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Influence of different yeast strain on metabolism of tryptophan and indole-3-acetic acid as the precursors of „untypical aging off- flavour“ (UTA) in wine


Mihaljević Žulj, Marin; Jagatić Korenika, Ana Marija; Puhelek, Ivana; Maslov, Luna; Tomaz, Ivana; Jeromel, Ana
Influence of different yeast strain on metabolism of tryptophan and indole-3-acetic acid as the precursors of „untypical aging off- flavour“ (UTA) in wine // International Symposium for Agriculture and Food : book of abstracts
Skoplje, 2012. str. 55-55 (predavanje, domaća recenzija, sažetak, znanstveni)


Naslov
Influence of different yeast strain on metabolism of tryptophan and indole-3-acetic acid as the precursors of „untypical aging off- flavour“ (UTA) in wine

Autori
Mihaljević Žulj, Marin ; Jagatić Korenika, Ana Marija ; Puhelek, Ivana ; Maslov, Luna ; Tomaz, Ivana ; Jeromel, Ana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
International Symposium for Agriculture and Food : book of abstracts / - Skoplje, 2012, 55-55

Skup
International Symposium for Agriculture and Food

Mjesto i datum
Skoplje, Makedonija, 12-14.12.2012

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
Tryptophan ; indole-3-acetic acid ; 2-aminoacetophenone ; UTA ; yeast strain

Sažetak
Tryptophan (Trp) and its metabolite indole-3- acetic acid (IAA), are considered to be potential precursors of 2-aminoacetophenone (2- AAP), an aroma compound which is responsible for „untypical ageing off-flavour“ (UTA) in wines. The aim of this research was to establish the difference among yeast strains in metabolism of Trp and IAA during fermentation in Rhein riesling (Vitis vinifera L.) must. Inoculation of must was conducted with four commercial yeast strains (Uvaferm CEG, Lalvin Cross Evolution, Anchor VIN 13 and Anchor exotic SPH). Trp and IAA were determined in four different stages of vinification by high- performance liquid chromatography with fluorescence detection. Results showed that initial Trp concentration was 2, 41 mg/L. Trp was almost completely consumed by all yeast strains till half of fermentation. At the end of fermentation Trp content increased again but difference was shown between yeast strains. Uvaferm CEG strain had highest concentration of Trp in range of 0, 54 mg/L, while Anchor exotic SPH strain had lower concentration of 0, 38 mg/L. Concentrations of total and bound IAA decreased during all fermentations. Initial concentrations of 84, 82 μg/L was found in must whereas free IAA was not detected. At the end of fermentation highest concentration of free IAA was found at Anchor VIN 13 strain (35, 83 μg/L) and lowest at Uvaferm CEG (13, 08 μg/L). It can be concluded that inoculation with different yeast strains has influence on metabolism of Trp and IAA, and that Anchor VIN 13 strain produced highest concentration of free IAA which is main precursor of 2-AAP in wine.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Projekt / tema
178-1781845-1985 - Uzroci netipične arome starenja u vinu (Ana Jeromel, )

Ustanove
Agronomski fakultet, Zagreb