Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content

Food Microbiology

Volumn 24, Issue 1, 2007, Pages 95-100

  Taillandier, Patricia ^a   Ramon Portugal, Felipe ^a   Fuster, André ^a   Strehaiano, Pierre ^a  

^a LABORATOIRE DE GÉNIE CHIMIQUE   (France)

Author keywords

Ammonium; Assimilable nitrogen; Fermentation; Saccharomyces; Wine yeast

Indexed keywords

ALCOHOL; NITROGEN; QUATERNARY AMMONIUM DERIVATIVE;

ARTICLE; BIOMASS; CARBOHYDRATE METABOLISM; DOSE RESPONSE; FERMENTATION; FOOD CONTROL; KINETICS; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; WINE;

BIOMASS; CARBOHYDRATE METABOLISM; DOSE-RESPONSE RELATIONSHIP, DRUG; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; KINETICS; NITROGEN; QUATERNARY AMMONIUM COMPOUNDS; SACCHAROMYCES CEREVISIAE; WINE;

FUNGI; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 33746731658     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.04.002     Document Type: Article

References (22)

1. Ancin C., Ayestara B., and Garrido J. Sedimentation clarification of Garnacha musts. Consumption of amino acids during fermentation and aging. Food Res. Int. 29 3-4 (1996) 345-353
2. Beltran G., Esteve Zarzoso B., Rozes N., Mas A., and Guillamon J.M. Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentations kinetics and nitrogen consumption. J. Agric. Food Chem. 53 (2005) 996-1002
3. Bely M., Rinaldi A., and Dubourdieu D. Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation. J. Biosci. Bioeng. 96 6 (2003) 507-512
4. Berthels N.J., Cordero Otero R.R., Bauer F.F., Thevelein J.M., and Pretorius I.S. Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains. FEMS Yeast Res. 4 (2004) 683-689
5. Bisson L.F., and Butzke C.E. Diagnosis and rectification of stuck and sluggish fermentation. Am. J. Enol. Vitic. 51 2 (2000) 168-177
6. Bonora A., and Mares D. A simple colorimetric method for detecting cell viability in cultures of eukaryotic microorganisms. Curr. Microbiol. 7 (1982) 217-222
7. Butzke C.E. Survey of assimilable nitrogen status in must from California, Oregon and Washington. Research note. Am. J. Enol. Vitic. 49 2 (1990) 220-224
8. Ferreira Monteiro F., and Bisson L.F. Nitrogen supplementaion of grape juice. I. Effect on amino acid utilization during fermentation. Am. J. Enol. Vitic. 43 1 (1992) 1-10
9. Henschke P.A., and Jiranek V. Yeast-metabolism of nitrogen compound. In: Fleet G.H. (Ed). Wine microbiology and Biotechnology (1993), Harwood Academic publishers, Chur 77-164
10. Hernandez-Orte P., Ibarz M.J., Cacho J., and Ferreira V. Effect of addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine. Food Chem. 89 (2005) 163-174
11. Jiranek V., Langridge P., and Henscke P.A. Amino acids and ammonium utilization by Saccharomyces wine yeasts from a chemically defined medium. Am. J. Enol. Vitic. 46 (1995) 75-83
12. Lange H., Bavouzet J.M., Taillandier P., and Delorme C. Systematic error and comparison of four methods for assessing the viability of Saccharomyces cerevisiae suspensions. Biotechnol. Tech. 7 3 (1993) 223-228
13. Mendeis-Ferreira A., Mendes-Faia A., and Leao C. Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implication in wine-making industry. J. Appl. Microbiol. 97 (2004) 540-545
14. Ough C.S., Crowell E.A., and Mooney L.A. Formation of ethyl carbamate precursors during grape juice (Chardonnay) fermentation. Addition of amino acids, urea and ammonium: effects of fortification of intracellular and extracellular precursors. Am. J. Enol. Vitic. 39 (1988) 243-249
15. Salmon J.M. Effect of sugar inactivation on sluggish and stuck oenological fermentations. Appl. Env. Microbiol. 55 (1989) 953-958
16. Salmon J.M., Vincent O., Mauricio J.M., Bely M., and Barre P. Sugar transport inhibition and apparent loss of activity in Saccharomyces cerevisiae as a major limiting factor of enological fermentation. Am. J. Enol. Vitic. 44 1 (1993) 56-64
17. Ter Shure E.G., van Riel N.A.W., and Verrips C.T. The role of ammonia metabolism in nitrogen catabolite repression in Saccharomyces cerevisiae. FEMS Microbiol. Lett. 24 (2000) 67-83
18. Thomas K.C., Hynes S.H., and Ingledew W.M. Effect of nitrogen limitation on synthesis of enzymes in Saccharomyces cerevisiae during fermentation of high concentration of carbohydrates. Biotechnol. Lett. 18 10 (1996) 1165-1168
19. Torija M.J., Beltran G., Novo M., Poblet M., Rozes N., Guillamon J.M., and Mas A. Effect of nitrogen source on the fatty acid composition of Saccharomyces cerevisiae. Food Microbiol. 20 (2003) 255-258
20. Valero J., Millan C., Ortega J.M., and Mauricio J.C. Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains. J. Sci. Food Agric. 88 (2003) 830-835
21. Wang X.D., Bohlscheid J.C., and Edwards C.G. Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or panthotenic acid. J. Appl. Microbiol. 94 (2003) 349-359
22. Zoecklein B.W., Fugelsang K.C., and Gump B.H. In: Gump B.H., and Nury F.S. (Eds). Wine analysis and production (1995), Kluwer Academic Publishers, Bruxels 485