ArticleMolecules (Basel, Switzerland)2019
Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed, 43 citations in OpenAlex.
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- The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation.Journal of industrial microbiology & biotechnology · 2023Article
- Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality.Molecules (Basel, Switzerland) · 2022Article
- Preliminary Studies on Endotherapy Based Application of Ozonated Water to Bobal Grapevines: Effect on Wine Quality.Molecules (Basel, Switzerland) · 2022Article
- Downregulation ofJournal of microbiology and biotechnology · 2022Article
- Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts.Frontiers in microbiology · 2022Article
- Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases.Food chemistry: X · 2021Review
- Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
To understand the individual enological function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alcoholic fermentation of Cabernet Sauvignon wine. The results showed that, besides concentration, UFAs types could also influence fermentation process and volatiles in final wine. Low concentrations of UFAs (12 and 60 mg/L), especially LA and OA, significantly promoted fermentation activity and most volatiles when compared to the control, however, the effect became the inhibition with increasing concentrations of UFAs (120 and 240 mg/L). It was interesting to find that OA addition (12 and 60 mg/L) could generate more acetate esters (especially isoamyl acetate) in wine, while 12 mg/L LA facilitated more fatty acids formation (octanoic acid and decanoic acid). In comparison, 120 and 240 mg/L ALA produced more amount of C6 alcohols (1-hexanol) and higher alcohols (isobutyl alcohol and 2,3-butanediol). UFAs additions were unfavorable for ethyl esters formation, except for an increment of ethyl hexanoate in 12 mg/L OA wine. As a result, different aromatic profiles of wines were generated by variations of UFAs types and levels, as shown by PCA. The transcriptional data revealed that the expressions of aroma-related genes, such as
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