Effects of nitrogen catabolite repression-related amino acids on the flavour of rice wine

Journal of the Institute of Brewing

Volumn 121, Issue 4, 2015, Pages 581-588

  Zhao, Xinrui ^a,b   Zou, Huijun ^c   Du, Guocheng ^a,b   Chen, Jian ^a,b   Zhou, Jingwen ^a,b  

^a JIANGNAN UNIVERSITY   (China)

^b Synergetic Innovation Center of Food Safety and Nutrition   (China)

^c Zhejiang Guyuelongshan Shaoxing Wine Company   (China)

Author keywords

Amino acids; Flavour compounds; Principal component analysis; Saccharomyces cerevisiae

Indexed keywords

AMINO ACIDS; ARGININE; FLAVOR COMPOUNDS; NITROGEN; PRINCIPAL COMPONENT ANALYSIS; WINE; YEAST;

BUDDING YEASTS; HIGHER ALCOHOLS; MODEL SYSTEM; NITROGEN CATABOLITE REPRESSION; RICE WINE; S.CEREVISIAE;

QUALITY CONTROL;

EID: 84944442068     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.269     Document Type: Article

References (38)

1. Ouyang, Q., Zhao, J., Chen, Q., and Lin, H. (2013) Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array, Food Chem. 138, 1320-1324.
2. Mo, X. L., Xu, Y., and Fan, W. L. (2010) Characterization of aroma compounds in Chinese rice wine qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction, J. Agric. Food Chem. 58, 2462-2469.
3. Xie, G. F., Li, W. J., Lu, J., Cao, Y., Fang, H., Zou, H. J., and Hu, Z. M. (2007) Isolation and identification of representative fungi from Shaoxing rice wine wheat Qu using a polyphasic approach of culture-based and molecular-based methods, J. Inst. Brew. 113, 272-279.
4. Luo, T., Fan, W. L., and Xu, Y. (2008) Characterization of volatile and semi-volatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry, J. Inst. Brew. 114, 172-179.
5. Chen, S., Xu, Y., and Qian, M. C. (2013) Aroma characterization of Chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution, J. Agric. Food Chem. 61, 11295-11302.
6. Cao, Y., Xie, G. F., Wu, C., and Lu, J. A. (2010) A study on characteristic flavor compounds in traditional Chinese rice wine-Guyue Longshan rice wine, J. Inst. Brew. 116, 182-189.
7. Chen, S. A., and Xu, Y. (2010) The influence of yeast strains on the volatile flavour compounds of Chinese rice wine, J. Inst. Brew. 116, 190-196.
8. Godard, P., Urrestarazu, A., Vissers, S., Kontos, K., Bontempi, G., van Helden, J., and Andre, B. (2007) Effect of 21 different nitrogen sources on global gene expression in the yeast Saccharomyces cerevisiae, Mol. Cell. Biol. 27, 3065-3086.
9. Hofman-Bang, J. (1999) Nitrogen catabolite repression in Saccharomyces cerevisiae, Mol. Biotechnol. 12, 35-73.
10. Magasanik, B., and Kaiser, C. A. (2002) Nitrogen regulation in Saccharomyces cerevisiae, Gene 290, 1-18.
11. Zhao, X., Zou, H., Fu, J., Chen, J., Zhou, J., and Du, G. (2013) Nitrogen regulation involved in the accumulation of urea in Saccharomyces cerevisiae, Yeast 30, 437-447.
12. Hernandez-Orte, P., Cacho, J. F., and Ferreira, V. (2002) Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study, J. Agric. Food Chem. 50, 2891-2899.
13. Vilanova, M., Ugliano, M., Varela, C., Siebert, T., Pretorius, I. S., and Henschke, P. A. (2007) Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts, Appl. Microbiol. Biotechnol. 77, 145-157.
14. Gutierrez, A., Chiva, R., Sancho, M., Beltran, G., Arroyo-Lopez, F. N., and Guillamon, J. M. (2012) Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must, Food Microbiol. 31, 25-32.
15. Forster, J., Famili, I., Fu, P., Palsson, B. O., and Nielsen, J. (2003) Genome-scale reconstruction of the Saccharomyces cerevisiae metabolic network, Genome Res. 13, 244-253.
16. Cooper, T. G. (1982) Nitrogen metabolism in Saccharomyces cerevisiae, Cold Spring Harbor Laboratory Press, Cold Spring Harbor, NY.
17. Zhao, X., Zou, H., Fu, J., Zhou, J., Du, G., and Chen, J. (2014) Metabolic engineering of the regulators in nitrogen catabolite repression to reduce the production of ethyl carbamate in a model rice wine system, Appl. Environ. Microbiol. 80, 392-398.
18. Clark, S., Francis, P. S., Conlan, X. A., and Barnett, N. W. (2007) Determination of urea using high-performance liquid chromatography with fluorescence detection after automated derivatisation with xanthydrol, J. Chromatogr. 1161, 207-213.
19. Calull, M., Marce, R. M., and Borrull, F. (1992) Determination of carboxylic acids, sugars, glycerol and ethanol in wine and grape must by ion-exchange high-performance liquid chromatography with refractive index detection, J. Chromatogr. 590, 215-222.
20. Cigic, I. K., Vodosek, T. V., Kosmerl, T., and Strlic, M. (2008) Amino acid quantification in the presence of sugars using HPLC and pre-column derivatization with 3-MPA/OPA and FMOC-Cl, Acta Chim. Slov. 55, 660-664.
21. Lukic, I., Banovic, M., Persuric, D., Radeka, S., and Sladonja, B. (2006) Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography, J. Chromatogr. 1101, 238-244.
22. Saeed, A. I., Sharov, V., White, J., Li, J., Liang, W., Bhagabati, N., Braisted, J., Klapa, M., Currier, T., Thiagarajan, M., Sturn, A., Snuffin, M., Rezantsev, A., Popov, D., Ryltsov, A., Kostukovich, E., Borisovsky, I., Liu, Z., Vinsavich, A., Trush, V., and Quackenbush, J. (2003) TM4: A free, open-source system for microarray data management and analysis, Biotechniques 34, 374-378.
23. Mauricio, J. C., Moreno, J., Zea, L., Ortega, J. M., and Medina, M. (1997) The effects of grape must fermentation conditions on volatile alcohols and esters formed by Saccharomyces cerevisiae, J. Sci. Food Agric. 75, 155-160.
24. Kong, Q. X., Cao, L. M., Zhang, A. L., and Chen, X. (2007) Overexpressing GLT1 in gpd1 Delta mutant to improve the production of ethanol of Saccharomyces cerevisiae, Appl. Microbiol. Biotechnol. 73, 1382-1386.
25. Nishimura, T., and Kato, H. (1988) Taste of free amino acids and peptides, Food Rev. Int. 4, 175-194.
26. Mauricio, J. C., Moreno, J. J., Valero, E. M., Zea, L., Medina, M., and Ortega, J. M. (1993) Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation, J. Agric. Food Chem. 41, 2086-2091.
27. Heresztyn, T. (1984) Methyl and ethyl amino acid esters in wine, J. Agric. Food Chem. 32, 916-918.
28. Herraiz, T., and Ough, C. S. (1993) Formation of ethyl esters of amino acids by yeasts during the alcoholic fermentation of grape juice, Am. J. Enol. Viticult. 44, 41-48.
29. Pripis-Nicolau, L., de Revel, G., Bertrand, A., and Maujean, A. (2000) Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions, J. Agric. Food Chem. 48, 3761-3766.
30. Soufleros, E. H., Bouloumpasi, E., Tsarchopoulos, C., and Biliaderis, C. G. (2003) Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage, Food Chem. 80, 261-273.
31. Hazelwood, L. A., Daran, J. M., van Maris, A. J., Pronk, J. T., and Dickinson, J. R. (2008) The Ehrlich pathway for fusel alcohol production: A century of research on Saccharomyces cerevisiae metabolism, Appl. Environ. Microbiol. 74, 2259-2266.
32. Calleja, A., and Falqué, E. (2005) Volatile composition of Menci{dotless}a wines, Food Chem. 90, 357-363.
33. Csomos, E., Heberger, K., and Simon-Sarkadi, L. (2002) Principal component analysis of biogenic amines and polyphenols in Hungarian wines, J. Agric. Food Chem. 50, 3768-3774.
34. Gutierrez, A., Chiva, R., Sancho, M., Beltran, G., Arroyo-Lopez, F. N., and Guillamon, J. M. (2012) Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must, Food Microbiol. 31, 25-32.
35. Dzikowska, A., Kacprzak, M., Tomecki, R., Koper, M., Scazzocchio, C., and Weglenski, P. (2003) Specific induction and carbon/nitrogen repression of arginine catabolism gene of Aspergillus nidulans - Functional in vivo analysis of the otaA promoter, Fungal Genet. Biol. 38, 175-186.
36. Jauniaux, J. C., Urrestarazu, L. A., and Wiame, J. M. (1978) Arginine metabolism in Saccharomyces cerevisiae: Subcellular localization of the enzymes, J. Bacteriol. 133, 1096-1107.
37. Eden, A., Van Nedervelde, L., Drukker, M., Benvenisty, N., and Debourg, A. (2001) Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast, Appl. Microbiol. Biotechnol. 55, 296-300.
38. Lilly, M., Bauer, F. F., Styger, G., Lambrechts, M. G., and Pretorius, I. S. (2006) The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates, FEMS Yeast Res. 6, 726-743.