| Influence of nutrients addition to nonlimited-in-nitrogen must on wine volatile composition. | |
| | |
MedLine Citation:
|
PMID: 20546423 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
|
Several factors can affect production of volatile compounds in wines, including nutritional differences in the must. Among the nutritive compounds of must, the amino acids are of great importance due to the fact that they can serve as precursors of esters or may play an indirect role in supporting cellular metabolic activities. The aim of this study was to examine the influence of the addition of a complex nutrient such as the yeast autolysate to a nitrogen nonlimited must of Chardonnay variety on the formation of esters, alcohols, and acids. Yeast autolysate supplied fatty acids, amino acids (above all, tyrosine, threonine, and glutamic acid), and an insoluble fraction formed by yeast cell walls. It was observed that the nutrient enrichment of the Chardonnay must did not favor the formation of either esters or alcohols. These results demonstrate that when juice is sufficient in nitrogen, the addition of amino acids does not improve the volatile composition of wine. Under these conditions, the amino acids would have probably been used for other cellular processes that do not produce volatile compounds. |
| | |
Authors:
|
Ana González-Marco; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta |
Publication Detail:
|
Type: Journal Article |
Journal Detail:
|
Title: Journal of food science Volume: 75 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2010 May |
Date Detail:
|
Created Date: 2010-06-15 Completed Date: 2010-10-28 Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
|
Languages: eng Pagination: S206-11 Citation Subset: IM |
Affiliation:
|
Dept. of Applied Chemistry, Univ. Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
Alcohols
/
analysis Amino Acids / analysis Beverages / analysis Carbohydrate Metabolism Esters Fatty Acids / analysis Fermentation Food Technology / methods Fruit / chemistry Nitrogen / metabolism* Saccharomyces cerevisiae / chemistry* Vitis / chemistry Volatile Organic Compounds / analysis* Wine / analysis* |
| Chemical | |
Reg. No./Substance:
|
0/Alcohols; 0/Amino Acids; 0/Esters; 0/Fatty Acids; 0/Volatile Organic Compounds; 7727-37-9/Nitrogen |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Flavor lexicon for sensory descriptive profiling of different rice types.
Next Document: Drivers of liking for yogurt drinks with prebiotics and probiotics.