Gluconic Acid Consumption in Wines by Schizosaccharomyces pombe and Its Effect on the Concentrations of Major Volatile Compounds and Polyols

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• 作者：Rafael A. Peinado ; Juan J. Moreno ; Oscar Maestre ; Jose M. Ortega ; Manuel Medina ; and Juan C. Mauricio
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：February 11, 2004
• 年：2004
• 卷：52
• 期：3
• 页码：493 - 497
• 全文大小：54K
• 年卷期：v.52,no.3(February 11, 2004)
• ISSN：1520-5118

文摘

Schizosaccharomyces pombe 1379 (ATCC 26760) yeast strain in wine substantially increasesacetaldehyde and 1,1-diethoxyethane concentrations and to decreases levo-2,3-butanediol, glycerol,acetoin, and gluconic acid concentrations. In this study, S. pombe has been used for the first time toreduce gluconic acid in wine under aerobic conditions. Only acetaldehyde and acetoin exhibitedsignificantly higher levels in the wines containing gluconic acid. The high in vitro specific activity ofalcohol dehydrogenase observed may be directly related to the high production of acetaldehyde bythe studied fission yeast.Keywords: Acetaldehyde; alcohol dehydrogenase; gluconic acid; Schizosaccharomyces pombe;volatile compounds