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1.
Saerens SM Verbelen PJ Vanbeneden N Thevelein JM Delvaux FR 《Applied microbiology and biotechnology》2008,80(6):1039-1051
During fermentation, the yeast Saccharomyces cerevisiae produces a broad range of aroma-active substances, which are vital for the complex flavour of beer. In order to obtain insight
into the influence of high-gravity brewing and fermentation temperature on flavour formation, we analysed flavour production
and the expression level of ten genes (ADH1, BAP2, BAT1, BAT2, ILV5, ATF1, ATF2, IAH1, EHT1 and EEB1) during fermentation of a lager and an ale yeast. Higher initial wort gravity increased acetate ester production, while the
influence of higher fermentation temperature on aroma compound production was rather limited. In addition, there is a good
correlation between flavour production and the expression level of specific genes involved in the biosynthesis of aroma compounds.
We conclude that yeasts with desired amounts of esters and higher alcohols, in accordance with specific consumer preferences,
may be identified based on the expression level of flavour biosynthesis genes. Moreover, these results demonstrate that the
initial wort density can determine the final concentration of important volatile aroma compounds, thereby allowing beneficial
adaptation of the flavour of beer. 相似文献
2.
Modulation of volatile sulfur compounds by wine yeast 总被引:2,自引:0,他引:2
Sulfur compounds in wine can be a ‘double-edged sword’. On the one hand, certain sulfur-containing volatile compounds such
as hydrogen sulfide, imparting a rotten egg-like aroma, can have a negative impact on the perceived quality of the wine, and
on the other hand, some sulfur compounds such as 3-mercaptohexanol, imparting fruitiness, can have a positive impact on wine
flavor and aroma. Furthermore, these compounds can become less or more attractive or repulsive depending on their absolute
and relative concentrations. This presents an interesting challenge to the winemaker to modulate the concentrations of these
quality-determining compounds in wine in accordance with consumer preferences. The wine yeast Saccharomyces cerevisiae plays a central role in the production of volatile sulfur compounds. Through the sulfate reduction sequence pathway, the HS- is formed, which can lead to the formation of hydrogen sulfide and various mercaptan compounds. Therefore, limiting the formation
of the HS- ion is an important target in metabolic engineering of wine yeast. The wine yeast is also responsible for the transformation
of non-volatile sulfur precursors, present in the grape, to volatile, flavor-active thiol compounds. In particular, 4-mercapto-4-methylpentan-2-one,
3-mercaptohexanol, and 3-mercaptohexyl acetate are the most important volatile thiols adding fruitiness to wine. This paper
briefly reviews the metabolic processes involved in the production of important volatile sulfur compounds and the latest strategies
in the pursuit of developing wine yeast strains as tools to adjust wine aroma to market specifications. 相似文献
3.
Volatile aroma compounds are synthesized by wine yeast during wine fermentation. In this study the volatile aroma composition
of two varieties of mango wine were determined to differentiate and characterize the wines. The wine was produced from the
fruits of two varieties of mango cultivars namely Banginapalli and Alphonso. The volatile compounds formed in mango wine were analyzed by gas chromatography coupled with mass spectrometry (GC-MS).
Thirty-two volatile compounds in wines were determined of which four were new and unidentified present in lower concentration.
Apart from the ethanol (8.5 ± 0.28 and 7.2 ± 0.28% v/v), 1-propanol (54.11 ± 0.33 and 42.32 ± 0.57 mg/l), isobutyl alcohol
(102 ± 1.57 and 115.14 ± 2.88 mg/l) and isoamyl alcohol (123 ± 2.88 and 108.40 ± 0.23 mg/1) were found to be the major flavouring
higher alcohols in the mango wines produced from the fruits of Banginapalli and Alphonso respectively. Ethyl acetate (35 ± 0.57 and 30.42 ±1.15 mg/l) was the major ester component in both wines produced. Besides,
other esters like ethyl octonoate, ethyl hexanoate and ethyl decanoate were also present in the wines. Cyclohexane methanol
(1.45 ± 0.11 mg/l) was present only in wine made from Banginapalli and β-phenylethyl butanoate (0.62 ± 0.01 mg/1) was found only in Alphonso wine. The results demonstrate that the wine prepared from Banginapalli variety had better aroma composition and good taste than that from the Alphonso variety. 相似文献
4.
5.
Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates 总被引:12,自引:3,他引:9
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The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to investigate the feasibility of improving the aroma of wine and distillates by overexpressing one of the endogenous yeast genes that controls acetate ester production during fermentation. The synthesis of acetate esters by the wine yeast Saccharomyces cerevisiae during fermentation is ascribed to at least three acetyltransferase activities, namely, alcohol acetyltransferase (AAT), ethanol acetyltransferase, and iso-amyl AAT. To investigate the effect of increased AAT activity on the sensory quality of Chenin blanc wines and distillates from Colombar base wines, we have overexpressed the alcohol acetyltransferase gene (ATF1) of S. cerevisiae. The ATF1 gene, located on chromosome XV, was cloned from a widely used commercial wine yeast strain of S. cerevisiae, VIN13, and placed under the control of the constitutive yeast phosphoglycerate kinase gene (PGK1) promoter and terminator. Chromoblot analysis confirmed the integration of the modified copy of ATF1 into the genome of three commercial wine yeast strains (VIN7, VIN13, and WE228). Northern blot analysis indicated constitutive expression of ATF1 at high levels in these yeast transformants. The levels of ethyl acetate, iso-amyl acetate, and 2-phenylethyl acetate increased 3- to 10-fold, 3.8- to 12-fold, and 2- to 10-fold, respectively, depending on the fermentation temperature, cultivar, and yeast strain used. The concentrations of ethyl caprate, ethyl caprylate, and hexyl acetate only showed minor changes, whereas the acetic acid concentration decreased by more than half. These changes in the wine and distillate composition had a pronounced effect on the solvent or chemical aroma (associated with ethyl acetate and iso-amyl acetate) and the herbaceous and heads-associated aromas of the final distillate and the solvent or chemical and fruity or flowery characters of the Chenin blanc wines. This study establishes the concept that the overexpression of acetyltransferase genes such as ATF1 could profoundly affect the flavor profiles of wines and distillates deficient in aroma, thereby paving the way for the production of products maintaining a fruitier character for longer periods after bottling. 相似文献
6.
Ana Mendes-Ferreira Catarina Barbosa Virgílio Falco Cecília Leão Arlete Mendes-Faia 《Journal of industrial microbiology & biotechnology》2009,36(4):571-583
The aim of this study was to evaluate the combined effect of initial nitrogen content on the production of hydrogen sulphide
and other volatile compounds during alcoholic fermentation. For that propose, three commercial wine strains of Saccharomyces cerevisiae were used to ferment synthetic grape juice media under different nitrogen concentrations. H2S was measured throughout fermentations and other aroma compounds were analyzed at the end of the experiments. The trigger
levels at which an inverse relationship between the initial nitrogen present in media and total H2S production varied among the three strains tested. For UCD522 and PYCC4072, the highest H2S levels were produced in media with 267 mg N l−1 of initial nitrogen, whereas the lowest levels were detected with nitrogen limitation/starvation conditions (66 mg N l−1). Moreover, 21 other aroma compounds belonging to different chemical classes were identified and quantified by solid phase
micro-extraction (SPME) coupled to gas chromatography–mass spectrometry (GC–MS). The initial nitrogen concentration more than
yeast strain had a decisive effect on the final aroma composition, suggesting that modulation of nutrients emerges as a useful
tool for producing desired flavour and odour compounds. 相似文献
7.
Wei Li Jian-Hui Wang Cui-Ying Zhang Hong-Xia Ma Dong-Guang Xiao 《Journal of industrial microbiology & biotechnology》2017,44(6):949-960
Acetate esters and higher alcohols greatly influence the quality and flavor profiles of Chinese Baijiu (Chinese liquor). Various mutants have been constructed to investigate the interactions of ATF1 overexpression, IAH1 deletion, and BAT2 deletion on the production of acetate esters and higher alcohols. The results showed that the overexpression of ATF1 under the control of the PGK1 promoter with BAT2 and IAH1 double-gene deletion led to a higher production of acetate esters and a lower production of higher alcohols than the overexpression of ATF1 with IAH1 deletion or overexpression of ATF1 with BAT2 deletion. Moreover, deletion of IAH1 in ATF1 overexpression strains effectively increased the production of isobutyl acetate and isoamyl acetate by reducing the hydrolysis of acetate esters. The decline in the production of higher alcohol by the ATF1 overexpression strains with BAT2 deletion is due to the interaction of ATF1 overexpression and BAT2 deletion. Mutants with varying abilities of producing acetate esters and higher alcohols were developed by genetic engineering. These strains have great potential for industrial application. 相似文献
8.
C Knoll S Fritsch S Schnell M Grossmann S Krieger-Weber M du Toit D Rauhut 《World journal of microbiology & biotechnology》2012,28(3):1143-1153
During malolactic fermentation (MLF), lactic acid bacteria influence wine aroma and flavour by the production of volatile
metabolites and the modification of aroma compounds derived from grapes and yeasts. The present study investigated the impact
of different MLF inoculation strategies with two different Oenococcus oeni strains on cool climate Riesling wines and the volatile wine aroma profile. Four different timings were chosen for inoculation
with bacteria to conduct MLF in a Riesling must/wine with a high acidity (pH 2.9–3.1). Treatments with simultaneous inoculation
showed a reduced total fermentation time (alcoholic and malolactic) compared to the sequential inoculations. No negative impact
of simultaneous alcoholic and malolactic fermentation on fermentation success and on the final wine volatile aroma composition
was observed. Compared to sequential inoculation, wines with co-inoculation tended to have higher concentrations of ethyl
and acetate esters, including acetic acid phenylethylester, acetic acid 3-methylbutylester, butyric acid ethylester, lactic
acid ethylester and succinic acid diethylester. Results of this study provide some alternatives to diversify the number of
wine styles by safely conducting MLF in low-pH, cool-climate white musts with potential high alcohol content. 相似文献
9.
Gemma Beltran Nicolas Rozès Albert Mas José M. Guillamón 《World journal of microbiology & biotechnology》2007,23(6):809-815
The aim of this study was to analyse the influence of low-temperature wine fermentation on nitrogen consumption and nitrogen
regulation. Synthetic grape must was fermented at 25 and 13°C. Low-temperature decreased both the fermentation and the growth
rates. Yeast cells growing at low-temperature consumed less nitrogen than at 25°C. Specifically, cells at 13°C consumed less
ammonium and glutamine, and more tryptophan. Low-temperature seemed to relax the nitrogen catabolite repression (NCR) as deduced
from the gene expression of ammonium and amino acid permeases (MEP2 and GAP1) and the uptake of some amino acids subjected to NCR (i.e. arginine and glutamine). Low-temperature influences the quantity
and the quality of yeast nitrogen requirements. Nitrogen-deficient grape musts and low temperature are two of the main prevalent
causes of sluggish fermentations and, therefore, the effects of both growth conditions on yeast metabolism are of considerable
interest for wine making. 相似文献
10.
Vallet A Santarelli X Lonvaud-Funel A de Revel G Cabanne C 《Applied microbiology and biotechnology》2009,82(1):87-94
Oenococcus oeni, the major lactic acid bacteria involved in malolactic fermentation (MLF) in wine, is able to produce volatile sulfur compounds
from methionine. Methional reduction is the last enzymatic step of methionol synthesis in methionine catabolism. Alcohol dehydrogenase
(ADH) activity was found to be present in the soluble fraction of O. oeni IOEB 8406. An NAD(P)H-dependent ADH involved in the reduction of methional was then purified to homogeneity. Sequencing of
the purified enzyme and amino acid sequence comparison with the database revealed the presence of a conserved sequence motif
specific to the medium-chain zinc-containing NAD(P)H-dependent ADHs. Despite the great importance of ADH activities in wine
flavor modification, this is the first report of the purification of an ADH isolated from O. oeni. The purified ADH does not seem to be involved in the modification of buttery and lactic notes or to be involved in the specific
formation of volatile alcohols during MLF. The enzyme was not strictly specific of methional reduction and the highest reducing
activity was obtained with acetaldehyde as substrate. The function of the purified ADH remains unclear, although the role
of the sulfur atom in methional molecules in the interaction between enzyme and substrate was evidenced. 相似文献
11.
12.
耐热克鲁维酵母(Lachancea thermotolerans)是一种具有优良酿造学特性的非酿酒酵母(non-Saccharomyces cevevisiae),近年来由于其对葡萄酒的发酵进程及香气、滋味等感官特性均有着重要影响而受到越来越多的关注。耐热克鲁维酵母突出的特点表现为高产乳酸、甘油、2-苯乙醇及乙酯类香气成分,低产乙醇及挥发酸类物质,并且相关研究显示不同耐热克鲁维酵母发酵对葡萄酒的影响存在明显的菌株特异性。文章围绕耐热克鲁维酵母的菌株多样性、其对葡萄酒质量的影响及在混合发酵中的应用等方面进行综述,以期为本土耐热克鲁维酵母菌株性状的筛选、产酸及产香机制的解析提供参考依据,促进我国酿酒微生物种质资源的良性发展。 相似文献
13.
Howell KS Swiegers JH Elsey GM Siebert TE Bartowsky EJ Fleet GH Pretorius IS de Barros Lopes MA 《FEMS microbiology letters》2004,240(2):125-129
The volatile thiol 4-mercapto-4-methylpentan-2-one (4MMP) is a potent contributor to wine aroma. In grape juice, 4MMP is bound to cysteine as a non-volatile compound and requires the action of yeast during fermentation to release the aroma active thiol. A method was developed to measure 4MMP release from the precursor by headspace solid-phase microextraction and separation by gas chromatography with atomic emission detection to screen the ability of wine yeast to release 4MMP. Yeast commonly used in white wine making were grown with the precursor at two different temperatures, and the amount of 4MMP released was measured. The results demonstrate that yeast strain selection and fermentation temperature can provide an important tool to enhance or modulate the grape-derived aromas formed during wine fermentation. 相似文献
14.
Ioannis Servetas Carmen Berbegal Nathalia Camacho Argyro Bekatorou Sergi Ferrer Poonam Nigam Chryssoula Drouza Athanasios A. Koutinas 《Process Biochemistry》2013,48(9):1279-1284
The production of a two-layer composite biocatalyst for immobilization of two different microorganisms for simultaneous alcoholic and malolactic fermentation (MLF) of wine in the same bioreactor is reported. The biocatalyst consisted of a tubular delignified cellulosic material (DCM) with entrapped Oenococcus oeni cells, covered with starch gel containing the alcohol resistant and cryotolerant strain Saccharomyces cerevisiae AXAZ-1. The biocatalyst was found effective for simultaneous low temperature alcoholic fermentation resulting to conversion of malic acid to lactic acid in 5 days at 10 °C. Improvement of wine quality compared with wine fermented with S. cerevisiae AXAZ-1 immobilized on DCM was attributed to MLF as well as to increased ester formation and lower higher alcohols produced at low fermentation temperatures (10 °C) as shown by GC and headspace SPME GC/MS analysis. Scanning electron microscopy showed that the preparation of a three-layer composite biocatalyst is also possible. The significance of such composite biocatalysts is the feasibility of two or three bioprocesses in the same bioreactor, thus reducing production cost in the food industry 相似文献
15.
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates 总被引:3,自引:0,他引:3
The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to investigate the feasibility of improving the aroma of wine and distillates by overexpressing one of the endogenous yeast genes that controls acetate ester production during fermentation. The synthesis of acetate esters by the wine yeast Saccharomyces cerevisiae during fermentation is ascribed to at least three acetyltransferase activities, namely, alcohol acetyltransferase (AAT), ethanol acetyltransferase, and iso-amyl AAT. To investigate the effect of increased AAT activity on the sensory quality of Chenin blanc wines and distillates from Colombar base wines, we have overexpressed the alcohol acetyltransferase gene (ATF1) of S. cerevisiae. The ATF1 gene, located on chromosome XV, was cloned from a widely used commercial wine yeast strain of S. cerevisiae, VIN13, and placed under the control of the constitutive yeast phosphoglycerate kinase gene (PGK1) promoter and terminator. Chromoblot analysis confirmed the integration of the modified copy of ATF1 into the genome of three commercial wine yeast strains (VIN7, VIN13, and WE228). Northern blot analysis indicated constitutive expression of ATF1 at high levels in these yeast transformants. The levels of ethyl acetate, iso-amyl acetate, and 2-phenylethyl acetate increased 3- to 10-fold, 3.8- to 12-fold, and 2- to 10-fold, respectively, depending on the fermentation temperature, cultivar, and yeast strain used. The concentrations of ethyl caprate, ethyl caprylate, and hexyl acetate only showed minor changes, whereas the acetic acid concentration decreased by more than half. These changes in the wine and distillate composition had a pronounced effect on the solvent or chemical aroma (associated with ethyl acetate and iso-amyl acetate) and the herbaceous and heads-associated aromas of the final distillate and the solvent or chemical and fruity or flowery characters of the Chenin blanc wines. This study establishes the concept that the overexpression of acetyltransferase genes such as ATF1 could profoundly affect the flavor profiles of wines and distillates deficient in aroma, thereby paving the way for the production of products maintaining a fruitier character for longer periods after bottling. 相似文献
16.
In Saccharomyces cerevisiae, branched-chain amino acid transaminases (BCAATases) are encoded by the BAT1 and BAT2 genes. BCAATases catalyse the transfer of amino groups between those amino acids and alpha-keto-acids. alpha-Keto-acids are precursors for the biosynthesis of higher alcohols, which significantly influence the aroma and flavour of yeast-derived fermentation products. The objective of this study was to investigate the influence of BAT-gene expression on general yeast physiology, on aroma and flavour compound formation and on the sensory characteristics of wines and distillates. For this purpose, the genes were overexpressed and deleted in a laboratory strain, BY4742, and overexpressed in an industrial wine yeast strain, VIN13. The data show that, with the exception of a slow growth phenotype observed for the BAT1 deletion strain, the fermentation behaviour of the strains was unaffected by the modifications. The chemical and sensory analysis of fermentation products revealed a strong correction between BAT gene expression and the formation of many aroma compounds. The data suggest that the adjustment of BAT gene expression could play an important role in assisting winemakers in their endeavour to produce wines with specific flavour profiles. 相似文献
17.
Vilanova M Ugliano M Varela C Siebert T Pretorius IS Henschke PA 《Applied microbiology and biotechnology》2007,77(1):145-157
Surveys conducted worldwide have shown that a significant proportion of grape musts are suboptimal for yeast nutrients, especially
assimilable nitrogen. Nitrogen deficiencies are linked to slow and stuck fermentations and sulphidic off-flavour formation.
Nitrogen supplementation of grape musts has become common practice; however, almost no information is available on the effects
of nitrogen supplementation on wine flavour. In this study, the effect of ammonium supplementation of a synthetic medium over
a wide range of nitrogen values on the production of volatile and non-volatile compounds by two high-nitrogen-demand wine
fermentation strains of Saccharomyces cerevisiae was determined. To facilitate this investigation, a simplified chemically defined medium that resembles the nutrient composition
of grape juice was used. Analysis of variance revealed that ammonium supplementation had significant effects on the concentration
of residual sugar, L-malic acid, acetic acid and glycerol but not the ethanol concentration. While choice of yeast strain
significantly affected half of the aroma compounds measured, nitrogen concentrations affected 23 compounds, including medium-chain
alcohols and fatty acids and their esters. Principal component analysis showed that branched-chain fatty acids and their esters
were associated with low nitrogen concentrations, whereas medium-chain fatty esters and acetic acid were associated with high
nitrogen concentrations. 相似文献
18.
19.
Few studies have been performed on the characterization of yeasts involved in the production of agave distilled beverages
and their individual fermentation properties. In this study, a comparison and evaluation of yeasts of different origins in
the tequila and wine industries were carried out for technological traits. Fermentations were carried out in high (300 g l−1) and low (30 g l−1) sugar concentrations of Agave tequilana juice, in musts obtained from Fiano (white) and Aglianico (red) grapes and in YPD medium (with 270 g l−1 of glucose added) as a control. Grape yeasts exhibited a reduced performance in high-sugar agave fermentation, while both
agave and grape yeasts showed similar fermentation behaviour in grape musts. Production levels of volatile compounds by grape
and agave yeasts differed in both fermentations. 相似文献
20.
Brown SL Stockdale VJ Pettolino F Pocock KF de Barros Lopes M Williams PJ Bacic A Fincher GB Høj PB Waters EJ 《Applied microbiology and biotechnology》2007,73(6):1363-1376
Grape proteins aggregate in white wine to form haze. A novel method to prevent haze in wine is the use of haze protective
factors (Hpfs), specific mannoproteins from Saccharomyces cerevisiae, which reduce the particle size of the aggregated proteins. Hpf1p was isolated from white wine and Hpf2p from a synthetic
grape juice fermentation. Putative structural genes, YOL155c and YDR055w, for these proteins were identified from partial amino acid sequences of Hpf1p and Hpf2p, respectively. YOL155c also has a homologue, YIL169c, in S. cerevisiae. Comparison of the partial amino acid sequence of deglycosylated-Hpf2p with the deduced protein sequence of YDR055w, confirmed five of the 15 potential N-linked glycosylation sites in this sequence were occupied. Methylation analysis of the carbohydrate moieties of Hpf2p indicated
that this protein contained both N- and O-linked mannose chains. Material from fermentation supernatant of deletion strains
had significantly less activity than the wild type. Moreover, YOL155c and YIL169c overexpressing strains and a strain overexpressing 6xHis-tagged Hpf2p produced greater haze protective activity than the
wild type strains. A storage trial demonstrated the short to midterm stability of 6xHis-tagged Hpf2p in wine. 相似文献