420
Views
9
CrossRef citations to date
0
Altmetric
Original Articles

Ethyl Esterification of Long-Chain Unsaturated Fatty Acids Derived from Grape Must by Yeast during Alcoholic Fermentation

, &
Pages 3105-3109 | Received 12 Jul 2007, Accepted 28 Aug 2007, Published online: 22 May 2014

  • 1) Kawaguchi, M., Imai, H., Naoe, M., Yasui, Y., and Ohnishi, M., Cerebrosides in grapevine leaves: distinct composition of sphingoid bases among the grapevine species having different tolerances to freezing temperature. Biosci. Biotechnol. Biochem., 64, 1271–1273 (2000).
  • 2) Yunoki, K., Yasui, Y., Hirose, S., and Ohnishi, M., Fatty acids in must prepared from eleven grapes grown in Japan: comparison with wine and effect on fatty acid ethyl ester formation. Lipids, 40, 361–367 (2005).
  • 3) Aleixandre, J. L., Lizama, V., Alvarez, I., and Garcia, M. J., Varietal differentiation of red wines in the Valencian region (Spain). J. Agric. Food Chem., 50, 751–755 (2002).
  • 4) Nurgel, C., Erten, H., Canbas, A., Cabaroglu, T., and Selli, S., Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey. Ind. Microbiol. Biotechnol., 29, 28–33 (2002).
  • 5) Valero, E., Millan, M. C., Mauricio, J. C., and Ortega, J. M., Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of Saccharomyces cerevisiae during alcoholic fermentation. Am. J. Enol. Vitic., 49, 119–124 (1998).
  • 6) Yunoki, K., Tanji, M., Murakami, Y., Yasui, Y., Hirose, S., and Ohnishi, M., Fatty acid compositions of commercial red wines. Biosci. Biotechnol. Biochem., 68, 2623–2626 (2004).
  • 7) Ishikawa, T., and Yoshizawa, K., Effects of cellular fatty acids on the formation of flavor esters by sake yeast. Agric. Biol. Chem., 43, 45–53 (1979).
  • 8) Shinohara, T., Factors affecting the formation of volatile fatty acids during grape must fermentation. Agric. Biol. Chem., 50, 3197–3199 (1986).
  • 9) Vianna, E., and Ebeler, S. S., Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry. J. Agric. Food Chem., 49, 589–595 (2001).
  • 10) Torija, M. J., Beltran, G., Novo, M., Poblet, M., Guillamon, J. M., Mas, A., and Rozes, N., Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. Int. J. Food Microbiol., 85, 127–136 (2003).
  • 11) Llaurado, J. M., Rozes, N., Constanti, M., and Mas, A., Study of some Saccharomyces cerevisiae strains for winemaking after preadaptation at low temperatures. J. Agric. Food Chem., 53, 1003–1011 (2005).
  • 12) Fujii, T., Kobayashi, O., Yoshimoto, H., Furukawa, S., and Tamai, Y., Effect of aeration and unsaturated fatty acids on expression of the Saccharomyces cerevisiae alcohol acetyltransferase gene. Appl. Environ. Microbiol., 63, 910–915 (1997).
  • 13) Meyer, K. H., and Schweizer, E., Control of fatty acid synthetase levels by exogenous long-chain fatty acids in the yeasts Candida lipolytica and Saccharomyces cerevisiae. Eur. J. Biochem., 65, 317–324 (1976).
  • 14) Nakagawa, Y., Sakumoto, N., Kaneko, Y., and Harashima, S., Mga2p is a putative sensor for low temperature and oxygen to induce OLE1 transcription in Saccharomyces cerevisiae. Biochem. Biophys. Res. Commun., 291, 707–713 (2002).

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.