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Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

  • Applied microbial and cell physiology
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Abstract

Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used a Box–Behnken design and response surface modeling to study the response of Lalvin EC1118® to these environmental conditions. Initial nitrogen content had the greatest influence on most compounds; however, there were differences in the value of fermentation parameters required for the maximal production of the various compounds. Fermentation parameters affected differently the production of isobutanol and isoamyl alcohol, although their synthesis involve the same enzymes and intermediate. We found differences in regulation of the synthesis of acetates of higher alcohols and ethyl esters, suggesting that fatty acid availability is the main factor influencing the synthesis of ethyl esters whereas the production of acetates depends on the activity of alcohol acetyltransferases. We also evaluated the effect of temperature on the total production of three esters by determining gas–liquid balances. Evaporation largely accounted for the effect of temperature on the accumulation of esters in liquid. Nonetheless, the metabolism of isoamyl acetate and ethyl octanoate was significantly affected by this parameter. We extended this study to other strains. Environmental parameters had a similar effect on aroma production in most strains. Nevertheless, the regulation of the synthesis of fermentative aromas was atypical in two strains: Lalvin K1M® and Affinity™ ECA5, which produces a high amount of aromatic compounds and was obtained by experimental evolution.

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Acknowledgments

This study was supported by the BIOFLAVOUR Cost Action FA0907.

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Authors and Affiliations

  1. INRA, UMR1083, 34060, Montpellier, France

    Stéphanie Rollero, Audrey Bloem, Carole Camarasa, Isabelle Sanchez, Jean-Marie Sablayrolles, Sylvie Dequin & Jean-Roch Mouret

  2. Lallemand SAS, 31700, Blagnac, France

    Stéphanie Rollero & Anne Ortiz-Julien

  3. Universite Montpellier 1, UMR1083, 34060, Montpellier, France

    Audrey Bloem

Authors
  1. Stéphanie Rollero
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  2. Audrey Bloem
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  3. Carole Camarasa
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  4. Isabelle Sanchez
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  5. Anne Ortiz-Julien
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  6. Jean-Marie Sablayrolles
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  7. Sylvie Dequin
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  8. Jean-Roch Mouret
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Correspondence to Jean-Roch Mouret.

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Rollero, S., Bloem, A., Camarasa, C. et al. Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation. Appl Microbiol Biotechnol 99, 2291–2304 (2015). https://doi.org/10.1007/s00253-014-6210-9

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  • DOI: https://doi.org/10.1007/s00253-014-6210-9

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