Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation

Dublin Core

Title

Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation

Subject

SACCHAROMYCES
FERMENTACION
CULTURAS MIXTAS
BENCENO
FENILPROPANOIDE
NITROGENO ASIMILABLE
BIBLIOGRAFIA NACIONAL QUIMICA
2024

Abstract

Hanseniaspora vineae exhibits extraordinary positive oenological characteristics contributing to the aroma and texture of wines, especially by its ability to produce great concentrations of benzenoid and phenylpropanoid compounds compared with conventional Saccharomyces yeasts. Consequently, in practice, sequential inoculation of H. vineae and Saccharomyces cerevisiae allows to improve the aromatic quality of wines. In this work, we evaluated the impact on wine aroma produced by increasing the concentration of phenylalanine, the main amino acid precursor of phenylpropanoids and benzenoids. Fermentations were carried out using a Chardonnay grape juice containing 150 mg N/L yeast assimilable nitrogen. Fermentations were performed adding 60 mg/L of phenylalanine without any supplementary addition to the juice. Musts were inoculated sequentially using three different H. vineae strains isolated from Uruguayan vineyards and, after 96 h, S. cerevisiae was inoculated to complete the process. At the end of the fermentation, wine aromas were analysed by both gas chromatography– mass spectrometry and sensory evaluation through a panel of experts. Aromas derived from aromatic amino acids were differentially produced depending on the treatments. Sensory analysis revealed more floral character and greater aromatic complexity when compared with control fermentations without phenylalanine added. Moreover, fermentations performed in synthetic must with pure H. vineae revealed that even tyrosine can be used in absence of phenylalanine, and phenylalanine is not used by this yeast for the synthesis of tyrosine derivatives.

Creator

Valera, María José
Olivera, Valentina
Pérez, Gabriel
Boido, Eduardo
Dellacassa, Eduardo
Carrau, Francisco

Source

International Journal of Food Microbiology, v.415, 2024. -- e110631

Publisher

Elsevier

Date

2024

Rights

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Format

PDF

Extent

8 p.

Language

Inglés

Type

Artículo

Identifier

10.1016/j.ijfoodmicro.2024.110631

Document Item Type Metadata

Original Format

PDF
Date Added
May 16, 2024
Collection
Bibliografía Nacional Química
Item Type
Document
Tags
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Citation
Valera, María José et al., “Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed November 17, 2025, https://riquim.fq.edu.uy/items/show/6789.