Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands

Food Control

Volumn 14, Issue 8, 2003, Pages 565-571

  Torrea, Diego ^a   Fraile, Pablo ^b   Garde, Teresa ^a   Ancín, Carmen ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^b PUBLIC HEALTH INSTITUTE OF NAVARRA   (Spain)

Author keywords

Assimilable nitrogen; Volatile compounds; Yeast strain

Indexed keywords

ESTER; NITROGEN DERIVATIVE; VOLATILE AGENT;

ALCOHOL PRODUCTION; ARTICLE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; FUNGAL STRAIN; GRAPE; INOCULATION; NITROGEN FIXATION; NONHUMAN; REGULATORY MECHANISM; SACCHAROMYCES CEREVISIAE; WINE INDUSTRY;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0042197524     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(02)00146-9     Document Type: Article

References (37)

1. Agenbach W.A. A study of must nitrogen content in relation to incomplete fermentations, yeast production and fermentation activity Proceedings of the South African Society for Enology and Viticulture 1977 66-88 South African Society of Enology and Viticulture Stellenbosch, South Africa
2. Amerine M.A. Roessler E.B. Wines. Their Sensory Evaluation 1983 Freeman New York
3. Ancín C. Ayestarán B. Corroza M. Garrido J. González A. Influence of prefermentation clarification on the higher alcohol contents of wines Food Chemistry 55 1996 241-249
4. Ancín C. Ayestarán B. Garrido J. Clarification by filtration of garnacha must. Utilization of free amino acids during fermentation and bottle-aging of wine American Journal of Enology and Viticulture 47 1996 313-322
5. Bell A.A. Ough C.S. Kliewer W.M. Effects on must and wine composition, rates of fermentation, and wine quality of nitrogen fertilization of Vitis vinifera var. Thompson seedless grapevines American Journal of Enology and Viticulture 30 1979 124-129
6. Bely M. Sablayrolles J.M. Barre P. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in enological conditions Journal of Fermentation and Bioengineering 70 1990 246-252
7. Bidan P. Feuillat M. Moulin J.P. Les vins mousseux. Rapport francais. 65ème Assemblée Générale de l' OIV Bulletin de l'Office International de la Vigne et du Vin 663-664 1986 563-626
8. Bisson L.F. Influence of nitrogen on yeast and fermentation of grapes Proceedings of the International Symposium on Nitrogen in Grapes and Wine 1991 78-89 American Society for Enology and Viticulture Davis, USA
9. Boulton R.B. Singleton V.L. Bisson L.F. Kunkee R.E. Principles and Practices of Winemaking 1996 Chapman and Hall New York
10. Cabrera M.J. Moreno J. Ortega J.M. Medina M. Formation of ethanol, higher alcohols, esters, and terpenes by five yeast strains in musts from Pedro Ximénez grapes in various degrees of ripeness American Journal of Enology and Viticulture 39 1988 283-287
11. D'Amore T. Stewart G.G. Ethanol tolerance of yeast Enzyme and Microbial Technology 9 1987 322-330
12. Ferreras J.M. Iglesias R. Girbés T. Effect of the chronic ethanol action on the activity of general amino acid permease from Saccharomyces cerevisiae var. ellipsoideus Biochimica et Biophysica Acta 979 1989 357-377
13. Fleet G.H. Heard G.M. Yeasts-growth during Fermentation In Fleet G.H. (Ed.), Wine. Microbiology and Biotechnology 1993 27-54 Harwood Academic Publishers Switzerland
14. Fraile P. Garrido J. Ancín C. Influence of a Saccharomyces cerevisiae selected strain in the volatile composition of rosé wines. Evolution during fermentation Journal of Agricultural and Food Chemistry 48 2000 1789-1798
15. Giudici P. Zambonelli C. Kunkee R.E. Increased production of n-propanol in wine by yeast strains having an impaired ability to form hydrogen sulfide American Journal of Enology and Viticulture 44 1993 17-21
16. Guitart A. Hernández P. Ferreira V. Peña C. Cacho J. Some observations about the correlation between the amino acid content of musts and wines of the chardonnay variety and their fermentation aromas American Journal of Enology and Viticulture 50 1999 253-258
17. Henschke P. Jiranek V. Yeasts-metabolism of nitrogen compounds In Fleet G.H. (Ed.), Wine. Microbiology and Biotechnology 1993 77-164 Harwood Academic Publishers Switzerland
18. 2 using various selected yeasts Journal of the Science of Food and Agriculture 49 1989 249-258
19. Houtman A.C. du Plessis C.S. Effect of the grape variety and the yeast strain on the fermentation rate and the concentration of volatile components of wine Bulletin de l'Office International de la Vigne et du Vin 648-649 1985 235-246
20. Jackson R.S. Wine Science. Principles and Applications 1994 Academic Press San Diego
21. Large P.J. Degradation of organic nitrogen compounds by yeasts Yeast 2 1986 1-34
22. Lavallée F. Salvas Y. Lamy S. Thomas D.Y. Degré R. Dulau L. PCR and DNA fingerprinting used as quality control in the production of wine yeast strains American Journal of Enology and Viticulture 45 1994 86-91
23. Lema C. García-Jares C. Orriols Y. Angulo L. Contribution of Saccharomyces and non-Saccharomyces populations to the production of some components of Albariño wine aroma American Journal of Enology and Viticulture 47 1996 206-216
24. Manginot C. Roustan J.L. Sablayrolles J.M. Nitrogen demand of different yeast strains during alcoholic fermentation. Importance of the stationary phase Enzyme and Microbial Technology 23 1998 511-517
25. Mauricio J.C. Moreno J. Zea L. Ortega J.M. Medina M. The effects of grape must fermentation conditions on volatile alcohols and esters formed by Saccharomyces cerevisiae Journal of the Science of Food and Agriculture 75 1997 155-160
26. Nykänen L. Formation and occurrence of flavour compounds in wine and distilled alcoholic beverages American Journal of Enology and Viticulture 36 1986 170-174
27. Nykänen L. Puputti E. Suomalainen H. Gas chromatographic determination of tyrosol and tryptofol in wine and beers Journal of the Institute of Brewing 72 1966 24-28
28. O'Connor-Cox E.S.C. Ingledew W.M. Wort nitrogenous sources. Their use by brewing yeasts: a review ASBC Journal 4 1989 102-108
29. Office International de la Vigne et du Vin; Recueil des Méthodes Internationales d'Analyse des Vins et des Moûts (1990). Paris
30. Ough C.S. Bell A.A. Effects of nitrogen fertilisation of grapevines on amino acid metabolism and higher alcohol formation during grape juice fermentation American Journal of Enology and Viticulture 31 1980 122-123
31. Ough C.S. Lee T.H. Effect of vineyard nitrogen fertilisation level on the formation of some fermentation esters American Journal of Enology and Viticulture 32 1981 125-127
32. Rapp A. Mandery H. Wine aroma Experientia 42 1986 873-884
33. Rapp A. Versini G. Influence of nitrogen compounds in grapes on aroma compounds of wine Proceedings of the International Symposium on Nitrogen in Grapes and Wines 1991 156-164 American Society for Enology and Viticulture Davis, USA
34. Ribéreau-Gayon P. Sapis J.C. Sur la présence dans le vin de tyrosol, de tryptophol, d'alcool phényléthylique et de γ-butirolactone, produits secondaires de la fermentation alcoolique Comptes Rendus Hebdomadaires des Seances. Academie des Sciences 261 1965 1915-1916
35. Sapis J.C. Ribéreau-Gayon P. Étude dans les vins du tyrosol, du tryptophol, de l' alcool phényléthylique et de la γ-butirolactone, produits secondaires de la fermentation alcoolique. II.--Présence et signification Annales de Technologie Agricole 18 1969 221-229
36. Snyman J.R. Quantitative simultaneous gas chromatographic determination of specific higher alcohols and esters in wine Vitis. Berichte uber Rebenforschung 16 1977 295-299
37. Wagener W.W. Wagener G.W. The influence of esters and fusel alcohol content upon the quality of dry white wines South African Journal of Agricultural Science 11 1968 469-476