Three commercial Saccharomyces cerevisiae strains with low, medium, and high H2S-producing capacity were chosen to investigate the effect of yeast assimilable nitrogen (YAN) levels and composition on volatile compounds in a chemically defined medium, specifically high, medium, and low initial YAN levels with varying proportions of DAP or sulfur-containing amino acids (cysteine and methionine). The results revealed that the initial YAN containing a larger proportion of diammonium phosphate resulted in a higher YAN consumption rate during the early stages of fermentation. The yeast strain had a greater effect on the volatiles than the YAN level and composition. Keeping the total YAN constant, a higher proportion of sulfur-containing amino acids resulted in a considerably higher production of 3-methylthiopropanol. The sensory impact of three key volatile sulfur compounds was investigated in a Chardonnay wine matrix, indicating that 3-methylthiopropanol at subthreshold or greater concentrations was effective in enhancing the cantaloupe aroma.
机构:
Australian Wine Res Inst, Adelaide, SA 5064, Australia
Univ Ljubljana, Biotech Fac, Dept Microbiol & Food Safety, Ljubljana, SloveniaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
Bizaj, Etjen
;
Cordente, Antonio G.
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Australian Wine Res Inst, Adelaide, SA 5064, AustraliaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
Cordente, Antonio G.
;
Bellon, Jennifer R.
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Australian Wine Res Inst, Adelaide, SA 5064, AustraliaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
Bellon, Jennifer R.
;
Raspor, Peter
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h-index: 0
机构:
Univ Ljubljana, Biotech Fac, Dept Microbiol & Food Safety, Ljubljana, SloveniaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
Raspor, Peter
;
Curtin, Chris D.
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Australian Wine Res Inst, Adelaide, SA 5064, AustraliaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
Curtin, Chris D.
;
Pretorius, Isak S.
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机构:
Australian Wine Res Inst, Adelaide, SA 5064, Australia
Univ S Australia, Adelaide, SA 5001, AustraliaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
机构:
Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USAOregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
Davis, Peter M.
;
Qian, Michael C.
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机构:
Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
Oregon State Univ, Oregon Wine Res Inst, Corvallis, OR 97331 USAOregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
机构:
Australian Wine Res Inst, Adelaide, SA 5064, Australia
Univ Ljubljana, Biotech Fac, Dept Microbiol & Food Safety, Ljubljana, SloveniaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
Bizaj, Etjen
;
Cordente, Antonio G.
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Adelaide, SA 5064, AustraliaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
Cordente, Antonio G.
;
Bellon, Jennifer R.
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Adelaide, SA 5064, AustraliaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
Bellon, Jennifer R.
;
Raspor, Peter
论文数: 0引用数: 0
h-index: 0
机构:
Univ Ljubljana, Biotech Fac, Dept Microbiol & Food Safety, Ljubljana, SloveniaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
Raspor, Peter
;
Curtin, Chris D.
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Adelaide, SA 5064, AustraliaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
Curtin, Chris D.
;
Pretorius, Isak S.
论文数: 0引用数: 0
h-index: 0
机构:
Australian Wine Res Inst, Adelaide, SA 5064, Australia
Univ S Australia, Adelaide, SA 5001, AustraliaAustralian Wine Res Inst, Adelaide, SA 5064, Australia
机构:
Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USAOregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
Davis, Peter M.
;
Qian, Michael C.
论文数: 0引用数: 0
h-index: 0
机构:
Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
Oregon State Univ, Oregon Wine Res Inst, Corvallis, OR 97331 USAOregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA