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Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation
Among the different compounds present in the must, nitrogen is an essential nutrient for the management of fermentation kinetics, also playing a major role in the synthesis of fermentative aromas. Fermentation temperature is yet another variable that affects fermentation duration and the production...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10027746/ https://www.ncbi.nlm.nih.gov/pubmed/36960279 http://dx.doi.org/10.3389/fmicb.2023.1124970 |
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author | Godillot, Joséphine Baconin, Clara Sanchez, Isabelle Baragatti, Meili Perez, Marc Sire, Yannick Aguera, Evelyne Sablayrolles, Jean-Marie Farines, Vincent Mouret, Jean-Roch |
author_facet | Godillot, Joséphine Baconin, Clara Sanchez, Isabelle Baragatti, Meili Perez, Marc Sire, Yannick Aguera, Evelyne Sablayrolles, Jean-Marie Farines, Vincent Mouret, Jean-Roch |
author_sort | Godillot, Joséphine |
collection | PubMed |
description | Among the different compounds present in the must, nitrogen is an essential nutrient for the management of fermentation kinetics, also playing a major role in the synthesis of fermentative aromas. Fermentation temperature is yet another variable that affects fermentation duration and the production of fermentative aromas in wine. The main objective of this study was thus to evaluate the combined effects of nitrogen addition—at the start of the fermentation process or during the stationary phase—at different fermentation temperatures on both fermentation kinetics and aroma synthesis kinetics. To study the impact of these three parameters simultaneously, we used an innovative transdisciplinary approach associating an online GC-MS system with an original modeling approach: a Box-Behnken experimental design combined with response surface modeling and GAM modeling. Our results indicated that all three factors studied had significant effects on fermentation and aroma production kinetics. These parameters did not impact in the same way the different families of volatile compounds. At first, obtained data showed that reduction of ester accumulation in the liquid phase at high temperature was mainly due to important losses by evaporation but also to modifications of yeast metabolic capabilities to synthetize these compounds. In a noticeable way, optimal temperature changed for liquid accumulation of the two classes of esters—23°C for acetate ester and 18°C for ethyl esters—because biological impact of temperature was different for the two chemical families. Moreover, the study of these three factors simultaneously allowed us to show that propanol is not only a marker of the presence of assimilable nitrogen in the medium but above all a marker of cellular activity. Finally, this work enabled us to gain a deeper understanding of yeast metabolism regulation. It also underlines the possibility to refine the organoleptic profile of a wine by targeting the ideal combination of fermentation temperature with initial and added nitrogen concentrations. Such observation was particularly true for isoamyl acetate for which interactions between the three factors were very strong. |
format | Online Article Text |
id | pubmed-10027746 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-100277462023-03-22 Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation Godillot, Joséphine Baconin, Clara Sanchez, Isabelle Baragatti, Meili Perez, Marc Sire, Yannick Aguera, Evelyne Sablayrolles, Jean-Marie Farines, Vincent Mouret, Jean-Roch Front Microbiol Microbiology Among the different compounds present in the must, nitrogen is an essential nutrient for the management of fermentation kinetics, also playing a major role in the synthesis of fermentative aromas. Fermentation temperature is yet another variable that affects fermentation duration and the production of fermentative aromas in wine. The main objective of this study was thus to evaluate the combined effects of nitrogen addition—at the start of the fermentation process or during the stationary phase—at different fermentation temperatures on both fermentation kinetics and aroma synthesis kinetics. To study the impact of these three parameters simultaneously, we used an innovative transdisciplinary approach associating an online GC-MS system with an original modeling approach: a Box-Behnken experimental design combined with response surface modeling and GAM modeling. Our results indicated that all three factors studied had significant effects on fermentation and aroma production kinetics. These parameters did not impact in the same way the different families of volatile compounds. At first, obtained data showed that reduction of ester accumulation in the liquid phase at high temperature was mainly due to important losses by evaporation but also to modifications of yeast metabolic capabilities to synthetize these compounds. In a noticeable way, optimal temperature changed for liquid accumulation of the two classes of esters—23°C for acetate ester and 18°C for ethyl esters—because biological impact of temperature was different for the two chemical families. Moreover, the study of these three factors simultaneously allowed us to show that propanol is not only a marker of the presence of assimilable nitrogen in the medium but above all a marker of cellular activity. Finally, this work enabled us to gain a deeper understanding of yeast metabolism regulation. It also underlines the possibility to refine the organoleptic profile of a wine by targeting the ideal combination of fermentation temperature with initial and added nitrogen concentrations. Such observation was particularly true for isoamyl acetate for which interactions between the three factors were very strong. Frontiers Media S.A. 2023-03-07 /pmc/articles/PMC10027746/ /pubmed/36960279 http://dx.doi.org/10.3389/fmicb.2023.1124970 Text en Copyright © 2023 Godillot, Baconin, Sanchez, Baragatti, Perez, Sire, Aguera, Sablayrolles, Farines and Mouret. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Godillot, Joséphine Baconin, Clara Sanchez, Isabelle Baragatti, Meili Perez, Marc Sire, Yannick Aguera, Evelyne Sablayrolles, Jean-Marie Farines, Vincent Mouret, Jean-Roch Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation |
title | Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation |
title_full | Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation |
title_fullStr | Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation |
title_full_unstemmed | Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation |
title_short | Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation |
title_sort | analysis of volatile compounds production kinetics: a study of the impact of nitrogen addition and temperature during alcoholic fermentation |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10027746/ https://www.ncbi.nlm.nih.gov/pubmed/36960279 http://dx.doi.org/10.3389/fmicb.2023.1124970 |
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