Impact of high lipid contents on the production of fermentative aromas during white wine fermentation

Guittin, Charlie; Maçna, Faïza; Sanchez, Isabelle; Poitou, Xavier; Sablayrolles, Jean‐Marie; Mouret, Jean-Roch; Farines, Vincent

doi:10.1007/s00253-021-11479-5

Cited by 10 publications

(5 citation statements)

References 52 publications

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“…Furthermore, gene expression analysis showed that the genes responsible for glycerol synthesis are repressed following nitrogen addition, regardless of the timing of the addition. Several studies have shown that initial nitrogen concentration either does not impact glycerol concentration or induces a decrease in this compound ( Beltran et al, 2005 ; Martínez-Moreno et al, 2014 ; Rollero et al, 2015 ; Gobert et al, 2019 ; Guittin et al, 2021 ). However, in these previous works, high nitrogen contents were used and nitrogen addition consisted in a mixture of ammonium and amino acids.…”

Section: Discussionmentioning

confidence: 99%

The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation

et al. 2022

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Among the different compounds present in the must, nitrogen is an essential nutrient for the management of fermentation kinetics but also plays an important role in the synthesis of fermentative aromas. To address the problems related to nitrogen deficiencies, nitrogen additions during alcoholic fermentation have been implemented. The consequences of such additions on the main reaction are well known. However, their impact on aromas synthesis is still poorly understood. So, the main objective of this study was to determine the impact of nitrogen addition during the stationary phase on both the fermentation kinetics and aroma synthesis. To reach this goal, we used a transdisciplinary approach combining statistical modeling (Box-Behnken design and response surface modeling) and gene expression study (transcriptomic analysis). Our results indicated that nitrogen metabolism, central carbon metabolism (CCM), fermentation kinetics and aroma production were significantly impacted by nitrogen addition. The most remarkable point was the different regulation of the bioconversion of higher alcohols into acetate esters on one hand and of fatty acids into ethyl esters on the other hand. We highlighted that the conversion of higher alcohols into acetate esters was maximum when nitrogen was added at the beginning of the stationary phase. Conversely, the highest conversion of acids into ethyl esters was reached when nitrogen was added close to the end of the stationary phase. Moreover, even if the key element in the production of these two ester families appeared to be the enzymatic activity responsible for their production, rather than the availability of the corresponding precursors, these enzymatic activities were differently regulated. For acetate esters, the regulation occurred at gene level: the ATF2 gene was overexpressed following nitrogen addition during the stationary phase. On the opposite, no induction of gene expression was noted for ethyl esters; it seemed that there was an allosteric regulation.

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Section: Discussionmentioning

confidence: 99%

The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation

et al. 2022

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“…In addition, few studies have examined the distribution of fatty acids in wines, and most of them were focused on grapes and grape juice. − In fact, fatty acids are mainly found in grapes (mainly skin and seed). During alcoholic fermentation, they are used by microorganisms for their growth and also serve as byproducts to produce various odorant compounds. − Palmitic, stearic, linoleic, and γ-linolenic acids were the four most common fatty acids detected in grape juice and wine. In both matrices, they ranged from a few hundred μg/L to a few hundred mg/L, depending on the fatty acid studied. , …”

Section: Resultsmentioning

confidence: 99%

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits

Courregelongue,

Pons

2024

J. Agric. Food Chem.

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This study reports the distribution of (2E,4E,6Z)-nonatrienal (1) and trans-4,5-epoxy-(E)-2-decenal (2) in wines and spirits. We validated a quantification method using solid-phase extraction (SPE) and negative chemical ionization (NCI, NH 3 ) gas chromatography-mass spectrometry (GC-MS) analysis. Both were identified for the first time in wines and spirits from different grape varieties and raw materials. Their olfactory detection thresholds (ODTs) were 16 and 60 ng/L, respectively. Analysis of 66 wines showed that the highest levels of (1) (441.3 ng/L) and (2) (386.5 ng/L) were found in red and white wines, respectively. At these levels, they modify the balance of the fruity expression of red (fresh to cooked fruits) and white (vegetal/green hazelnut nuance) wines. Similar quantitative and sensory analyses were conducted in spirits. With ODT estimated at 500 and 400 ng/L and concentrations ranging from trace amounts to 1.1 and 2.4 μg/L respectively, (1) and ( 2) can contribute directly to the aroma of spirits.

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“…Part of the sugars present in the fermentation medium is directed towards the biosynthesis of CCM metabolites, which contribute to wine sensory aspects: glycerol, acetic acid, pyruvic acid, as well as, in smaller amounts, aldehydes, higher alcohols and their esters (Figure 6). Supplementation with sterols can increase the production of volatile aroma compounds, such as higher alcohols [124,[169][170][171][172]. Indeed, a positive correlation between higher alcohol production and sterol content has been observed for ergosterol as well as for phytosterols [124,170,171], as shown in Table 2.…”

Section: Effect Of Sterols On Aroma Compoundsmentioning

confidence: 87%

Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation

et al. 2022

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Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol (yeast sterol produced by yeast cells under aerobic conditions) and phytosterols (plant sterols imported by yeast cells from grape musts in the absence of oxygen). These compounds are responsible for the maintenance of yeast cell viability during white wine fermentation under stress conditions, such as ethanol stress and sterol starvation, to avoid sluggish and stuck fermentations.

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Impact of high lipid contents on the production of fermentative aromas during white wine fermentation

Cited by 10 publications

References 52 publications

The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation

The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation

Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits

Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation

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