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Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen ConsumptionHigher alcohols were also affected by the changes innitrogen utilization. These compounds can be producedeither by the catabolic conversion of the branched-chainamino acids (via Ehrlich) or by the anabolicformation of these amino acids de novo froma sugar substrate (14, 15). Our results show that theanabolic route is of greater importance because theincrease in isoamyl alcohol and 2-phenyl ethanol wasinversely proportional to the consumption of leucineand phenylalanine, respectively.Furthermore, the closer the nitrogen concentrationis to the growth-limiting level, the higher the yield offusel alcohols is.There is also an inverse correlation between ammoniumconsumption and the production of fusel alcohols(12). A greater concentration of higher alcoholsdid not seem to determine an increase in esters. Incontrast, the acetate concentration seemed to determinea greater concentration of acetate esters, especiallyethyl acetate.In conclusion, our study shows the quantity and qualityof the nitrogen demands of the wine strain QA23.Although further studies should be carried out withother wine strains, our data show that cell growthand fermentation have different preferred nitrogensources. Nitrogen additions always improved fermentationperformance but had a minimal effect on biomassproduction when added in the second half ofthe fermentation. These nitrogen additions subjectedthe cells to NCR and changed the profile of nitrogenconsumption. The differences in the pattern of nitrogenconsumption were related to different aromacompound compositions in the wines. In our opinion,this study is a starting point for further investigationinto using an ammonium/amino acid mixture as nitrogensupplementation in the wine industry and theeffect that these additions have on yeast physiology,fermentation performance, and wine quality.ACKNOWLEDGMENTThis work was supported by grant AGL2000-0205-P4-03 from the Comisión Interministerial deCiencia y Tecnología, Spain.The authors wish to thank the language service of theRovira i Virgili University for revising the manuscript.LITERATURE CITED(1) Bisson, L. F. Influence of nitrogen on yeast and fermentationof grapes. In Proceedings of the InternationalSymposium on Nitrogen in Grapes andWine; Ranz, J. M., Ed.; American Society of Enologyand Viticology: Davis, CA, 1991.(2) Bely, M.; Sablayrolles, J. M.; Barre, P. Automatic detectionof assimilable nitrogen deficiencies duringalcoholic fermentation in oenological conditions.J. Ferment. Bioeng. 1990, 70, 246- 252.(3) Jiranek, V.; Langridge, P.; Henschke, P. A. Yeast nitrogendemand: selection criterion for wine yeastsfor fermenting low nitrogen musts. In Proceedingsof the International Symposium on Nitrogenin Grapes and Wine; Ranz, J. M., Ed.; AmericanSociety of Enology and Viticology: Davis, CA,1991. (4) Monteiro, F. F.; Bisson, L. F. Nitrogen supplementationof grape juice. I. Effect on aminoacid utilization during fermentation. Am. J. Enol.Vitic. 1992, 43, 1 -1 0.(5) Bely, M.; Sablayrolles, J. M.; Barre, P. Description ofalcoholic fermentation kinetics: its variability andsignificance. Am. J. Enol. Vitic. 1990, 41, 319-324.(6) Mendes-Ferreira, A.; Mendes-Faia, A.; Leao, C.Growth and fermentation patterns of SaccharomycescereVisiae under different ammoniumconcentrations and its implications in winemakingindustry. J. Appl. Microbiol. 2004, 97, 540-545.(7) Cooper, T. G. Nitrogen metabolism in SaccharomycescereVisiae. In The molecular Biology of theYeast Saccharomyces; Stratherm, J. N., Jones, E.W., Broach, J. R., Eds.; Cold Spring Harbor Laboratory:Cold Spring Harbor, New York, 1982.(8) ter Schure, E. G.; van Riel, N. A.; Verrips, C. T. The roleof ammonia metabolism in nitrogen cataboliterepression in Saccharomyces cereVisiae. FEMSMicrobiol. ReV. 2000, 24, 67- 83.(9) Beltran, G.; Novo, M.; Rozes, N.; Mas, A.; Guillamon,J. M. Nitrogen catabolite repression in SaccharomycescereVisiae during wine fermentations.FEMS Yeast Res. 2004, 4, 625-632.(10) Jiranek, V.; Langridge, P.; Henschke, P. A. Regulationof hydrogen sulfide liberation in wine-producingSaccharomyces cereVisiae strains by assimilablenitrogen. Appl. EnViron. Microbiol. 1995, 61, 461-467.48
(11) Ough, C. S. Influence of nitrogen compounds ingrapes in ethyl carbamate formation in wines.In Proceedings of the International Symposiumon Nitrogen in Grapes and Wine; Ranz, J. M., Ed.;American Society of Enology and Viticology: Davis,CA, 1991.(12) Rapp, A.; Versini, G. Influence of nitrogen compoundsin grapes on aroma compounds of wines.In Proceedings of the International Symposiumon Nitrogen in Grapes and Wine; Ranz, J. M.,Ed.; American Society of Enology and Viticology:Davis, CA, 1991.(13) Marks, V. D.; van der Merwe, G. K.; van Vuuren, H.J. Transcriptional profiling of wine yeast in fermentinggrape juice: regulatory effect of diammoniumphosphate. FEMS Yeast Res. 2003, 3,269-287.(14) Äyräpää, T. Biosynthetic formation of higher alcoholsby yeast. Dependence on the nitrogenousnutrient level of the medium. J. Inst. Brew. 1971,77, 276.(15) Lambrechts, M. G.; Pretorius, I. S. Yeast and its importanceto wine aroma. S. Afr. J. Enol. Vitic 2000,21, 97 -1 29.(16) Riou, C.; Nicaud, J. M.; Barre, P.; Gaillardin, C. Stationaryphasegene expression in SaccharomycescereVisiae during wine fermentation. Yeast 1997,13, 903-915.(17) Salmon, J. M.; Barre, P. Improvement of nitrogenassimilation and fermentation kinetics underenological conditions by derepression of alternativenitrogen-assimilatory pathways in an industrialSaccharomyces cereVisiae strain. Appl.EnViron. Microbiol. 1998, 64, 3831-3837.(18) Aerny, J. Compose´s azote´s des mouˆts et vins.ReV. Suisse Vitic. Arboric. Hortic. 1996, 28, 161 -165.(19) Torija, M. J.; Beltran, G.; Novo, M.; Poblet, M.; Rozes,N.; Mas, A.; Guillamon, J. M. Effect of organic acidsand nitrogen source on alcoholic fermentation:study of their buffering capacity. J. Agric. FoodChem. 2003, 51, 916-922.(20) Lopez, R.; Aznar, M.; Cacho, J.; Ferreira, V. Determinationof minor and trace volatile compounds inwine by solid-phase extraction and gas chromatographywith mass spectrometric detection. J.Chromatogr. A 2002, 966, 167 -1 77.Seminario TécnicoCompuestos azufrados volátiles en vinos(21) Ferreira, V.; Sharman, M.; Cacho, J.; Dennis, J. Newand efficient microextraction/solid-phase extractionmethod for the gas chromatographic analysisof wine volatiles. J. Chromatogr. A 1996, 731,247-259.(22) Sierkstra, L. N.; Verbakel, J. M.; Verrips, C. T. Analysisof transcription and translation of glycolyticenzymes in glucoselimited continuous culturesof Saccharomyces cereVisiae. J. Gen. Microbiol.1992, 138, 2559-2566.(23) Sambrook, J.; Fritsch, E. F.; Maniatis, T. Methods inYeast Genetics: A Laboratory Manual, 2 ed.; ColdSpring Harbor Laboratory: Cold Spring Harbor,New York, 1989.(24) Querol, A.; Barrio, E.; Ramon, D. A comparative studyof different methods of yeast strain characterization.Syst. Appl. Microbiol. 1992, 21, 315-323.(25) Agenbach, W. A. A study of must nitrogen contentin relation to incomplete fermentations, yeastproduction and fermentation. Proc. South Afr.Soc. Enol. Vitic. 1977, 87.(26) Jiranek, V.; Langridge, P.; Henschke, P. A. Aminoacid and ammonium utilization by SaccharomycescereVisiae wine yeasts from a chemical definedmedium. Am. J. Enol. Vitic. 1995, 46, 75-83.(27) Manginot, C.; Roustan, J. L.; Sablayrolles, J. M. Nitrogendemand of different yeast strains duringalcoholic fermentation. Importance of the stationaryphase. Enzyme Microb. Technol. 1998, 23,511-517.(28) Ough, C. S.; Huang, D. A.; Stevens, D. Amino aciduptake by four commercial yeasts at two differenttemperatures of growth and fermentation:Effects on urea excretion and readsorption. Am.J. Enol. Vitic. 1991, 41, 26-40.(29) Alexandre, H.; Rousseaux, I.; Charpentier, C. Relationshipbetween ethanol tolerance, lipid compositionand plasma membrane fluidity in SaccharomycescereVisiae and Kloeckera apiculata.FEMS Microbiol. Lett. 1994, 124, 17-22.(30) Alexandre, H.; Rousseaux, I.; Charpentier, C. Ethanoladaptation mechanisms in SaccharomycescereVisiae. Biotechnol. Appl. Biochem. 1994, 20,173 -1 83.(31) Gagiano, M.; Bauer, F. F.; Pretorius, I. S. The sensingof nutritional status and the relationship to filamentousgrowth in Saccharomyces cereVisiae.FEMS Yeast Res. 2002, 2, 433-470.Textos asociados49
Page 1: Organizan:Seminario TécnicoCompues
Page 5: Seminario TécnicoCompuestos azufra
Page 10 and 11: 01. Relación entre el contenido ni
Page 18 and 19: 02. Los nuevos retosen microbiolog
Page 20 and 21: 02. Los nuevos retos en microbiolog
Page 30 and 31: 03. La microoxigenaciónde vinos ti
Page 32 and 33: 03. La micro-oxigenación de vinos
Page 34 and 35: 03. La micro-oxigenación de vinos
Page 36 and 37: 04. ¡Los compuestosvolátiles no s
Page 38 and 39: 04. ¡Los compuestos volátiles no
Page 40 and 41: 04. ¡Los compuestos volátiles no
Page 42 and 43: Influence of the Timing of Nitrogen
Page 52 and 53: Formación de compuestos volátiles
Page 58 and 59: CapítuloSpiropoulos A, Tanaka J, F
Page 60 and 61: Una revolución en el sector enólo
Page 63 and 64: Nitrogenmanagement iscritical for w
Page 65 and 66: article, when we consider the fl av
Page 67 and 68: y lowering higher alcohols producti
Page 69 and 70: colour composition. Analytical para
Page 71: 21 Henschke, P.A.; Jiranek, V. (199
Page 74 and 75: Unravelling the genetic blueprint o
Page 77 and 78: When the heat is on,yeast fermentat
Page 79 and 80: Even when microbes were kept in che
Page 84 and 85: Taking control of alcoholEthanol [%
Page 87 and 88: A la recerca del codidigital dels l
Page 92 and 93: Effect of Micro-oxygenation on Colo
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Effect of Micro-oxygenation on Colo
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Capítuloentre las uniones de las d
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CapítuloSISTEMADEALIMENTACIÓNBOMB
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CapítuloGráfico 4.- Evolución de
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Capítulo(20) Es-Safin.E, Fulcrand
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