Influence of different yeasts on the amino acid pattern of rosé wine

Abstract

Abstract. In an experiment with Rosé wine, 27 different commercial yeasts were tested for their influence on the amino acid pattern of the wine. Amino acids are precursors for aromatic substances; therefore a large variation of the amino acid values in the wine was expected. Blaufränkisch grapes with 20 • KMW were matured in the cellar with 27 different commercial yeasts. The fermentation was carried out in 34l vessels. The wines were measured for amino acids using an HP 1200 liquid chromatograph and HP-FLD1100 according to Umagat. The wines showed 13.5% alcohol and little residual sugar. The measurement results of the amino acids of the different wines showed large variations. For example, the amount of the amino acid alanine in wine varied from 17 to 138 mg. In particular, the wines of the yeast Pino Type showed the highest amounts of alanine in comparison to the other fermented wines.

Screening of Saccharomyces and Non-Saccharomyces Wine Yeasts for Their Decarboxylase Activity of Amino Acids

“…Generally, yeasts have a well-defined preference towards amino acids, with some acids usually utilized in the first steps of fermentation, and others utilized after a relatively long time or not utilized at all [ 20 , 35 ]. Recently, Faibairn et al [ 35 ] studied amino acid uptake and evaluated yeast preference through the duration of a lag phase of growth kinetics.…”

“…Amino acids have different roles and pathways in the context of yeasts and contribute to different metabolisms. Arginine represents the most important source for yeasts [ 20 ]; further, it is involved in both anabolic and catabolic pathways [ 41 ].…”

“…Further, in this regard there is a general trend of arginine and proline being in the highest concentrations [ 18 ]. Among the others, serine usually results from glycocol via an enzymatic pathway [ 19 ], and tyrosine arises from phenylalanine via 4-hydroxylation [ 20 ]. The main metabolism of amino acids determines the production of many aromatic compounds that are important for the final sensory quality of wine [ 21 ], which are themselves produced by yeasts during the fermentation process [ 22 ].…”

Increasing Amino Acids Content of White Wines with Enzymes Treatments

“…Most of the lysine content may result from yeast metabolism [17] but is not preferred as a nitrogen source by yeast Saccharomyces cerevisiae spp. [4].…”

“…Leucine is an essential amino acid [17,18], found in significant quantities in all experimental samples. Pyruvate is the source of leucine synthesis [2].…”