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10.3390/foods13244166
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Article

Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts Candida boidinii, C. oleophila, and C. zemplinina

by
Claudia López-Lira
1,*,
Pedro Valencia
2,
Alejandra Urtubia
3,
Esteban Landaeta
4,
Ricardo A. Tapia
5 and
Wendy Franco
1,6
1
Departamento de Química y Bioprocesos, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago 7820244, Chile
2
Centro de Investigación Daniel Alkalay Lowitt, Universidad Técnico Federico Santa María, Av. España 1680, Valparaíso 2390123, Chile
3
Departamento de Ingeniería Química Medio Ambiental, Universidad Técnico Federico Santa María, Av. España1680, Valparaíso 2390123, Chile
4
Escuela de Ingeniería, Universidad Central de Chile, Av. Santa Isabel 1186, Santiago 8330563, Chile
5
Facultad de Química y Farmacia, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago 6094411, Chile
6
Departamento de Ciencias de la Salud, Nutrición y Dietética, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Santiago 7820244, Chile
*
Author to whom correspondence should be addressed.
Foods 2024, 13(24), 4166; https://doi.org/10.3390/foods13244166
Submission received: 29 August 2024 / Revised: 28 September 2024 / Accepted: 3 October 2024 / Published: 23 December 2024
(This article belongs to the Section Drinks and Liquid Nutrition)
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Abstract

In this study, the influences of inorganic nitrogen source (INS) and organic nitrogen source (ONS) supplementation during the wine fermentation process using three non-Saccharomyces yeasts (Candida zemplinina, Candida oleophila, and Candida boidinii) were analyzed. Diamine phosphate (DAP) was used as an INS, and lees enzymatic hydrolysate was used as an ONS. Complete alcoholic fermentation and a higher concentration of volatile compounds were obtained in fermentations with ONS, mainly esters from 81 to 4564 µg/L, alcohols from 231 to 7294 µg/L, and isoamyl acetate ester compounds from 12.3–22.8 ppb, with a very marked odorant activity value (OAV). In addition, malic acid was detected due to its influence on yeast metabolism and, consequently, on aroma production. Using a Y15 enzymatic autoanalyzer, residues of 1.30 g/L in ONS and 1.35 g/L in INS were obtained on the last day of alcoholic fermentation. In summary, we obtained promising results concerning the production of wine with enhanced functionalities due to higher concentrations of some volatile and polyphenolic compounds.
Keywords: nonconventional yeast; volatile compounds; wine aroma; organic nitrogen; enzymatic hydrolysis; circular economy nonconventional yeast; volatile compounds; wine aroma; organic nitrogen; enzymatic hydrolysis; circular economy

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MDPI and ACS Style

López-Lira, C.; Valencia, P.; Urtubia, A.; Landaeta, E.; Tapia, R.A.; Franco, W. Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts Candida boidinii, C. oleophila, and C. zemplinina. Foods 2024, 13, 4166. https://doi.org/10.3390/foods13244166

AMA Style

López-Lira C, Valencia P, Urtubia A, Landaeta E, Tapia RA, Franco W. Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts Candida boidinii, C. oleophila, and C. zemplinina. Foods. 2024; 13(24):4166. https://doi.org/10.3390/foods13244166

Chicago/Turabian Style

López-Lira, Claudia, Pedro Valencia, Alejandra Urtubia, Esteban Landaeta, Ricardo A. Tapia, and Wendy Franco. 2024. "Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts Candida boidinii, C. oleophila, and C. zemplinina" Foods 13, no. 24: 4166. https://doi.org/10.3390/foods13244166

APA Style

López-Lira, C., Valencia, P., Urtubia, A., Landaeta, E., Tapia, R. A., & Franco, W. (2024). Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts Candida boidinii, C. oleophila, and C. zemplinina. Foods, 13(24), 4166. https://doi.org/10.3390/foods13244166

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