Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must

The activity of proteins that transport amino acids changes depending on the unsaturated residue which is introduced into the phospholipids of Saccharomyces cerevisiae membrane. The aim of this study was to observe the influence of fatty acid content and its evolution during fermentation on the util...

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Autores: Ayestarán, B. [0000-0002-2903-1332], Garrido, J. [0000-0002-3366-9726], Ancín, C. [0000-0001-7690-3204]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:1998
País:España
Institución:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/5bbc6908b750603269e813d8
Acceso en línea:https://investigacion.unirioja.es/documentos/5bbc6908b750603269e813d8
Access Level:acceso abierto
Palabra clave:Fatty acids
Free amino acids
Vacuum filtration
Viura musts
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spelling Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura MustAyestarán, B. [0000-0002-2903-1332]Garrido, J. [0000-0002-3366-9726]Ancín, C. [0000-0001-7690-3204]Fatty acidsFree amino acidsVacuum filtrationViura mustsThe activity of proteins that transport amino acids changes depending on the unsaturated residue which is introduced into the phospholipids of Saccharomyces cerevisiae membrane. The aim of this study was to observe the influence of fatty acid content and its evolution during fermentation on the utilization of free amino acids in Vitis vinifera var. Viura must clarified by vacuum filtration. The results demonstrate that filtration of the must did not reduce the concentration of free amino acids, but it did reduce fatty acids, especially the unsaturateds. In the first half of fermentation (up to 50% sugar consumption), fatty acid utilization was different in each sample without involving an alteration in the uptake of amino acids. In the second half of fermentation (from 50% sugar consumption until the end of fermentation), the clarified sample had greater consumption of saturated fatty acids than unsaturated, in contrast to the control; this, along with other factors, produced a greater liberation of free amino acids in the filtered sample.1998info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc6908b750603269e813d8reponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/pissn/0021-8561Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must, 1998, vol. 46, núm. 1, pág. 42-48info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc6908b750603269e813d82026-06-14T12:47:17Z
dc.title.none.fl_str_mv Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must
title Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must
spellingShingle Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must
Ayestarán, B. [0000-0002-2903-1332]
Fatty acids
Free amino acids
Vacuum filtration
Viura musts
title_short Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must
title_full Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must
title_fullStr Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must
title_full_unstemmed Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must
title_sort Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must
dc.creator.none.fl_str_mv Ayestarán, B. [0000-0002-2903-1332]
Garrido, J. [0000-0002-3366-9726]
Ancín, C. [0000-0001-7690-3204]
author Ayestarán, B. [0000-0002-2903-1332]
author_facet Ayestarán, B. [0000-0002-2903-1332]
Garrido, J. [0000-0002-3366-9726]
Ancín, C. [0000-0001-7690-3204]
author_role author
author2 Garrido, J. [0000-0002-3366-9726]
Ancín, C. [0000-0001-7690-3204]
author2_role author
author
dc.subject.none.fl_str_mv Fatty acids
Free amino acids
Vacuum filtration
Viura musts
topic Fatty acids
Free amino acids
Vacuum filtration
Viura musts
description The activity of proteins that transport amino acids changes depending on the unsaturated residue which is introduced into the phospholipids of Saccharomyces cerevisiae membrane. The aim of this study was to observe the influence of fatty acid content and its evolution during fermentation on the utilization of free amino acids in Vitis vinifera var. Viura must clarified by vacuum filtration. The results demonstrate that filtration of the must did not reduce the concentration of free amino acids, but it did reduce fatty acids, especially the unsaturateds. In the first half of fermentation (up to 50% sugar consumption), fatty acid utilization was different in each sample without involving an alteration in the uptake of amino acids. In the second half of fermentation (from 50% sugar consumption until the end of fermentation), the clarified sample had greater consumption of saturated fatty acids than unsaturated, in contrast to the control; this, along with other factors, produced a greater liberation of free amino acids in the filtered sample.
publishDate 1998
dc.date.none.fl_str_mv 1998
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/5bbc6908b750603269e813d8
url https://investigacion.unirioja.es/documentos/5bbc6908b750603269e813d8
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/pissn/0021-8561
Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must, 1998, vol. 46, núm. 1, pág. 42-48
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
repository.name.fl_str_mv
repository.mail.fl_str_mv
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