Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Abstract

The impact of amino acid addition on aroma compound formation in papaya wine fermented with yeast Williopsis saturnus var. mrakii NCYC2251 was studied. Time-course papaya juice fermentations were carried out using W. saturnus var. mrakii NCYC2251, with and without the addition of selected amino acids (L-leucine, L-isoleucine, L-valine and L-phenylalanine). Yeast growth and changes in sugars, °Brix, organic acids and pH were similar, regardless of amino acid addition. L-Leucine addition increased the production of isoamyl alcohol and some esters such as isoamyl acetate, isoamyl butyrate and isoamyl propionate, while L-isoleucine addition increased the production of active amyl alcohol and active amyl acetate. L-valine addition slightly increased the production of isobutyl alcohol and isobutyl acetate. L-phenylalanine addition increased the formation of 2-phenylethanol, 2-phenylethyl acetate and 2-phenylethyl butyrate, while decreasing the production of most other esters. This study suggests that papaya juice fermentation with W. saturnus var. mrakii NCYC2251 in conjunction with the addition of selected amino acid(s) can be an effective way to modulate the aroma of papaya wine.

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

“…This indicated that the lychee juice was not deficient in nitrogen. These results were in agreement with some studies which showed that nitrogen supplementation in the form of amino acids (individually or mixture) did not have any effect on the rates of fermentation and the concentration of ethanol produced (Garde-Cerdan and AncinAzpilicueta, 2008; Lee et al, 2011Lee et al, , 2013. However, these data must be interpreted with caution and evaluated in relation to the nitrogen status of the juice.…”

“…Supplementation with specific amino acids (especially if added singly) may have targeted effects (Trinh et al, 2010;Lee et al, 2011Lee et al, , 2013, relative to the generic effects of adding ammonium or mixed amino acids described above. Therefore, it would be of interest to examine the impact of addition of specific amino acids on the evolution of volatile compounds in lychee wines, which has not been studied in lychee wine fermentation.…”

“…cerevisiae MERIT.ferm. These three aromatic amino acids can serve as precursors to higher alcohols (2-phenylethyl alcohol, tryptophol, tyrosol, respectively), which may also serve as precursors for the formation of esters and affect the aroma of the wines produced (Lee et al, 2011). The information gained would contribute to a better understanding of lychee wine fermentation and ways of selectively diversifying or accentuating the concentrations of targeted aroma compounds to enable wine style distinction or character enhancement.…”

Wines from fruits other than grapes: Current status and future prospectus

“…mrakii NCYC2251 was studied by Lee, Yu, Curran, and Liu (2011). The results revealed that L-Leucine addition increased the production of isoamyl alcohol and some esters such as isoamyl acetate, isoamyl butyrate and isoamyl propionate, while L-isoleucine addition increased the production of active amyl alcohol and active amyl acetate.…”

“…Therefore, the papaya juice fermentation with W. saturnus var. mrakii NCYC2251 in conjunction with the addition of selected amino acid(s) can be an effective way to modulate the aroma of papaya wine (Lee et al, 2011).…”