| Title: | Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast |
| Author(s): | Zhu H; Yang H; Zhou X; Li H; Feng R; Yuan F; Pan S; Xu X; |
| Address: | "College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast were evaluated. Fermentation kinetics was determined by monitoring reducing sugar consumption rates during fermentation. The volatile profile of wines was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas-chromatography-mass spectrometry (GC-MS). The volatile sulfur compounds (VSCs) were analyzed by HS-SPME-GC-MS/MS. Flavor attributes of wines were assessed by a sensory panel with quantitative descriptive analysis. A total of 53 volatiles, including 6 VSCs, were identified and quantified in the Chardonnay wine. The results suggested that glutamine supplementation at the beginning of fermentation could help to initiate fermentation earlier and promote the formation of isoamyl acetate, phenethyl acetate, ethyl nonanoate, methyl decanoate, diethyl succinate and phenethyl alcohol, isobutanol, while DAP supplementation had no obvious effect on the volatile composition of the resulting wine and fermentation kinetics. PRACTICAL APPLICATION: Suitable nitrogen source is helpful to a healthy fermentation, and can also prevent the off-flavor and regulate aroma profile of wine. This study provides insights on the volatile and sensory characteristics of Chardonnay wines affected by different nitrogen source addition" |
| Keywords: | Saccharomyces cerevisiae *Wine/analysis Glutamine/analysis Tandem Mass Spectrometry Sulfur Compounds/analysis Fermentation Odorants/analysis Sulfur/analysis Nitrogen/analysis Dietary Supplements/analysis *Volatile Organic Compounds/analysis hydrogen sulfi; |
| Notes: | "MedlineZhu, Hangxin Yang, Hongyan Zhou, Xianyu Li, Huan Feng, Ruiqi Yuan, Fang Pan, Siyi Xu, Xiaoyun eng 2022331/Student Research Found of Huazhong Agricultural University/ 2023/03/02 J Food Sci. 2023 Apr; 88(4):1392-1408. doi: 10.1111/1750-3841.16503. Epub 2023 Feb 28" |
