Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

Molina, Ana María Anguiano; Swiegers, Jan H.; Varela, Cristián; Pretorius, Isak S.; Agosín, Eduardo

doi:10.1007/s00253-007-1194-3

Cited by 244 publications

(210 citation statements)

References 32 publications

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“…The expression of the actin gene, reported to be constitutively expressed under bioreactor wine fermentation conditions (Riou et al 1997), was used as reference, as in previous studies (Molina et al 2007). All data obtained with the other genes were normalized relative to this gene.…”

Section: Methodsmentioning

confidence: 99%

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

Du¹,

Zhan²,

Li³

et al. 2011

Am. J. Enol. Vitic.

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Yeast strain BH8, which exhibited significant differences from nine other yeast strains studied for glycerol production, was selected to investigate the effect of fermentation temperature (13 and 25°C) and culture medium (synthetic medium and grape must) on fermentation kinetics, yeast growth, and glycerol and ethanol synthesis at three different stages of wine fermentation. Yeast viability was better at 13°C than at 25°C in both growth media, and the more complex grape must enabled yeast cells to reach a higher population density. The accumulation of glycerol, glycerol-3-phosphate dehydrogenase (GPD) activity, and the level of expression of the GPD1 gene were highest in the initial stages of fermentation, which potentially counteracted the hyperosmotic stress caused by the high concentration of sugar in the media. More glycerol was produced during fermentation at 25°C than at 13°C and in grape must compared to the synthetic medium at both temperatures. Ethanol production was mainly affected by fermentation temperature. More ethanol was produced at 13°C than at 25°C, with lower expression of the ADH1 gene and level of ADH activity. The expression of the HSP104 and ALD6 genes was induced by ethanol stress in the final stages of fermentation. The amount of glycerol produced was not correlated to the production of acetic or succinic acid.

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Section: Methodsmentioning

confidence: 99%

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

Du¹,

Zhan²,

Li³

et al. 2011

Am. J. Enol. Vitic.

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show abstract

“…bayanus strain EC1118 (Lallemand Inc., Blagnac, France). This commercial wine yeast, used worldwide for both red and white winemaking, is considered a fast and robust fermenting strain, with a neutral contribution to the wine aroma (Molina et al, 2007). The chemically defined medium MS300, similar in composition to typical grape juice (Bely et al, 1990), was used with a little modification.…”

Section: Strain and Culture Mediummentioning

confidence: 99%

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

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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.

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“…The yeast influence on wine aroma is not only species-dependent but relevant variations are also showed at strain level [6,7]. In this regard, each wine yeast strain produces different aroma compounds, higher alcohols, acetate esters, ethyl esters and aldehydes that characterize the final wine bouquet [4]. Indeed, different strains of S. cerevisiae can metabolize flavor active compounds that characterized different grape varieties to produce volatile compounds [8].…”

Section: Introductionmentioning

confidence: 99%

“…Molina et al [4] evaluated the influence of fermentation temperature on the production of yeast-derived aroma compounds together with the expression of genes involved, during the fermentation of a defined must at 15 and 28 • C. They found that the production of volatile aroma compounds varied according to yeast growth stage. In particular, higher concentrations of compounds related to fresh and fruity aromas were found at low temperature, while higher concentrations of flowery related aroma compounds were found at 28 • C. In addition, Torijia et al [5] demonstrated that low temperatures restricted yeast growth and lengthened the fermentations.…”

Section: Introductionmentioning

confidence: 99%

Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production

et al. 2018

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Verdicchio, Passerina and Pecorino are native grape cultivars of the Marche region, cultivated in winemaking area of Ascoli Piceno, in central Italy. In particular, Passerina and Pecorino varieties have been abandoned and forgotten for a long time and only in recent years are rediscovered and appreciated. Here, two indigenous yeasts, isolated from grapes of Verdicchio and Pecorino varieties and identified as Saccharomyces cerevisiae, were evaluated and compared with commercial starters cultures widely used for the vinification of Piceno DOC (Denominazione Origine Controllata) area at industrial scale. A polyphasic approach, including yeast genotyping, phenotypic traits evaluation and fermentative performance in natural grape juice, was applied to evaluate the fitness of strains. Using interdelta primers, the two selected cultures showed a unique profile while the results of microvinifications showed that both indigenous strains exhibited good enological parameters and fermentative aptitude comparable with that shown by commercial strains used as controls. The profile of volatile compounds of wines of indigenous strains was characterized by a significant high production of isoamyl acetate and ethyl esters at 22 • C and phenyl ethyl acetate at 16 • C. Overall results indicate that the two indigenous selected yeasts showed a genetic and phenotypic specificity and they could be profitably used to characterize the Piceno DOC area wines.

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Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

Cited by 244 publications

References 32 publications

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

Effect of Fermentation Temperature and Culture Medium on Glycerol and Ethanol during Wine Fermentation

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

Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production

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