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  • Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation.

Applied microbiology and biotechnology (2014-11-22)
Stéphanie Rollero, Audrey Bloem, Carole Camarasa, Isabelle Sanchez, Anne Ortiz-Julien, Jean-Marie Sablayrolles, Sylvie Dequin, Jean-Roch Mouret
ABSTRACT

Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used a Box-Behnken design and response surface modeling to study the response of Lalvin EC1118® to these environmental conditions. Initial nitrogen content had the greatest influence on most compounds; however, there were differences in the value of fermentation parameters required for the maximal production of the various compounds. Fermentation parameters affected differently the production of isobutanol and isoamyl alcohol, although their synthesis involve the same enzymes and intermediate. We found differences in regulation of the synthesis of acetates of higher alcohols and ethyl esters, suggesting that fatty acid availability is the main factor influencing the synthesis of ethyl esters whereas the production of acetates depends on the activity of alcohol acetyltransferases. We also evaluated the effect of temperature on the total production of three esters by determining gas-liquid balances. Evaporation largely accounted for the effect of temperature on the accumulation of esters in liquid. Nonetheless, the metabolism of isoamyl acetate and ethyl octanoate was significantly affected by this parameter. We extended this study to other strains. Environmental parameters had a similar effect on aroma production in most strains. Nevertheless, the regulation of the synthesis of fermentative aromas was atypical in two strains: Lalvin K1M® and Affinity™ ECA5, which produces a high amount of aromatic compounds and was obtained by experimental evolution.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
3-Methyl-1-butanol, SAJ first grade, ≥96.0%
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Octanoic acid, ≥96.0%
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2-Methyl-1-propanol, JIS special grade, ≥99.0%
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2-Methyl-1-propanol, SAJ first grade, ≥99.0%
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3-Methyl-1-butanol, JIS special grade, ≥98.0%
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Ethanol, JIS special grade, 94.8-95.8%
Supelco
(−)-Ethyl L-lactate, analytical standard
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Ethyl lactate, SAJ first grade, ≥97.5%
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Isopentyl acetate, SAJ special grade, ≥98.0%
USP
Dehydrated Alcohol, United States Pharmacopeia (USP) Reference Standard
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Methyl butyrate, 99%
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Ethyl octanoate, natural, ≥98%, FCC, FG
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2-Methyl-1-propanol, anhydrous, 99.5%
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2-Methylbutyric acid, 98%
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Decanoic acid, natural, ≥98%, FCC, FG
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Ethyl butyrate, 99%
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Ethyl propionate, ≥97%, FCC, FG
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Ethyl propionate, natural, ≥97%, FCC, FG
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Ninhydrin, ACS reagent
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Ethanol solution, certified reference material, 2000 μg/mL in methanol
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2-Methylbutyl acetate, 99%, FG
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Ethyl lactate, ≥98%, FCC, FG
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Ethyl butyrate, natural, ≥98%, FCC, FG
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2-Methyl-1-propanol, BioUltra, for molecular biology, ≥99.5% (GC)
Supelco
Isobutyl acetate, analytical standard
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Ethyl propionate, 99%
Sigma-Aldrich
2-Methylbutyl acetate, natural, ≥95%, FG
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Isopentyl acetate, analytical standard
Supelco
Hexanoic acid, analytical standard
Sigma-Aldrich
Hexanoic acid, purum, ≥98.0% (GC)