Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1072-1083

  Torrea, Diego ^a,b   Varela, Cristian ^a   Ugliano, Maurizio ^a   Ancin Azpilicueta, Carmen ^b   Leigh Francis, I ^a   Henschke, Paul A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Aroma; Chardonnay; Fermentation; Flavour; Nitrogen; Saccharomyces cerevisiae; Wine; Yeast

Indexed keywords

AMMONIUM NITROGEN; AROMA; CHARDONNAY; DESCRIPTORS; ETHYL ACETATES; FLAVOUR; GRAPE JUICE; HIGH-NITROGEN; HIGHER ALCOHOLS; INORGANIC NITROGEN; MEDIUM-CHAIN FATTY ACIDS; NITROGEN DEFICIENCY; NITROGEN SUPPLEMENT; ORGANIC NITROGEN; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE YEAST; SENSORY PROFILES; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; WINE AROMAS; WINE FERMENTATION;

ACETIC ACID; AMINO ACIDS; AMMONIUM COMPOUNDS; ESTERS; FERMENTATION; FRUIT JUICES; FRUITS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

NITROGEN;

ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; AMINO ACID; AMMONIA; FATTY ACID ESTER; INORGANIC NITROGEN; MEDIUM CHAIN FATTY ACID; ORGANIC NITROGEN; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; FERMENTATION; GRAPE JUICE; NITROGEN DEFICIENCY; NONHUMAN; SACCHAROMYCES CEREVISIAE; SUPPLEMENTATION; WINE; YEAST;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 79952535718     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.092     Document Type: Article

References (81)

1. E. Albers, C. Larsson, G. Liden, C. Niklasson, and L. Gustafsson Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation Applied and Environmental Microbiology 62 9 1996 3187 3195 (Pubitemid 26304100)
2. H. Alexandre, and C. Charpentier Biochemical aspects of stuck and sluggish fermentation in grape must Journal of Industrial Microbiology & Biotechnology 20 1 1998 20 27 (Pubitemid 28116593)
3. M.A. Amerine, and E.B. Roessler Composition of wines M.A. Amerine, E.B. Roessler, Wines - their sensory evaluation 1976 W H Freeman New York 72 77
4. T. Äyräpää Formation of higher alcohols by various yeasts Journal of the Institute of Brewing 74 1968 169 178
5. T. Äyräpää Biosynthetic formation of higher alcohols by yeast. Dependence on the nitrogen nutrient level of the medium Journal of the Institute of Brewing 77 1971 266 275
6. M. Aznar, R. Lopez, J. Cacho, and V. Ferreira Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models Journal of Agricultural and Food Chemistry 51 9 2003 2700 2707
7. B. Bach, F. Sauvage, S. Dequin, and C. Camarasa Role of γ-aminobutyric acid as a source of nitrogen and succinate in wine American Journal of Enology and Viticulture 60 4 2009 508 516
8. S.J. Bell, and P.A. Henschke Implications of nitrogen nutrition for grapes, fermentation and wine Australian Journal of Grape and Wine Research 11 3 2005 242 295 (Pubitemid 41782039)
9. G. Beltran, B. Esteve-Zarzoso, N. Rozes, A. Mas, and J.M. Guillamon Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption Journal of Agricultural and Food Chemistry 53 4 2005 996 1002 (Pubitemid 40270389)
10. M. Bely, A. Rinaldi, and D. Dubourdieu Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation Journal of Bioscience and Bioengineering 96 2003 507 512 (Pubitemid 38091223)
11. M. Bely, J. Sablayrolles, and P. Barre Description of alcoholic fermentation kinetics - Its variability and significance American Journal of Enology and Viticulture 41 4 1990 319 324
12. L. Bisson Stuck and sluggish fermentations American Journal of Enology and Viticulture 50 1 1999 107 119 (Pubitemid 29194900)
13. L. Blateyron, and J. Sablayrolles Stuck and slow fermentations in enology: Statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate Journal of Bioscience and Bioengineering 91 2 2001 184 189 (Pubitemid 32226030)
14. C. Butzke Survey of yeast assimilable nitrogen status in musts from California, Oregon, and Washington American Journal of Enology and Viticulture 49 1998 220 224 (Pubitemid 28301371)
15. C. Camarasa, J.P. Grivet, and S. Dequin Investigation by 13C-NMR and tricarboxylic acid (TCA) deletion mutant analysis of pathways for succinate formation in Saccharomyces cerevisiae during anaerobic fermentation Microbiology-SGM 149 2003 2669 2678 (Pubitemid 37160741)
16. F.M. Carrau, K. Medina, L. Farina, E. Boido, P.A. Henschke, and E. Dellacassa Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: Effects of yeast assimilable nitrogen on two model strains FEMS Yeast Research 8 7 2008 1196 1207
17. S. Colombié, S. Malherbe, and J.M. Sablayrolles Modeling alcoholic fermentation in enological conditions: Feasibility and interest American Journal of Enology and Viticulture 56 2005 238 245 (Pubitemid 41428603)
18. A. Cramer, S. Vlassides, and D. Block Kinetic model for nitrogen-limited wine fermentations Biotechnology and Bioengineering 77 1 2002 49 60
19. L. Culleré, J. Cacho, and V. Ferreirra An assessment of the role played by some oxidation-related aldehydes in wine aroma Journal of Agricultural and Food Chemistry 55 2007 876 881
20. C. Delfini, and C. Parvex Study on pH and total acidity modifications during alcoholic fermentation. Importance of the ammoniacal salt added Rivista di Viticoltura e di Enologia 42 2 1989 43 56
21. 13C nuclear magnetic resonance investigation of the metabolism of leucine to isoamyl alcohol in Saccharomyces cerevisiae Journal of Biological Chemistry 272 43 1997 26871 26878 (Pubitemid 27452635)
22. A. Eden, L. Van Nedervelde, M. Drukker, N. Benvenisty, and A. Debourg Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast Applied Microbiology and Biotechnology 55 3 2001 296 300 (Pubitemid 32295782)
23. A. Escudero, B. Gogorza, M.A. Melus, N. Ortin, J. Cacho, and V. Ferreira Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values Journal of Agricultural and Food Chemistry 52 11 2004 3516 3524
24. P.X. Etievant Wine H. Maarse, Volatile compounds of food and beverages 1991 Marcel Dekker, Inc New York 483 546
25. V. Ferreira, P. Fernandez, and J.F. Cacho A study of factors affecting wine volatile composition and its application in discriminant analysis Food Science and Technology-Lebensmittel-Wissenschaft & Technologie 29 3 1996 251 259 (Pubitemid 126168864)
26. V. Ferreira, P. Fernandez, C. Pena, A. Escudero, and J.F. Cacho Investigation on the role played by fermentation esters in the aroma of young spanish wines by multivariate-analysis Journal of the Science of Food and Agriculture 67 3 1995 381 392
27. A.C.S. Ferreira, R. Lopez, and J.F. Cacho Quantitative determination of the odorants of young red wines from different grape varieties Journal of the Science of Food and Agriculture 80 2000 1659 1667 (Pubitemid 30661135)
28. V. Ferreira, N. Ortin, A. Escudero, R. Lopez, and J. Cacho Chemical characterization of the aroma of Grenache rose wines: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies Journal of Agricultural and Food Chemistry 50 14 2002 4048 4054 (Pubitemid 34741987)
29. I.L. Francis, and J.L. Newton Determining wine aroma from compositional data Australian Journal of Grape and Wine Research 11 2 2005 114 126 (Pubitemid 41085821)
30. T. Garde-Cerdan, and C. Ancin-Azpilicueta Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation LWT-Food Science and Technology 41 3 2008 501 510 (Pubitemid 350160723)
31. A. Guitart, P.H. Orte, V. Ferreira, C. Pena, and J. Cacho 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 3 1999 253 258 (Pubitemid 29506810)
32. H. Guth Quantitation and sensory studies of character impact odorants of different white wine varieties Journal of Agricultural and Food Chemistry 45 8 1997 3027 3032 (Pubitemid 127481848)
33. K.M. Hagen, M. Keller, and C.G. Edwards Survey of biotin, pantothenic acid, and assimilable nitrogen in winegrapes from the Pacific Northwest American Journal of Enology and Viticulture 59 4 2008 432 436
34. P.A. Henschke Wine yeast F. Zimmermann, K. Entian, Yeast sugar metabolism: biochemistry, genetics, biotechnology, and applications 1997 Technomic Lancaster, PA 527 560
35. P.A. Henschke, and V. Jiranek Metabolism of nitrogen compounds G. Fleet, Wine microbiology and biotechnology 1993 Harwood Academic Publishers 77 164
36. P. Hernandez-Orte, M. Bely, J. Cacho, and V. Ferreira Impact of ammonium additions on volatile acidity, ethanol, and aromatic compound production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media Australian Journal of Grape and Wine Research 12 2 2006 150 160 (Pubitemid 44174121)
37. P. Hernandez-Orte, M.J. Ibarz, J. Cacho, and V. Ferreira 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 Chemistry 89 2 2005 163 174 (Pubitemid 39094546)
38. P. Hernandez-Orte, M.J. Ibarz, J. Cacho, and V. Ferreira Addition of amino acids to grape juice of the Merlot variety: Effect on amino acid uptake and aroma generation during alcoholic fermentation Food Chemistry 98 2 2006 300 310
39. S. Hohmann Shaping up: the response of yeast to osmotic stress S. Homann, W. Mager, Yeast stress response 1997 R.G. Landes Austin 101 145
40. W. Ingledew, C. Magnus, and F. Sosulski Influence of oxygen on proline utilization during the wine fermentation American Journal of Enology and Viticulture 38 1987 246 248
41. V. Jiranek, P. Langridge, and P.A. Henschke Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically-defined medium American Journal of Enology and Viticulture 46 1 1995 75 83
42. V. Jiranek, P. Langridge, and P.A. Henschke Regulation of hydrogen sulfide liberation in wine producing Saccharomyces cerevisiae strains by assimilable nitrogen Applied and Environmental Microbiology 61 2 1995 461 467
43. M.G. Lambrechts, and I.S. Pretorius Yeast and its importance to wine aroma South African Journal of Enology and Viticulture 21 2000 97 129
44. S. Marchesini, and Y. Poirier Futile cycling of intermediates of fatty acid biosynthesis toward peroxisomal beta-oxidation in Saccharomyces cerevisiae Journal of Biological Chemistry 278 35 2003 32596 32601 (Pubitemid 37055697)
45. V. Marks, G. van der Merwe, and H. van Vuuren Transcriptional profiling of wine yeast in fermenting grape juice. Regulatory effect of diammonium phosphate FEMS Yeast Research 3 3 2003 269 287 (Pubitemid 36411980)
46. H. Martens, and P. Dardenne Validation and verification of regression in small data sets Chemometrics and Intelligent Laboratory Systems 44 1998 99 106
47. M. Meilgaard Flavour chemistry of Beer, part II: Flavour and threshold of 239 aroma volatiles Technical quarterly - Master Brewers Association of the Americas 12 1975 151 168
48. D. Melucci, M. Xie, P. Reschiglian, and G. Torsi FMOC-Cl as derivatizing agent for the analysis of amino acids and dipeptides by the absolute analysis method Chromatographia 49 5-6 1999 317 320 (Pubitemid 29142671)
49. A.C. Miller, S.R. Wolff, L.F. Bisson, and S.E. Ebeler Yeast strain and nitrogen supplementation: Dynamics of volatile ester production in Chardonnay juice fermentations American Journal of Enology and Viticulture 58 4 2007 470 483 (Pubitemid 351196582)
50. G. Nicolini, R. Larcher, and G. Versini Status of yeast assimilable nitrogen in Italian grape musts and effect of variety, ripening and vintage Vitis 43 2004 89 96 (Pubitemid 38927683)
51. T. Nissen, U. Schulze, J. Nielsen, and J. Villadsen Flux distributions in anaerobic, glucose-limited continuous cultures of Saccharomyces cerevisiae Microbiology 143 1997 203 218 (Pubitemid 27072976)
52. A. Pena, J.P. Pardo, and J. Ramirez Early metabolic effects and mechanism of ammonium transport in yeast Archives of Biochemistry and Biophysics 253 2 1987 431 438
53. M. Pozo-Bayon, I. Andujar-Ortiz, and M. Moreno-Arribas Scientific evidences beyond the application of inactive dry yeast preparations in winemaking Food Research International 42 2009 754 761
54. B. Rankine, and K. Pocock Alkalimetric determination of sulphur dioxide in wine Australian Wine, Brewing & Spirit Review 88 1970 40 44
55. A. Rapp, and H. Mandery Wine Aroma Experientia 42 8 1986 873 884
56. F. Remize, B. Cambon, L. Barnavon, and S. Dequin Glycerol formation during wine fermentation is mainly linked to Gpd1p and is only partially controlled by the HOG pathway Yeast 20 2003 1243 1253 (Pubitemid 37461361)
57. F. Remize, J. Sablayrolles, and S. Dequin Re-assessment of the influence of yeast strain and environmental factors on glycerol production in wine Journal of Applied Microbiology 88 3 2000 371 378 (Pubitemid 30171472)
58. J.L. Roustan, and J.M. Sablayrolles Impact of the addition of electron acceptors on the by-products of alcoholic fermentation Enzyme and Microbial Technology 31 1-2 2002 142 152 (Pubitemid 34626825)
59. M.P. Saenz-Navajas, E. Campo, L. Cullere, P. Fernandez-Zurbano, D. Valentin, and V. Ferreira Effects of the nonvolatile matrix on the aroma perception of wine Journal of Agricultural and Food Chemistry 58 9 2010 5574 5585
60. S.M.G. Saerens, F. Delvaux, K.J. Verstrepen, P. Van Dijck, J.M. Thevelein, and F.R. Delvaux Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation Applied and Environmental Microbiology 74 2 2008 454 461
61. S.M.G. Saerens, K.J. Verstrepen, S.D.M. Van Laere, A.R.D. Voet, P. Van Dijck, and F.R. Delvaux The Saccharomyces cerevisiae EHT1 and EEB1 genes encode novel enzymes with medium-chain fatty acid ethyl ester synthesis and hydrolysis capacity Journal of Biological Chemistry 281 7 2006 4446 4456 (Pubitemid 43847876)
62. J. Salmon Effect of sugar transport inactivation in Saccharomyces cerevisiae on sluggish and stuck enological fermentations Applied Environmental Microbiology 55 4 1989 953 958 (Pubitemid 19102055)
63. J. Salmon Sluggish and stuck fermentations: Some actual trends on their physiological basis Viticultural and Ecological Sciences 51 1996 137 140
64. P. Salo Determining the odor thresholds for some compounds in alcoholic beverages Journal of Food Science 35 1970 95 99
65. T. Shinohara, and M. Watanabe Gas chromatographic analysis of higher alcohols and ethyl acetate in table wines Agricultural and Biological Chemistry 40 1976 2475 2477
66. T. Siebert, H.E. Smyth, D.L. Capone, C. Neuwöhner, M.J. Herderich, and M.A. Sefton Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS Analytical and Bioanalytical Chemistry 381 2005 937 947 (Pubitemid 40480961)
67. R.F. Simpson Some important aroma compounds of white wine Food Technology in Australia 31 1979 516 522
68. G.K. Skouroumounis, M. Kwiatkowski, M.A. Sefton, R. Gawel, and E.J. Waters In situ measurement of white wine absorbance in clear and in coloured bottles using a modified laboratory spectrophotometer Australian Journal of Grape and Wine Research 9 2 2003 138 147
69. K.M. Sumby, P.R. Grbin, and V. Jiranek Microbial modulation of aromatic esters in wine: Current knowledge and future prospects Food Chemistry 121 1 2010 1 16
70. M.J. Torija, G. Beltran, M. Novo, M. Poblet, N. Rozes, and A. Mas Effect of organic acids and nitrogen source on alcoholic fermentation: Study of their buffering capacity Journal of Agricultural and Food Chemistry 51 4 2003 916 922
71. M. Ugliano, B. Fedrizzi, T. Siebert, B. Travis, F. Magno, and G. Versini Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in Shiraz fermentation and wine Journal of Agricultural and Food Chemistry 57 11 2009 4948 4955
72. M. Ugliano, T. Siebert, M. Mercurio, D. Capone, and P.A. Henschke Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation Journal of Agricultural and Food Chemistry 56 19 2008 9175 9182
73. M. Ugliano, B. Travis, I.L. Francis, and P. Henschke Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: Rationalizing nitrogen modulation of wine aroma Journal of Agricultural and Food Chemistry 58 23 2010 12417 12425
74. C. Varela, F. Pizarro, and E. Agosin Biomass content governs fermentation rate in nitrogen-deficient wine musts Applied and Environmental Microbiology 70 6 2004 3392 3400 (Pubitemid 38745883)
75. K.J. Verstrepen, G. Derdelinckx, J.P. Dufour, J. Winderickx, I.S. Pretorius, and J.M. Thevelein The Saccharomyces cerevisiae alcohol acetyl transferase gene ATF1 is a target of the cAMP/PKA and FGM nutrient-signalling pathways FEMS Yeast Research 4 3 2003 285 296 (Pubitemid 37494727)
76. K.J. Verstrepen, S.D.M. Van Laere, B.M.P. Vanderhaegen, G. Derdelinckx, J.P. Dufour, and I.S. Pretorius Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters Applied and Environmental Microbiology 69 9 2003 5228 5237 (Pubitemid 37150744)
77. M. Vilanova, M. Ugliano, C. Varela, T. Siebert, I.S. Pretorius, and P.A. Henschke Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts Applied Microbiology and Biotechnology 77 1 2007 145 157 (Pubitemid 47573322)
78. P.J.A. Vos, and R.S. Gray Origin and control of hydrogen sulfide during fermentation of grape must American Journal of Enology and Viticulture 30 3 1979 187 197
79. W. Wagener, and G. Wagener The influence of esters and fusel alcohol content upon the quality of dry white wines South African Journal of Science 11 1968 469 476
80. X. Wang, J. Bohlscheid, and C. Edwards Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid Journal of Applied Microbiology 94 3 2003 349 359 (Pubitemid 36315025)
81. H. Yoshimoto, T. Fukushige, T. Yonezawa, and H. Sone Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae Applied Microbiology and Biotechnology 59 4-5 2002 501 508 (Pubitemid 35002187)