Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts Candida boidinii, C. oleophila, and C. zemplinina
Year: 2024
Type: article
Abstract: In this study, the influences of inorganic nitrogen source (INS) and organic nitrogen source (ONS) supplementation during the wine fermentation process using three non-Saccharomyces yeasts (Candida zemplinina, Candida oleophila, and Candida boidinii) were analyzed. Diamine phosphate (DAP) was used as an INS, and lees enzymatic hydrolysate was used as an ONS. Complete alcoholic fermentation and a higher concentration of volatile compounds were obtained in fermentations with ONS, mainly esters from 81 to 4564 µg/L, alcohols from 231 to 7294 µg/L, and isoamyl acetate ester compounds from 12.3–22.8 ppb, with a very marked odorant activity value (OAV). In addition, malic acid was detected due to its influence on yeast metabolism and, consequently, on aroma production. Using a Y15 enzymatic autoanalyzer, residues of 1.30 g/L in ONS and 1.35 g/L in INS were obtained on the last day of alcoholic fermentation. In summary, we obtained promising results concerning the production of wine with enhanced functionalities due to higher concentrations of some volatile and polyphenolic compounds.
Source: Foods
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,296
Awards: "EFECTO DE HIDROLIZADOS RICOS EN NITROGENO SOBRE EL METABOLISMO DE LEVADURAS Y LA PRODUCCION DE COMPUESTOS AROMATICOS EN LA ELABORACION DE VINO UN ANALISIS METABOLOMICO", G6952056561, NOVEL OPERATIONAL STRATEGY DESIGNED TO INCREASE THE PROTEIN EXTRACTION FROM FOOD BYPRODUCTS SEQUENTIAL BATCHES FOR THE ENZYMATIC HYDROLYSIS OF SALMON-FRAME PROTEINS, STUDY OF FUNGAL PRETREATMENTS FOR THE IMPROVEMENT OF ANAEROBIC DIGESTION OF LIGNOCELLULOSIC BIOMASS.
OpenAlex ID: W4405722078