Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm

Dai, Chen; Chia, Jing Yee; Liu, Shao-Quan

doi:10.1016/j.ijfoodmicro.2013.10.025

Cited by 56 publications

(35 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Its concentration increased by 157.4% and 80.6% compared to the control and the BCAA-added wines respectively. This result was consistent with the data of Chen et al (2014), who found that supplementation of lychee juice with Phe significantly promoted the formation of 2-phenylethyl alcohol. Unlike BCAA addition, Phe addition had no obvious effect on the production of other higher alcohols.…”

Section: Higher Alcoholssupporting

confidence: 93%

“…Except for acetic acid and succinic acid, the contents of malic acid, citric acid and lactic acid showed little variation with amino acid additions. The level of malic acid in the wines was nearly the same as in the initial medium, confirming that the strain EC1118 could not efficiently degrade malic acid because of the poor uptake of malic acid by simple diffusion and a very low substrate affinity of malic enzyme, which could be dysfunctional under winemaking conditions (Redzepovic et al, 2003;Chen et al, 2014;Su et al, 2014). Adding BCAAs and BCAAs + Phe led to a slight but significant decrease in the succinic acid contents compared to the control and Pheadded fermentation.…”

Section: Yeast Growth and Fermentation Profilesmentioning

confidence: 76%

“…Generally, the formation of higher alcohols and their corresponding acetate esters is directly proportional to the quantity of amino acids added to the juice (Trinh et al, 2010;Lee et al, 2013). As reported by Chen et al (2014), supplementation of lychee juice with Phe resulted in significantly higher amounts of 2-phenylethyl alcohol, 2-phenylethyl acetate, 2-phenylethyl isobutyrate and 2-phenylethyl hexanoate. More 2-phenylethyl alcohol was obtained when adding Asp, Phe, Thr and Ala to Merlot juice (Hernández-Orte et al, 2006).…”

Section: Introductionmentioning

confidence: 71%

See 2 more Smart Citations

Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation

Wang¹,

Ye²,

Liu³

et al. 2016

SAJEV

View full text Add to dashboard Cite

The effects of adding branched-chain amino acids (BCAAs, including L-valine, L-leucine and L-isoleucine), L-phenylalanine and a mixture of them (BCAAs + Phe) on the fermentation profiles of wine yeast EC1118 and the production of volatile compounds were investigated in synthetic grape juice. The addition of selected amino acids had no considerable influence on the yeast growth and primary metabolites of the sugars. Adding BCAAs increased the production of higher alcohols, medium-chain fatty acids (MCFAs) and their corresponding ethyl esters. In comparison, adding Phe promoted the production of 2-phenylethanol, 2-phenylethyl acetate and ethyl esters of MCFAs. Nevertheless, the supplementation of BCAAs + Phe further heightened the production of MCFAs, acetate esters and ethyl esters of MCFAs compared to the single additions, but it attenuated the production of various higher alcohols (1-propanol, 2,3-butanediol and methionol) compared to the addition of BCAAs, and of 2-phenylethanol and 2-phenylethyl acetate contents compared to the Phe addition. These results suggest that adding BCAAs or Phe is an efficient way to adjust wine's aromatic composition and complexity. Meanwhile, the combined addition of BCAAs + Phe could be a potential tool to further manipulate wine's aromatic profile by accentuating or suppressing the formation of certain aroma compounds.

show abstract

Section: Higher Alcoholssupporting

confidence: 93%

Section: Yeast Growth and Fermentation Profilesmentioning

confidence: 76%

Section: Introductionmentioning

confidence: 71%

See 1 more Smart Citation

Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation

Wang¹,

Ye²,

Liu³

et al. 2016

SAJEV

View full text Add to dashboard Cite

show abstract

“…Sugars, glycerol, organic acids and amino acids were measured using HPLC (Shimadzu HPLC, Class-VP software version 6.1, Kyoto, Japan) with the methods presented in Table 1 (Chen, Chia, & Liu, 2014). Volatile compounds were extracted, analysed and identified by headspace (HS) solid-phase microextraction (SPME) with an Agilent 7890A GCeAgilent 5975C triple-axis MS and flame ionisation detector (FID, Santa Clara, CA, USA) .…”

Section: Measurements Of Physicoechemical Parameters Non-volatiles Amentioning

confidence: 99%

Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines

Dai

Liu

2016

LWT

Self Cite

View full text Add to dashboard Cite

“…[2] Therefore, the production of fruit wine from lychee is an effective way to prevent wastage caused by the short shelf life of this fruit and to increase its economic value. [3] The lychee wine industry has rapidly developed in China over the last decade.…”

Section: Introductionmentioning

confidence: 99%

Acetate metabolism ofSaccharomyces cerevisiaeat different temperatures during lychee wine fermentation

Shang

Zeng

Zhu

et al. 2016

Biotechnology & Biotechnological Equipment

View full text Add to dashboard Cite

The yeast (Saccharomyces cerevisiae) strain 2137 involved in lychee wine production was used to investigate acetate metabolism at different temperatures during lychee wine fermentation. Fermentation tests were conducted using lychee juice supplemented with acetic acid. The ability of yeast cells to metabolize acetic acid was stronger at 20 C than at 25 C or 30 C. The addition of acetic acid suppressed the yeast cell growth at the tested temperatures. The viability was higher and the reactive oxygen species concentration was lower at 20 C than at 30 C; this result indicated that acid stress adaptation protects S. cerevisiae from acetic-acid-mediated programmed cell death. The acetic acid enhanced the thermal death of yeast at high temperatures. The fermentation temperature modified the metabolism of the yeasts and the activity of related enzymes during deacidification, because less acetaldehyde, less glycerol, more ethanol, more succinic acid and more malic acid were produced, with higher level of acetylÀCoA synthetase and isocitrate lyase activity, at 20 C.

show abstract

Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm

Cited by 56 publications

References 34 publications

Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation

Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation

Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines

Acetate metabolism ofSaccharomyces cerevisiaeat different temperatures during lychee wine fermentation

Contact Info

Product

Resources

About