Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/107084
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Type: Journal article
Title: Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae
Author: Varela, C.
Torrea, D.
Schmidt, S.
Ancin-Azpilicueta, C.
Henschke, P.
Citation: Food Chemistry, 2012; 135(4):2863-2871
Publisher: Elsevier
Issue Date: 2012
ISSN: 0308-8146
1873-7072
Statement of
Responsibility: 
C.Varela, D.Torrea, S.A.Schmidt, C.Ancin-Azpilicueta, P.A.Henschke
Abstract: Oxygen or lipids are required to complete stressful alcoholic fermentation. Lack of these nutrients can inhibit sugar uptake and growth, which leads to incomplete or 'stuck' fermentation. Oxygen or lipids supplementation not only restores yeast fermentative activity and also affects formation of yeast volatile metabolites. To clarify the effect of oxygen and lipid supplementation on the formation of flavour active metabolites during wine fermentation, we evaluated the addition of these two nutrients to chemically defined grape juice and filter clarified Chardonnay must. Lipid addition increased the concentration of esters, higher alcohols and volatile acids, whereas oxygen increased the concentration of higher alcohols and altered the proportion of acetate to ethyl esters and the proportion of branch-chain acids to medium-chain fatty acids. Combined addition of lipids and oxygen showed an additive effect on concentration of higher alcohols whereas oxygen suppressed the enhancing effect of lipids on formation of esters and volatile acids. Our results demonstrate the potential of lipid and oxygen supplementation for the manipulation of wine aroma in white wine fermentation.
Keywords: Saccharomyces cerevisiae; Oxygen; Lipids; Fermentation; Wine; Lipid Metabolism; Yeast
Rights: © 2012 Elsevier Ltd. All rights reserved.
RMID: 0030041084
DOI: 10.1016/j.foodchem.2012.06.127
Appears in Collections:Agriculture, Food and Wine publications

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