Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

Journal of Bioscience and Bioengineering

Volumn 108, Issue 2, 2009, Pages 99-104

  Barbosa, Catarina ^a   Falco, Virgilio ^a   Mendes Faia, Arlete ^a   Mendes Ferreira, Ana ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Alcoholic fermentation; Aroma compounds; Ethanol; Nitrogen addition; Volatile acidity; Yeast

Indexed keywords

2-PHENYLETHANOL; ALCOHOLIC FERMENTATION; AROMA COMPOUNDS; CONCENTRATION OF; DECANOIC ACID; ISOAMYL ALCOHOL; ISOVALERATE; ISOVALERIC ACIDS; MEDIUM-CHAIN FATTY ACIDS; NITROGEN ADDITION; NITROGEN ADDITIONS; NITROGEN EFFECTS; SACCHAROMYCES CEREVISIAE; STATIONARY PHASE; VOLATILE ACIDITY; WINE COMPOSITION; WINE STRAINS; YEAST STRAIN;

ACIDS; BIOCHEMICAL ENGINEERING; CHROMATOGRAPHIC ANALYSIS; ESTERS; ETHANOL; FATTY ACIDS; FERMENTATION; STRAIN; WINE; YEAST;

NITROGEN;

2 METHYLBUTYRIC ACID ETHYL ESTER; 2 PHENYLETHYLACETATE; ACETIC ACID; ALCOHOL; DECANOIC ACID; ETHYLISOBUTYRATE; ETHYLISOVALERATE; ETHYLPROPIONATE; FATTY ACID; FLAVORING AGENT; HEXANOIC ACID; ISOPENTYL ALCOHOL; ISOVALERIC ACID; NITROGEN; OCTANOIC ACID; PHENETHYL ALCOHOL; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; CONTROLLED STUDY; FERMENTATION MEDIUM; FERMENTATION OPTIMIZATION; FUNGAL STRAIN; NONHUMAN; SACCHAROMYCES CEREVISIAE;

ETHANOL; FATTY ACIDS, VOLATILE; NITROGEN; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 67650381912     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2009.02.017     Document Type: Article

References (25)

1. Pretorius I.S. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16 (2000) 675-729
2. Bisson L.F. Stuck and sluggish fermentation. Am. J. Enol. Vitic. 50 (1999) 107-119
3. Bell S.J., and Henschke P.A. Implications of nitrogen nutrition for grapes, fermentation and wine. Aust. J. Grape Wine Res. 11 (2005) 242-295
4. Henschke P.A., and Jiranek V. Metabolism of nitrogen compounds. In: Fleet G.H. (Ed). Wine Microbiology and Biotechnology (1993), Harwood Academic, Chur, Switzerland 77-164
5. Rapp A., and Versini G. Influence of nitrogen compounds in grapes on aroma compounds of wines. Am. J. Enol. Vitic. 51 (1996) 193-203
6. Bely M., Sablayrolles J.M., and Barre P. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in enological conditions. J. Ferment. Bioeng. 70 (1990) 246-252
7. Bely M., Salmon J.M., and Barre P. Assimilable nitrogen addition and hexose transport system during alcoholic enological fermentation. J. Inst. Brew. 100 (1994) 279-282
8. Mendes-Ferreira A., Mendes-Faia A., and Leão C. Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry. J. Appl. Microbiol. 97 (2004) 540-545
9. 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
10. Hernández-Orte P., Ibarz M.J., Cacho J., and Ferreira V. Effect of the 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. Hernández-Orte P., Ibarz M.J., Cacho J., and Ferreira V. Impact of ammonium additions on volatile acidity, ethanol, and aromatic compound production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media. Aust. J. Grape Wine Res. 12 (2006) 150-160
12. Ugliano M., Siebert T., Mercurio M., Capone D., and Henschke P.A. Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation. J. Agric. Food Chem. 56 (2008) 9175-9182
13. Miller G.L. Use of dinitrosalicylic acid reagent for determination of reducing sugars. Anal. Chem. 31 (1959) 426-428
14. Office International de la Vigne et du Vin. Compendium of international Methods of wine and must analysis (1990), OIV, Paris
15. Martorell N., Martí M.P., Mestres M., Busto O., and Guasch J. Determination of 4-ethylguaiacol and 4-ethylphenol in red wines using headspace-solid-phase microextraction-gas chromatography. J. Chromatogr. A 975 (2002) 349-354
16. Mendes-Ferreira A., del Olmo M., Garcia-Martinez J., Jiménez-Martí E., Mendes-Faia A., Perez-Ortin J.E., and Leão C. Transcriptional response of Saccharomyces cerevisiae to different nitrogen concentration during alcoholic fermentation. Appl. Environ. Microbiol. 73 (2007) 3049-3060
17. Albers E., Larson C., Lidén G., Niklasson C., and Gustafsson L. Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation. Appl. Environ. Microbiol. 62 (1996) 3187-3195
18. 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 (2003) 507-512
19. Sá-Correia I., Salgueiro S.P., Viegas C.A., and Novais J.M. Leakage induced by ethanol and octanoic and decanoic acids in Saccharomyces cerevisiae. Yeast (special issue) 5 (1989) S123-S127
20. Vilanova M., Ugliano M., Varela C., Siebert T., Pretorius I.S., and Henschke P.A. Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts. Appl. Microbiol. Biotechnol. 77 (2007) 145-157
21. Webb A.D., and Ingraham J.L. Fusel oil. Adv. Appl. Microbiol. 5 (1963) 317-353
22. Crowell E.A., Guymon J.F., and Ingraham J.L. Techniques for studying the mechanism of higher alcohol formation by yeasts. Am. J. Enol. Vitic. 12 (1961) 111-116
23. Ough C.S., and Bell A.A. Effects of nitrogen fertilization of grapevines on amino acid metabolism and higher-alcohol formation during grape juice fermentation. Am. J. Enol. Vitic. 31 (1980) 122-123
24. Webster D.R., Edwards C.G., Spayd S.E., Peterson J.C., and Seymour B.J. Influence of vineyard nitrogen fertilization on the concentrations of monoterpenes, higher alcohols, and esters in aged Riesling wines. Am. J. Enol. Vitic. 44 (1993) 275-284
25. Carrau F.M., Medina K., Farina L., Boido E., Henschke P.A., and Dellacassa E. Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effect of yeast assimilable nitrogen on two model strains. FEMS Yeast Research 8 (2008) 1196-1207