Alcohol acetyltransferases and the significance of ester synthesis in yeast

Mason, Anne B.; Dufour, Jean‐Pierre

doi:10.1002/1097-0061(200010)16:14<1287::aid-yea613>3.0.co;2-i

Cited by 230 publications

(169 citation statements)

References 46 publications

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“…Esters represent the greatest concentration of volatile compounds in alcoholic beverages (Mason and Dufour 2000), and they contribute to and enhance sweet-fruity aromas in wines. For example, in Bordeaux red wines, higher than average levels of ethyl propanoate, ethyl 2-methylpropanoate, and ethyl 2-methylbutanoate were involved in blackberry aromas, while ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl 3-hydroxybutanoate conferred red berry aromas (Pineau et al 2009).…”

Section: Sugar and Amino Acid-derived Volatile Acids Esters And Higmentioning

confidence: 99%

“…During fermentation, the formation of acetate and ethyl esters is considerably reduced by the presence of dissolved oxygen and unsaturated fatty acids in wine (Mason andDufour 2000, Saerens et al 2010). The reduced formation of acetate esters is primarily due to the nullified induction of a low-oxygen response element (LORE) in the alcohol acetyl transferase gene ATF1 promoter sequence (Mason andDufour 2000, Verstrepen et al 2003a).…”

Section: Sugar and Amino Acid-derived Volatile Acids Esters And Higmentioning

confidence: 99%

“…The reduced formation of acetate esters is primarily due to the nullified induction of a low-oxygen response element (LORE) in the alcohol acetyl transferase gene ATF1 promoter sequence (Mason andDufour 2000, Verstrepen et al 2003a). Conversely, reductions in ethyl esters are primarily thought to be due to the availability of medium-chain fatty acid precursors and not to the expression of EEB1 and EHT1 (Saerens et al 2008).…”

Section: Sugar and Amino Acid-derived Volatile Acids Esters And Higmentioning

confidence: 99%

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Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Robinson

Boss

Solomon

et al. 2013

Am. J. Enol. Vitic.

255

250

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Abstract:Wine is an ancient beverage and has been prized throughout time for its unique and pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components interacting with our sense organs, producing a neural response that is processed in the brain and resulting in a psychophysical percept that we readily describe as "wine." The chemical components of wine are derived from multiple sources; during fermentation grape flavor components are extracted into the wine and new compounds are formed by numerous chemical and biochemical processes. In this review we discuss the various classes of chemical compounds in grapes and wines and the chemical and biochemical processes that influence their formation and concentrations. The overall aim is to highlight the current state of knowledge in the area of grape and wine aroma chemistry.

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Section: Sugar and Amino Acid-derived Volatile Acids Esters And Higmentioning

confidence: 99%

Section: Sugar and Amino Acid-derived Volatile Acids Esters And Higmentioning

confidence: 99%

Section: Sugar and Amino Acid-derived Volatile Acids Esters And Higmentioning

confidence: 99%

See 1 more Smart Citation

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Robinson

Boss

Solomon

et al. 2013

Am. J. Enol. Vitic.

255

250

View full text Add to dashboard Cite

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“…Several different enzymes are involved in the formation of esters, most of them being alcohol acyltransferases (AATase); however, esterases may also influence the final level of esters in beer. Although different genes encoding ester synthases have been characterised (ATF1, Lg-ATF1, ATF2), the existence of other genes in Saccharomyces cerevisiae encoding enzymes catalysing ester synthesis is assumed 25,53,105 . Despite the substantial knowledge on the formation of esters in yeast, the physiological role of these compounds is rather unclear.…”

Section: Estersmentioning

confidence: 99%

A Review of Flavour Formation in Continuous Beer Fermentations*

Brányik

Vicente

Dostálek

et al. 2008

Journal of the Institute of Brewing

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The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the correct balance of sensory compounds in the short time typical for continuous systems. This paper offers an integral view on the particularities of continuous systems, which may impart beer a sensorial character distinct from conventionally fermented counterparts. The main groups of flavour active compounds are discussed from the perspective of possible control strategies by means of process parameters and strain selection.

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“…Esters are formed by the acylation of an alcohol by an acyl CoA. This reaction can be catalysed by alcohol acyltransferases [28]. In KlDh associations, no ester was produced.…”

mentioning

confidence: 99%

Contribution of several cheese-ripening microbial associations to aroma compound production

Arfi

Leclercq-Perlat

Baucher

et al. 2004

Lait

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-The aromatic potential of various cocultures of yeasts, Brevibacterium linens and lactic acid bacteria (LAB) was studied in cheese-based medium. Three yeasts (Debaryomyces hansenii, Geotrichum candidum and Kluyveromyces lactis) were cultivated in association with B. linens, in the presence or in the absence of LAB -added as the commercial lactic acid starter Flora Danica ® . Various parameters were analysed such as aroma compound production, the growth of each microorganism and lactose/lactate degradation. All tested yeasts could grow in all the associations regardless of the presence or the absence of LAB. LAB enhanced the growth of B. linens in D. hansenii associations, but they reduced B. linens' growth when associated with K. lactis. When cultivated alone, LAB produced very few aroma compounds and in lesser amount than the yeast-B. linens associations. In pure cultures of LAB, ethanol was the major volatile compound, and only scanty amounts of other volatile compounds were produced. The K. lactis-B. linens association exhibited the most diversified aroma compound profile with high quantities of S-methyl thioacetate and ethyl acetate. LAB promoted the synthesis of volatile sulphur compounds in this association.

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Alcohol acetyltransferases and the significance of ester synthesis in yeast

Cited by 230 publications

References 46 publications

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

A Review of Flavour Formation in Continuous Beer Fermentations*

Contribution of several cheese-ripening microbial associations to aroma compound production

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