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Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast.
J Food Sci. 2023 Apr; 88(4):1392-1408.JF

Abstract

Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast were evaluated. Fermentation kinetics was determined by monitoring reducing sugar consumption rates during fermentation. The volatile profile of wines was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas-chromatography-mass spectrometry (GC-MS). The volatile sulfur compounds (VSCs) were analyzed by HS-SPME-GC-MS/MS. Flavor attributes of wines were assessed by a sensory panel with quantitative descriptive analysis. A total of 53 volatiles, including 6 VSCs, were identified and quantified in the Chardonnay wine. The results suggested that glutamine supplementation at the beginning of fermentation could help to initiate fermentation earlier and promote the formation of isoamyl acetate, phenethyl acetate, ethyl nonanoate, methyl decanoate, diethyl succinate and phenethyl alcohol, isobutanol, while DAP supplementation had no obvious effect on the volatile composition of the resulting wine and fermentation kinetics. PRACTICAL APPLICATION: Suitable nitrogen source is helpful to a healthy fermentation, and can also prevent the off-flavor and regulate aroma profile of wine. This study provides insights on the volatile and sensory characteristics of Chardonnay wines affected by different nitrogen source addition.

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Publisher Full Text (DOI)

Authors+Show Affiliations

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China.

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China.

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China.

MeSH

Saccharomyces cerevisiaeWineGlutamineTandem Mass SpectrometrySulfur CompoundsFermentationOdorantsSulfurNitrogenDietary SupplementsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36855306

Citation

Zhu, Hangxin, et al. "Effect of DAP and Glutamine Supplementation On Sulfur-containing Volatiles and Sensory Properties of Chardonnay Wine Fermented With Saccharomyces Cerevisiae Yeast." Journal of Food Science, vol. 88, no. 4, 2023, pp. 1392-1408.

Zhu H, Yang H, Zhou X, et al. Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. J Food Sci. 2023;88(4):1392-1408.

Zhu, H., Yang, H., Zhou, X., Li, H., Feng, R., Yuan, F., Pan, S., & Xu, X. (2023). Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. Journal of Food Science, 88(4), 1392-1408. https://doi.org/10.1111/1750-3841.16503

Zhu H, et al. Effect of DAP and Glutamine Supplementation On Sulfur-containing Volatiles and Sensory Properties of Chardonnay Wine Fermented With Saccharomyces Cerevisiae Yeast. J Food Sci. 2023;88(4):1392-1408. PubMed PMID: 36855306.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. AU - Zhu,Hangxin, AU - Yang,Hongyan, AU - Zhou,Xianyu, AU - Li,Huan, AU - Feng,Ruiqi, AU - Yuan,Fang, AU - Pan,Siyi, AU - Xu,Xiaoyun, Y1 - 2023/02/28/ PY - 2023/01/14/revised PY - 2022/10/07/received PY - 2023/01/30/accepted PY - 2023/4/18/medline PY - 2023/3/2/pubmed PY - 2023/3/1/entrez KW - Saccharomyces cerevisiae KW - fermentation KW - hydrogen sulfide KW - nitrogen KW - volatile compounds SP - 1392 EP - 1408 JF - Journal of food science JO - J Food Sci VL - 88 IS - 4 N2 - Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast were evaluated. Fermentation kinetics was determined by monitoring reducing sugar consumption rates during fermentation. The volatile profile of wines was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas-chromatography-mass spectrometry (GC-MS). The volatile sulfur compounds (VSCs) were analyzed by HS-SPME-GC-MS/MS. Flavor attributes of wines were assessed by a sensory panel with quantitative descriptive analysis. A total of 53 volatiles, including 6 VSCs, were identified and quantified in the Chardonnay wine. The results suggested that glutamine supplementation at the beginning of fermentation could help to initiate fermentation earlier and promote the formation of isoamyl acetate, phenethyl acetate, ethyl nonanoate, methyl decanoate, diethyl succinate and phenethyl alcohol, isobutanol, while DAP supplementation had no obvious effect on the volatile composition of the resulting wine and fermentation kinetics. PRACTICAL APPLICATION: Suitable nitrogen source is helpful to a healthy fermentation, and can also prevent the off-flavor and regulate aroma profile of wine. This study provides insights on the volatile and sensory characteristics of Chardonnay wines affected by different nitrogen source addition. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/36855306/Effect_of_DAP_and_glutamine_supplementation_on_sulfur_containing_volatiles_and_sensory_properties_of_Chardonnay_wine_fermented_with_Saccharomyces_cerevisiae_yeast_ DB - PRIME DP - Unbound Medicine ER -