Yeasts and Wine Flavour

Ugliano, Maurizio; Henschke, Paul A.

doi:10.1007/978-0-387-74118-5_17

Cited by 151 publications

(211 citation statements)

References 237 publications

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“…Acids such as tartaric acid or citric acid affect the taste, but the characteristic odor and taste is mainly due to volatile organic substances such as esters, alcohols, thiols or terpenes [36][37][38].…”

Section: Glycosidasesmentioning

confidence: 99%

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Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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Section: Glycosidasesmentioning

confidence: 99%

“…Esters (e.g., ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate) contribute to the most desirable fruity wine flavors [36,37]. They are synthesized by the grapes but are also produced by yeasts in course of alcoholic fermentation [55].…”

Section: Esterhydrolases and -Synthetasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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“…Moreover, Monastrell organic grapes were lower nitrogen content than non-organic grapes (Table 2), which can explain the less synthesis of alcohols in the fermentation of non-organic grapes. This is because, as we have written in the section 3.5., the higher nitrogen concentration in the initial must, the less alcohol synthesis during the alcoholic fermentation (Torrea et al, 2003;Ugliano & Henschke, 2009;Vilanova et al, 2007). Esters are very important compounds on wine quality, as they are the main compounds responsible for the fruity and floral character in wines (Ferreira et al, 1995;Franciolo et al, 2003).…”

Section: Consumption Of Amino Acids During the Alcoholic Fermentationmentioning

confidence: 99%

Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation

Garde‐Cerdán¹,

Lorenzo²,

Martínez-Gil³

et al. 2011

Research in Organic Farming

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“…The flavour compound of interest in this study was methionol, which has a distinct cauliflower-and cabbage-like aroma when present at levels exceeding its threshold level of 1 ppm in wine (Mestres, Busto, & Guasch, 2000). Although the presence of methionol may be detrimental to the quality of wines, this compound is in fact of great importance in the overall aroma of soy sauce and cheese (Ugliano et al, 2009;Yvon et al, 2001). …”

Section: Introductionmentioning

confidence: 99%

“…Volatile sulphur flavour compounds (VSFCs) are important sulphur-containing aroma compounds that play a considerable role in the flavour of many food products (Ugliano & Henschke, 2009;Yvon & Rijnen, 2001). Some of the VSFCs commonly found in food products are methanethiol (MTL), dimethyl disulphide (DMDS), dimethyl trisulfide (DMTS), 3-methylthio-1-propanal (methional) and 3-methylthio-1-propanol (methionol).…”

Section: Introductionmentioning

confidence: 99%

Optimization of L-methionine Bioconversion to Aroma-active Methionol by Kluyveromyces lactis Using the Taguchi Method

Koh¹,

Sun²,

Liu³

2013

JFR

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The bioproduction of methionol through fermentation was performed by Kluyveromyces lactis KL71 in coconut cream supplemented with L-methionine (Met). This bioprocess was successfully optimized with the Taguchi method applying the L 27 ( 3 13 ) orthogonal array. Among these studied factors, shaking speed was found to be the most significant factor that affected the bioproduction of methionol, followed by incubation time, pH level and Met concentration. The optimum fermentation conditions were determined as follows: 0.45% (w/v) of Met, 48 h of incubation, shaking speed of 160 rpm, 0.05% (w/v) of yeast extract (YE), 0 mg/L of diammonium phosphate (DAP) and pH of 6.3. Under the optimum conditions, the signal to noise (S/N) ratio achieved was 59.9 decibels (dB), which was in good agreement with the predicted S/N ratio of 58.2 dB. The average yield of methionol obtained under the optimum fermentation conditions was 990.1 ± 49.7 µg/mL. This indicates that the Taguchi method was effective for the optimization of bioproduction of methionol by K. lactis.

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Yeasts and Wine Flavour

Cited by 151 publications

References 237 publications

Enzymes for Wine Fermentation: Current and Perspective Applications

Enzymes for Wine Fermentation: Current and Perspective Applications

Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation

Optimization of L-methionine Bioconversion to Aroma-active Methionol by Kluyveromyces lactis Using the Taguchi Method

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