{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T02:42:13Z","timestamp":1788489733427,"version":"build-2803163510"},"reference-count":45,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2024,12,23]],"date-time":"2024-12-23T00:00:00Z","timestamp":1734912000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002850","name":"ANID FONDECYT Postdoctorado","doi-asserted-by":"publisher","award":["3210557"],"award-info":[{"award-number":["3210557"]}],"id":[{"id":"10.13039\/501100002850","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Universidad Central de Chile","award":["3210557"],"award-info":[{"award-number":["3210557"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 \u00b5g\/L, alcohols from 231 to 7294 \u00b5g\/L, and isoamyl acetate ester compounds from 12.3\u201322.8 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.<\/jats:p>","DOI":"10.3390\/foods13244166","type":"journal-article","created":{"date-parts":[[2024,12,23]],"date-time":"2024-12-23T09:13:38Z","timestamp":1734945218000},"page":"4166","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["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"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4322-4982","authenticated-orcid":false,"given":"Claudia","family":"L\u00f3pez-Lira","sequence":"first","affiliation":[{"name":"Departamento de Qu\u00edmica y Bioprocesos, Pontificia Universidad Cat\u00f3lica de Chile, Av. Vicu\u00f1a Mackenna 4860, Santiago 7820244, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2422-1548","authenticated-orcid":false,"given":"Pedro","family":"Valencia","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n Daniel Alkalay Lowitt, Universidad T\u00e9cnico Federico Santa Mar\u00eda, Av. Espa\u00f1a 1680, Valpara\u00edso 2390123, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0124-3587","authenticated-orcid":false,"given":"Alejandra","family":"Urtubia","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Qu\u00edmica Medio Ambiental, Universidad T\u00e9cnico Federico Santa Mar\u00eda, Av. Espa\u00f1a1680, Valpara\u00edso 2390123, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1417-5181","authenticated-orcid":false,"given":"Esteban","family":"Landaeta","sequence":"additional","affiliation":[{"name":"Escuela de Ingenier\u00eda, Universidad Central de Chile, Av. Santa Isabel 1186, Santiago 8330563, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ricardo","family":"Tapia","sequence":"additional","affiliation":[{"name":"Facultad de Qu\u00edmica y Farmacia, Pontificia Universidad Cat\u00f3lica de Chile, Av. Vicu\u00f1a Mackenna 4860, Santiago 6094411, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5858-8554","authenticated-orcid":false,"given":"Wendy","family":"Franco","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica y Bioprocesos, Pontificia Universidad Cat\u00f3lica de Chile, Av. Vicu\u00f1a Mackenna 4860, Santiago 7820244, Chile"},{"name":"Departamento de Ciencias de la Salud, Nutrici\u00f3n y Diet\u00e9tica, Pontificia Universidad Cat\u00f3lica de Chile, Av. Vicu\u00f1a Mackenna 4860, Santiago 7820244, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"556","DOI":"10.26599\/FSHW.2022.9250050","article-title":"Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts: A review","volume":"13","author":"Li","year":"2024","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1038\/sj.jim.2900442","article-title":"Biochemical aspects of stuck and sluggish fermentation in grape must","volume":"20","author":"Alexandre","year":"1998","journal-title":"J. Ind. Microbiol. 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