Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

Ana M. Molina, Jan H. Swiegers, Cristian Varela, Isak S. Pretorius, Eduardo Agosin

Research output: Contribution to journalArticleResearchpeer-review

Abstract

The yeast Saccharomyces cerevisiae synthesises a variety of volatile aroma compounds during wine fermentation. In this study, the influence of fermentation temperature on (1) the production of yeast-derived aroma compounds and (2) the expression of genes involved in aroma compounds' metabolism (ADH1, PDC1, BAT1, BAT2, LEU2, ILV2, ATF1, ATF2, EHT1 and IAH1) was assessed, during the fermentation of a defined must at 15 and 28°C. Higher concentrations of compounds related to fresh and fruity aromas were found at 15°C, while higher concentrations of flowery related aroma compounds were found at 28°C. The formation rates of volatile aroma compounds varied according to growth stage. In addition, linear correlations between the increases in concentration of higher alcohol and their corresponding acetates were obtained. Genes presented different expression profiles at both temperatures, except ILV2, and those involved in common pathways were co-expressed (ADH1, PDC1 and BAT2; and ATF1, EHT1 and IAH1). These results demonstrate that the fermentation temperature plays an important role in the wine final aroma profile, and is therefore an important control parameter to fine-tune wine quality during winemaking.

LanguageEnglish
Pages675-687
Number of pages13
JournalApplied Microbiology and Biotechnology
Volume77
Issue number3
DOIs
Publication statusPublished - Nov 2007
Externally publishedYes

Fingerprint

Wine
Yeast
Fermentation
Yeasts
Temperature
Genes
Metabolism
Saccharomyces cerevisiae
Acetates
Alcohols
Gene Expression
Growth

Cite this

Molina, Ana M. ; Swiegers, Jan H. ; Varela, Cristian ; Pretorius, Isak S. ; Agosin, Eduardo. / Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. In: Applied Microbiology and Biotechnology. 2007 ; Vol. 77, No. 3. pp. 675-687.
@article{71951930938541d4aa1236602745f8d6,
title = "Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds",
abstract = "The yeast Saccharomyces cerevisiae synthesises a variety of volatile aroma compounds during wine fermentation. In this study, the influence of fermentation temperature on (1) the production of yeast-derived aroma compounds and (2) the expression of genes involved in aroma compounds' metabolism (ADH1, PDC1, BAT1, BAT2, LEU2, ILV2, ATF1, ATF2, EHT1 and IAH1) was assessed, during the fermentation of a defined must at 15 and 28°C. Higher concentrations of compounds related to fresh and fruity aromas were found at 15°C, while higher concentrations of flowery related aroma compounds were found at 28°C. The formation rates of volatile aroma compounds varied according to growth stage. In addition, linear correlations between the increases in concentration of higher alcohol and their corresponding acetates were obtained. Genes presented different expression profiles at both temperatures, except ILV2, and those involved in common pathways were co-expressed (ADH1, PDC1 and BAT2; and ATF1, EHT1 and IAH1). These results demonstrate that the fermentation temperature plays an important role in the wine final aroma profile, and is therefore an important control parameter to fine-tune wine quality during winemaking.",
author = "Molina, {Ana M.} and Swiegers, {Jan H.} and Cristian Varela and Pretorius, {Isak S.} and Eduardo Agosin",
year = "2007",
month = "11",
doi = "10.1007/s00253-007-1194-3",
language = "English",
volume = "77",
pages = "675--687",
journal = "European Journal of Applied Microbiology and Biotechnology",
issn = "0175-7598",
publisher = "Springer, Springer Nature",
number = "3",

}

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. / Molina, Ana M.; Swiegers, Jan H.; Varela, Cristian; Pretorius, Isak S.; Agosin, Eduardo.

In: Applied Microbiology and Biotechnology, Vol. 77, No. 3, 11.2007, p. 675-687.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

AU - Molina, Ana M.

AU - Swiegers, Jan H.

AU - Varela, Cristian

AU - Pretorius, Isak S.

AU - Agosin, Eduardo

PY - 2007/11

Y1 - 2007/11

N2 - The yeast Saccharomyces cerevisiae synthesises a variety of volatile aroma compounds during wine fermentation. In this study, the influence of fermentation temperature on (1) the production of yeast-derived aroma compounds and (2) the expression of genes involved in aroma compounds' metabolism (ADH1, PDC1, BAT1, BAT2, LEU2, ILV2, ATF1, ATF2, EHT1 and IAH1) was assessed, during the fermentation of a defined must at 15 and 28°C. Higher concentrations of compounds related to fresh and fruity aromas were found at 15°C, while higher concentrations of flowery related aroma compounds were found at 28°C. The formation rates of volatile aroma compounds varied according to growth stage. In addition, linear correlations between the increases in concentration of higher alcohol and their corresponding acetates were obtained. Genes presented different expression profiles at both temperatures, except ILV2, and those involved in common pathways were co-expressed (ADH1, PDC1 and BAT2; and ATF1, EHT1 and IAH1). These results demonstrate that the fermentation temperature plays an important role in the wine final aroma profile, and is therefore an important control parameter to fine-tune wine quality during winemaking.

AB - The yeast Saccharomyces cerevisiae synthesises a variety of volatile aroma compounds during wine fermentation. In this study, the influence of fermentation temperature on (1) the production of yeast-derived aroma compounds and (2) the expression of genes involved in aroma compounds' metabolism (ADH1, PDC1, BAT1, BAT2, LEU2, ILV2, ATF1, ATF2, EHT1 and IAH1) was assessed, during the fermentation of a defined must at 15 and 28°C. Higher concentrations of compounds related to fresh and fruity aromas were found at 15°C, while higher concentrations of flowery related aroma compounds were found at 28°C. The formation rates of volatile aroma compounds varied according to growth stage. In addition, linear correlations between the increases in concentration of higher alcohol and their corresponding acetates were obtained. Genes presented different expression profiles at both temperatures, except ILV2, and those involved in common pathways were co-expressed (ADH1, PDC1 and BAT2; and ATF1, EHT1 and IAH1). These results demonstrate that the fermentation temperature plays an important role in the wine final aroma profile, and is therefore an important control parameter to fine-tune wine quality during winemaking.

UR - http://www.scopus.com/inward/record.url?scp=36248963166&partnerID=8YFLogxK

U2 - 10.1007/s00253-007-1194-3

DO - 10.1007/s00253-007-1194-3

M3 - Article

VL - 77

SP - 675

EP - 687

JO - European Journal of Applied Microbiology and Biotechnology

T2 - European Journal of Applied Microbiology and Biotechnology

JF - European Journal of Applied Microbiology and Biotechnology

SN - 0175-7598

IS - 3

ER -