Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3.docVIP

下载本文档

3
0
约4.68万字
约 11页
2017-05-16 发布于上海
举报
版权申诉

Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3.doc

1、本文档共11页，可阅读全部内容。
2、原创力文档（book118）网站文档一经付费（服务费），不意味着购买了该文档的版权，仅供个人/单位学习、研究之用，不得用于商业用途，未经授权，严禁复制、发行、汇编、翻译或者网络传播等，侵权必究。
3、本站所有内容均由合作方或网友上传，本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺！文档内容仅供研究参考，付费前请自行鉴别。如您付费，意味着您自己接受本站规则且自行承担风险，本站不退款、不进行额外附加服务；查看《如何避免下载的几个坑》。如果您已付费下载过本站文档，您可以点击这里二次下载。
4、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等，请点击“版权申诉”（推荐），也可以打举报电话：400-050-0827(电话支持时间：9:00-18:30)。
5、该文档为VIP文档，如果想要下载，成为VIP会员后，下载免费。
6、成为VIP后，下载本文档将扣除1次下载权益。下载后，不支持退款、换文档。如有疑问请联系我们。
7、成为VIP后，您将拥有八大权益，权益包括：VIP文档下载权益、阅读免打扰、文档格式转换、高级专利检索、专属身份标志、高级客服、多端互通、版权登记。
8、VIP文档为合作方或网友上传，每下载1次，网站将根据用户上传文档的质量评分、类型等，对文档贡献者给予高额补贴、流量扶持。如果你也想贡献VIP文档。上传文档

Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3

Winteretal.AMBExpress2011,1:36 /content/1/1/36 ORIGINAL OpenAccess EffectsofrehydrationnutrientsonH2S metabolismandformationofvolatilesulfur compoundsbythewineyeastVL3 GalWinter1,2,PaulAHenschke2,VincentJHiggins1,3,MaurizioUgliano2,4 andChrisDCurtin2* Abstract Inwinemaking,nutrientsupplementationisacommonpracticeforoptimisingfermentationandproducingquality wine.Nutritionallysuboptimalgrapejuicesareoftenenrichedwithnutrientsinordertomanipulatetheproduction ofyeastaromacompounds.Nutrientsarealsoaddedtoactivedryyeast(ADY)rehydrationmediatoenhance subsequentfermentationperformance.Inthisstudywedemonstratethatnutrientsupplementationatrehydration alsohasasignificanteffectontheformationofvolatilesulfurcompoundsduringwinefermentations.The concentrationofthe‘fruity’aromacompounds,thepolyfunctionalthiols3-mercaptohexan-1-ol(3MH)and3- mercaptohexylacetate(3MHA),wasincreasedwhiletheconcentrationofthe‘rottenegg’aromacompound, hydrogensulfide(H2S),wasdecreased.Nutrientsupplementationoftherehydrationmediaalsochangedthe kineticsofH2SproductionduringfermentationbyadvancingonsetofH2Sproduction.Microarrayanalysisrevealed thatthiswasnotduetoexpressionchangeswithinthesulfateassimilationpathway,whichisknowntobeamajor contributortoH2Sproduction.Togaininsightintopossiblemechanismsresponsibleforthiseffect,acomponent oftherehydrationnutrientmix,thetri-peptideglutathione(GSH)wasaddedatrehydrationandstudiedforits subsequenteffectsonH2Sformation.GSHwasfoundtobetakenupduringrehydrationandtoactasasourcefor H2Sduringthefollowingfermentation.Thesefindingsrepresentapotentialapproachformanagingsulfuraroma productionthroughtheuseofrehydrationnutrients. Keywords:Rehydration,yeast,nutrients,H2S,hydrogen-sulfide,GSH,glutathione Introduction inorganicnitrogen,usuallyintheformofdiammonium Inmanyviticulturalregionsthenaturalnutrientcompo- phosphate (DAP) and organic nutrient preparations. sition of grape juice is considered suboptimal and may Thelatter aretypically prepared frominactive orauto-