different non-Saccharomyces yeasts.
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Siesto G, Corbo MR, Pietrafesa R, Sinigaglia M, Romano P, Bevilacqua A. Screening of Saccharomyces and Non- Saccharomyces Wine Yeasts for Their Decarboxylase Activity of Amino Acids. Foods 2022; 11:foods11223587. [PMID: 36429178 PMCID: PMC9689846 DOI: 10.3390/foods11223587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/06/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
The type and quantity of precursor amino acids present in grape must that are used by wine yeasts affect the organoleptic and health properties of wine. The aim of this work was to conduct a preliminary screening among Saccharomyces and non-Saccharomyces indigenous strains, which were previously isolated from different Italian regional grape varieties. This was performed in order to evaluate their decarboxylase activity on certain important amino acids-such as arginine, proline, serine, and tyrosine-that are present in grape must. In particular, a qualitative test on 122 wine yeasts was performed on a decarboxylase medium using arginine, proline, serine, and tyrosine as precursor amino acids. Our results showed a considerable variability among the microbial species tested for this parameter. Indeed, Saccharomyces cerevisiae strains exhibited a high decarboxylase capability of the four amino acids tested; moreover, only 10% of the total (i.e., a total of 81) did not show this trait. A high recovery of decarboxylation ability for at least one amino acid was also found for Zygosaccharomyces bailii and Hanseniaspora spp. These findings can, therefore, promote the inclusion of decarboxylase activity as an additional characteristic in a wine yeast selection program in order to choose starter cultures that possess desirable technological traits; moreover, this also can contribute to the safeguarding of consumer health.
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Affiliation(s)
- Gabriella Siesto
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Maria Rosaria Corbo
- Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
| | - Rocchina Pietrafesa
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Milena Sinigaglia
- Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
| | - Patrizia Romano
- Faculty of Economy, Universitas Mercatorum, Piazza Mattei, 10, 00186 Rome, Italy
- Correspondence: (P.R.); (A.B.)
| | - Antonio Bevilacqua
- Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
- Correspondence: (P.R.); (A.B.)
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4
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Mbuyane LL, Bauer FF, Bloem A, Camarasa C, Ortiz-Julien A, Divol B. Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts. Front Microbiol 2022; 13:823581. [PMID: 35677913 PMCID: PMC9168537 DOI: 10.3389/fmicb.2022.823581] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Accepted: 04/14/2022] [Indexed: 11/13/2022] Open
Abstract
Lipids are essential energy storage compounds and are the core structural elements of all biological membranes. During wine alcoholic fermentation, the ability of yeasts to adjust the lipid composition of the plasma membrane partly determines their ability to cope with various fermentation-related stresses, including elevated levels of ethanol and the presence of weak acids. In addition, the lipid composition of grape juice also impacts the production of many wine-relevant aromatic compounds. Several studies have evaluated the impact of lipids and of their metabolism on fermentation performance and aroma production in the dominant wine yeast Saccharomyces cerevisiae, but limited information is available on other yeast species. Thus, the aim of this study was to evaluate the influence of specific fatty acid and sterol mixtures on various non-Saccharomyces yeast fermentation rates and the production of primary fermentation metabolites. The data show that the response to different lipid mixtures is species-dependent. For Metschnikowia pulcherrima, a slight increase in carbon dioxide production was observed in media enriched with unsaturated fatty acids whereas Kluyveromyces marxianus fermented significantly better in synthetic media containing a higher concentration of polyunsaturated fatty acids than monounsaturated fatty acids. Torulaspora delbrueckii fermentation rate increased in media supplemented with lipids present at an equimolar concentration. The data indicate that these different responses may be linked to variations in the lipid profile of these yeasts and divergent metabolic activities, in particular the regulation of acetyl-CoA metabolism. Finally, the results suggest that the yeast metabolic footprint and ultimately the wine organoleptic properties could be optimized via species-specific lipid adjustments.
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Affiliation(s)
- Lethiwe L Mbuyane
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa
| | - Florian F Bauer
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa
| | - Audrey Bloem
- UMR SPO, INRA, SupAgroM, Université de Montpellier, Montpellier, France
| | - Carole Camarasa
- UMR SPO, INRA, SupAgroM, Université de Montpellier, Montpellier, France
| | | | - Benoit Divol
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa
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5
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Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics. Food Chem X 2022; 14:100324. [PMID: 35586029 PMCID: PMC9108467 DOI: 10.1016/j.fochx.2022.100324] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 04/20/2022] [Accepted: 04/30/2022] [Indexed: 11/22/2022] Open
Abstract
The differential metabolites of manual (mechanized) Huangjiu were determined during post-fermentation stage. The metabolic pathways associated with the differential metabolites were identified. The contribution of different metabolites to the flavor of Huangjiu was analyzed.
In order to understand the differences of metabolites and their key metabolic pathways between traditional manual and mechanized Huangjiu, gas chromatography-mass spectrometry (GC–MS) combined with non targeted metabolomics was used to track and monitor Huangjiu in the whole post-fermentation stage. The results showed that 25 metabolites and 14 metabolites were identified as differential metabolites in manual and mechanized Huangjiu, respectively (VIP > 1, P < 0.05); three metabolic pathways had significant effects on differential metabolites (−log (P) > 1, impact > 0.01). Compared with the two kinds of Huangjiu, 21 kinds of metabolites were identified as differential metabolites (VIP > 1, P < 0.05); four metabolic pathways had significant effects on differential metabolites (−log (P) > 1, impact > 0.01). This study is helpful to gain insight into the underlying mechanism of flavor formation during the post-fermentation process of Huangjiu and provide a theoretical basis for the industrial development.
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6
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Sun H, Ni B, Yang J, Qin Y. Nitrogenous compounds and Chinese baijiu: a review. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.686] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Huilai Sun
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
| | - Bin Ni
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
- National Engineering Research Center of Solid‐State Brewing Luzhou Laojiao Group Co. Ltd. Luzhou 646000 PR China
| | - Jiangang Yang
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
| | - Yue Qin
- College of Bioengineering Sichuan University of Science & Engineering Zigong 643000 China
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7
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Souza PLL, Ramos AS, Dos Santos ADC, Boeira LS, Bezerra JDA, Machado MB. Evaluation of sensory and antioxidant properties of araçá-boi wines as an effect of yeast type, must filtration and fermentation temperature. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02119-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Cuenca M, Blanco A, Quicazán M, Zuluaga-Domínguez C. Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1966590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Marta Cuenca
- Facultad de Ingeniería – Programa de Ingeniería Química, Universidad de Cartagena, Cartagena, Colombia
| | - Amaury Blanco
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá DC, Colombia
| | - Marta Quicazán
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá DC, Colombia
| | - Carlos Zuluaga-Domínguez
- Facultad de Ciencias Agrarias – Departamento de Desarrollo rural y Agroalimentario, Universidad Nacional de Colombia, Bogotá DC, Colombia
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Scott WT, van Mastrigt O, Block DE, Notebaart RA, Smid EJ. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity. Microbiol Spectr 2021; 9:e0048521. [PMID: 34287034 PMCID: PMC8562342 DOI: 10.1128/spectrum.00485-21] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 11/20/2022] Open
Abstract
Genetic background and environmental conditions affect the production of sensory impact compounds by Saccharomyces cerevisiae. The relative importance of the strain-specific metabolic capabilities for the production of volatile organic compounds (VOCs) remains unclear. We investigated which amino acids contribute to VOC production and whether amino acid-VOC relations are conserved among yeast strains. Amino acid consumption and production of VOCs during grape juice fermentation was investigated using four commercial wine yeast strains: Elixir, Opale, R2, and Uvaferm. Principal component analysis of the VOC data demonstrated that Uvaferm correlated with ethyl acetate and ethyl hexanoate production, R2 negatively correlated with the acetate esters, and Opale positively correlated with fusel alcohols. Biomass formation was similar for all strains, pointing to metabolic differences in the utilization of nutrients to form VOCs. Partial least-squares linear regression showed that total aroma production is a function of nitrogen utilization (R2 = 0.87). We found that glycine, tyrosine, leucine, and lysine utilization were positively correlated with fusel alcohols and acetate esters. Mechanistic modeling of the yeast metabolic network via parsimonious flux balance analysis and flux enrichment analysis revealed enzymes with crucial roles, such as transaminases and decarboxylases. Our work provides insights in VOC production in wine yeasts. IMPORTANCE Saccharomyces cerevisiae is widely used in grape juice fermentation to produce wines. Along with the genetic background, the nitrogen in the environment in which S. cerevisiae grows impacts its regulation of metabolism. Also, commercial S. cerevisiae strains exhibit immense diversity in their formation of aromas, and a desirable aroma bouquet is an essential characteristic for wines. Since nitrogen affects aroma formation in wines, it is essential to know the extent of this connection and how it leads to strain-dependent aroma profiles in wines. We evaluated the differences in the production of key aroma compounds among four commercial wine strains. Moreover, we analyzed the role of nitrogen utilization on the formation of various aroma compounds. This work illustrates the unique aroma-producing differences among industrial yeast strains and suggests more intricate, nitrogen-associated routes influencing those aroma-producing differences.
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Affiliation(s)
- William T. Scott
- Department of Chemical Engineering, University of California, Davis, California, USA
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Oscar van Mastrigt
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - David E. Block
- Department of Chemical Engineering, University of California, Davis, California, USA
- Department of Viticulture and Enology, University of California, Davis, California, USA
| | - Richard A. Notebaart
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Eddy J. Smid
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
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10
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Sartor S, Burin VM, Caliari V, Bordignon-Luiz MT. Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110847] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Mbuyane LL, Bauer FF, Divol B. The metabolism of lipids in yeasts and applications in oenology. Food Res Int 2021; 141:110142. [PMID: 33642009 DOI: 10.1016/j.foodres.2021.110142] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 12/26/2020] [Accepted: 01/09/2021] [Indexed: 12/14/2022]
Abstract
Lipids are valuable compounds present in all living organisms, which display an array of functions related to compartmentalization, energy storage and enzyme activation. Furthermore, these compounds are an integral part of the plasma membrane which is responsible for maintaining structure, facilitating the transport of solutes in and out of the cell and cellular signalling necessary for cell survival. The lipid composition of the yeast Saccharomyces cerevisiae has been extensively investigated and the impact of lipids on S. cerevisiae cellular functions during wine alcoholic fermentation is well documented. Although other yeast species are currently used in various industries and are receiving increasing attention in winemaking, little is known about their lipid metabolism. This review article provides an extensive and critical evaluation of our knowledge on the biosynthesis, accumulation, metabolism and regulation of fatty acids and sterols in yeasts. The implications of the yeast lipid content on stress resistance as well as performance during alcoholic fermentation are discussed and a particular emphasis is given on non-Saccharomyces yeasts. Understanding lipid requirements and metabolism in non-Saccharomyces yeasts may lead to a better management of these yeast to enhance their contributions to wine properties.
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Affiliation(s)
- Lethiwe Lynett Mbuyane
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Florian Franz Bauer
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Benoit Divol
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa.
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12
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Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030076] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Traditionally, non-Saccharomyces yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of these yeasts in the winemaking process. The majority of these yeasts have a low fermentation power, being used in mixed fermentations with Saccharomyces cerevisiae due to their ability to produce metabolites of enological interest, such as glycerol, fatty acids, organic acids, esters, higher alcohols, stable pigments, among others. Additionally, existing literature reports various compounds derived from the cellular structure of non-Saccharomyces yeasts with benefits in the winemaking process, such as polysaccharides, proteins, enzymes, peptides, amino acids, or antimicrobial compounds, some of which, besides contributing to improving the quality of the wine, can be used as a source of nitrogen for the fermentation yeasts. These compounds can be produced exogenously, and later incorporated into the winemaking process, or be uptake directly by S. cerevisiae from the fermentation medium after their release via lysis of non-Saccharomyces yeasts in sequential fermentations.
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13
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Reale M, Costantini E, Jagarlapoodi S, Khan H, Belwal T, Cichelli A. Relationship of Wine Consumption with Alzheimer's Disease. Nutrients 2020; 12:E206. [PMID: 31941117 PMCID: PMC7019227 DOI: 10.3390/nu12010206] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 01/07/2020] [Accepted: 01/08/2020] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Alzheimer's disease (AD), the most threatening neurodegenerative disease, is characterized by the loss of memory and language function, an unbalanced perception of space, and other cognitive and physical manifestations. The pathology of AD is characterized by neuronal loss and the extensive distribution of senile plaques and neurofibrillary tangles (NFTs). The role of environment and the diet in AD is being actively studied, and nutrition is one of the main factors playing a prominent role in the prevention of neurodegenerative diseases. In this context, the relationship between dementia and wine use/abuse has received increased research interest, with varying and often conflicting results. Scope and Approach: With this review, we aimed to critically summarize the main relevant studies to clarify the relationship between wine drinking and AD, as well as how frequency and/or amount of drinking may influence the effects. Key Findings and Conclusions: Overall, based on the interpretation of various studies, no definitive results highlight if light to moderate alcohol drinking is detrimental to cognition and dementia, or if alcohol intake could reduce risk of developing AD.
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Affiliation(s)
- Marcella Reale
- Dept. of Medical, Oral and Biotechnological Sciences, University “G. d’Annunzio” Chieti-Pescara, 65100 Chieti, Italy; (E.C.); (S.J.); (A.C.)
| | - Erica Costantini
- Dept. of Medical, Oral and Biotechnological Sciences, University “G. d’Annunzio” Chieti-Pescara, 65100 Chieti, Italy; (E.C.); (S.J.); (A.C.)
| | - Srinivas Jagarlapoodi
- Dept. of Medical, Oral and Biotechnological Sciences, University “G. d’Annunzio” Chieti-Pescara, 65100 Chieti, Italy; (E.C.); (S.J.); (A.C.)
| | - Haroon Khan
- Department of Pharmacy, Abdul Wali Khan University, Mardan 23200, Pakistan;
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310027, China;
| | - Angelo Cichelli
- Dept. of Medical, Oral and Biotechnological Sciences, University “G. d’Annunzio” Chieti-Pescara, 65100 Chieti, Italy; (E.C.); (S.J.); (A.C.)
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14
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Chen L, Capone DL, Nicholson EL, Jeffery DW. Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc. Food Chem 2019; 295:637-645. [DOI: 10.1016/j.foodchem.2019.05.126] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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15
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Prior KJ, Bauer FF, Divol B. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine. Food Microbiol 2019; 79:75-84. [DOI: 10.1016/j.fm.2018.12.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Revised: 10/17/2018] [Accepted: 12/03/2018] [Indexed: 11/24/2022]
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16
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Izquierdo Cañas PM, Mena Morales A, Heras Manso J, García Romero E, González Viñas MA, Sánchez Palomo E. Chemical and sensory characterization of the aroma of ‘Chardonnay’ musts fermented with different nitrogen sources. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20183302116] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
This work studies the influence of two different nitrogen sources added to the must on aromatic series and sensory profile of ‘Chardonnay’ wines. Volatile compounds were classified into six odorant series and the total intensities for every aromatic series were calculated as sum of the OAV of each one of the compounds assigned to these series. Sensory profile was defined by quantitative descriptive sensory analysis. The fruity, floral and sweet series are the ones most strongly contributing to the aroma of ‘Chardonnay’ wines, independently of nitrogen source added. In general, the fortification of must with nitrogen source enhances the aroma intensity of wines, especially fruity and floral notes. Samples with organic nutrient presented greater aromatic intensity and more floral aromas than samples with inorganic nutrient. According to the results, the fortification of must with organic nitrogen enhanced the aromatic complexity of wines.
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17
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18
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Fairbairn S, McKinnon A, Musarurwa HT, Ferreira AC, Bauer FF. The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains. Front Microbiol 2017; 8:2554. [PMID: 29312237 PMCID: PMC5742263 DOI: 10.3389/fmicb.2017.02554] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Accepted: 12/08/2017] [Indexed: 11/21/2022] Open
Abstract
Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen source and have been classified based on how well they support growth. This study evaluated the effect of single amino acids on growth kinetics and major volatile production of two phenotypically different commercial wine yeast strains in synthetic grape must. Four growth parameters, lag phase, maximum growth rate, total biomass formation and time to complete fermentation were evaluated. In contrast with previous findings, in fermentative conditions, phenylalanine and valine supported growth well and asparagine supported it poorly. The four parameters showed good correlations for most amino acid treatments, with some notable exceptions. Single amino acid treatments resulted in the predictable production of aromatic compounds, with a linear correlation between amino acid concentration and the concentration of aromatic compounds that are directly derived from these amino acids. With the increased complexity of nitrogen sources, linear correlations were lost and aroma production became unpredictable. However, even in complex medium minor changes in amino acid concentration continued to directly impact the formation of aromatic compounds, suggesting that the relative concentration of individual amino acids remains a predictor of aromatic outputs, independently of the complexity of metabolic interactions between carbon and nitrogen metabolism and between amino acid degradation and utilization pathways.
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Affiliation(s)
- Samantha Fairbairn
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
| | - Alexander McKinnon
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
| | - Hannibal T Musarurwa
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
| | - António C Ferreira
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa.,Escola Superior de Biotecnologia, Universidad Católica Portuguesa, Porto, Portugal
| | - Florian F Bauer
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
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Panceri CP, Burin VM, Caliari V, Amboni RDMC, Bordignon-Luiz MT. Aromatic character of Cabernet Sauvignon and Merlot wines produced with grapes dried under controlled conditions. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2774-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Silva JB, Nascimento RA, de Oliva ST, de Oliveira OMC, Ferreira SLC. Bioavailability assessment of toxic metals using the technique "acid-volatile sulfide (AVS)-simultaneously extracted metals (SEM)" in marine sediments collected in Todos os Santos Bay, Brazil. ENVIRONMENTAL MONITORING AND ASSESSMENT 2015; 188:554. [PMID: 27613290 DOI: 10.1007/s10661-016-5562-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2016] [Accepted: 08/24/2016] [Indexed: 06/06/2023]
Abstract
This paper reports the bioavailability of the metals (cadmium, copper, zinc, lead, and nickel) in sediment samples collected in seven stations from the São Paulo Estuary, Todos os Santos Bay, Brazil. The bioavailability was determined by employing the technique "acid-volatile sulfide (AVS) and simultaneously extracted metal (SEM)". The elements cadmium, copper, lead, and zinc were determined using differential pulse anodic stripping voltammetry (DPASV), while nickel was quantified utilizing electrothermal atomic absorption spectrometry (ET AAS). The accuracy of these methods was confirmed using a certified reference material of estuarine sediment (NIST 1646). The sulfide was quantified using potentiometry with selective electrode and the organic matter determination employing an indirect volumetric method using potassium dichromate and iron(II) sulfate solutions. The bioavailability of the metals was estimated by relationship between the concentration of AVS and the sum of the concentrations of the simultaneously extracted metals (ΣSEM), considering a significant toxicity when (ΣSEM)/(AVS) is higher than 1. The bioavailability values in the seven stations studied varied from 0.93 to 1.31 (June, 2014) and from 0.34 to 0.58 (September, 2014). These results demonstrated a critical condition of toxicity (bioavailability >1) in six of the seven sediment samples collected during the rainy season (June, 2014). In the other period (September, 2014), the bioavailability was always lower than 1 for all sediment samples collected in the seven stations. The individual values of the concentrations of the five metals were compared with the parameters PEL (probable effects level) and TEL (threshold effects level), which are commonly employed for characterization of ecological risk in environmental systems. This comparison revealed that all metals have concentrations lower than the PEL and only zinc and lead in some stations have contents higher than the TEL. The bioavailability evaluation and the concentrations achieved for the five elements in the sediments samples analyzed demonstrated that the ecosystem studied does not present an environmental risk.
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Affiliation(s)
- Jucelino B Silva
- Instituto de Química, Universidade Federal da Bahia, Salvador, Bahia, 40170-270, Brazil
- Instituto Nacional de Ciência e Tecnologia, INCT, de Energia e Ambiente, Universidade Federal da Bahia, Salvador, Bahia, 40170-290, Brazil
| | - Rodrigo A Nascimento
- Instituto de Geociências, Universidade Federal da Bahia, Salvador, Bahia, 40170-290, Brazil
| | - Sergio T de Oliva
- Instituto de Química, Universidade Federal da Bahia, Salvador, Bahia, 40170-270, Brazil
| | - Olívia M C de Oliveira
- Instituto de Geociências, Universidade Federal da Bahia, Salvador, Bahia, 40170-290, Brazil
| | - Sergio L C Ferreira
- Instituto de Química, Universidade Federal da Bahia, Salvador, Bahia, 40170-270, Brazil.
- Instituto Nacional de Ciência e Tecnologia, INCT, de Energia e Ambiente, Universidade Federal da Bahia, Salvador, Bahia, 40170-290, Brazil.
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