Author, as appears in the article.: Gonzalez, Beatriz; Vazquez, Jennifer; Angeles Morcillo-Parra, M; Mas, Albert; Jesus Torija, Maria; Beltran, Gemma
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: Yeasts; Wine; Tyrosol; Tryptophol; Torulaspora; Sugars; Saccharomycetales; Saccharomyces cerevisiae; Phenylethyl alcohol; Phenylethanol; Nitrogen; Metschnikowia; Indoles; Glucose; Food; Fermentation; Erhlich pathway; Amino acids, aromatic; Alcohols; Alcoholic fermentation; 4-hydroxyphenylethanol; 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: gemma.beltran@urv.cat; mjesus.torija@urv.cat; albert.mas@urv.cat
Last page: 74
Record's date: 2025-01-28
Journal volume: 74
Paper version: info:eu-repo/semantics/acceptedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0740002017310353
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Paper original source: Food Microbiology. 74 64-74
APA: Gonzalez, Beatriz; Vazquez, Jennifer; Angeles Morcillo-Parra, M; Mas, Albert; Jesus Torija, Maria; Beltran, Gemma (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
Repositori URV