The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains.

Show simple item record Casu, Francesca en Pinu, Farhana R en Fedrizzi, Bruno en Greenwood, David en Villas-Boas, Silas en 2018-10-19T02:44:22Z en 2016-08 en
dc.identifier.issn 1567-1356 en
dc.identifier.uri en
dc.description.abstract The level of linoleic acid in the Sauvignon blanc (SB) grape juice affects the development of different aroma compounds during fermentation by Saccharomyces cerevisiae EC1118, including key varietal thiols such as 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate (3MHA). However, it is still unknown if linoleic acid would affect in a similar way other commonly used S. cerevisiae wine strains. Here we investigated the effect of grape juice linoleic acid on the development of aroma compounds and other metabolites of SB wines using different wine yeast strains: EC1118, AWRI796 and VIN13. Linoleic acid clearly affected the levels of acetylated aroma compounds, several amino acids, and antioxidant molecules, independent of yeast strain, but the production of 3MH was affected by linoleic acid in a strain-specific manner. Moreover, the supplementation of deuterium-labelled 3MH also affected the production of varietal thiols in a strain-specific way. Linoleic acid reduced the acetylation process probably by inhibiting an acetyltransferase, an effect that was independent of the yeast strain. However, regulation of the 3MH biosynthesis is strain-specific, which suggests a mindful consideration not only towards the wine yeast but also to the linoleic acid concentration in the grape juice in order to obtain the desired wine aroma characteristics. en
dc.format.medium Print-Electronic en
dc.language eng en
dc.relation.ispartofseries FEMS yeast research en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri en
dc.subject Saccharomyces cerevisiae en
dc.subject Linoleic Acid en
dc.subject Flavoring Agents en
dc.subject Fermentation en
dc.subject Wine en
dc.title The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains. en
dc.type Journal Article en
dc.identifier.doi 10.1093/femsyr/fow050 en
pubs.issue 5 en
pubs.volume 16 en
dc.rights.holder Copyright: The author en
dc.identifier.pmid 27364827 en
pubs.publication-status Published en
dc.rights.accessrights en
pubs.subtype Research Support, Non-U.S. Gov't en
pubs.subtype Journal Article en
pubs.elements-id 535233 en Human Resources en Health and Safety en Science en Chemistry en
dc.identifier.eissn 1567-1364 en
pubs.record-created-at-source-date 2016-07-25 en
pubs.dimensions-id 27364827 en

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