Increase in Fruity Ester Production during Spine Grape Wine Fermentation by Goal-Directed Amino Acid Supplementation

Fermentation

卷:7

Zijian Zhu¹  Yongsheng Tao¹  Kai Hu¹  Siyu Chen¹  Sirui Xiong¹ 

[1] College of Enology, Northwest A&F University, Yangling 712100, China;

关键词: amino acid;    fruity ester;    wine aroma;    nitrogen management;    Pearson correlation analysis;    carbon metabolism;   

DOI  :  10.3390/fermentation7040231

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown