IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Unravelling the microbial community structure and aroma profile of Agiorgitiko wine under different inoculation schemes

Unravelling the microbial community structure and aroma profile of Agiorgitiko wine under different inoculation schemes

Abstract

Agiorgitiko (Vitis vinifera L. cv.) is the most widely cultivated indigenous red grape variety in Greece, known for the production of Protected Designation of Origin Nemea wines. The aim of the present study was to evaluate five different combinations of yeast starters, previously isolated from spontaneous alcoholic fermentation of the same grape variety, for their oenological potential in terms of fermentation predominance and capacity as well as aromatic contribution to Agiorgitiko wine production. Grapes from the Nemea region, crashed and pressed, were inoculated with different yeast species/strains in pure and mixed cultures.  In particular, wines were produced in duplicate with the addition of (A) Saccharomyces cerevisiae SFA1, (B) S. cerevisiae SFA2, (C) S. cerevisiae SFA3, (D) S. cerevisiae SFA3, Hanseniaspora opuntiae SFB1 and (E) S. cerevisiae SFA3, H. opuntiae SFB1, H. opuntiae SFB2 and Hanseniaspora uvarum SFC1. At specific time points during the alcoholic fermentation, amplicon-based metagenomics analysis was employed to unravel the microbial community structure at the genus level. In the end of the fermentation process oenological parameters including volatile acidity, residual sugars and ethanol were determined according to the OIV protocols while the volatile compounds produced were measured by GC/MS. Finally, all produced wines were evaluated  by quantitative descriptive analysis. As expected, Saccharomyces dominated the yeast/fungal microbiota of the A-C wine samples throughout fermentation, followed by Aspergillus, Cladosporium and Aureobasidium, mainly at the early fermentation stage. In D and E wine samples, although Hanseniaspora was the predominant genus in early fermentation, the relative abundance of Saccharomyces rapidly increased and dominated until the end of the fermentation. Compared to yeast/fungi, bacterial community was characterized by a quite higher diversity. Although similar genera were identified in all wine samples (A-E), e.g. Bacillus, Oenococcus, Lactococcus, Staphylococcus and Acinetobacter, their relative abundances varied depending on the sample and fermentation stage. As far as the volatile profile was concerned, the GC/MS analysis revealed that the use of different species/yeasts modified the flavor and aroma of the produced wines. More specifically, exceptional amounts of higher alcohols and medium-chain fatty acid esters (known for their floral and fruity contribution) were observed in the co-inoculated wines (D and E), resulting in a more distinct and intense aromas. According to sensory evaluation the co-inoculation with three different yeast species (wine sample E) significantly increased the aromatic typicity characterized by red fruits aromas. Understating the microbial community structure during the alcoholic fermentation could lead to higher quality wine product and constitute a strong tool to direct wine sensory traits

Acknowledgments

This research has been co-financed by the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call “Greece – Israel Call for Proposals for Joint R&D Projects 2019” (project code: T10ΔΙΣ-00060).

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Dimopoulou Maria¹, Kazou Maria², Drosou Fotini¹, Sellas Vassilis¹, Dourtoglu Vassilis¹ and Tsakalidou Effi²

¹Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
²Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

Contact the author

Keywords

amplicon-based metagenomics analysis, wine aromas, regional yeast, Agiorgitiko

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.