Enhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient addition

Abstract

The dynamic changes of wine ester production during mixed fermentation with Hanseniaspora uvarum Yun268 and Saccharomyces cerevisiae F5 was investigated at different levels and timings of nitrogen nutrient addition. Nitrogen additions were performed by supplementing yeast assimilable nitrogen (YAN) into a synthetic grape must with defined composition. Ester precursors and extracellular metabolites involved in ester synthesis were analyzed throughout the fermentation. Results showed that nitrogen additions covering 50-200 mg/L YAN at the point of yeast inoculation slightly affected yeast competition and ester profiles. Interestingly, when YAN was supplemented in the mid-stage, the survival of H. uvarum Yun268 was enhanced, resulting in more than a 2-fold increase in the levels of higher alcohol acetates compared to that at the initial stage. Furthermore, carbon fluxes may be redistributed in the central pathway, which contributed to the production of medium-chain fatty acids and eventually triggered a 1.2-fold elevation in corresponding ethyl ester levels.

Keywords: Alcoholic fermentation; Ethyl acetate (PubChem CID: 8857); Ethyl decanoate (PubChem CID: 8048); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Flavour; Isoamyl acetate (PubChem CID: 31276); Isobutyl acetate (PubChem CID: 8038); Mixed culture; Non-Saccharomyces; Phenethyl acetate (PubChem CID: 7654); Saccharomyces cerevisiae; Yeast assimilable nitrogen.