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…

Hyperspectral imaging for the appraisal of varietal aroma composition along maturation in intact Vitis vinifera L. Tempranillo Blanco berries

The knowledge of the grape aromatic composition during ripening provides very important information for winegrowers, who may carry out different viticultural practices, or determine the harvest date more accurately. However, there are currently no tools that allow this measurement to be carried out in a non-invasive and rapid way. For this reason, the aim of this work was to design a non-invasive methodology, based on hyperspectral imaging to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco berries during ripening.

Read More

Influence du terroir et de la conduite du verger sur la vigueur, le développement et la productivité des pommiers. Conséquences sur la teneur en sucres des pommes

Dans le cadre d’une étude globale de l’influence du type de sol et de la conduite du verger sur la composition des pommes à cidre, une attention particulière est portée sur les facteurs amonts de la qualité comme

Read More

Les activités peroxidasiques du raisin de quelques cépages de Roumanie

Les enzymes d’oxydation (polyphénoloxydase, peroxydase) des raisins sont d’origine génétique dépendantes des facteurs climatiques et agrotechniques (Sapis et al, 1983). Dans le processus technologique de l’obtention du moût de raisins, ces enzymes catalysent l’oxydation de certains composés phénoliques naturellement présents dans le raisin, produisant ainsi des modifications indésirables de la couleur et de l’arôme du vin.

Read More

Disease‐induced alterations in the reflectance spectrum of grape leaves

Context and purpose of the study ‐ Phytopathogenic diseases impact the development and yield of grapevines, resulting in economical, social and environmental losses.

Read More

Enological, economical, social and viticulture ”terroir” units as fundamental elements of mosaic of “big” zoning

Nous savons tous très bien qu’on a assisté au cours de ces dix dernières années à une éclosion soudaine de recherches sur le zonage viti-vinicole qui, à partir par exemple du modèle du concept de “terroir”, se sont de plus en plus enrichies en passant aux “Unités ou Systèmes de Transformation” (UTTE) et “Valorisation” (UTCE) pour terminer avec les “Systèmes productifs globaux du Territoire” (UTB) comprenant en filière les aspects existentiels (UTBES), sociaux (UTBSO) et économiques (UTBEC) hypothisés dans le “GRANDE ZONAZIONE: Grand zonage” (MORLAT R., 1996, CARBONNEAU A., 1996, TOUZARD J.M. 1998, CARBONNEAU A., CARGNELLO G., 1996, 1998, CARGNELLO G., 1994, 1995, 1996, 1998, 1999, 2001, -MILOTIC A., CARGNELLO G., PERSURIC G., 1999, PERSURIC G., STAYER M., CARGNELLO G., 2000, MILOTIC A., OPLANIC M., CARGNELLO G., PERSURIC G., 2000).

Read More