IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Analysis of mousy off-flavour wines

Analysis of mousy off-flavour wines

Abstract

Winemakers are increasingly experimenting with new techniques, such as spontaneous fermentation, prolonged yeast contact, higher pH, minimal sulphur dioxid, filtration and clarification or oxidative ageing. Along with this, the risk of microbial spoilage increases, and so the off-flavour mousiness, long time underestimated, is becoming more frequent. Characteristic of the mousy off-flavour is the delayed perception after swallowing the wine. After a few seconds the flavour appears, reminiscent of a dirty mouse cage. There are three known compounds that cause mousy off-flavor: 2-ethyltetrahydropyridine, 2-acetyltetrahydopyridine, and 2-acetylpyrroline. Yeasts such as Dekkera/Brettanomyces and heterofermentative lactic acid bacteria like Lactobacillus hilgardii can release these compounds.

This study focuses on the analysis of mousy wines. This includes the quantitative analysis of mousy off-flavour compounds in wine using liquid chromatography with mass spectrometry (HPLC-MS). In order to identify the microorganisms in mousy wines, a next-generation sequencing analysis was carried out. Based on these results, a qPCR method will be developed to quantify the corresponding microorganisms in wine. 

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Dietzel Caroline1, Wegmann-Herr Pascal1 and Scharfenberger-Schmeer Maren2

1Institute for Viticulture and Enology (DLR-Rheinpfalz)
2University of Applied Sciences, Kaiserslautern

Contact the author

Keywords

Mousy off-flavour, Wine fault, qPCR, Next-Generation-Sequenzing, LC-MS

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Differential gene expression and novel gene models in 110 Richter uncovered through RNA Sequencing of roots under stress

The appearance of the Phylloxera pest in the 19th century in Europe caused dramatical damages in grapevine diversity. To mitigate these losses, grapevine growers resorted to using crosses of different Vitis species, such as 110 Richter (110R) (V. berlandieri x V. rupestris), which has been invaluable for studying adaptations to stress responses in vineyards. Recently, a high quality chromosome scale assembly of 110R was released, but the available gene models were predicted without using as evidence transcriptional sequences obtained from roots, that are crucial organs in rootstock, and they may express certain genes exclusively. Therefore, we employed RNA sequencing reads of 110R roots under different stress conditions to predict new gene models in each haplotype of 110R under different stresses.
Read More

The use of δ13C as an indicator of water use efficiency for the selection of drought tolerant grapevine varieties

In the context of climate change with increasing evaporative demand, understanding the water use behavior of different grapevine cultivars is of critical importance. Carbon isotope discrimination (δ13C) measurements in wine provide a precise and integrated assessment of the water status of the vines during the sugar accumulation period in grape berries. When collected over multiple vintages on different cultivars, δ13C measurements can also provide insights into the effects of genotype on water use efficiency.

Read More

Vineyard management for environment valorisation

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

The impact of acetaldehyde on phenolic evolution of a free-SO2 red wine

Some wine producers, in good years, can produce free-SO2 red wines and decide to add the minimum amount of sulphur dioxide only at bottling. To manage this addition

Read More

Taking advantage of difficulties. Variable rate application based on canopy maps to achieve a sustainable crop

Aim: The aim of this work was to evaluate the use of Variable Rate Application technologies based on prescription maps in commercial vineyards with large intra-parcel variability to achieve a more sustainable distribution of Plant Protection Products (PPP)

Read More