Abstract
The aim of this work was to enhance the levels of fruity esters in spine grape (Vitis davidii Foёx) wine by goal-directed amino acid supplementation during fermentation. HPLC and GC-MS monitored the amino acids and fruity esters, respectively, during alcoholic fermentation of spine grape and Cabernet Sauvignon grape. HPLC was also used to determine the extracellular metabolites and precursors involved in the synthesis of fruity esters. Alanine, phenylalanine, and isoleucine levels in spine grape were less than those in Cabernet Sauvignon. Pearson correlation between amino acid profile and fruity ester content in the two systems indicated that deficiencies in alanine, phenylalanine, and isoleucine levels might have limited fruity ester production in spine grape wine. Supplementation of these three amino acids based on their levels in Cabernet Sauvignon significantly increased fruity ester content in spine grape wine. Interestingly, goal-directed amino acid supplementation might have led to changes in the distribution of carbon fluxes, which contributed to the increase in fruity ester production.
Highlights
The aim of this work was to enhance the levels of fruity esters in spine grape (Vitis davidii Foёx) wine by goal-directed amino acid supplementation during fermentation
The analysis revealed that alanine, phenylalanine, and isoleucine at low levels and with low correlation coefficients may have led to limited fruity ester production during spine grape fermentation, which is in accordance with our previous study that the low content of specific amino acids could negatively affect ester productions during alcoholic fermentation [22]
This work demonstrates a change in fruity ester production with goal-directed amino acid supplementation during alcoholic fermentation of spine grape
Summary
The aim of this work was to enhance the levels of fruity esters in spine grape (Vitis davidii Foёx) wine by goal-directed amino acid supplementation during fermentation. Pearson correlation between amino acid profile and fruity ester content in the two systems indicated that deficiencies in alanine, phenylalanine, and isoleucine levels might have limited fruity ester production in spine grape wine. Amino acid supplementation in grape must enhanced the production of fermentation-derived aroma components, such as acetate esters and ethyl esters [10,11,12] and improved the scores for the descriptors “confectionary”, “red fruit”, and “dark fruit” [13]. These findings suggest that amino acid supplementation potentially improves wine aroma quality.
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