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…

New genomic techniques for sustainable management of water stress and pathogen control

Context and purpose of the study. Climate changes pose the need to develop new grapevine varieties and rootstocks that are more tolerant to stress and diseases.
Read More

Interest in measuring the grape texture to characterise grapes from different cultivation areas – Example of Cabernet franc from the Loire Valley

A two-bite compression test was applied on Cabernet franc grapes during two harvest seasons. The evolution of the texture parameters from véraison to harvest was studied and a new mechanical ripeness notion was introduced.

Read More

Practical Aspects of Viticultural Zoning In South Africa

Depuis 1973, une commission statutaire administre la législation qui régit le zonage vitivinicole en Afrique du Sud. La province «Le Cap de l’ouest» cerne toutes les zones viticoles sauf quatre unités. Pour la plupart, le Cap de l’ouest a un climat méditerranéen. Les zones viticoles – qui produisent les «vins d’origine» – sont des régions, des districts, des quartiers et des domaines. Les régions sont vastes, séparées par la topographie, par ex. des chaînes de montagnes et des fleuves. Généralement, chaque région représente une zone climatique. Le climat de chaque district est plus homogène. Les quartiers sont exactement délimités par le climat, la topographie et la géologie. Les domaines sont les plus petits. Chaque domaine doit avoir un seul propriétaire.

Read More

Monitoring early rooting behavior of grapevine rootstocks: a 2D-imaging approach

The plasticity of grapevines in response to diverse growing conditions is influenced, among other factors, by the extent to which the roots explore the soil and the ability to accumulate and retrieve water and nutrients.
Newly planted grapevines, in particular, face challenges due to limited resources. The young plant’s ability for a fast and intensive penetration of the soil is vital in periods of water scarcity. The selection of an appropriate, site-specific rootstock significantly impacts both, the quality of the fruit produced and the economic success of the wine estate.

Read More

Impact of the maturity and the duration of maceration on phenolic composition and sensorial quality of Divico wines

Following its approval in 2013 by Agroscope, Divico became the first interspecific grape variety in Switzerland with high resistance to downy mildew (Plasmopara viticola) and grey rot (Botrytis cinerea), and medium resistance to powdery mildew (Uncinula nectator). Extremely riche in color, Divico grapes showed great enological potential to different styles of wine. Quickly, many wine growers were interested in planting this promising variety. Many of its potential are to be explored in the coming years.

Read More