Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine
department or school: Science, Faculty of
department or school: Non UBC
department or school: Chemistry, Department of
data provider: DSpace
identifier citation: Molecules 20 (5): 7845-7873 (2015)
creator: Boss, Paul K.
creator: Pearce, Anthony D.
creator: Zhao, Yanjia
creator: Nicholson, Emily L.
creator: Dennis, Eric G.
creator: Jeffery, David W.
issued: 2019-04-16T21:29:39Z
issued: 2015-04-29
description: Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C₉ and C₁₂ compounds that potentially influence ethyl ester synthesis during fermentation were studied using a model grape juice medium. It was shown that the addition of free fatty acids, their methyl esters or acyl-carnitine and acyl-amino acid conjugates can increase ethyl ester production in fermentations. The stimulation of ethyl ester production above that of the control was apparent when lower concentrations of the C₉ compounds were added to the model musts compared to the C₁₂ compounds. Four amino acids, which are involved in CoA biosynthesis, were also added to model grape juice medium in the absence of pantothenate to test their ability to influence ethyl and acetate ester production. β-Alanine was the only one shown to increase the production of ethyl esters, free fatty acids and acetate esters. The addition of 1 mg∙L-¹ β-alanine was enough to stimulate production of these compounds and addition of up to 100 mg∙L-¹ β-alanine had no greater effect. The endogenous concentrations of β-alanine in fifty Cabernet Sauvignon grape samples exceeded the 1 mg∙L-¹ required for the stimulatory effect on ethyl and acetate ester production observed in this study.
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/69722
note: Molecules 2015, 20, 7845-7873; doi:10.3390/molecules20057845 molecules ISSN 1420-3049 www.mdpi.com/journal/molecules Article Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine Paul K. Boss 1,*, Anthony D. Pearce 2, †, Yanjia Zhao 2, Emily L. Nicholson 1, Eric G. Dennis 1, ‡ and David W. Jeffery 2 1 CSIRO Agriculture Flagship, PMB 2, Glen Osmond, SA 5064, Australia; E-Mails: emily.nicholson@csiro.au (E.L.N.); eric.dennis@ubc.ca (E.G.D.) 2 School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; E-Mails: a_pearce@post.com (A.D.P.); yanjia.zhao@student.adelaide.edu.au (Y.Z.); david.jeffery@adelaide.edu.au (D.W.J.) † Present address: South Australian Research and Development Institute, GPO Box 397, Adelaide, SA 5001, Australia ‡ Present address: Department of Chemistry, The University of British Columbia, Okanagan Campus, 3333 University Way, Kelowna, BC V1V 1V7, Canada * Author to whom correspondence should be addressed; E-Mail: paul.boss@csiro.au; Tel.: +61-8-830-38614. Academic Editors: Helene Hopfer and Susan E. Ebeler Received: 22 March 2015 / Accepted: 23 April 2015 / Published: 29 April 2015 Abstract: Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C9 and C12 compounds that potentially influence ethyl ester synthesis during fermentation were studied using a model grape juice medium. It was shown that the addition of free fatty acids, their methyl esters or acyl-carnitine and acyl-amino acid conjugates can increase ethyl ester production in fermentations. The stimulation of ethyl ester production above that of the control was apparent when lower concentrations of the C9 compounds were added to the model musts compared to the C12 compounds. Four amino acids, which are involved in CoA biosynthesis, were also added to model grape juice medium in the absence o…
has type: Article
is shown at: 10.14288/1.0378249
language: eng
peer review status: Reviewed
provider: Vancouver : University of British Columbia Library
publisher: Multidisciplinary Digital Publishing Institute
publisher DOI: 10.3390/molecules20057845
rights: CC BY 4.0
rights URI: https://creativecommons.org/licenses/by/4.0/
scholar level: Faculty
subject: Grape
subject: Wine
subject: Ester
subject: Amino acid
subject: CoA
subject: Yeast
subject: Fermentation
type: Text
identifier URI: http://hdl.handle.net/2429/69722