ArticleMicrobiology spectrum2021
Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.
Article in Microbiology spectrum, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 24 citations in OpenAlex.
- Influence of Different Closure Systems on Yeast Metabolism During the Secondary Fermentation of Traditional Method Sparkling Wines.Microorganisms · 2026Article
- Proteomic Analysis of Lactococcus lactis FM03 Under Prolonged Alkaline Stress.Environmental microbiology · 2026Article
- From Oak to Wine: Evolution, Admixture, and Adaptation of California and British Columbia Saccharomyces Cerevisiae Wine Strains.Genome biology and evolution · 2026Article
- Nitrogen management in the optimization of microbial plastic waste upcycling.Bioresources and bioprocessing · 2026Article
- The potential of mycelium from mushroom-producing fungi in alternative protein production: a focus on fungal growth, metabolism, and nutrition.Current research in food science · 2026Article
- Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces YeastsFoods (Basel, Switzerland) · 2024Article
- Article
- Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism.Microbial biotechnology · 2023Article
- Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine).Foods (Basel, Switzerland) · 2023Article
- Fungal Diversity and Its Relationship with Environmental Factors in Coastal Sediments from Guangdong, China.Journal of fungi (Basel, Switzerland) · 2023Article
- Expanding the diversity of Chardonnay aroma through the metabolic interactions ofFrontiers in microbiology · 2022Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Genetic background and environmental conditions affect the production of sensory impact compounds by Saccharomyces cerevisiae. The relative importance of the strain-specific metabolic capabilities for the production of volatile organic compounds (VOCs) remains unclear. We investigated which amino acids contribute to VOC production and whether amino acid-VOC relations are conserved among yeast strains. Amino acid consumption and production of VOCs during grape juice fermentation was investigated using four commercial wine yeast strains: Elixir, Opale, R2, and Uvaferm. Principal component analysis of the VOC data demonstrated that Uvaferm correlated with ethyl acetate and ethyl hexanoate production, R2 negatively correlated with the acetate esters, and Opale positively correlated with fusel alcohols. Biomass formation was similar for all strains, pointing to metabolic differences in the utilization of nutrients to form VOCs. Partial least-squares linear regression showed that total aroma production is a function of nitrogen utilization (
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