Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chemical wine composition were evaluated. The most valuable nitrogen sources were valine as a fermentation pr...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/8772 https://www.sciencedirect.com/science/article/abs/pii/S0740002021000289 https://doi.org/10.1016/j.fm.2021.103763 |
| _version_ | 1855484264973336576 |
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| author | Perez, Maria Dolores Jaehde, Inés Guillamón, José Manuel Heras, José María Querol, Amparo |
| author_browse | Guillamón, José Manuel Heras, José María Jaehde, Inés Perez, Maria Dolores Querol, Amparo |
| author_facet | Perez, Maria Dolores Jaehde, Inés Guillamón, José Manuel Heras, José María Querol, Amparo |
| author_sort | Perez, Maria Dolores |
| collection | INTA Digital |
| description | A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chemical wine composition were evaluated. The most valuable nitrogen sources were valine as a fermentation promoter on non-cerevisiae strains, phenylalanine as fruity aromas enhancer whereas the ethanol yield was lessened by leucine and isoleucine. S. cerevisiae SC03 and S. kudriavzevii SK02 strains showed to be the greatest producers of fruity ethyl esters while S. kudriavzevii strains SK06 and SK07 by shortening the fermentation duration. S. uvarum strains produced the greatest succinic acid amounts and, together with S. eubayanus, they reached the highest production of 2-phenylethanol and its acetate ester; whereas S. kudriavzevii strains were found to be positively related to high glycerol production. |
| format | Artículo |
| id | INTA8772 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA87722021-03-01T13:49:41Z Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations Perez, Maria Dolores Jaehde, Inés Guillamón, José Manuel Heras, José María Querol, Amparo Levadura de Vino Saccharomyces Saccharomyces cerevisiae Nitrógeno Fermentación Vinos Compuesto Volátil Wine Yeast Nitrogen Fermentation Wines Volatile Compounds A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chemical wine composition were evaluated. The most valuable nitrogen sources were valine as a fermentation promoter on non-cerevisiae strains, phenylalanine as fruity aromas enhancer whereas the ethanol yield was lessened by leucine and isoleucine. S. cerevisiae SC03 and S. kudriavzevii SK02 strains showed to be the greatest producers of fruity ethyl esters while S. kudriavzevii strains SK06 and SK07 by shortening the fermentation duration. S. uvarum strains produced the greatest succinic acid amounts and, together with S. eubayanus, they reached the highest production of 2-phenylethanol and its acetate ester; whereas S. kudriavzevii strains were found to be positively related to high glycerol production. EEA Mendoza Fil: Pérez, María Dolores. Lallemand Bio S.L.; España. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España Fil: Jaehde, Inés. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España. University of Bonn; Alemania Fil: Guillamón, José Manuel. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España Fil: Heras, José María. Lallemand Bio S.L.; España Fil: Querol, Amparo. Consejo Superior de Investigación Científica (CSIC). Instituto de Agroquímica y Tecnología de los Alimentos (IATA). Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico; España 2021-03-01T13:40:42Z 2021-03-01T13:40:42Z 2021-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8772 https://www.sciencedirect.com/science/article/abs/pii/S0740002021000289 0740-0020 https://doi.org/10.1016/j.fm.2021.103763 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food Microbiology 97 : 103763 (August 2021) |
| spellingShingle | Levadura de Vino Saccharomyces Saccharomyces cerevisiae Nitrógeno Fermentación Vinos Compuesto Volátil Wine Yeast Nitrogen Fermentation Wines Volatile Compounds Perez, Maria Dolores Jaehde, Inés Guillamón, José Manuel Heras, José María Querol, Amparo Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations |
| title | Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations |
| title_full | Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations |
| title_fullStr | Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations |
| title_full_unstemmed | Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations |
| title_short | Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations |
| title_sort | screening of saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations |
| topic | Levadura de Vino Saccharomyces Saccharomyces cerevisiae Nitrógeno Fermentación Vinos Compuesto Volátil Wine Yeast Nitrogen Fermentation Wines Volatile Compounds |
| url | http://hdl.handle.net/20.500.12123/8772 https://www.sciencedirect.com/science/article/abs/pii/S0740002021000289 https://doi.org/10.1016/j.fm.2021.103763 |
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