Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

Varela, Cristián; Torrea, Diego; Schmidt, Simon A.; Ancín‐Azpilicueta, Carmen; Henschke, Paul A.

doi:10.1016/j.foodchem.2012.06.127

Cited by 95 publications

(96 citation statements)

References 60 publications

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“…The lipid and fatty acid composition of yeast cell membranes can be modified by fermentation temperature, oxygen availability, growth rate and the presence of sterols, which in turn influence cell growth and fermentation activity (Fujii et al, 1997;Redon et al, 2009) and strongly affect the formation of volatile metabolites, including esters, acetate and ethyl esters, higher alcohols and medium-chain fatty acids (MCFAs), all of which are relevant to wine aroma (Thurston et al, 1982;Mauricio et al, 1997;Beltran et al, 2008;Varela et al, 2012). During wine fermentation, the absence of oxygen suppresses the fatty acid desaturation of yeast.…”

Section: Introductionmentioning

confidence: 99%

“…During wine fermentation, the absence of oxygen suppresses the fatty acid desaturation of yeast. An alternative to the biosynthesis is the direct uptake of UFAs from the grape juice, which can be used to avoid yeast stuck fermentation (Varela et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Thurston et al (1982) found that the presence of linoleic acid (50 mg/L) can suppress the production of ethyl esters and acetate esters. In one study of a synergistic effect, Tween 80, containing 70% of oleic acid and 30% of palmic acid and stearic acid, was added and improved the esters, higher alcohols and volatile fatty acids of wine (Varela et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Duan

Shi

Jiang

et al. 2015

SAJEV

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The synergistic influences of three unsaturated fatty acids (UFAs, namely linoleic acid, oleic acid and linolenic acid) on the fatty acid composition of Saccharomyces cerevisiae and major volatile compounds were investigated in synthetic grape juice. The addition of UFAs led to a corresponding increase in UFAs in the cellular lipid, which was accompanied by a reverse reduction in the content of medium-chain saturated fatty acids (C6:0 to C14:0) and little variation in that of long-chain saturated fatty acids (C16:0 to C24:0). The supplementation of UFAs considerably improved yeast growth and fermentation activity and, in particular, increased the concentrations of most volatile compounds in wine, including higher alcohols (2-phenylethanol, 2-methyl-1-propanol and 3-(methylthio)-1-propanol), medium-chain fatty acids (butanoic acid, hexanoic acid and octanoic acid), acetate esters (isoamyl acetate and 2-phenylethyl acetate) and all ethyl esters. Remarkable linear relationships were further found between ethyl esters and the concentration of the added UFAs (R 2 from 0.909 to 0.996), which significantly intensified the fruity, flowery and sweet attributes of the final wine, as assessed by calculating the odour activity values. Our results suggest that rationally increasing the concentration of UFAs is not only a practical method to improve yeast fermentation activity, but also a potential approach to manipulating wine aroma.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Duan

Shi

Jiang

et al. 2015

SAJEV

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“…Eighty-six volatile compounds were identified and quantified, including 39 esters, 16 volatile alcohols, 14 acids, 4 terpenes, 5 alkanes, 1 benzene derivative, 5 carbonyls and 1 other. Most of these volatile compounds have been previously reported in wines and distilled liquors (Varela et al, 2012). The relative content, retention time (RT), odor threshold and an odor descriptor of each compound were listed in Supplementary file 1.…”

Section: Resultsmentioning

confidence: 99%

“…Compound profiling was performed using an Agilent 6890 GC-MS system equipped with an Agilent 5975 mass spectrometer and an HP-ONNDWAX capillary column (60 mm × 0.25 mm) with 0.25-mm film thickness (J & W Scientific, Folsom, CA) as described previously (Varela et al, 2012). The flow rate of the carrier gas (helium) was 1 mL/min.…”

Section: Gas Chromatography-mass Spectrometry (Gc-ms) Analysesmentioning

confidence: 99%

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

Wei¹,

Ma²,

Cao

et al. 2018

Food Sci. Technol

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Aroma composition is critical to the quality of distilled spirits while the alcohol concentration could have a great effect on the variety and content of aromatic substances. On order to clarify the effect of alcohol concentration on the formation of the aroma composition, volatile compounds in Crystal distilled grape spirits with different alcohol concentrations were analyzed using the Stir bar sorptive extraction (SBSE) technique combined with GC-MS. Characteristic aromas, principal components and odor profiles were also explored. Eighty-six compounds were identified in Crystal distilled grape spirits and 19 compounds were the same for the 4 samples with different alcohol concentrations. The species and contents of esters increased significantly along with the alcohol concentration increasing, while the acid content decreased. No significant change in the volatile alcohol and carbonyl contents was observed, and no terpene was detected in the spirits of 80%vol alcohol content. Fruity was the strongest aroma in the 6 aromatic series of odor, followed by floral and fatty. The 77%vol alcohol distilled grape spirits showed the most fragrant and balanced aroma.Keywords: alcohol; aroma; Crystal distilled grape spirits; odor; PCA.Practical Application: Omproving the quality of distilled grape spirits in high altitude areas.

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Application of strains ofGeotrichumspp. to decrease higher alcohols and to increase esters

et al. 2016

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The decrease in the content of higher alcohols and the increase in the ester content in alcoholic drinks are normally achieved by the aging process over years. This study examined the capability of some strains of Geotrichum spp. to complete this process within a few days. Four Geotrichum spp. strains (S12, S13, TM and TF) were separately added to one wine [containing 11.5% (v/v) ethanol] and to three liquor samples [containing 45, 50 and 55% (v/v) ethanol] and incubated at 28 and 15°C for 4 days. Significant increases in the ester content and decreases in the higher alcohols were observed with strains S12 and TM, in all treatments. Strains S13 and TF increased the ester content in the wine, but not in the liquors. Comparatively, most volatile compounds were found in the red wine treated with S12 at 15°C and in the liquor containing 55% (v/v) ethanol treated with TM at 28°C. The conversion from higher alcohols to their corresponding acids and esters was identified using gas chromatography coupled with mass spectrometry during the treatments. By comparing the results when enzyme extracts and whole cells were used, it was found that the decrease in the levels of the higher alcohols might be caused both by cell adsorption and enzymatic reactions, whereas the increase in the esters was caused mainly by enzymatic reactions. Copyright © 2016 The Institute of Brewing & Distilling

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Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

Cited by 95 publications

References 60 publications

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

Application of strains ofGeotrichumspp. to decrease higher alcohols and to increase esters

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