Origin and production of acetoin during wine yeast fermentation

Applied and Environmental Microbiology

Volumn 62, Issue 2, 1996, Pages 309-315

  Romano, Patrizia ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ACETOIN;

BIOSYNTHESIS; CANDIDA; FERMENTATION; GRAPE; NONHUMAN; SACCHAROMYCES; SHORT SURVEY; SPECIES DIFFERENCE; WINE; YEAST; ZYGOSACCHAROMYCES;

EID: 0030027827     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.62.2.309-315.1996     Document Type: Short Survey

References (86)

1. Amerine, M. A. 1954. Composition of wines. I. Organic constituents. Adv. Food Res. 5:353-510.
2. Antoniani, C. 1951. Ciò che si sa e ciò che si ignora sul chimismo della fermentazione alcolica. Riv. Vitic. Enol. (Conegliano) 4:183-196.
3. Antoniani, C., and S. Gugnoni. 1941 L'acetilmetilcarbinolo nei vini. Ann. Chim. Appl. 31:417-423.
4. Baumes, R., R. Cordonnier, S. Nitz, and F. Drawert. 1986. Identification and determination of volatile constituents in wines from different vine cultivars. J. Sci. Food Agric. 37:927-943.
5. Burger, M., P. R. Glenister, and A. F. Lautcabach. 1958. Diacetyl studies. III. Further studies on the prevention and removal of diacetyl in beer, p. 80-85. In Proceedings of the Annual Meeting of the American Society of Brewing Chemists. Jones Press, Inc., Minneapolis.
6. Cabane, B., C. Ramos-Jeunehomme, N. Lapage, and C. A. Masschelein. 1973 Vicinal diketones - the problem and prospective solutions, p. 94-99 In Proceedings of the Annual Meeting of the American Society of Brewing Chemists. Jones Press, Inc., Minneapolis.
7. Chuang, L. F., and E. B. Collins. 1968. Biosynthesis of diacetyl in bacteria and yeast. J. Bacteriol. 95:2083-2089.
8. Collins, E. B. 1972. Biosynthesis of flavor compounds by microorganisms. J. Dairy Sci 55:1022-1028.
9. Cowland, T. W., and D. R. Maule. 1966. Some effects of aeration on the growth and metabolism of Saccharomyces cerevisiae in continuous culture. J. Inst Brew. 72:480-488.
10. Crowell, E. A., and J. F. Guymon. 1963. Influence of aeration and suspended material on higher alcohols, acetoin, and diacetyl during fermentation. Am. J Enol Vitic. 14:214-222.
11. Debourg, A., C. A. Masschelein, and A. Pierard. 1990. Effects of ILV gene doses on the flux through the isoleucine-valine pathway in Saccharomyces cerevisiae abstr C31, p. 148 In Proceedings of the 6th International Symposium on Genetics of Industrial Microorganisms, Strasburg, France.
12. Deiana, P., L. Cecchi, R. Lodi, E. Berardi, G. A. Farris, and F. Fatichenti, 1990. Some aspects of diacetyl and acetoin production by Debaryomyces hansemi Ital. J Food Sci. 1:35-42.
13. de Man, J. C. 1959. The formation of diacetyl and acetoin from α-acetolactic acids. Recl Trav. Chim Pays-Bas Belg. 78:480
14. Dillemans, M., E. Goossens, O. Goffin, and C. A. Masschelein. 1987. The amplification effect of the ILV5 gene on the production of vicinal diketones in Saccharomyces cerevisiae. J. Am Soc. Brew. Chem 45:81-87
15. Dirscherl, W., and H. Hofermann. 1951. Uber die mogliche Rolle der α-Oxyα-methyl-acetessigsaure bei der fermentativen Acetoinbildung. 12. Mitteilung über Acyloine. Biochem. Z 322:237-244.
16. Dittrich, H. H., and R. Eschenbruch. 1965. Untersuchungen zur Acetoinbildung bei Saccharomyces cerevisiae und Schizosaccharomyces pombe. Arch Mikrobiol. 52:345-352
17. +-Zusatz. Arch Mikrobiol. 63:63-69.
18. Dittrich, H. H., and E. Kerner. 1964 Diacetyl als Weinfehler. Ursache und Beseitigung des Milchsäuretones Wein-Wissenchaft 19:528-535.
19. Dubois, P. 1994. Les aromes des vins et leurs défauts Rev. Fr Oenol. 145: 27-40.
20. Fleet, G. H., and G. M. Heard. 1993 Yeasts - growth during fermentation, p. 27. In G. H. Fleet (ed.). Wine microbiology and biotechnology. Harwood Academic Publishers, Chur, Switzerland.
21. Fornachon, J. C. M., and B. Lloyd. 1965. Bacterial production of diacetyl and acetoin in wine. J. Sci. Food Agric. 16:710-716.
22. Galvan, L., A. Perez, M. Delgado, and J. Conde. 1987. Diacetyl production with sulfometuron resistant mutants of brewing yeast, p. 385. In Proceedings of European Brewing Convention, 21st Congress IRL Press, Oxford.
23. Garcia, A. I., L. A. Garcia, and M. Diaz. 1994 Modelling of diacetyl production during beer fermentation. J. Inst. Brew. 100:179-183.
24. Geiger, E., and A. Piendl. 1975. Technological factors in the formation of acetolactate and acetohydroxybutyrate during fermentation Brew. Dig. 67: 50-63.
25. Gobis, L., and P. L. Farfaletti-Casati. 1952. Il contenuto in acetilmetilcarbinolo e glicol butilenico nei vini e il suo significato enologico. Riv. Vitic. Enol (Coneghano) 5:297-300
26. Guymon, J. F., and E. A. Crowell. 1965 The formation of acetoin and diacetyl during fermentation, and the levels found in wines. Am J Enol. Vitic 16:85-91.
27. Harvey, R. J., and E. B. Collins. 1963. Roles of citrate and acetoin in the metabolism of Streptococcus diacetilactis. J Bacteriol. 86:1301-1307.
28. Haukeli, A. D., and S. Lie. 1972. Production of diacetyl, 2-acetolactate and acetoin by yeasts during fermentation J. Inst Brew. 78:229-232.
29. Haukeli, A. D., S. Engan, and S. Lie. 1971 Diacetyl in beer. 1. Interaction between diacetyl, 2-acetolactate and acetoin. II. The effect of 2-acetohydroxy acids in the determination of vicinal diketones. Brygmesteren 28:269-288.
30. Heidlas, J., and R. Tressl. 1990. Purification and properties of two oxidoreductases catalyzing the enantioselective reduction of diacetyl and other ketones from baker's yeast. Eur. J. Biochem. 188:165-174
31. 2. Belg. J. Food Chem. Biotechnol. 45:57-62.
32. Herraiz, T., G. Reglero, M. Herraiz, P. J. Martin-Alvarez, and M. D. Cabezudo. 1990. The influence of the yeast and type of culture on the volatile composition of wines fermented without sulfur dioxide. Am. J Enol. Vitic 41:313-318.
33. Inoue, T. 1974. Influence of temperature on formation of acetohydroxy acids by brewer's yeast. Rep Res. Lab. Kirin Brew Co. Ltd. 17:25-27.
34. Inoue, T., K. Masuyama, Y. Yamamoto, and K. Okada. 1968. Mechanism of diacetyl formation in beer. III. Mechanism of diacetyl formation. Rep. Res. Lab. Kirin Brew. Co. Ltd. 11:17-23.
35. Inoue, T., H. Murayama, K. Kajino, T. Kamiya, S. Mitsui, and M. Mawatari. 1991. Direct spontaneous conversion of acetolactate into non-diacetyl substance in fermenting wort, p 369. In Proceedings of European Brewing Convention, 23rd Congress. IRL Press, Oxford.
36. Juni, E. 1952. Mechanisms of the formation of acetoin by yeast and mammalian tissues. J. Biol. Chem. 195:727-734.
37. Juni, E., and G. A. Heym. 1956. Acetoin condensation reactions of pyruvic oxidase. J. Biol. Chem. 218:365-378.
38. Kavadze, A. V., A. K. Rodopulo, and I. A. Egorov. 1977 Study of α-diketones and α-hydroxyketones in wines Prikl. Biokhim. Mikrobiol. 13:199.
39. Kiermeier, F., and H. J. Kyrein. 1971. The influence of copper on acetoin-diacetyl and pyruvic acid content of cheese. Z. Lebensm.-Unters.-Forsch. 147:128-133.
40. Kronlof, J., and M. Linko. 1992. Production of beer using immobilized yeast encoding α-acetolactate decarboxylase. J. Inst. Brew. 98:479-491.
41. Kunkee, R. E. 1984. Selection and modification of yeasts and lactic acid bacteria for wine fermentation Food Microbiol 1:315-332.
42. Lawrence, W. C. 1964. Volatile compounds affecting beer flavor. Wallerstein Lab. Commun. 27:123-152.
43. Legeay, O., R. Ratomahenina, and P. Galzy. 1989 Study of diacetyl reductase in a polyploid brewing strain of Saccharomyces carlsbergensis. Agric. Biol. Chem. 16:423-427.
44. Lewis, K. F., and S. Weinhouse. 1958. Studies in valine biosynthesis. II. α-Acetolactate formation in microorganisms. J. Am. Chem. Soc. 80:4913-4915.
45. Linko, M., M.-L. Suihko, J. Kronlof. and S. Home. 1993 Use of brewer's yeast expressing α-acetolactate decarboxylase in conventional and immobilized fermentations. MBAA Tech. Q. 30:93-97.
46. Louis-Eugene, S., R. Ratomahenina, and P. Galzy. 1988. Enzymatic reduction of diacetyl by a strain of Saccharomyces uvarum. Folia Microbiol. 33: 38-44.
47. Margalith, P. Z. 1981 Flavor microbiology. Charles C Thomas, Publisher, Springfield, Ill.
48. Mortimer, R. K., P. Romano, G. Suzzi, and M. Polsinelli. 1994. Genome renewal: a new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts. Yeasts 10:1543-1552.
49. Neuberg, C., and E. Simon. 1925. Zur Kenntnis der biochemischen Acyloin-synthese. Biochem. Z 156:374-378.
50. Nykanen, L. 1986. Formation and occurrence of flavor compounds in wine and distilled alcoholic beverages. Am. J. Enol Vitic. 37:84-96.
51. Ough, C. S., and M. A. Amerine. 1967. Studies with controlled fermentation. X. Effect of fermentation temperature on some volatile compounds in wine. Am. J. Enol. Vitic. 18:157-164.
52. Owades, J. L., L. Maresca, and G. Rubin. 1959 Nitrogen metabolism during fermentation in the brewing process. II. Mechanism of diacetyl formation, p. 22-26. In Proceedings of the American Society of Brewing Chemists. Jones Press, Inc., Minneapolis.
53. Pallotta, U., A. Amati, and A. Minguzzi. 1977. Lezioni di enologia. VIII. Composizione del vino, p. 7-8. La Clueb, Bologna, Italy.
54. Peynaud, E. 1947. Le 2,3-butylèneglycol, l'acétylmethylcarbinol et le diacétyle dans les vins. Bull. Int Vin. 193:16-19.
55. Peynaud, E. 1950. Analyses complètes de huit vins doux naturels Ann. Agron. Ser A 1:382-388.
56. Peynaud, E., and M. Lafon. 1951. Présence et signification du diacetyle, de l'acetoine, et du 2,3-butanediol dans les eaux-de-vie. Ann. Falsif. Fraudes 44: 264-283.
57. Postel, W., and U. Guvene. 1976. Gaschromatographische Bestimmung von Diacetyl, Acetoin und 2,3-Pentandion in Wein. Z. Lebensm.-Unters -Forsch. 161:35-44.
58. Ribéreau-Gayon, P., and E. Peynaud. 1958. Composants volatils et odorants des vins, p. 261. In J. Ribéreau-Gayon and E Peynaud (ed.), Analyse et controle des vins. Libraire Polytechnique Ch. Béranger, Paris.
59. Ribéreau-Gayon, P., E. Peynaud, P. Sudraud, and P. Ribéreau-Gayon. 1972. Traite d'oenologie, vol. 1. Analyses et controles des vins. Dunod, Paris.
60. Romano, P., and G. Suzzi. 1992. The effect of Saccharomyces cerevisiae strains on the formation of acetaldehyde and acetoin during fermentation, p. 231-247. In Proceedings of the Technical Meeting of the European Brewing Convention, Zoeterxovole. The Netherlands.
61. Romano, P., and G. Suzzi. 1993. Acetoin production in Saccharomyces cerevisiae wine yeasts. FEMS Microbiol. Lett. 108:23-26.
62. Romano, P., and G. Suzzi. 1993. Higher alcohol and acetoin production by Zygosaccharomyces wine yeasts. J. Appl. Bacteriol. 75:541-545.
63. Romano, P., G. Suzzi, V. Brandolini, E. Menziani, and P. Domizio. Determination of 2,3-butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by automated multiple development (AMD). Lett. Appl. Microbiol , in press
64. Romano, P., G. Suzzi, R. Mortimer, and M. Polsinelli. 1995 Production of high levels of acetoin in Saccharomyces cerevisiae wine yeasts is a recessive trait. J. Appl. Bacteriol. 78:169-174.
65. Romano, P., G. Suzzi, R. Zironi, and G. Comi. 1993. Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata. Appl. Environ. Microbiol. 59:1838-1841.
66. Ronkainen, P., S. Brummer, and H. Suomalainen. 1970. Diacetyl and formic acid as decomposition products of 2-acetolactic acid. Acta Chem. Scand. 24: 3404-3406.
67. Rosini, G., and M. Ciani. 1992. I lieviti basso produttori di etanolo, p. 39-49. In Proceedings of the X Congresso Nazionale della Società Italiana di Alcologia. Editrici Compositori, Bologna, Italy.
68. Sandegren, E., and L. Enebo. 1961. Biochemical aspects of continuous alcoholic fermentation. Wallerstein Lab. Commun. 24:269-279.
69. Sandine, W. E., P. R. Elliker, and M. Y. Pack. 1965. Use of diacetyl reductase to remove diacetyl from beer. MBAA Tech. Q. 2:155-159.
70. Schwarz, J. G., and Y. D. Hang. 1994. Purification and characterization of diacetyl reductase from Kluyveromyces marxianus. Lett Appl. Microbiol. 18: 272-276.
71. Seitz, E. W., W. E. Sandine, P. R. Elliker, and E. A. Day. 1963. Studies on diacetyl biosynthesis by Streptococcus diacetilactis. Can. J. Microbiol. 9:431-441.
72. Shinohara, T. 1984. L'importance des substances volatiles du vin. Formation et effects sur la qualité. Bull. O.I.V. 641-642:606-618.
73. Simon, J.-P., T. Bennot, J.-P. Defroyennes, B. Deckers, D. Dekegel, and J. Vandegans. 1990. Physiology and morphology of Ca-alginate entrapped Saccharomyces cerevisiae, p 583. In J. A. M. De Bont, J. Visser, B. Mottiasson, and J. Tramper (ed.), Physiology of immobilized cells. Elsevier Science Publishers, Amsterdam.
74. Simon, J.-P., R. Laub, S. Lebecque, J.-P. Defroyennes, and A.-M. Plaisant. 1989. Carbon flow in immobilized yeast, p. 184. In Proceedings of the XIII International Specialized Symposium on Yeast, Leuven, Belgium.
75. Strecker, H. J., and I. Harary. 1954. Bacterial butylene glycol dehydrogenase and diacetyl reductase. J. Biol. Chem. 211:263-270.
76. Suihko, M.-L., M. Penttila, H. Sone, S. Home, K. Blomqvist, J. Tanaka, T. Inoue, and J. Knowles. 1989. Pilot-brewing with a-acetolactate decarboxylase active yeasts, p. 483-490. In Proceedings of the 22nd European Brewing Convention. IRL Press, Inc., Minneapolis
77. Suomalainen, H., and P. Ronkainen. 1968. Mechanism of diacetyl formation in yeast fermentation. Nature (London) 220:792-793.
78. Thorne, R. S. W. 1966. The contribution of yeast to beer flavor. Master Brew. Assoc. Am. 3:160-168.
79. Tsau, J.-L., A, A. Guffanti, and T. J. Montville. 1992. Conversion of pyruvate to acetoin helps to maintain pH homeostasis in Lactobacillus plantarum. Appl. Environ. Microbiol. 58:891-894
80. Verduyn, C., G. J. Breedveld, W. A. Scheffers, and J. P. van Dijken. 1988. Purification and properties of dihydroxyacetone reductase and 2,3-butanediol dehydrogenase from Candida utilis CBS 621. Yeast 4:127-133.
81. Villanueba, K. D., E. Goossens, and C. A. Masschelein. 1990. Subthreshold vicinal diketone levels in lager brewing yeast fermentations by means of ILV5 gene amplification J. Am. Soc. Brew. Chem. 48(3):111-114.
82. Wada, M., J. Kato, and I. Chibata. 1980 Continuous production of ethanol using immobilized yeast cells. Eur. J. Appl. Microbiol. Biotechnol. 14:275.
83. Wainwright, T. 1973. Diacetyl - a review. I. Analytical and biochemical considerations. II Brewing experience. J Inst. Brew. 79:451-470.
84. Wainwright, T. 1974. Control of diacetyl. Brewer 1974:638-643.
85. White, F. H., and T. Wainwright. 1975. Analysis of diacetyl and related compounds in fermentations J. Inst. Brew. 81:37-45.
86. Zironi, R., P. Romano, G. Suzzi, F. Battistutta, and G. Comi. 1993. Volatile metabolites produced in wine by mixed and sequential cultures of Hansemaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae. Biotechnol. Lett. 15:235-238.