Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation
Copyright © 2022 Elsevier Ltd. All rights reserved..
The medium-chain fatty acid ethyl esters (MCFAEEs) are a group of important aroma compounds generated during wine production. Wine alcohol fermentation involves several redox processes, which are affected by the oxidation-reduction potential (ORP). However, the mechanism via which ORP regulates MCFAEE production remains unclear. To investigate the effect of ORP on MCFAEE production, wine alcohol fermentation was performed using Saccharomyces cerevisiae under different ORPs. The results demonstrated that the ORPs studied (except for 90 mV) did not significantly affect cell growth, sugar consumption, and ethanol production, while the MCFAEE concentration in the simulated wines can be manipulated by ORP operation. MCFAEE levels increased till 96 h, and then decreased. The maximum MCFAEE level of 1222.97 μg/L was obtained after 96 h at 0 mV, which was 45.32% higher than that of the control. During the increase, higher relative expression of ACC1, FAS1, FAA2 and EEB1, elevated external citric acid flux, and moderate intracellular NADP+/NADPH ratio were observed at 0 mV compared to that at other ORPs. During the decrease, lowest relative expression of POX1 was detected at 0 mV. We showed for the first time the relationship between ORP operation and MCFAEE production in winemaking, which will improve the aroma quality of wine.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2022 |
|---|---|
| Erschienen: |
2022 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:157 |
|---|---|
| Enthalten in: |
Food research international (Ottawa, Ont.) - 157(2022) vom: 28. Juli, Seite 111369 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Xue, Shi-Jin [VerfasserIn] |
|---|
| Links: |
|---|
| Anmerkungen: |
Date Completed 29.06.2022 Date Revised 08.09.2022 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodres.2022.111369 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM342826093 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM342826093 | ||
| 003 | DE-627 | ||
| 005 | 20231226015018.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231226s2022 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodres.2022.111369 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1142.xml |
| 035 | |a (DE-627)NLM342826093 | ||
| 035 | |a (NLM)35761634 | ||
| 035 | |a (PII)S0963-9969(22)00426-4 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Xue, Shi-Jin |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation |
| 264 | 1 | |c 2022 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 29.06.2022 | ||
| 500 | |a Date Revised 08.09.2022 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2022 Elsevier Ltd. All rights reserved. | ||
| 520 | |a The medium-chain fatty acid ethyl esters (MCFAEEs) are a group of important aroma compounds generated during wine production. Wine alcohol fermentation involves several redox processes, which are affected by the oxidation-reduction potential (ORP). However, the mechanism via which ORP regulates MCFAEE production remains unclear. To investigate the effect of ORP on MCFAEE production, wine alcohol fermentation was performed using Saccharomyces cerevisiae under different ORPs. The results demonstrated that the ORPs studied (except for 90 mV) did not significantly affect cell growth, sugar consumption, and ethanol production, while the MCFAEE concentration in the simulated wines can be manipulated by ORP operation. MCFAEE levels increased till 96 h, and then decreased. The maximum MCFAEE level of 1222.97 μg/L was obtained after 96 h at 0 mV, which was 45.32% higher than that of the control. During the increase, higher relative expression of ACC1, FAS1, FAA2 and EEB1, elevated external citric acid flux, and moderate intracellular NADP+/NADPH ratio were observed at 0 mV compared to that at other ORPs. During the decrease, lowest relative expression of POX1 was detected at 0 mV. We showed for the first time the relationship between ORP operation and MCFAEE production in winemaking, which will improve the aroma quality of wine | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Research Support, Non-U.S. Gov't | |
| 650 | 4 | |a Gene expression | |
| 650 | 4 | |a Medium-chain fatty acid ethyl ester | |
| 650 | 4 | |a Metabolic flux, Redox cofactor | |
| 650 | 4 | |a Oxidation-reduction potential | |
| 650 | 4 | |a Wine alcohol fermentation | |
| 650 | 7 | |a Esters |2 NLM | |
| 650 | 7 | |a Fatty Acids |2 NLM | |
| 700 | 1 | |a Zhang, Jia-Rui |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Rui-Xia |e verfasserin |4 aut | |
| 700 | 1 | |a Qin, Yi |e verfasserin |4 aut | |
| 700 | 1 | |a Yang, Xiao-Bing |e verfasserin |4 aut | |
| 700 | 1 | |a Jin, Guo-Jie |e verfasserin |4 aut | |
| 700 | 1 | |a Tao, Yong-Sheng |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food research international (Ottawa, Ont.) |d 1997 |g 157(2022) vom: 28. Juli, Seite 111369 |w (DE-627)NLM091648246 |x 1873-7145 |7 nnns |
| 773 | 1 | 8 | |g volume:157 |g year:2022 |g day:28 |g month:07 |g pages:111369 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodres.2022.111369 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 157 |j 2022 |b 28 |c 07 |h 111369 | ||