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Table 1 Wine parameters and final aroma concentration

From: Reduction of oxidative cellular damage by overexpression of the thioredoxin TRX2 gene improves yield and quality of wine yeast dry active biomass

 

Strain

 

T73

 

T TRX2

Enological parameters

 

Mean ± SD (g/l)

 

   Glycerol

9.85 ± 0.151

 

9.6 ± 0.2

   Acetic acid

0.55 ± 0.01

 

0.58 ± 0.02

   Acetaldehyde

16.5 ± 0.43

 

20.37 ± 3.17

   Ethanol

117.9 ± 10.2

 

94.32 ± 6.85

Secondary aroma compounds

 

Mean ± SD (mg/l)

 

   *Ethyl acetate

60.96 ± 7.03

 

22.83 ± 9.53

   Isobutanol

59.76 ± 1.63

 

49.12 ± 5.71

   **Isoamyl alcohol

180.66 ± 6.56

 

79.97 ± 1.56

   2-phenylethanol

26.57 ± 6.16

 

44.75 ± 9.55

   Isobutyl acetate

nd

 

0.045 ± 0.002

   1-Hexanol

0.33 ± 0.06

 

0.19 ± 0.04

   *Isoamyl acetate

1.14 ± 0.16

 

1.6 ± 0.02

   *Caproate

0.16 ± 0.007

 

0.231 ± 0.006

   Hexil acetate

0.016 ± 0.003

 

0.028 ± 0.001

   *Succinate

0.069 ± 0.012

 

1.07 ± 0.027

   *Caprylate

0.495 ± 0.028

 

0.81 ± 0.073

   *2-phenylethanol acetate

0.27 ± 0.068

 

0.49 ± 0.025

  1. Statistical significant with p-value *: p < 0.05 or **:p < 0.01; nd: below detection limits
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Microbial Cell Factories

ISSN: 1475-2859

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