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Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NH4Cl supplementation

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Abstract

Nitrogen has a significant effect on the fermentation rate and the chemical composition of alcoholic beverages. Nitrogen deficiency during fermentation of Agave juice for mescal production can lead to slow fermentations and end-products with low aromatic compound variety. In this study, the effects of NH4Cl supplementation on volatile compound formation in Agave duranguensis juice fermented at 28 °C with the native yeast strains Saccharomyces cerevisiae ITD00185, Hanseniaspora uvarum ITD00108, Torulaspora delbrueckii ITD00110 and Kluyveromyces marxianus ITD00211 were analysed. Nitrogen content in the Agave juice unsupplemented with NH4Cl was low. In the control treatments, the four yeasts consumed nitrogen at approximately the same rate, almost completely finishing by 24 h. Nitrogen supplementation increased biomass production with S. cerevisie, H. uvarum and T. delbrueckii but not with K. marxianus. K. marxianus consumed the total assimilable nitrogen more slowly than the other strains in the supplemented fermentations. In addition, the volatile compound profile differed between the studied yeasts. Volatile compound production by S. cerevisiae, H. uvarum and K. marxianus was higher in the supplemented fermentations, compared to the unsupplemented ones. In T. delbrueckii, the initial volatile compound concentrations remained unchanged, or decreased for some compounds, with nitrogen supplementation. The initial acetic acid and vanillin concentrations decreased with all strains tested and nitrogen supplementation. Furthermore, the concentration of higher alcohols increased with S. cerevisiae and H. uvarum in the NH4Cl-supplemented fermentations, but they decreased with T. delbrueckii and K. marxianus. In conclusion, the addition of an inorganic nitrogen source promotes microorganism metabolism, increases biomass formation and benefits the fermentation process.

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Acknowledgments

This research was supported by the Consejo Nacional de la Ciencia y Tecnología (CONACYT). We also want to thank the Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Departamento de Biotecnología de los Alimentos and the Facultad de Enologia, Universitat Rovira i Virgili. Departamento de Bioquimica y Biotecnologia.

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Authors and Affiliations

  1. Departamento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Durango, Mexico

    O. Miriam Rutiaga-Quiñones, Érica Córdova, María A. Martell-Nevárez & Jesús Páez

  2. Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Valencia, Spain

    Jóse M. Guillamón

  3. Departamento de Bioquimica y Biotecnologia, Facultad de Enologia, Universitat Rovira i Virgili, Tarragona, Spain

    Nicolas Rozès

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  1. O. Miriam Rutiaga-Quiñones
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  2. Érica Córdova
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  3. María A. Martell-Nevárez
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  4. Jóse M. Guillamón
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  5. Nicolas Rozès
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  6. Jesús Páez
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Correspondence to O. Miriam Rutiaga-Quiñones.

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Rutiaga-Quiñones, O.M., Córdova, É., Martell-Nevárez, M.A. et al. Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NH4Cl supplementation. Eur Food Res Technol 235, 29–35 (2012). https://doi.org/10.1007/s00217-012-1729-4

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  • DOI: https://doi.org/10.1007/s00217-012-1729-4

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