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首页> 外文期刊>Applied Microbiology and Biotechnology >Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation
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Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

机译：营养物质和温度对葡萄酒发酵过程中酿酒酵母发酵香气产生的综合影响

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Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used a Box-Behnken design and response surface modeling to study the response of Lalvin EC1118A (R) to these environmental conditions. Initial nitrogen content had the greatest influence on most compounds; however, there were differences in the value of fermentation parameters required for the maximal production of the various compounds. Fermentation parameters affected differently the production of isobutanol and isoamyl alcohol, although their synthesis involve the same enzymes and intermediate. We found differences in regulation of the synthesis of acetates of higher alcohols and ethyl esters, suggesting that fatty acid availability is the main factor influencing the synthesis of ethyl esters whereas the production of acetates depends on the activity of alcohol acetyltransferases. We also evaluated the effect of temperature on the total production of three esters by determining gas-liquid balances. Evaporation largely accounted for the effect of temperature on the accumulation of esters in liquid. Nonetheless, the metabolism of isoamyl acetate and ethyl octanoate was significantly affected by this parameter. We extended this study to other strains. Environmental parameters had a similar effect on aroma production in most strains. Nevertheless, the regulation of the synthesis of fermentative aromas was atypical in two strains: Lalvin K1MA (R) and Affinity (TM) ECA5, which produces a high amount of aromatic compounds and was obtained by experimental evolution.
机译：酵母在发酵过程中产生的挥发性化合物会极大地影响葡萄酒的感官品质。我们开发了一个模型来预测初始氮和植物固醇含量以及发酵温度对挥发性化合物生产的综合影响。我们使用Box-Behnken设计和响应表面建模来研究Lalvin EC1118A（R）对这些环境条件的响应。初始氮含量对大多数化合物的影响最大。但是，最大程度地生产各种化合物所需的发酵参数值存在差异。发酵参数对异丁醇和异戊醇生产的影响不同，尽管它们的合成涉及相同的酶和中间体。我们发现高级醇和乙酯的乙酸酯合成的调节差异，表明脂肪酸的可用性是影响乙酯合成的主要因素，而乙酸酯的产生取决于醇乙酰基转移酶的活性。我们还通过确定气液平衡来评估温度对三种酯总产量的影响。蒸发很大程度上解释了温度对液体中酯类积累的影响。但是，乙酸异戊酯和辛酸乙酯的代谢受到该参数的显着影响。我们将这项研究扩展到其他菌株。在大多数菌株中，环境参数对香气产生的影响相似。尽管如此，发酵香气合成的调节在两个菌株中是非典型的：Lalvin K1MA（R）和Affinity（TM）ECA5，它们产生大量的芳族化合物，并且是通过实验进化获得的。

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