| Title: | The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine |
| Author(s): | Liu PT; Yu KJ; Li YT; Duan CQ; Yan GL; |
| Address: | "Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China. Electronic address: glyan@cau.edu.cn" |
| DOI: | 10.1016/j.foodres.2018.08.016 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The effect of adding amino acids on wine aroma is largely influenced by nutritional status of grape must. In this study, the effects of linoleic acid (LA) content on the aromatic function of branched-chain amino acids (BCAAs) addition were investigated in alcoholic fermentation of Cabernet Sauvignon wine. The results showed that initial LA content in must significantly influenced the effect of BCAAs addition on volatiles in final wine. Adding BCAAs (140?ª+mg/L of l-leucine, 117?ª+mg/L of l-isoleucine and 118?ª+mg/L of l-valine) in must with low LA content (12?ª+mg/L) promoted the production of most volatiles, including higher alcohols (isobutanol, 2-phenylethanol), fatty acids (hexanoic acid, octanoic acid, decanoic acid) and esters (ethyl acetate, isoamyl acetate, 2-phenethyl acetate and ethyl octanoate), which were well consistent with previous literatures. However, this function disappeared or even became inhibition with increasing LA content in must, especially in 120?ª+mg/L LA must, the total contents of higher alcohol, acetate esters and ethyl esters were 33.9%, 18.1% and 54.2% lower than those in the control without BCAAs addition, respectively. The transcriptional data revealed that several major genes including GAP1, ADH1, ATF1, ACC1, FAS1 and OLE1 were marked repressed by high LA content. Our data indicated that LA can regulate the expressions of related functional genes to efficiently influence the formations of volatiles in BCAAs supplemented wines. Therefore, it is essential to consider initial content of unsaturated fatty acids (LA) in must when using the strategy that supplying amino acids (BCAAs) to modulate aromatic quality of wines" |
| Keywords: | "Amino Acids, Branched-Chain/*analysis/metabolism Fermentation Linoleic Acid/*analysis Odorants/*analysis Saccharomyces cerevisiae/metabolism Vitis/*chemistry Volatile Organic Compounds/analysis Wine/*analysis Alcoholic fermentation Branched-chain amino ac;" |
| Notes: | "MedlineLiu, Pei-Tong Yu, Ke-Ji Li, Yu-Ting Duan, Chang-Qing Yan, Guo-Liang eng Research Support, Non-U.S. Gov't Canada 2018/10/27 Food Res Int. 2018 Dec; 114:214-222. doi: 10.1016/j.foodres.2018.08.016. Epub 2018 Aug 4" |
