Effect of the addition of branched-chain amino acids to non-limited nitrogen synthetic grape must on volatile compounds and global gene expression during alcoholic fermentation

摘要

Background and Aims: The concentration and composition of nitrogen (N) in must is critical to yeast fermentation and aroma profiles in wine. We investigated the effect of adding branched-chain amino acids (BCAAs, including L-valine, Lleucine and L-isoleucine) to a non-limited N medium on the formation of aromatic compounds and on gene expression patterns of the wine yeast Saccharomyces cerevisiae.