Mechanism study on improving aroma quality of pineapple wine by branched-chain amino acids addition

Abstract

The metabolic mechanism of branched-chain amino acids of yeast and the effect of addition of branched-chain amino acids on aroma quality of pineapple wine were investigated. The results showed that adding 400 mg L−1 leucine, isoleucine and valine could increase adenosine triphosphate content, aminotransferase activity and total aroma compounds content of yeast by 80.30 %, 39.94 % and 100.67 % at most, respectively. The total aroma compounds content of pineapple wine fermented with the addition of 400 mg L−1 leucine, 400 mg L−1 isoleucine and 800 mg L−1 valine was increased by 53.80 %, 27.62 %, and 10.70 %, respectively. These results indicated that branched-chain amino acids could promote the growth of yeast to accumulate more adenosine triphosphate content and increased the activity of aminotransferases, thus promoting the entry of amino acids into the Ehrlich pathway to participate in the synthesis of higher alcohols and esters, and improving the aroma and overall quality of pineapple wine.

Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine

“…The contributions of amino acid catabolism and sugar synthesis metabolism to the formation of higher alcohols are different and influenced by the composition and content of the nitrogen sources available in the culture medium. The final production of higher alcohols is the result of a gradual balance between the two metabolic pathways, with an increase in available nitrogen sources in the culture medium [ 28 ]. Giudici P [ 29 ] proposed and demonstrated that both pathways are equally important for the generation of higher alcohols.…”