Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

Abstract

Both quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae (cerevisiae and capensis) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae. The release of some amino acids post-fermentation may be the result of reoxidation of NAD(P)H in order to maintain a normal redox balance.

Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems

“…The consumption of nitrogen compounds during fermentation mainly depends on the physicochemical properties of the must (pH, acidity and sugars), on the grape variety, on the nitrogen composition of the must, on yeast and on the fermentation temperature, among other factors Bell & Henschke, 2005;Bouloumpasi, Souflerops, Tsarchopoulos, & Biliaderis, 2002;Henschke & Jiranek, 1993;Héberger, Csomós, & Simon-Sarkadi, 2003;Valero, Millán, Ortega, & Mauricio, 2003). Nevertheless, most of the work carried out, until now, uses a model must in which the initial conditions have been previously decided Beltran, Esteve-Zarzoso, Rozés, Mas, & Guillamón, 2005;Carrau et al, 2008;Hernández-Orte, Cacho, & Ferreira, 2002;Manginot, Roustan, & Sablayrolles, 1998;Martínez-Rodríguez & Polo, 2000; Mendes-Ferreira, Barbosa, Falco, Leão, & Mendes-Faia, 2009;Mendes-Ferreira, Mendes-Faia, & Leão, 2004;Taillandier, Portugal, Fuster, & Strehaiano, 2007;Vilanova et al, 2007); in the cases of using a real must, a single grape variety to which nitrogen compounds are usually added, is used Hernández-Orte, Ibarz, Cacho, & Ferreira, 2005;Ugliano, Siebert, Mercurio, Capone, & Henschke, 2008;Ugliano et al, 2009).…”

Influence of nitrogen on the biological aging of sherry wine

“…8 -10 The NADH surplus, which originates mainly from the de novo cell synthesis of amino acids when yeast cells replicate, is converted into NAD + during the formation of reduced metabolic intermediates to higher alcohols, 11,14,15 and this excess of NADH might also be redirected to produced other more reduced amino acids such as L-threonine, L-leucine, L-proline, L-cysteine, L-methionine and L-tryptophan. 8,11,13 These coenzyme reoxidation pathways may be used as alternatives to the electron transport chain, which is limited under wine aging conditions. 2,8 However, the metabolic events associated with the flor velum process are poorly understood owing to limited research published on this topic.…”

Influence of different yeasts on the amino acid pattern of rosé wine

“…Yeasts are generally good nutrient suppliers for humans, since they are rich in vitamins, trace elements and minerals [11]. From the literature it is known that the influence of the yeast results in large differences in the amino acid pattern of the wine [9,10,16]. The amino acid contents of the must are mainly influenced by wine-growing techniques [12], but the wine is influenced by various yeasts.…”