Flavor-active esters: Adding fruitiness to beer

Verstrepen, Kevin J.; Derdelinckx, Guy; Dufour, Jean Pierre; Winderickx, Joris; Thevelein, Johan M.; Pretorius, Isak S.; Delvaux, Freddy R.

doi:10.1016/s1389-1723(03)90112-5

Cited by 362 publications

(226 citation statements)

References 61 publications

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“…This could be explained if the amounts of acetate esters were either more dependent on the levels of acetyl-CoA than on the precursor alcohols (Beltran et al 2005). Alternatively, several authors consider that the balance between alcohol acetyltransferase and esterase activities determines the ester levels produced by wine yeasts (Fukuda et al 1998;Lambrechts and Pretorious, 2000;Verstrepen et al 2003).…”

Section: Discussionmentioning

confidence: 99%

The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds

Jiménez‐Martí

Aranda

Mendes‐Ferreira

et al. 2007

Antonie van Leeuwenhoek

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Nitrogen starvation may lead to stuck and sluggish fermentations. These undesirable situations result in wines with high residual sugar, longer vinification times, and risks of microbial contamination. The typical oenological method to prevent these problems is the early addition of ammonium salts to the grape juice, although excessive levels of these compounds may lead to negative consequences for the final product. This addition reduces the overall fermentation time, regardless of the time of addition, but the effect is more significant when nitrogen is added during the yeast exponential phase. In this work we analysed the effect of adding different nitrogen sources (ammonia, amino acids or a combination of both) under nitrogen depletion in order to understand yeast metabolic changes that lead to the adaptation to the new conditions. These studies were carried out in a synthetic must that mimics the composition of the natural must. Furthermore, we studied how this addition affects fermentative behaviour, the levels of several yeast volatile compounds in the final product, arginase activity, and the expression of several genes involved in stress response and nitrogen metabolism during vinification. We found that the nature of the nitrogen source added during yeast late exponential growth phase introduces changes to the volatile compounds profile and to the gene expression. On the other hand, arginase activity and the expression of the stress response gene ACA1 are useful to monitor nitrogen depletion/addition during growth of the wine yeast considered under our vinification conditions.

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Section: Discussionmentioning

confidence: 99%

The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds

Jiménez‐Martí

Aranda

Mendes‐Ferreira

et al. 2007

Antonie van Leeuwenhoek

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show abstract

“…These compounds can be divided into four groups: primary, which derive from fruit varieties; secondary, which develop during the fermentation processes; tertiary substances, which develop during the distillation process; quaternary substances, which develop during the maturing process. The most important volatile compounds present in the distillate come from microbial fermentation and belong to the chemical classes of higher alcohols, esters and aldehydes [11].…”

Section: Introductionmentioning

confidence: 99%

The influence of different pot still type on quality of Williams pear distillates

et al. 2016

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Original scientific paper Pear brandy is one of the most desirable alcoholic beverages across Europe. But of all varieties, the most appreciated is Bartlett pear or Williams's pear as it is better known. The purpose of this work was to create an objective evaluation of the influence of various construction forms of pot still, (alembic, pot and spheric) on final quality of Williams pear brandy. Gas-chromatography and sensory analysis were applied to the determination of quality and aroma profile of Williams pear brandy. Results showed that the type of pot still construction has a significant influence on quality and aroma profile of Williams pear brandy. The samples that are produced by alambic pot still had better quality and more expressive flavour. The best evaluated sample had an amount of ethanol of 59,51 % in total volume, esters 478 mg/l, aldehydes 120 mg/l and higher alcohols of 962 mg/l. Keywords: pot still; quality; Williams pear distillate Utjecaj različitih tipova uređaja za destilaciju na kvalitetu rakije od kruške ViljamovkeIzvorni znanstveni članak Jedno od najpoželjnijih alkoholnih pića diljem Europe je rakija od kruške. Od svih vrsta kruške, najznačajnija je sorta Bartlett ili Viljamovka. Cilj rada bio je istražiti utjecaj različitih tipova konstrukcijskih uređaja za destilaciju (alembic, pot and spheric) na kvalitetu rakije od kruške sorte Viljamovka. Pri određivanju kvalitete i arome uzoraka rakija Viljamovki korištene su senzorske analize te plinska kromatografija. Rezultati su pokazali da konstrukcija uređaja za destilaciju ima značajan utjecaj na kvalitetu i aromu rakije Viljamovke. Uzorci destilirani na uređaju tipa alembic imali su najbolje ocijenjenu kvalitetu i aromu. Najbolje ocijenjeni uzorak sadržavao je 59,51 % etanola, 478 mg/l estera, 120 mg/l aldehida te 962 mg/l viših alkohola.

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“…Identification of natural variation within a yeast strains and species has undeniably created a valuable source of flavour-active strains [15]. The underlying molecular determinants for a particular phenotype has been elucidated through the advances in 'omics' capability.…”

Section: Yeast As a Recombinant Host For Bioflavour Productionmentioning

confidence: 99%

The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

Wyk¹,

Kroukamp²,

Pretorius³

2018

Preprint

Self Cite

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Yeast -especially Saccharomyces cerevisiae -have long been a preferred workhorse for the production of numerous recombinant proteins and other metabolites. S. cerevisiae is a noteworthy aroma compound producer, and has also been exploited to produce foreign bioflavour compounds. In the past few years, important strides have been made in unlocking the key elements in the biochemical pathways involved in the production of many aroma compounds. The expression of these biochemical pathways in yeast often involves the manipulation of the host strain to direct the flux towards certain precursors needed for the production of the given aroma compound. This review highlights recent advances in the bioengineering of yeast -including S. cerevisiae -to produce aroma compounds and bioflavours. To capitalise on recent advances in synthetic yeast genomics, this review presents yeast as a significant producer of bioflavours in a fresh context and proposes new directions for combining engineering and biology principles to improve the yield of targeted aroma compounds.

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Flavor-active esters: Adding fruitiness to beer

Cited by 362 publications

References 61 publications

The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds

The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds

The influence of different pot still type on quality of Williams pear distillates

The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

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