Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation.
Int J Food Microbiol
; 421: 110788, 2024 Aug 16.
Article
em En
| MEDLINE
| ID: mdl-38905810
ABSTRACT
During alcoholic fermentation, Saccharomyces cerevisiae synthesizes different compounds, which are crucial for product quality volatile compounds with sensory impact, and bioactive compounds such as melatonin (MEL) and hydroxytyrosol (HT), linked to health benefits. As many of these compounds are related with yeast's nitrogen metabolism, their production have been studied in four different commercial strains with different nitrogen requirement (Red Fruit, Uvaferm VRB, Lalvin Rhone 2323 and Lalvin QA23) being, Uvaferm UVR the higher nitrogen demander strain. All strains produced the secondary metabolites, notably Uvaferm UVR produced the highest HT concentration, despite its low growth. Uvaferm UVR emerged also as a significant producer of MEL, indicating a potential role in fermentation related stress. Moreover, Uvaferm UVR shows the highest total concentrations of volatile compounds. Multivariate analysis revealed distinct clustering based on nitrogen requirements of the strains, highlighting the strain-dependent metabolic responses.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Álcool Feniletílico
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Saccharomyces cerevisiae
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Vinho
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Fermentação
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Melatonina
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Nitrogênio
Idioma:
En
Revista:
Int J Food Microbiol
Ano de publicação:
2024
Tipo de documento:
Article