RT Journal Article
T1 Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation
A1 González-Ramírez. Marina, 
A1 Kazakova, Julia
A1 García-Serrano, Pedro
A1 Ubeda, Cristina
A1 Valero Blanco, Eva María
A1 Cerezo, Ana B.
A1 Troncoso, Ana M.
A1 García-Parrilla, M. Carmen
K1 YAN
K1 Hydroxytyrosol
K1 Melatonin
K1 Volatile compounds
K1 Mass spectrometry
AB During alcoholic fermentation, Saccharomyces cerevisiae synthesizes different compounds, which are crucial for product quality: volatile compounds with sensory impact, and bioactive compounds such as melatonin (MEL) and hydroxytyrosol (HT), linked to health benefits. As many of these compounds are related with yeast’s nitrogen metabolism, their production have been studied in four different commercial strains with different nitrogen requirement (Red Fruit, Uvaferm VRB, Lalvin Rhone 2323 and Lalvin QA23) being, Uvaferm UVR the higher nitrogen demander strain. All strains produced the secondary metabolites, notably Uvaferm UVR produced the highest HT concentration, despite its low growth. Uvaferm UVR emerged also as a significant producer of MEL, indicating a potential role in fermentation related stress. Moreover, Uvaferm UVR shows the highest total concentrations of volatile compounds. Multivariate analysis revealed distinct clustering based on nitrogen requirements of the strains, highlighting the strain-dependent metabolic responses.
PB Elsevier
YR 2024
FD 2024-06-20
LK https://hdl.handle.net/10433/25353
UL https://hdl.handle.net/10433/25353
LA en
NO International Journal of Food Microbiology 421 (2024) 110788
NO Universidad Pablo de Olavide. Departamento de Biología Molecular e Ingeniería Bioquímica
DS RIO
RD May 9, 2026