Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes
Organic nitrogen plays a significant role in the fermentation performance and production of esters and higher alcohols. This study assessed the use of yeast protein hydrolysate (YPH) as a nitrogen source for grape must fermentation. In this study, we prepared an enzymatic protein hydrolysate using y...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/4/313 |
| _version_ | 1797504879592210432 |
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| author | Paula Rojas Daniel Lopez Francisco Ibañez Camila Urbina Wendy Franco Alejandra Urtubia Pedro Valencia |
| author_facet | Paula Rojas Daniel Lopez Francisco Ibañez Camila Urbina Wendy Franco Alejandra Urtubia Pedro Valencia |
| author_sort | Paula Rojas |
| collection | DOAJ |
| description | Organic nitrogen plays a significant role in the fermentation performance and production of esters and higher alcohols. This study assessed the use of yeast protein hydrolysate (YPH) as a nitrogen source for grape must fermentation. In this study, we prepared an enzymatic protein hydrolysate using yeasts recovered from a previous fermentation of wine. Three treatments were performed. DAP supplementation was used as a control, while two YPH treatments were used. Low (LDH) and high degrees of hydrolysis (HDH), 3.5% and 10%, respectively, were chosen. Gas chromatography and principal component analysis indicated a significant positive influence of YPH-supplementations on the production of esters and higher alcohols. Significantly high concentrations of 3-methyl-1-penthanol, isoamyl alcohol, isobutanol, and 2-phenylethanol were observed. Significant odorant activity was obtained for 3-methyl-1-pentanol and ethyl-2-hexenoate. The use of YPH as nitrogen supplementation is justified as a recycling yeasts technique by the increase in volatile compounds. |
| first_indexed | 2024-03-10T04:10:40Z |
| format | Article |
| id | doaj.art-f349c9b93aa745ce9500a9a3fc86f7db |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T04:10:40Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-f349c9b93aa745ce9500a9a3fc86f7db2023-11-23T08:13:53ZengMDPI AGFermentation2311-56372021-12-017431310.3390/fermentation7040313Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory AttributesPaula Rojas0Daniel Lopez1Francisco Ibañez2Camila Urbina3Wendy Franco4Alejandra Urtubia5Pedro Valencia6Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Av. España 1680, Valparaíso 2390123, ChileDepartment of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Av. España 1680, Valparaíso 2390123, ChileDepartment of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Av. España 1680, Valparaíso 2390123, ChileDepartment of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Av. España 1680, Valparaíso 2390123, ChileDepartment of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Av. Vicuña Mackena 4860, Santiago 7820244, ChileDepartment of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Av. España 1680, Valparaíso 2390123, ChileDepartment of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Av. España 1680, Valparaíso 2390123, ChileOrganic nitrogen plays a significant role in the fermentation performance and production of esters and higher alcohols. This study assessed the use of yeast protein hydrolysate (YPH) as a nitrogen source for grape must fermentation. In this study, we prepared an enzymatic protein hydrolysate using yeasts recovered from a previous fermentation of wine. Three treatments were performed. DAP supplementation was used as a control, while two YPH treatments were used. Low (LDH) and high degrees of hydrolysis (HDH), 3.5% and 10%, respectively, were chosen. Gas chromatography and principal component analysis indicated a significant positive influence of YPH-supplementations on the production of esters and higher alcohols. Significantly high concentrations of 3-methyl-1-penthanol, isoamyl alcohol, isobutanol, and 2-phenylethanol were observed. Significant odorant activity was obtained for 3-methyl-1-pentanol and ethyl-2-hexenoate. The use of YPH as nitrogen supplementation is justified as a recycling yeasts technique by the increase in volatile compounds.https://www.mdpi.com/2311-5637/7/4/313yeast protein hydrolysatenitrogen supplementationvolatile compoundswine aromawine higher alcoholswine esters |
| spellingShingle | Paula Rojas Daniel Lopez Francisco Ibañez Camila Urbina Wendy Franco Alejandra Urtubia Pedro Valencia Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes Fermentation yeast protein hydrolysate nitrogen supplementation volatile compounds wine aroma wine higher alcohols wine esters |
| title | Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes |
| title_full | Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes |
| title_fullStr | Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes |
| title_full_unstemmed | Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes |
| title_short | Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes |
| title_sort | recycling and conversion of yeasts into organic nitrogen sources for wine fermentation effects on molecular and sensory attributes |
| topic | yeast protein hydrolysate nitrogen supplementation volatile compounds wine aroma wine higher alcohols wine esters |
| url | https://www.mdpi.com/2311-5637/7/4/313 |
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