Effect of different nitrogen source and Saccharomyces cerevisiae strain on volatile sulfur compounds and their sensory effects in chardonnay wine

被引:0
作者
Wang, Yihong [1 ]
Zhu, Hangxin [1 ]
Pan, Siyi [1 ,2 ]
Xu, Xiaoyun [2 ]
Yuan, Fang [1 ,2 ]
机构
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
[2] Huazhong Agr Univ, Hubei Key Lab Fruit & Vegetable Proc & Qual Contro, Wuhan 430070, Peoples R China
来源
FOOD CHEMISTRY-X | 2024年 / 24卷
基金
中国国家自然科学基金;
关键词
Nitrogen; Volatile sulfur compounds; Fermentation; Saccharomyces cerevisiae; Sensory analysis; HYDROGEN-SULFIDE FORMATION; AROMA COMPOUNDS; YEAST; FERMENTATION; GRAPE; ACIDS; IDENTIFICATION; MODULATION; PRECURSORS; CONSUMERS;
D O I
10.1016/j.fochx.2024.101793
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
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.
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页数:15
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