The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains

Article English OPEN
Samantha Fairbairn; Alexander McKinnon; Hannibal T. Musarurwa; António C. Ferreira; António C. Ferreira; Florian F. Bauer;

Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen source and have been classified based on ... View more
  • References (27)
    27 references, page 1 of 3

    Barbosa, C., Falco, V., Mendes-Faia, A., and Mendes-Ferreira, A. (2009). Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains. J. Biosci. Bioeng. 108, 99-104. doi: 10.1016/j.jbiosc.2009. 02.017

    Bell, S. J., and Henschke, P. A. (2005). Implications of nitrogen nutrition for grapes, fermentation and wine. Aust. J. Grape Wine Res. 11, 242-295. doi: 10.1111/j.1755-0238.2005.tb00028.x

    Burin, V. M., Gomes, T. M., Caliari, V., Rosier, J. P., and Bordignon Luiz, M. T. (2015). Establishment of influence the nitrogen content in musts and volatile profile of white wines associated to chemometric tools. Microchem. J. 122, 20-28. doi: 10.1016/j.microc.2015.03.011

    Cooper, T. G. (1982). Nitrogen metabolism in Saccharomyces cerevisiae. Cold Spring Harbor Monogr. Arch. 11, 39-99. doi: 10.1101/087969180.11B.39

    Crépin, L., Nidelet, T., Sanchez, I., Dequin, S., and Camarasa, C. (2012). Sequential use of nitrogen compounds by Saccharomyces cerevisiae during wine fermentation: a model based on kinetic and regulation characteristics of nitrogen permeases. Appl. Environ. Microbiol. 78, 8102-8111. doi: 10.1128/AEM.02294-12

    Crépin, L., Truong, N. M., Bloem, A., Sanchez, I., Dequin, S., and Camarasa, C. (2017). Management of multiple nitrogen sources during wine fermentation by S. cerevisiae. Appl. Environ. Microbiol. 83, e02617-e02616. doi: 10.1128/AEM.02617-16

    Dickinson, J. R., Lanterman, M. M., Danner, D. J., Pearson, B. M., Sanz, P., Harrison, S. J., et al. (1997). A 13C nuclear magnetic resonance investigation of the metabolism of leucine to isoamyl alcohol in Saccharomyces cerevisiae. J. Biol. Chem. 272, 26871-26878. doi: 10.1074/jbc.272.43.26871

    Ehrlich, F. (1907). Über die Bedingungen der Fuselölbildung und über ihren Zusammenhang mit dem Eiweissaufbau der Hefe. Ber Dtsch Chem Ges. 40, 1027-1047. doi: 10.1002/cber.190704001156

    Monteiro, F. F., and Bisson, L. F. (1992). Nitrogen supplementation of grape juice. I. effect on amino acid utilization during fermentation. Am. J. Enol. Vitic. 43, 1-10.

    Garde-Cerdán, T., and Ancín-Azpilicueta, C. (2008). Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation

  • Related Organizations (3)
  • Metrics
Share - Bookmark