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Area of Science:

  • Enology
  • Yeast Fermentation
  • Wine Chemistry

Background:

  • Grape composition influences wine flavor and aroma.
  • Yeast volatile compound production is affected by grape precursors.
  • Ethyl esters are crucial volatile compounds impacting wine sensory profiles.

Purpose of the Study:

  • Investigate the impact of C9 and C12 compounds on ethyl ester synthesis.
  • Determine the effect of specific amino acids on ester production during fermentation.
  • Identify grape-derived compounds that enhance wine aroma volatiles.

Main Methods:

  • Utilized a model grape juice medium for fermentation studies.
  • Assessed the influence of free fatty acids, methyl esters, acyl-carnitine, and acyl-amino acid conjugates.
  • Supplemented the medium with four amino acids involved in CoA biosynthesis, in the absence of pantothenate.

Main Results:

  • Addition of C9/C12 compounds, acyl-carnitine, and acyl-amino acid conjugates increased ethyl ester production.
  • Lower concentrations of C9 compounds were more effective than C12 compounds in stimulating ethyl ester production.
  • Beta-alanine was the sole amino acid to enhance ethyl esters, free fatty acids, and acetate esters, with 1 mg/L being sufficient.

Conclusions:

  • Specific grape-derived compounds, including beta-alanine, can significantly enhance the production of key wine aroma esters by yeast.
  • Endogenous beta-alanine levels in Cabernet Sauvignon grapes often exceed the threshold required for stimulating ester production.
  • Understanding these precursor-aroma compound relationships can aid in optimizing wine flavor profiles through viticultural and enological practices.