terclim by ICS banner
IVES 9 IVES Conference Series 9 Autochthonous non-Saccharomyces extra-cellular metabolism of tryptophan, tyrosine, and phenylalanine

Autochthonous non-Saccharomyces extra-cellular metabolism of tryptophan, tyrosine, and phenylalanine

Abstract

Amino acids are crucial nitrogen sources in yeast metabolism, influencing both biomass production and fermentation rate. The breakdown byproducts of amino acids contribute to the aroma of the wine and wine’s health benefit compounds. This study focused on the yeast’s extracellular metabolic profile of tryptophan, tyrosine, and phenylalanine belonging to the group of aromatic amino acids in experimental Maraština wines. Alcoholic fermentations were conducted on sterile grape Maraština must using seven autochthonous non-Saccharomycesyeasts in sequential fermentation with commercial Saccharomyces cerevisiae. Trials were performed with isolates Metschnikowia pulcherrima K-6, Metschnikowia chyrsoperlae K-11, Metschnikowia sinensis/shanxiensis P-7, Lachancea thermotolerans P-25, Pichia kluyveri Z-3, Hanseniaspora uvarum Z-7, and Hanseniaspora guillermondii N-29, each in triplicate. The control treatment involved commercial strains L. thermotolerans, M. pulcherrima, and S. cerevisiae. A UHPLC-QqQ-MS/MS method was employed to monitor 37 metabolites, with 26 detected in the extracellular extracts produced by yeasts. The most significant changes in the concentration of identified compounds occurred in M. sinensis/shanxiensis/S. cerevisiae and H. guillermondii/S. cerevisiae ferments. M. sinensis/shanxiensiswith S. cerevisiae produced higher amounts of N-acetyl derivatives of tryptophan and phenylalanine, as well as xanthurenic acid and tyramine. Wines produced by H. guillermondii in sequential fermentation with S. cerevisiae had the highest concentration of L-kynurenine and 3-hydroxy anthranilic acid. These findings contribute to our understanding of how autochthonous non-Saccharomyces yeasts contribute to the aroma profile of wines, providing new insights into biotechnological tools for the production of wine starter cultures.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Ana Boban1*, Urska Vrhovsek2, Andrea Anesi2, Vesna Milanović3, Irena Budić-Leto1

1 Institute for Adriatic Crops and Karst Reclamation, 21000 Split, Croatia
2 Metabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, Italy
3 Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, Italy

Contact the author*

Keywords

autochthonous yeast, wine, metabolism, non-Saccharomyces, starter culture

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Use of computational modelling for selecting adsorbents for improved fining of wine

The occurrence of faults and taints in wine, such as those caused by microbial spoilage or various taints, have resulted in significant financial losses to wine producers. The wine industry commits significant financial resources towards fining and taint removal processes each year. Fining involves the addition of one or more adsorptive substrates to juice or wine to bind certain components, thus reducing their concentration [1]. However, these processes are often not selective and can also remove desirable flavour and aroma compounds.

Read More

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Read More

Revisión de estudios sobre suelos vitícolas de las tierras del Jerez

Dada la importancia de los suelos y de los substratos geológicos en la zonificación vitivinícola, los autores realizan una revisión de estudios sobre las formaciones más importantes en la D.O. Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda.

Read More

Flanan-3-ol compositional changes in red grape berries (Vitis vinifera L. cv Cabernet franc) from two terroirs of the Loire Valley (France)

La quantité et la qualité des flavonoïdes sont des éléments importants de la qualité de la baie. En particulier, les tannins contribuent de manière essentielle aux propriétés spécifiques des vins rouges telles que la couleur, l’astringence et l’amertume. Cependant, leur synthèse et leurs propriétés sont encore mal connues. Ainsi, la

Read More

Visualization of wine origin, quality level and terroir by the landscape

The communication of the aims of a viticulture under the premise of terroir is presently discussed in a lot of wine-growing regions around the world. To encourage this discussion the differences in knowledge, understanding, and preference concerning wine and landscape should be regarded more closely: the wine should be perceived as a representative of its region and one of the most characteristic features of a region is the landscape.

Read More