caa a22 4500 605504288 CHVBK 20210128100615.0 cr unu---uuuuu 210128e20150301xx s 000 0 eng 10.1007/s00253-014-6210-9 doi (NATIONALLICENCE)springer-10.1007/s00253-014-6210-9 Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation [Elektronische Daten] [Stéphanie Rollero, Audrey Bloem, Carole Camarasa, Isabelle Sanchez, Anne Ortiz-Julien, Jean-Marie Sablayrolles, Sylvie Dequin, Jean-Roch Mouret] 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. Springer-Verlag Berlin Heidelberg, 2014 Wine fermentation nationallicence Nitrogen nationallicence Phytosterols nationallicence Temperature nationallicence Fermentative aromas nationallicence Box-Behnken design nationallicence Rollero Stéphanie INRA, UMR1083, 34060, Montpellier, France aut Bloem Audrey INRA, UMR1083, 34060, Montpellier, France aut Camarasa Carole INRA, UMR1083, 34060, Montpellier, France aut Sanchez Isabelle INRA, UMR1083, 34060, Montpellier, France aut Ortiz-Julien Anne Lallemand SAS, 31700, Blagnac, France aut Sablayrolles Jean-Marie INRA, UMR1083, 34060, Montpellier, France aut Dequin Sylvie INRA, UMR1083, 34060, Montpellier, France aut Mouret Jean-Roch INRA, UMR1083, 34060, Montpellier, France aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/5(2015-03-01), 2291-2304 0175-7598 99:5<2291 2015 99 253 https://doi.org/10.1007/s00253-014-6210-9 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-014-6210-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Rollero Stéphanie INRA, UMR1083, 34060, Montpellier, France aut NATIONALLICENCE 700 1- Bloem Audrey INRA, UMR1083, 34060, Montpellier, France aut NATIONALLICENCE 700 1- Camarasa Carole INRA, UMR1083, 34060, Montpellier, France aut NATIONALLICENCE 700 1- Sanchez Isabelle INRA, UMR1083, 34060, Montpellier, France aut NATIONALLICENCE 700 1- Ortiz-Julien Anne Lallemand SAS, 31700, Blagnac, France aut NATIONALLICENCE 700 1- Sablayrolles Jean-Marie INRA, UMR1083, 34060, Montpellier, France aut NATIONALLICENCE 700 1- Dequin Sylvie INRA, UMR1083, 34060, Montpellier, France aut NATIONALLICENCE 700 1- Mouret Jean-Roch INRA, UMR1083, 34060, Montpellier, France aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/5(2015-03-01), 2291-2304 0175-7598 99:5<2291 2015 99 253