Author, as appears in the article.: González B., Vázquez J., Morcillo-Parra M., Mas A., Torija M., Beltran G.

Department: Bioquímica i Biotecnologia

URV's Author/s: Beltran Casellas, Gemma / Mas Baron, Alberto / MORCILLO PARRA, MARÍA DE LOS ÁNGELES / Torija Martínez, María Jesús

Keywords: Tyrosol Tryptophol Phenylethanol Erhlich pathway Alcoholic fermentation tryptophol phenylethanol erhlich pathway alcoholic fermentation

Abstract: Aromatic alcohols (tryptophol, phenylethanol, tyrosol) positively contribute to organoleptic characteristics of wines, and are also described as bioactive compounds and quorum sensing molecules. These alcohols are produced by yeast during alcoholic fermentation via the Erhlich pathway, although in non-Saccharomyces this production has been poorly studied. We studied how different wine yeast species modulate the synthesis patterns of aromatic alcohol production depending on glucose, nitrogen and aromatic amino acid availability. Nitrogen limitation strongly promoted the production of aromatic alcohols in all strains, whereas low glucose generally inhibited it. Increased aromatic amino acid concentrations stimulated the production of aromatic alcohols in all of the strains and conditions tested. Thus, there was a clear association between the nutrient conditions and production of aromatic alcohols in most of the wine yeast species analysed. Additionally, the synthesis pattern of these alcohols has been evaluated for the first time in Torulaspora delbrueckii, Metschnikowia pulcherrima and Starmellera bacillaris.

Thematic Areas: Zootecnia / recursos pesqueiros Química Nutrição Microbiology Medicina veterinaria Medicina i Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biotechnology & applied microbiology Biodiversidade

ISSN: 07400020

Author's mail: albert.mas@urv.cat mjesus.torija@urv.cat gemma.beltran@urv.cat

Author identifier: 0000-0002-0763-1679 0000-0001-6419-0745 0000-0002-7071-205X

Last page: 74

Record's date: 2023-02-18

Journal volume: 74

Papper version: info:eu-repo/semantics/acceptedVersion

Link to the original source: https://www.sciencedirect.com/science/article/pii/S0740002017310353

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

Papper original source: Food Microbiology. 74 64-74

APA: González B., Vázquez J., Morcillo-Parra M., Mas A., Torija M., Beltran G. (2018). The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability. Food Microbiology, 74(), 64-74. DOI: 10.1016/j.fm.2018.03.003

Article's DOI: 10.1016/j.fm.2018.03.003

Entity: Universitat Rovira i Virgili

Journal publication year: 2018

First page: 64

Publication Type: Journal Publications