The effect of nitrogen source on yeast metabolism and H2S formation

Journal of Wine Research

Volumn 24, Issue 3, 2013, Pages 182-194

  Sturgeon, J Q ^a   Bohlscheid, J C ^b   Edwards, C G ^c  

^a EandJ Gallo Winery ^*  (United States)

^b UNIVERSITY OF IDAHO   (United States)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

amino acids; fermentation; nitrogen; Saccharomyces; supplementation

Indexed keywords

EID: 84880352649     PISSN: 09571264     EISSN: 14699672     Source Type: Journal    
DOI: 10.1080/09571264.2013.793175     Document Type: Article

References (38)

1. Agenbach, W. A. 1977. " A study of must nitrogen content in relation to incomplete fermentations, yeast production and fermentation activity ". In Proceedings of the South African society for enology and viticulture, Edited by: Beukman, E. F. 66 - 88. Stellenbosch, South Africa: South African Society for Enology and Viticulture.
2. Albers, E., Larsson, C., Lidén, G., Niklasson, C. and Gustafsson, L. 1996. Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation. Applied and Environmental Microbiology, 62: 3187 - 3195.
3. Arevalo-Rodriguez, M., Pan, X., Boeke, J. D. and Heitman, J. 2004. FKBP12 controls aspartate pathway flux in Saccharomyces cerevisiae to prevent toxic intermediate accumulation. Eukaryotic Cell, 3: 1287 - 1296. (doi:10.1128/EC.3.5.1287-1296.2004)
4. Beltran, G., Esteve-Zarzoso, B., Rozès, N., Mas, A. and Guillamón, J. M. 2005. 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: 996 - 1002. (doi:10.1021/jf0487001)
5. Beltran, G., Novo, M., Rozès, N., Mas, A. and Guillamón, J. M. 2004. Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations. FEMS Yeast Research, 4: 625 - 632. (doi:10.1016/j.femsyr.2003.12.004)
6. Bisson, L. F. and Butzke, C. E. 2000. Diagnosis and rectification of stuck and sluggish fermentations. American Journal of Enology and Viticulture, 51: 168 - 177.
7. Bohlscheid, J. C., Fellman, J. K., Wang, X.-D., Ansen, D. and Edwards, C. G. 2007. The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations. Journal of Applied Microbiology, 102: 390 - 400. (doi:10.1111/j.1365-2672.2006.03180.x)
8. Butzke, C. E. 1998. Survey of yeast assimilable nitrogen status in musts from California, Oregon, and Washington. American Journal of Enology and Viticulture, 49: 220 - 224.
9. Dickinson, J. R. 2004. " Nitrogen metabolism ". In The metabolism and molecular physiology of Saccharomyces cerevisiae, Edited by: Dickinson, J. R. and Schweizer, M. 105 - 116. Boca Raton, FL: CRC Press LLC.
10. Doores, S. 1993. " Organic acids ". In Antimicrobials in foods, Edited by: Davidson, P. M. and Branen, A. L. 95 - 136. New York: Marcel Dekker, Inc.
11. Edwards, C. G. (1990). Laboratory manual for wineries. Cooperative Extension Bulletin MISC 0146, Washington State University, Pullman, WA.
12. Fugelsang, K. C. and Edwards, C. G. 2007. Wine microbiology: Practical applications and procedures, New York, NY: Springer Science+Business Media.
13. Guidici, P. and Kunkee, R. E. 1994. The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts. American Journal of Enology and Viticulture, 45: 107 - 112.
14. Hagen, K. M., Keller, M. and Edwards, C. G. 2008. Survey of biotin, pantothenic acid, and assimilable nitrogen in winegrapes from the Pacific Northwest. American Journal of Enology and Viticulture, 59: 432 - 436.
15. 18 columns for a variety of Agilent LC instrumentation and separation goals. Application note 5990-4547EN. Wilmington, DE: Agilent Technologies Inc.
16. Henderson, J. W., Jr, Ricker, R. D., Bidlingmeyer, B. A., & Woodward, C. (2000). Rapid, accurate, sensitive and reproducible HPLC analysis of amino acids. Application note 5980-1193E. Wilmington, DE: Agilent Technologies Inc.
17. Henschke, P. A. and Jiranek, V. 1993. " Yeasts - metabolism of nitrogen compounds ". In Wine microbiology and biotechnology, Edited by: Fleet, G. H. 77 - 164. Chur, Switzerland: Harwood Academic Publishers.
18. Hernandez-Orte, P., Ibarz, M. J., Cacho, J. and Ferreira, V. 2005. 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: 163 - 174. (doi:10.1016/j.foodchem.2004.02.021)
19. Hernandez-Orte, P., Ibarz, M. J., Cacho, J. and Ferreira, V. 2006. 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: 300 - 310. (doi:10.1016/j.foodchem.2005.05.073)
20. Hofman-Bang, J. 1999. Nitrogen catabolite repression in Saccharomyces cerevisiae. Molecular Biotechnology, 12: 35 - 73. (doi:10.1385/MB:12:1:35)
21. Ingledew, W. M. and Kunkee, R. E. 1985. Factors influencing sluggish fermentations of grape juice. American Journal of Enology and Viticulture, 36: 65 - 76.
22. Ingledew, W. M., Magnus, C. A. and Sosulski, F. W. 1987. Influence of oxygen on proline utilization during wine fermentation. American Journal of Enology and Viticulture, 38: 246 - 48.
23. Jiranek, V., Langridge, P. and Henschke, P. A. 1995. Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium. American Journal of Enology and Viticulture, 46: 75 - 83.
24. Julien, A., Roustan, J. L., Dulau, L. and Sablayrolles, J. M. 2000. Comparison of nitrogen and oxygen demands of enological yeasts: Technological consequences. American Journal of Enology and Viticulture, 51: 215 - 222.
25. Manginot, C., Roustan, J. L. and Sablayrolles, J. M. 1998. Nitrogen demand of different yeast strains during alcoholic fermentation. Importance of the stationary phase. Enzyme and Microbial Technology, 23: 511 - 517. (doi:10.1016/S0141-0229(98)00080-5)
26. Manginot, C., Sablayrolles, J. M., Roustan, J. L. and Barre, P. 1997. Use of constant rate alcoholic fermentations to compare the effectiveness of different nitrogen sources added during the stationary phase. Enzyme and Microbial Technology, 20: 373 - 380. (doi:10.1016/S0141-0229(96)00158-5)
27. Maw, G. A. 1965. The role of sulfur in yeast growth and in brewing. Wallerstein Laboratory Communications, 21: 49 - 68.
28. Mestres, M., Busto, O. and Guasch, J. 2000. Analysis of organic sulfur compounds in wine aroma. Journal of Chromatography, 881: 569 - 581. (doi:10.1016/S0021-9673(00)00220-X)
29. Monteiro, F. F. and Bisson, L. F. 1992. Nitrogen supplementation of grape juice. I. Effect on amino acid utilization during fermentation. American Journal of Enology and Viticulture, 43: 1 - 10.
30. Rauhut, D. 1993. " Yeasts - production of sulfur compounds ". In Wine microbiology and technology, Edited by: Fleet, G. H. 183 - 224. Chur, Switzerland: Harwood Academic Publishers.
31. ter Schure, E. G., van Riel, N. A. W. and Verrips, C. T. 2000. The role of ammonia metabolism in nitrogen catabolite repression in Saccharomyces cerevisiae. FEMS Microbiology Reviews, 24: 67 - 83. (doi:10.1016/S0168-6445(99)00030-3)
32. Spayd, S. E. and Andersen-Bagge, J. 1996. Free amino acid composition of grape juice from 12 Vitis vinifera cultivars in Washington. American Journal of Enology and Viticulture, 47: 389 - 402.
33. Spayd, S. E., Edwards, C. G. and Nagel, C. W. 1995. Yeast growth in Riesling juice as affected by vineyard nitrogen fertilization. American Journal of Enology and Viticulture, 46: 49 - 55.
34. Ugliano, M., Siebert, T., Mercurio, M., Capone, D. and Henschke, P. A. 2008. 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: 9175 - 9182. (doi:10.1021/jf801273k)
35. Vilanova, M., Ugliano, M., Varela, C., Siebert, T., Pretorius, I. S. and Henschke, P. A. 2007. Assimilable nitrogen utilization and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts. Applied Microbiology and Biotechnology, 77: 145 - 157. (doi:10.1007/s00253-007-1145-z)
36. Wang, X. D., Bohlscheid, J. C. and Edwards, C. G. 2003. 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: 349 - 359. (doi:10.1046/j.1365-2672.2003.01827.x)
37. Wiame, J.-M., Grenson, M. and Arst, H. N. Jr. 1985. Nitrogen catabolite repression in yeast and filamentous fungi. Advances in Microbial Physiology, 26: 2 - 88. (doi:10.1016/S0065-2911(08)60394-X)
38. Whitaker, J. M. and Umbreit, W. W. 1961. Aminopterin inhibition of yeast growth; relationship to biotin and aspartate. Journal of Bacteriology, 81: 730 - 732.