IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast Assimilable Nitrogen and Sugar content.

Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast Assimilable Nitrogen and Sugar content.

Abstract

Hydroxytyrosol (HT) is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and neuroprotective properties. One possible explanation to its origin in wines is the synthesis from tyrosol, which in turn is produced from the Ehrlich pathway by yeasts.  This work aims to explore the factors that could increase the final content as the initial concentration of yeast assimilable nitrogen (YAN) and sugar. Two different concentrations of YAN were proved between 210mg/L and 300 mg/L. Additionally, two different concentrations of sugar were used: 100g/L and 240 g/L.  Alcoholic fermentations in synthetic must were performed with the strain QA23. Commercial Saccharomyces cerevisiae yeasts QA23 were used, as well as a strain with a specific modification to increase the production of fusel alcohols. Experimental design includes different YAN and sugar concentrations. The analysis was performed in a Thermo Scientific liquid chromatography system consisting of a binary UHPLC Dionex Ultimate 3000RS, connected to a quadrupole orbitrap Qexactive hybrid mass spectrometer (Thermo Fisher Scientific, Bremen, Germany), which was equipped with a heated electrospray ionization probe (HESI-II). The column used was a ZORBAX SB-C18 (2.1 × 100 mm, 1.8-μm particle size) Higher concentrations of hydroxytyrosol were obtained in synthetic must with higher amount of sugar (240g/L) and lesser YAN (210mg/L). Furthermore, the modified yeast presents a higher capacity to produce HT and tyrosol. Selecting the adequate conditions of sugar and YAN can increase the HT and tyrosol content 10 times.These results might explain certain differences between HT content in wines.  

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Garcia-Parrilla Maria del Carmen1, González-Ramírez Marina1, Guillamón José M.2, Valero Eva3, Cerezo Ana B.1, Troncoso Ana M.1 and Garcia-Parrilla M. Carmen1

1Universidad de Sevilla
2Instituto de Agroquímica y Tecnología de Alimentos
3Universidad Pablo de Olavide

Contact the author

Keywords

hydroxytyrosol, UHPLC, mass spectrometry, yeast, fermentation.

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Identification and quantification of c-glucosidic ellagitannins and their derivative in red wine aged in oak barrels

The C-glycosidic ellagitannins constitute a subclass of hydrolyzable tannins of remarkable structural diversity. In this work we first achieved the hemisynthesis of flavano-ellagitannins, then we used them to develop a new efficient detection and quantification procedure for the C-glycosidic ellagitannins as well as flavano-ellagitannins.

Impact of pedoclimatical conditions on the precocity potential of vineyards in the canton of Geneva

Terroir studies are common nowadays but few have used precise pedoclimatic measures in order to evaluate the precocity potential. The objectives of this work were (i) to assess the effect of main terroir parameters (soil, climate and topography) influencing the phenological development of the vine, and (ii) to evaluate a geostatistic approach by using a high number of already existing plots (higher variability) to analyze the terroir parameters’ impact.

The influence of site aspect and pruning types on Pinot Noir phenology and shoot growth

Aim: Managing the influence that terroir in vineyards has on vine development depends on improving our understanding the effect of the interaction of within-site variability, within-vine variability, and management practices (such as pruning types) on phenology and vine development. This study evaluates the consequence of site aspect

Revisiting the effect of subsurface irrigation and partial rootzone drying on canopy size and yield of Cabernet Sauvignon using remote sensing techniques

Irrigation is an essential tool for grape production, especially where rainfall does not meet the optimal water requirements needed to achieve yield and quality targets. Increased evaporative demand of grapevines due to changing climate conditions, and a growing awareness for sustainable farming, require the improvement of irrigation techniques to maximize water use efficiency, i.e. using less water to achieve the same yields or the same water but larger yields. In this study, the performance of Cabernet Sauvignon vines was compared under three irrigation techniques: conventional aboveground drip irrigation, subsurface irrigation installed directly under the vine row, and partial rootzone drying in which two subsurface lines were buried in the middle of the two interrow spacings on each side of the vine row with irrigation alternated between the two lines based on soil moisture content.

Using GIS to assess the terroir potential of an Oregon viticultural region

Deciding to grow grapes in Oregon is complex issue due to our diverse geography, climate, and relatively short history of grape growing. For any potential grape grower, vineyard site selection is the single most important decision they will face.