Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

The synergistic influences of three unsaturated fatty acids (UFAs, namely linoleic acid, oleic acid andlinolenic acid) on the fatty acid composition of Saccharomyces cerevisiae and major volatile compoundswere investigated in synthetic grape juice. The addition of UFAs led to a corresponding increase in UFAsin the cellular lipid, which was accompanied by a reverse reduction in the content of medium-chainsaturated fatty acids (C6:0 to C14:0) and little variation in that of long-chain saturated fatty acids (C16:0to C24:0). The supplementation of UFAs considerably improved yeast growth and fermentation activityand, in particular, increased the concentrations of most volatile compounds in wine, including higheralcohols (2-phenylethanol, 2-methyl-1-propanol and 3-(methylthio)-1-propanol), medium-chain fattyacids (butanoic acid, hexanoic acid and octanoic acid), acetate esters (isoamyl acetate and 2-phenylethylacetate) and all ethyl esters. Remarkable linear relationships were further found between ethyl esters andthe concentration of the added UFAs (R2 from 0.909 to 0.996), which significantly intensified the fruity,flowery and sweet attributes of the final wine, as assessed by calculating the odour activity values. Ourresults suggest that rationally increasing the concentration of UFAs is not only a practical method toimprove yeast fermentation activity, but also a potential approach to manipulating wine aroma