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

Torrea, Diego; Varela, Cristián; Ugliano, Maurizio; Ancín‐Azpilicueta, Carmen; Francis, Leigh; Henschke, Paul A.

doi:10.1016/j.foodchem.2011.01.092

Cited by 137 publications

(162 citation statements)

References 68 publications

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“…Adding BCAAs and BCAAs + Phe led to a slight but significant decrease in the succinic acid contents compared to the control and Pheadded fermentation. This was consistent with the results of Torrea et al (2011), who reported a decreased succinate concentration with the addition of inorganic and organic nitrogen. These results collectively suggest that adding BCAAs and/or Phe to the medium containing sufficient YAN did not have a considerable influence on the cell growth and primary metabolites of sugar.…”

Section: Yeast Growth and Fermentation Profilessupporting

confidence: 93%

“…Thus, ammonium salts are usually added to grape juice to prevent these problems in wineries. However, the addition of large quantities of ammonium can result in microbiological instability and the increased production of ethyl acetate, acetic acid and carcinogenic ethyl carbamate (Vilanova et al, 2007;Garde-Cerdán & Ancín-Azpilicueta, 2008;Torrea et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation

Wang¹,

Ye²,

Liu³

et al. 2016

SAJEV

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The effects of adding branched-chain amino acids (BCAAs, including L-valine, L-leucine and L-isoleucine), L-phenylalanine and a mixture of them (BCAAs + Phe) on the fermentation profiles of wine yeast EC1118 and the production of volatile compounds were investigated in synthetic grape juice. The addition of selected amino acids had no considerable influence on the yeast growth and primary metabolites of the sugars. Adding BCAAs increased the production of higher alcohols, medium-chain fatty acids (MCFAs) and their corresponding ethyl esters. In comparison, adding Phe promoted the production of 2-phenylethanol, 2-phenylethyl acetate and ethyl esters of MCFAs. Nevertheless, the supplementation of BCAAs + Phe further heightened the production of MCFAs, acetate esters and ethyl esters of MCFAs compared to the single additions, but it attenuated the production of various higher alcohols (1-propanol, 2,3-butanediol and methionol) compared to the addition of BCAAs, and of 2-phenylethanol and 2-phenylethyl acetate contents compared to the Phe addition. These results suggest that adding BCAAs or Phe is an efficient way to adjust wine's aromatic composition and complexity. Meanwhile, the combined addition of BCAAs + Phe could be a potential tool to further manipulate wine's aromatic profile by accentuating or suppressing the formation of certain aroma compounds.

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Section: Yeast Growth and Fermentation Profilessupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation

Wang¹,

Ye²,

Liu³

et al. 2016

SAJEV

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show abstract

“…More generally, previous works reported that one of the main consequences of nitrogen supplementation during wine fermentation was an enhanced de novo synthesis of proteins, which involves an increase in the anabolism of amino acids (36,37). Torrea et al (15) reported that changes in the rate of production of CO 2 following nitrogen addition to chardonnay in batch fermentation must depend on the nitrogen availability but not on the nature (ammonium versus mixture of amino acids and ammonium) of the added source. Conversely, using precise online monitoring of the CO 2 production rate, we observed that the effect of ammonium on fermentation performance, during both batch and FSCF cultures, was twice as high as that of valine, added at the same nitrogen equivalent concentration.…”

Section: Figmentioning

confidence: 99%

“…This compound is a central compound, being an intermediate in both glucose catabolism and TCA pathways. It also contributes to nitrogen metabolism, as a precursor for the synthesis of alanine and other branched-chain amino acids (leucine and isoleucine) (15,47). The increased excretion of pyruvate after the addition of valine can be explained by a reduced requirement for pyruvate for the synthesis of branched-chain amino acids, since keto acid precursor may be provided through valine catabolism.…”

Section: Figmentioning

confidence: 99%

“…However, for some strains, nitrogen addition at the beginning of fermentation, particularly in nitrogen-rich media, does not necessarily enhance growth (12). Addition of nitrogen also influences the organoleptic characteristics of wine, because it affects the formation of glycerol, organic acids, and volatile compounds (9,10,(13)(14)(15)(16)(17). Unfortunately, much of the information available about the effects of nitrogen addition on metabolism is contradictory, probably due to the different conditions used in the relevant studies.…”

mentioning

confidence: 99%

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Metabolic Responses of Saccharomyces cerevisiae to Valine and Ammonium Pulses during Four-Stage Continuous Wine Fermentations

Clément

Perez

Mouret

et al. 2013

Appl Environ Microbiol

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Nitrogen supplementation, which is widely used in winemaking to improve fermentation kinetics, also affects the products of fermentation, including volatile compounds. However, the mechanisms underlying the metabolic response of yeast to nitrogen additions remain unclear. We studied the consequences for Saccharomyces cerevisiae metabolism of valine and ammonium pulses during the stationary phase of four-stage continuous fermentation (FSCF). This culture technique provides cells at steady state similar to that of the stationary phase of batch wine fermentation. Thus, the FSCF device is an appropriate and reliable tool for individual analysis of the metabolic rerouting associated with nutrient additions, in isolation from the continuous evolution of the environment in batch processes. Nitrogen additions, irrespective of the nitrogen-containing compound added, substantially modified the formation of fermentation metabolites, including glycerol, succinate, isoamyl alcohol, propanol, and ethyl esters. This flux redistribution, fulfilling the requirements for precursors of amino acids, was consistent with increased protein synthesis resulting from increased nitrogen availability. Valine pulses, less efficient than ammonium addition in increasing the fermentation rate, were followed by a massive conversion of this amino acid in isobutanol and isobutyl acetate through the Ehrlich pathway. However, additional routes were involved in valine assimilation when added in stationary phase. Overall, we found that particular metabolic changes may be triggered according to the nature of the amino acid supplied, in addition to the common response. Both these shared and specific modifications should be considered when designing strategies to modulate the production of volatile compounds, a current challenge for winemakers.

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Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

Swiegers

Saerens

Pretorius

2016

Biotechnology in Flavor Production

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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

Cited by 137 publications

References 68 publications

Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation

Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation

Metabolic Responses of Saccharomyces cerevisiae to Valine and Ammonium Pulses during Four-Stage Continuous Wine Fermentations

Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

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