Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation.

Peitong Liu,Violeta Ivanova-Petropulos,Guoliang Yan,Changqing Duan

doi:10.3390/foods10020277

Abstract

The small changes in concentration of unsaturated fatty acids (UFAs) cause a significant influence on the aromatic component of wines. In this work, the effect of UFAs mixture (including linoleic, oleic, and α-linolenic acids) addition on intra-metabolites and aromatic compounds of two Saccharomyces cerevisiae strain EC1118 and BDX were investigated in red wine fermentation, respectively. The results showed that the pre-fermentative addition of UFAs significantly modified the physiological and energetic state of cells, and affected the levels of intra-metabolites in glycolysis pathway and TCA cycle, redox balance, ATP pool, fatty acids, and amino acids metabolism, which consequently altered the chemical and volatile composition of the wines. Different with the control wine, the wines produced by UFAs addition were characterized with higher amounts of glycerol, C6-alcohols and higher alcohols, and lower levels of acetic acid, medium-chain fatty acids, and acetate esters. Interestingly, the production of ethyl esters showed opposite profiles in different strains due to the distinct expression of EEB1, indicating that the effect of UFAs on ethyl esters syntheses is strain-specificity. Our results highlighted the effectiveness of modulating UFAs content in shaping aroma characteristics, and verified that fine adjusting the content of UFAs combined with inoculating proper yeast is a promising strategy to modulate the aromatic quality of wine, which probably provides an alternative approach to meet the expectations of wine consumers for diverse aromatic qualities.

Highlights

IntroductionThe fermentative aromas compounds (including esters, higher alcohols, and volatile fatty acids) are one of the principal attributes determining wine quality and influence the preferences of wine consumers [1]
The fermentative aromas compounds are one of the principal attributes determining wine quality and influence the preferences of wine consumers [1]
Much work has been carried out to investigate the effect of sugar, nitrogen, and carboxylic acids on aroma compounds syntheses during wine fermentation [3,4,5], relatively little information is available on the function of unsaturated fatty acids (UFAs)

Summary

Introduction

The fermentative aromas compounds (including esters, higher alcohols, and volatile fatty acids) are one of the principal attributes determining wine quality and influence the preferences of wine consumers [1]. The physiology and metabolism of wine yeasts can be affected significantly with even small changes in the must composition, and alter the formation of fermentative aroma compounds [2]. Much work has been carried out to investigate the effect of sugar (glucose and fructose), nitrogen (ammonium or amino acid), and carboxylic acids (malic and tartaric acid) on aroma compounds syntheses during wine fermentation [3,4,5], relatively little information is available on the function of unsaturated fatty acids (UFAs). Our prior work indicated that UFAs can directly influence the synthesis of yeast-derived volatile compounds through regulating the expressions of related functional genes [7,8]

Methods

Results

Discussion

Conclusion