Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

• Published in: Journal of the science of food and agriculture Vol. 83; no. 8; pp. 830 - 835
• Main Authors: Valero, Eva, Millán, Carmen, Ortega, José M, Mauricio, Juan C
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.06.2003; Wiley
• Subjects: amino acids; Biological and medical sciences; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; post-fermentation; Saccharomyces cerevisiae; Vitaceae; wine; Wines and vinegars; yeast; Wine; Oxygen; amino acids; Metabolism; yeast; Fungi; Alcoholic beverage; Alcoholic fermentation; Aminoacid; post-fermentation; Fermented beverage; Ascomycetes; Redox potential; Saccharomyces cerevisiae; Thallophyta
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.1417

Both quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae (cerevisiae and capensis) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae. The release of some amino acids post‐fermentation may be the result of reoxidation of NAD(P)H in order to maintain a normal redox balance. Copyright © 2003 Society of Chemical Industry