Yeast cell lysis enhances dimethyl trisulfide formation in sake

Nishibori, Nahoko; Sasaki, Kei; Okimori, Yuta; Kanai, Masayuki; Isogai, Atsuko; Fujii, Tsutomu; Goto‐Yamamoto, Nami

doi:10.1016/j.jbiosc.2014.04.010

Cited by 15 publications

(3 citation statements)

References 16 publications

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“…Thus, the increasing sulfur amino acid concentrations in the wine samples are thought to contribute to the increasing DMTS-pp. Moreover, we previously reported that the lysis of yeast cells and subsequent release of their cell contents into sake mash accelerated DMTS development, and that the enzymes released from yeast cells are involved in DMTS formation (Nishibori et al, 2014). Therefore, similar phenomena likely occur in wine.…”

Section: Effect Of Yeast Cell Death On the Dmts-producing Potentialmentioning

confidence: 85%

“…It has previously been reported that several factors that affect DMTS formation are present in sake. For example, the concentration of sulfur amino acids in sake was shown to be significantly positively correlated with the production of DMTS after storage (Okuda et al, 2009;Sasaki et al, 2014); and the lysis of yeast cells and subsequent release of their cell contents during sake fermentation were found to accelerate DMTS formation after storage (Nishibori et al, 2014). Moreover, the enzymes that are released from yeast cells are likely involved in DMTS formation.…”

Section: Introductionmentioning

confidence: 99%

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Factors Affecting Dimethyl Trisulfide Formation in Wine

Nishibori

Kuroda

Goto‐Yamamoto

2017

FSTR

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Dimethyl trisulfide (DMTS) develops in wine during storage, creating an unpleasant aroma. However, the mechanisms of DMTS formation during the wine-making process are poorly understood. We attempted to identify the factors that affect DMTS development during storage. We found that the death of yeast cells, followed by the leakage of their cell contents into the must, enhanced DMTS formation, but this effect varied between grape cultivars. Oxidation of the must and insufficient clarification of the grape juice can also lead to DMTS development during storage. However, DMTS-P1 and methanethiol, precursors of DMTS in other beverages, contributed little to DMTS formation in wine. When synthetic grape must was fermented instead of grape juice, less DMTS developed, despite most yeast cells having died. These findings indicate that unknown compounds contained in grape juice are involved in DMTS formation and that the key compounds involved in DMTS formation in wine originate from grapes.

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Section: Effect Of Yeast Cell Death On the Dmts-producing Potentialmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Factors Affecting Dimethyl Trisulfide Formation in Wine

Nishibori

Kuroda

Goto‐Yamamoto

2017

FSTR

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“…For example, the fermentation temperature, which affects rice dissolution and yeast viability, has a large influence on DMTS formation during the storage of sake 8,9 . The sulphur content in the rice grain used to brew sake also affects the DMTS level after storage 10 .…”

Section: Introductionmentioning

confidence: 99%

Selective adsorption of 1,3-dimethyltrisulfane (DMTS) responsible for aged odour in Japanese sake using supported gold nanoparticles

Murayama

Yamamoto

Tone

et al. 2018

Sci Rep

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Gold (Au) nanoparticles (NPs) supported on SiO2 (Au/SiO2) were prepared by a practical impregnation method and applied as an adsorbent for 1,3-dimethyltrisulfane (DMTS), which is responsible for an unpleasant odour in drinks, especially Japanese sake. Compared with a conventional adsorbent, activated carbon, Au/SiO2 selectively reduced the DMTS concentration in Japanese sake without decreasing the concentrations of other aromatic components. DFT calculations revealed that the selective adsorption of DMTS occurred through the formation of a stable intermediate. The size of the supported Au NPs was controlled by the preparation conditions and determined from TEM observations and XRD measurements, and the size was ranged from 2.4 nm to 30 nm. Au/SiO2 having Au NPs with a diameter of 2.4 nm adsorbed DMTS the most efficiently. Smaller Au NPs showed better DMTS adsorption capabilities because larger amounts of Au atoms were exposed on their surfaces in the size range of this study. Langmuir-type monolayer adsorption and one-to-one binding of Au–S are proposed to occur based on an adsorption isotherm experiment. Even though significant differences of the fruity aroma score were not observed in the sensory evaluation between Au/SiO2 and activated carbon for this less aromatic Japanese sake, Au/SiO2 selectively decreased the DMTS concentration in the instrumental analysis.

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