INFLUENCES OF LIPID ADDITION ON FATTY ACID COMPOSITION OFSaccharomyces cerevisiaeAND AROMA CHARACTERISTICS OF EXPERIMENTAL WINES¹

Abstract

The effect of fatty acid and triglyceride mixtures on fatty acid composition of yeast cells, grown under simulated vinification conditions, have been examined during fermentation. Supplementation of the medium with a mixture of fatty acids led to an increase in the amount of unsaturated fatty acids in the cellular lipids, especially C18:1, C18:2, C18:3, which was accompanied by a decrease in the amount of saturated fatty acids. A significant relationship was found between the fatty acid composition of cells and excretion in the medium of esters, fusel alcohols and medium chain fatty acids. Cells enriched with linoleic and linolenic acid were correlated with fermented samples richer in fusel alcohols. The increase in the cells of caprylic, capric, lauric, and palmitoleic acid was correlated with an increase in the fermented samples of acetate and ethyl esters and medium chain fatty acids. The different pattern of flavour active compounds showed by different samples was also confirmed by descriptive sensory analysis of four aroma attributes (banana, artificial fruit, fusel alcohol, soapy).

The effects of grape must fermentation conditions on volatile alcohols and esters formed bySaccharomyces cerevisiae

“…The e †ect on the production of aroma compounds can be also ascribed to stimulated cellular growth and to structural changes in the cytoplasmic membrane (Rosi and Bertuccioli 1992). The addition of these compounds increased the production of all the aroma compounds studied except 1-butanol and 1-pentanol, which exhibited the opposite trend.…”

Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review

“…20,42,97 Linoleic and linolenic acid, as well as other polyunsaturated fatty acids, cannot be synthesized by Saccharomyces cerevisiae itself, but can be taken up from the medium. 6,18,66,86,97 However, yeast can synthesize palmitic and oleic acid in the presence of oxygen. 57 The unsaturated fatty acids appear to partially supplement the oxygen requirements of yeast and support the biosynthesis of sterols.…”

“…Lipids such as unsaturated long-chain fatty acids and ergosterol present in turbid worts have a significant influence on the growth and metabolism of yeast. 2,11,15,16,20,48,85,86,97,108 Particularly, unsaturated fatty acids and sterols are important due to their involvement in building up a functional yeast plasma membrane. Their presence in the membrane allows a correct cellular exchange between the cytoplasm and the external environment.…”

Effects of simple rain‐shelter cultivation on fatty acid and amino acid accumulation in ‘Chardonnay’ grape berries

“…33 Besides, some studies have indicated that high level of oleic acid and linoleic acid in grapes could accelerate the formation of higher alcohols in wine through enhancing enzymatic activity of yeasts. 34 These suggested that rain-shelter application could improve the quality of grape berries and wine grown in rainy wine-producing regions.…”