Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

Vilanova, Mar; Ugliano, Maurizio; Varela, Cristián; Siebert, Tracey; Pretorius, Isak S.; Henschke, Paul A.

doi:10.1007/s00253-007-1145-z

Cited by 217 publications

(188 citation statements)

References 43 publications

Supporting

Mentioning

161

Contrasting

Unclassified

Order By: Relevance

“…On the other hand, higher concentrations of YAN increased the production of acetic acid; however, this correlation was not strong (correlation coefficient was at the level of 95%, r = 0.193) due to which these data are not presented. To find a similarity of these results with the data published abroad (Vilanova et al 2007), it would be necessary to have a wider range of YAN concentration in musts. The results of 48 estimations of the level of acetic acid after fermentation (i.e.…”

Section: Production Of Acetic Acid In the Course Of Fermentationsupporting

confidence: 59%

Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation

Baroň¹

2011

Czech J. Food Sci.

View full text Add to dashboard Cite

Baroň M. (2011): Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation. Czech J. Food Sci., 29: 603-609.We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 2008. The experimental variants involved 48 musts and wines originating from Southern Moravia. The data enabled to monitor the contents of yeast assimilable nitrogen in musts and to draw the general conclusion that these musts contain high concentrations of both ammonium ions and yeast assimilable nitrogen (124.4 mg/l and 257.8 mg/l, respectively), thus posing no danger of problems with the nutrition of yeasts in the course of fermentation. Also, the average production of acetic acid was low (215.8 mg/l); this indicated that in the majority of must samples without added nutrients, the course of fermentation was smooth and trouble-free. The results obtained confirm that the method of formaldehyde titration is universal and simple, thus it can be recommended for winemakers as a useful and efficient analytical tool.

show abstract

Section: Production Of Acetic Acid In the Course Of Fermentationsupporting

confidence: 59%

Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation

Baroň¹

2011

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Troubled fermentations have been attributed to the nutritional status of grape musts, once they contain suboptimal yeast nutrients, especially assimilable nitrogen 3,17,21,32 . A common practice in the wine industry for nitrogen limited fermentation is the addition of nitrogen supplements, using inorganic salts such as diammonium phosphate 22,27 .…”

Section: Discussionmentioning

confidence: 99%

“…completion and product quality 14,17,30,32 . The main sources of assimilable nitrogen in grape must are ammonium compounds, α-amino acids and to a lesser extent peptides 31 .…”

Section: Discussionmentioning

confidence: 99%

“…Wine must and brewer's wort are examples of natural nutritional environments that contain a complex mixture of carbon and nitrogen sources 30,32 . During industrial fermentations, in order to select the best options out of the large diversity of available nitrogen and carbon sources, the yeast has developed molecular mechanisms of sensing and regulation, which include the induction and repression of key regulatory systems 13,16,19,20,28,31 .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources

Júnior¹,

Batistote²,

Ernandes

2008

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Glucose and fructose fermentations by industrial yeasts strains are strongly affected by both the structural complexity of the nitrogen source and the availability of oxygen. In this study two Saccharomyces cerevisiae industrial wine strains were grown, under shaken and static conditions, in a media containing either a) 20% (w/v) glucose, or b) 10% (w/v) fructose and 10% (w/v) glucose or c) 20% (w/v) fructose, all supplemented with nitrogen sources varying from a single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) and peptides (peptone). Data suggest that a complex structured nitrogen source is not submitted to the same control mechanisms as those involved in the utilization of simpler structured nitrogen sources, and mutual interaction between carbon and nitrogen sources, including the mechanisms involved in the regulation of aerobic/anaerobic metabolism, may play an important role in defining yeast fermentation performance and the differing response to the structural complexity of the nitrogen source, with a strong impact on fermentation performance.

show abstract

“…Moreover, Monastrell organic grapes were lower nitrogen content than non-organic grapes (Table 2), which can explain the less synthesis of alcohols in the fermentation of non-organic grapes. This is because, as we have written in the section 3.5., the higher nitrogen concentration in the initial must, the less alcohol synthesis during the alcoholic fermentation (Torrea et al, 2003;Ugliano & Henschke, 2009;Vilanova et al, 2007). Esters are very important compounds on wine quality, as they are the main compounds responsible for the fruity and floral character in wines (Ferreira et al, 1995;Franciolo et al, 2003).…”

Section: Consumption Of Amino Acids During the Alcoholic Fermentationmentioning

confidence: 99%

Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation

Garde‐Cerdán¹,

Lorenzo²,

Martínez-Gil³

et al. 2011

Research in Organic Farming

View full text Add to dashboard Cite

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

Cited by 217 publications

References 43 publications

Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation

Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation

Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources

Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation

Contact Info

Product

Resources

About