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» Variability of Tyrosol, Hydroxytyrosol and Tryptophol contents in Sangiovese wines produced by a single strain of Saccharomyces cerevisiae

Selection and hybridization of yeast strains to modulate key compounds in wines
Etienne Dorignac, Fermentis (F); Yorgos Kotseridis, Agricultural University Athens (GR)
The quality of commercial wines has increased considerably over the last 30 years and it is always a challenge for winemakers to be able to distinguish themselves from others, albeit working with s...
Published on: 29/07/2019
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Variability of Tyrosol, Hydroxytyrosol and Tryptophol contents in Sangiovese wines produced by a single strain of Saccharomyces cerevisiae

Variability of Tyrosol, Hydroxytyrosol and Tryptophol contents in Sangiovese wines produced by a single strain of Saccharomyces cerevisiae

ROMBOLI Yuri , MANGANI Silvia, BUSCIONI Giacomo and VINCENZINI Massimo Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), U

Tyrosol, hydroxytyrosol and tryptophol are reported to possess several health-enhancing activities, deriving from their free radical scavenging, anticarcinogenic, cardioprotective and antimicrobial properties.

Tyrosol and tryptophol are produced by yeasts during alcoholic fermentation from the catabolism of amino acids tyrosine and tryptophan, respectively, whereas hydroxytyrosol is produced by hydroxylation of its precursor tyrosol.

Tyrosol and tryptophol are described as quorum sensing molecules in different yeast species. These aromatic alcohols allow S.cerevisiae to respond to both cell density and nutritional state of the environment.
The aim of this work was to investigate on the factors, other than yeast strain, affecting the accumulation of tyrosol, hydroxytyrosol and tryptophol in wine

Poster presented at Enoforum 2013, 7-9 May, Arezzo (Italy)

Published on 05/05/2014

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(907,889 Kb) Open and read the poster (pdf, 907 Kb)

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