IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 The impact of Saccharomyces yeasts on wine varietal aroma, wine aging and wine longevity

The impact of Saccharomyces yeasts on wine varietal aroma, wine aging and wine longevity

Abstract

The objective of the present work is to assess yeast effects on the development of wine varietal aroma throughout aging and on wine longevity.

Three independent experiments were carried out; two fermenting semi-synthetic musts fortified with polyphenols and aroma precursors extracted from Tempranillo (1) or Albariño (2) grapes and with synthetic precursors of polyfunctional mercaptans (PFMs), and a third in which a must, mixture of 6 different grape varieties was used. In all cases, fermentations were carried out by different Saccharomyces cerevisiae strains and one S. kudriavzevii, and the obtained wines were further submitted to anoxic accelerated aging to reproduce bottle aging. The volatile profile of the wines was analyzed using several chromatographic procedures, in order to provide a comprehensive evaluation of wine aroma. Aroma compounds analyzed included fermentation volatile metabolites, grape-derived aroma compounds including PFMs, and Strecker aldehydes (SA).

Results revealed that the effects of yeast on wine aroma throughout its self-life extend along three main axes:

1. A direct or indirect action on primary varietal aroma and on its evolution during wine
aging.

2. The direct production of SA during fermentation and/or their delayed formation by producing the required reagents (amino acids + dicarbonyls) for Strecker degradation
during anoxic aging.

3. Producing acids (leucidic, branched acids) precursors to fruity esters. More specifically, and leaving aside the infrequent de novo formation, the action of the different strains of yeast on primary varietal aroma takes four different forms:

1.- Speeding the hydrolysis of aroma precursors, which leads to early aroma formation without changing the amount of aroma formed. In the case of labile molecules, such as linalool, the enhancement of young wine aroma implies a short-living wine. 2.- Metabolizing the aroma precursor, reducing the amounts of aroma formed, which can be of advantage for negative aroma compounds, such as TDN or guaiacol; 3.- Transforming grape components into aroma precursors, increasing the amounts of aroma formed, as for ethyl cinnamate, leucidic acid or vinylphenols; 4.- Forming reactive species such as vinylphenols able to destroy varietal polyfunctional mercaptans.

Overall, it can be concluded that the yeast carrying alcoholic fermentation not only influences fermentative wine aroma but also affects to the wine varietal aroma, to its evolution during aging and to the development of oxidative off-odors

References

1) Denat, M., Ontañón, I., Querol, A. & Ferreira, V. (2022). The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging. LWT, 113111.
(2) Denat, Marie, Pérez, D., Heras, J. M., Querol, A. & Ferreira, V. (2021). The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines. Food Chemistry: X, 9(100116), 1–10.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Denat Marie¹, Querol Amparo² and Ferreira Vicente¹

 ¹Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA)
²Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Paterna, Spain

Contact the author

Keywords

varietal aroma, PFMs, glycosidic precursors, Saccharomyces, aroma longevity

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Genotype-environment interaction of three cultivars of vitis vinifera L. cultivated in two different environments of the Ischia island: effect on production and quality; aspects of the quality of the obtained wines

Pendant une période de trois années le comportement productif et qualitatif de trois cépages tous indigènes de la région de Campania (Italie méridionale) dans deux terroirs de l’île d’Ischia a été étudié; ceci pour obtenir quelques indications préliminaires sur le comportement productif et qualitatif des cépages et sur la qualité des vins.

Représentation holistique d’une dynamique pluridisciplinaire suite à la cartographie des sols en Beaujolais

Une démarche de cartographie des sols a été engagée en 2009 par l’interprofession des vins du Beaujolais à l’initiative des professionnels de la région. A fin 2015

Treated wastewater irrigation: how to manage water salinity without reducing its nutrients content?

Nutrients in municipal treated wastewater (N, P, K, mainly) are a particular advantage in this source over conventional irrigation water sources

Aromatic maturity is a cornerstone of terroir expression in red wine

In this video recording of the IVES science meeting 2023, Stéphanie Marchand (University of Bordeaux, ISVV, INRAE, UMR 1366 OENOLOGIE, Villenave d’Ornon, France) speaks about the aromatic maturity as a cornerstone of terroir expression in red wine. This presentation is based on an original article accessible for free on OENO One.

Early development of potential wine styles for PIWI varieties in grapevine breeding

In a framework in which climate change is increasingly recognized as a critical global challenge, traditional viticulture must be reconsidered in order to provide better solutions for future needs [1].