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Pregled bibliografske jedinice broj: 757024

Influence of Different Yeast Strains on Metabolism of Tryptophan and Indole-3-Acetic Acid During Fermentation


Mihaljević Žulj, Marin; Tomaz, Ivana; Maslov Bandić, Luna; Puhelek, Ivana; Jagatić Korenika, Ana Marija; Jeromel, Ana
Influence of Different Yeast Strains on Metabolism of Tryptophan and Indole-3-Acetic Acid During Fermentation // South African journal of enology and viticulture, 36 (2015), 1; 44-49 (međunarodna recenzija, članak, znanstveni)


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Naslov
Influence of Different Yeast Strains on Metabolism of Tryptophan and Indole-3-Acetic Acid During Fermentation

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

Izvornik
South African journal of enology and viticulture (0253-939X) 36 (2015), 1; 44-49

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Ammonium sulphate ; indole-3-acetic acid ; tryptophan ; untypical ageing off-flavour (UTA) ; yeast strain ; 2-aminoacetophenone

Sažetak
The effect of supplementation of Riesling (Vitis vinifera L.) must with ammonium sulphate (AS) on tryptophan (Trp) and indole-3-acetic acid (IAA) metabolism during alcoholic fermentation with four commercial yeast strains (Uvaferm CEG, Lalvin Cross Evolution, Anchor VIN 13 and Anchor exotic SPH) were examined. AS addition reduced Trp uptake by yeasts from 1% to 15%. Wines produced by Anchor VIN 13 and Uvaferm CEG yeasts with AS addition had the highest concentrations of Trp (0.60 and 0.59 mg/L respectively). Concentrations of total and bound IAA decreased during all treatments. At the end of fermentation the highest concentration of free IAA was measured in the control must inoculated with Anchor VIN 13 yeast (35.83 μg/L) and the lowest in the sample inoculated with Uvaferm CEG yeast (13.08 μg/L). Anchor VIN 13 yeast showed the strongest change in metabolism due to AS addition during fermentation. 2-Aminoacetophenone (2-AAP) formation was not observed in all the studied wines.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Ustanove
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Mihaljević Žulj, Marin; Tomaz, Ivana; Maslov Bandić, Luna; Puhelek, Ivana; Jagatić Korenika, Ana Marija; Jeromel, Ana
Influence of Different Yeast Strains on Metabolism of Tryptophan and Indole-3-Acetic Acid During Fermentation // South African journal of enology and viticulture, 36 (2015), 1; 44-49 (međunarodna recenzija, članak, znanstveni)
Mihaljević Žulj, M., Tomaz, I., Maslov Bandić, L., Puhelek, I., Jagatić Korenika, A. & Jeromel, A. (2015) Influence of Different Yeast Strains on Metabolism of Tryptophan and Indole-3-Acetic Acid During Fermentation. South African journal of enology and viticulture, 36 (1), 44-49.
@article{article, year = {2015}, pages = {44-49}, keywords = {Ammonium sulphate, indole-3-acetic acid, tryptophan, untypical ageing off-flavour (UTA), yeast strain, 2-aminoacetophenone}, journal = {South African journal of enology and viticulture}, volume = {36}, number = {1}, issn = {0253-939X}, title = {Influence of Different Yeast Strains on Metabolism of Tryptophan and Indole-3-Acetic Acid During Fermentation}, keyword = {Ammonium sulphate, indole-3-acetic acid, tryptophan, untypical ageing off-flavour (UTA), yeast strain, 2-aminoacetophenone} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus