Evaluation of the Impact of an Archaic Protocol on White Wine Free Aroma Compounds

ABSTRACT Lactococcus lactis subsp. lactis bv. diacetylactis strains are aroma-producing organisms used in starter cultures for the elaboration of dairy products. This species is essentially a fermentative microorganism, which cometabolizes glucose and citrate to yield aroma compounds through the diacetyl/acetoin biosynthetic pathway. Our previous results have shown that under acidic growth Lactococcus bv. diacetylactis CRL264 expresses coordinately the genes responsible for citrate transport and its conversion into pyruvate. In the present work the impact of acidic growth on glucose, citrate, and pyruvate metabolism of Lactococcus bv. diacetylactis CRL264 has been investigated by proteomic analysis. The results indicated that acid growth triggers the conversion of citrate, but not glucose, into α-acetolactate via pyruvate. Moreover, they showed that low pH has no influence on levels of lactate dehydrogenase and pyruvate dehydrogenase. Therefore, the influence of external pH on regulation of the diacetyl/acetoin biosynthetic pathway in Lactococcus bv. diacetylactis CRL264 has been analyzed at the transcriptional level. Expression of the als, aldB, aldC, and butBA genes encoding the enzymes involved in conversion of pyruvate into aroma compounds has been investigated by primer extension, reverse transcription-PCR analysis, and transcriptional fusions. The results support that this biosynthetic pathway is induced at the transcriptional level by acidic growth conditions, presumably contributing to lactococcal pH homeostasis by synthesis of neutral compounds and by decreasing levels of pyruvate.

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Expression of a Heterologous Glutamate Dehydrogenase Gene inLactococcus lactis Highly Improves the Conversion of Amino Acids to Aroma Compounds

Applied and Environmental Microbiology ◽

10.1128/aem.66.4.1354-1359.2000 ◽

2000 ◽

Vol 66 (4) ◽

pp. 1354-1359 ◽

Cited By ~ 57

Author(s):

Liesbeth Rijnen ◽

Pascal Courtin ◽

Jean-Claude Gripon ◽

Mireille Yvon

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Glutamate Dehydrogenase ◽

Aroma Compounds ◽

In Vitro Tests ◽

Limiting Factor ◽

Keto Acid ◽

Cheese Curd ◽

The Impact

ABSTRACT The first step of amino acid degradation in lactococci is a transamination, which requires an α-keto acid as the amino group acceptor. We have previously shown that the level of available α-keto acid in semihard cheese is the first limiting factor for conversion of amino acids to aroma compounds, since aroma formation is greatly enhanced by adding α-ketoglutarate to cheese curd. In this study we introduced a heterologous catabolic glutamate dehydrogenase (GDH) gene into Lactococcus lactis so that this organism could produce α-ketoglutarate from glutamate, which is present at high levels in cheese. Then we evaluated the impact of GDH activity on amino acid conversion in in vitro tests and in a cheese model by using radiolabeled amino acids as tracers. The GDH-producing lactococcal strain degraded amino acids without added α-ketoglutarate to the same extent that the wild-type strain degraded amino acids with added α-ketoglutarate. Interestingly, the GDH-producing lactococcal strain produced a higher proportion of carboxylic acids, which are major aroma compounds. Our results demonstrated that a GDH-producing lactococcal strain could be used instead of adding α-ketoglutarate to improve aroma development in cheese.

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Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince

Food Control ◽

10.1016/j.foodcont.2004.09.005 ◽

2006 ◽

Vol 17 (1) ◽

pp. 75-82 ◽

Cited By ~ 24

Author(s):

Serkan Selli ◽

Ahmet Canbas ◽

Turgut Cabaroglu ◽

Huseyin Erten ◽

Jean-Paul Lepoutre ◽

...

Keyword(s):

Vitis Vinifera ◽

White Wine ◽

Aroma Compounds ◽

Vitis Vinifera L ◽

Skin Contact

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Glycosylated Aroma Compound Responses in ‘Riesling’ Wine Grapes to Cluster Exposure and Vine Yield

HortTechnology ◽

10.21273/horttech.23.5.581 ◽

2013 ◽

Vol 23 (5) ◽

pp. 581-588 ◽

Cited By ~ 7

Author(s):

James M. Meyers ◽

Gavin L. Sacks ◽

Justine E. Vanden Heuvel

Keyword(s):

Light Exposure ◽

Cultural Influences ◽

Light Response ◽

Aroma Compounds ◽

Photon Flux ◽

Aroma Compound ◽

Wine Grapes ◽

Response Curves ◽

Exposure Metrics ◽

The Impact

Concentrations of aroma precursor compounds in ‘Riesling’ wine grapes (Vitis vinifera) are reported to correlate with fruit zone cluster exposure, although optimal cultural influences with respect to exposure timing and canopy assessment methods have not been established. To determine the impact of cluster exposure on concentrations of potential aroma compounds, correlations between light exposure metrics during the growing season and relative concentrations of eight representative aroma compounds at harvest were determined. The aroma compounds were carbon-13 (C13) norisoprenoids [1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), β-damascenone, and vitispirane], monoterpenes (linalool oxide, α-terpineol), and phenolics (4-vinylguaiacol, vanillin and eugenol). Cluster exposure was determined using metrics of varying spatial precision [percent interior cluster (PIC), cluster exposure layer (CEL), ln(CEL), cluster exposure flux availability (CEFA), and the percent ambient photosynthetic photon flux (PPF)] at two sites and two phenological stages (fruit set and veraison) in two consecutive seasons (2008 and 2009). Pairwise combinations of cluster exposure metrics and compounds resulted in 360 permutations, of which 22 were significant. Response data suggested that none of the compounds studied respond to variable cluster exposure levels below 20% of ambient sunlight (CEFA < 0.2), and that low cluster exposure may be particularly effective in minimizing C13 norisoprenoid concentrations at harvest. Yield components were also tested but found to have lower R2 values compared with cluster exposure metrics. Active canopy management, in which vine vigor and fruit exposure are independently controlled, is likely to be more effective in influencing potential aroma compounds than selectively harvesting for naturally occurring variation in cluster exposure. In comparing the relative predictive strength among metrics, CEFA ≅ ln(CEL) > CEL > PIC ≅ percent PPF, suggesting that cluster exposure metrics with greater spatial sensitivity are more effective for establishing light response curves.

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On sample preparation methods for fermented beverage VOCs profiling by GCxGC-TOFMS

Metabolomics ◽

10.1007/s11306-020-01718-7 ◽

2020 ◽

Vol 16 (10) ◽

Author(s):

Penghan Zhang ◽

Silvia Carlin ◽

Cesare Lotti ◽

Fulvio Mattivi ◽

Urska Vrhovsek

Keyword(s):

Sample Preparation ◽

Solid Phase ◽

White Wine ◽

Stir Bar Sorptive Extraction ◽

Metabolomic Analysis ◽

Preparation Methods ◽

Fermented Beverages ◽

Targeted Profiling ◽

The Impact ◽

Sample Preparation Methods

Abstract Introduction Aromas and tastes have crucial influences on the quality of fermented beverages. The determination of aromatic compounds requires global non-targeted profiling of the volatile organic compounds (VOCs) in the beverages. However, experimental VOC profiling result depends on the chosen VOC collection method. Objectives This study aims to observe the impact of using different sample preparation techniques [dynamic headspace (DHS), vortex-assisted liquid–liquid microextraction (VALLME), multiple stir bar sorptive extraction (mSBSE), solid phase extraction (SPE), and solid phase micro-extraction (SPME)] to figure out the most suitable sample preparation protocol for profiling the VOCs from fermented beverages. Methods Five common sample preparation methods were studied with beer, cider, red wine, and white wine samples. After the sample preparation, collected VOCs were analyzed by two-dimensional gas chromatography coupled with time of flight mass spectrometry (GCxGC-TOFMS). Results GCxGC oven parameters can be optimized with the Box–Behnken surface response model and response measure on peak dispersion. Due to the unavoidable column and detector saturation during metabolomic analysis, errors may happen during mass spectrum construction. Profiling results obtained with different sample preparation methods show considerable variance. Common findings occupy a small fraction of total annotated VOCs. For known fermentative aromas, best coverage can be reached by using SPME together with SPE for beer, and VALLME for wine and cider. Conclusions GCxGC-TOFMS is a promising tool for non-targeted profiling on VOCs from fermented beverages. However, a proper data processing protocol is lacking for metabolomic analysis. Each sample preparation method has a specific profiling spectrum on VOC profiling. The coverage of the VOC metabolome can be improved by combining complementary methods.

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Effects of Carvacrol, (E)-2-hexenal, and Citral on the Thermal Death Kinetics of Listeria monocytogenes

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-064 ◽

2011 ◽

Vol 74 (12) ◽

pp. 2070-2078 ◽

Cited By ~ 24

Author(s):

SYLVAIN SADO KAMDEM ◽

NICOLETTA BELLETTI ◽

RUDY MAGNANI ◽

ROSALBA LANCIOTTI ◽

FAUSTO GARDINI

Keyword(s):

Listeria Monocytogenes ◽

Aroma Compounds ◽

Control Treatment ◽

Log Reduction ◽

Thermal Death ◽

Mean And Variance ◽

Death Kinetics ◽

The Impact ◽

Aroma Components ◽

Sublethal Concentrations

Carvacrol, (E)-2-hexenal, and citral at sublethal concentrations combined with isothermal heating between 55 and 68°C were assessed for their effects on Listeria monocytogenes 56LY. Experimental survival curves were obtained and fitted to the Weibull equation to estimate parameters describing their shape and rate. These parameters were further used to assess the impact of this combination of treatments on the cell resistance distribution during inactivation. The sublethal concentrations of the aroma compounds used (i.e., 50 mg/liter citral, 65 mg/liter (E)-2-hexenal, and 30 mg/liter carvacrol) did not prevent the growth of L. monocytogenes at 37°C but did enhance inactivation. Between 55 and 63°C, the presence of the aroma compounds reduced by about two-thirds the time needed for a 5-log reduction of the microbial counts, e.g., from 145.75 h in the control treatment (at 55°C) to 40.84 h in the presence of carvacrol (at the same temperature). The mean and variance observed in the frequency distribution of resistance were reduced as the temperature increased. The results obtained at isothermal temperatures and with single aroma components provide basic information regarding components frequently found in essential oils, which can be used in combination with less extreme thermal treatments to provide energy conservation and improve food quality.

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Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine

Foods ◽

10.3390/foods9080996 ◽

2020 ◽

Vol 9 (8) ◽

pp. 996 ◽

Cited By ~ 1

Author(s):

Ana-Marija Jagatić Korenika ◽

Josipa Biloš ◽

Bernard Kozina ◽

Ivana Tomaz ◽

Darko Preiner ◽

...

Keyword(s):

Ascorbic Acid ◽

Aromatic Compounds ◽

Amino Nitrogen ◽

White Wine ◽

Vitis Vinifera L ◽

Sauvignon Blanc ◽

Spectrophotometric Methods ◽

Basic Parameters ◽

Chromatic Properties ◽

The Impact

Sulfur dioxide (SO2) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO2 concentrations allowed in wine, alternative and supplementary agents for preservation are being investigated. For this reason, the current study was focused on the impact of different commercial reductive agents on white wine antioxidant activity and chemical composition. The effect of additives that combine sulfites, ascorbic acid and enological tannins were compared against standard 5% sulfurous acid (H2SO3) during the pre-fermentative treatments of Sauvignon Blanc must (Vitis vinifera L.). The basic parameters of quality, free amino-nitrogen and total polyphenoliccompounds in must were analyzed. Gas chromatography and spectrophotometric methods were used to investigate the overall volatile composition, antioxidant and chromatic parameters in wines. The obtained results undoubtedly pointed out the positive effect of sulfuric acid on the fermentation dynamics. Furthermore, application of combined reducing additives with potassium metabisulfite, L-ascorbic acid, gallotannins and ellagitannins, resulted in a higher antioxidant capacity and increased concentration of aromatic compounds and their odor activity values in Sauvignon Blanc wine.

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Effect of Pintes white wine on metabolic parameters in patients with metabolic syndrome

Orvosi Hetilap ◽

10.1556/oh.2012.29389 ◽

2012 ◽

Vol 153 (22) ◽

pp. 861-865 ◽

Cited By ~ 1

Author(s):

Tatjána Ábel ◽

Anna Blázovics ◽

Alexandra Wimmer ◽

Gabriella Bekő ◽

Balázs Gaál ◽

...

Keyword(s):

Metabolic Syndrome ◽

Insulin Sensitivity ◽

Ldl Cholesterol ◽

White Wine ◽

Metabolic Parameters ◽

Moderate Alcohol Consumption ◽

Wine Consumption ◽

Glucose Levels ◽

Before And After ◽

The Impact

Moderate alcohol consumption has been associated with decreased cardiovascular mortality in the general population. Relatively few studies have been conducted to evaluate the effect of white wine on insulin sensitivity. Aims: The authors studied the impact of moderate Pintes white wine consumption on insulin sensitivity and other metabolic parameters. Methods: The prospective study involved 18 patients with metabolic syndrome. The patients consumed Pintes white wine for 4 weeks, and parameters were measured before and after consumption. Results: The HOMA-IR decreased significantly after white wine consumption (2.28±2.04 vs 1.08±0.6; p = 0.002). There were no changes in serum cholesterol, LDL-cholesterol, triglyceride and fasting plasma glucose levels. Conclusion: White wine consumption improved insulin sensitivity in patients with metabolic syndrome. Orv. Hetil., 2012, 153, 861–865.

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