Effects of Low Nitrogen Stress on the Amount of Higher Alcohols in Wine in Saccharomyces Cerevisiae

DOI

10.2991/seeie-19.2019.20How to use a DOI?

Keywords

higher alcohols; saccharomyces cerevisiae; low nitrogen

Abstract

Higher alcohols have a great impact on the aroma and taste of wine, meanwhile the amount of that are affected by nitrogrn nutrients. However, the accumulation mechanisms of the higher alcohols in Saccharomyce cerevisiae under low nitrigen condition remains unelucigated. In the present research, the determinationof higher alcohols content were analyzed in order to explore the mechanisms of the higher alcohols responses to low nitrogen stress. We found that the total amount of higher alcohols in the experimental group (310.37 mg/L) was 1.74-fold higher than that of the control group (178.12 mg/L). The results revealed that the increased accumulation of higher alcohols is due to the response to low nitrogen stress in Saccharomyce cerevisiae.

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Xinjie Zhao
AU  - Xue Yang
AU  - Yuxia Sun
AU  - Shujia Dong
AU  - Zhen Yang
PY  - 2019/05
DA  - 2019/05
TI  - Effects of Low Nitrogen Stress on the Amount of Higher Alcohols in Wine in Saccharomyces Cerevisiae
BT  - Proceedings of the 2019 2nd International Conference on Sustainable Energy, Environment and Information Engineering (SEEIE 2019)
PB  - Atlantis Press
SP  - 86
EP  - 87
SN  - 2352-5401
UR  - https://doi.org/10.2991/seeie-19.2019.20
DO  - 10.2991/seeie-19.2019.20
ID  - Zhao2019/05
ER  -