WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Impact of enological enzymes on aroma profile of Prosecco wines during second fermentation and sur lie aging

Impact of enological enzymes on aroma profile of Prosecco wines during second fermentation and sur lie aging

Abstract

Proseccco is a famous italian Protected Designation of Origin (PDO) produced in two regions: Veneto e Friuli Venezia Giulia, however, the production is mainly concentrated in the province of Treviso. These territories are characterized by plains with some hilly areas and temperate climate. Its Production regulation provides a minimum utilization of 85% of Glera grapes, a local white grape variety, and up to a maximum of 15% of other local and international varieties. Prosecco second fermentation takes place, according to the Charmat method, in autoclaves.

As a results of this, Prosecco is characterized by floral and fruity notes being perceived as a every-day wine. However, a possible product differentiation in order to reach new market niches could be achieved though wine aging on yeast lees in autoclave after secondary fermentation in order to promote yeast lysis and compounds extractions from their cells (mannoproteins, polysaccharide, amino acid). These compounds have an impact on mouthfeel and could improve wine organoleptic characteristics. A strategy to accelerate this process, it is the usage of specific enzymes during second fermentation.

The aim of this study was to investigate the effect of the addition of enzymes during secondary fermentation and aging on Prosecco wine volatile compounds composition by GC-MS techniques.

For the purpose of this study a base wine prepared for second fermentation, supplemented with five different pectolytic enzymes (plus a control) and fermented with two different yeasts. Second fermentation was performed at 16 °C. Samples were analyzed at the end of second fermentation and after one and three months of sur lie aging.

The results showed few differences between the different enzymes in the aromatic profile, more differences were found in the later stages of aging. In light of the use of different yeasts, a fair yeast-enzyme interaction was observed. In particular, a significant effect in both batches was observed for the biochemical classes of norisoprenoids (TPB, TDN, and vitispirane), terpinen-4-ol, ethyl cinnamate, and DMS. The significant effect of ethyl cinnamate was associated with increased cinnamyl esterase activity of a particular enzyme preparation. Effects due to yeast-enzyme interaction have been observed on other compounds, particularly terpenoids such as linalool, geraniol, α-terpineol and geranyl acetate.

In conclusion, the use of pectolytic enzymes is an excellent way to modulate mouthfee

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Davide Slaghenaufi, Giovanni Luzzini, Maurizio Ugliano

Presenting author

Davide Slaghenaufi – Department of Biotechnology, University of Verona

Department of Biotechnology, University of Verona | Department of Biotechnology, University of Verona

Contact the author

Keywords

Prosecco, Second fermentation, enzyme, aging, volatile compounds

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Vineyard soils and landscapes of the Burgundy Côte (France): a historical construction worth preserving

The construction of vineyard landscapes along the Burgundy Côte is the result of geological processes and of human labour. Substratum diversity in this vineyard is the result of a very long history explained by the diversity of Jurassic sedimentary facies and Tertiary tectonic activity. The nature and thickness of Quaternary deposits (Weichselian scree debris and alluvial fans) reflect sediment dynamics concurrent with the last glaciation.

AOC valorization of terroir nuances at plot scale in Burgundy

In the highly competitive global wine market, Burgundy has a long-established reputation to maintain. The vine and wine sector in Burgundy is based on a five-level ranking of AOC (Appellation d’Origine Contrôlée) wines and of the plots where the grapes are grown.

The revision of the delimitation of the AOC “Champagne”

The Champagne vine-growing region has played a pioneering role in the delimitation of appellations of origin (AOC). The implementation of the Act of July, 22nd 1927 has led to drawing up lists of vine plots based on the criterion of vine cultivation antecedence.

Building of a hierarchy of wines based on terroirs: an initiative from the producers of Muscadet

The Muscadet area is situated in the southeast of Nantes, close to the Atlantic coast. It constitutes the western extension
of the French vineyard “Loire Valley”. The Muscadet is renowned and often spontaneously linked to a white wine.
However it remains misconceived as an ordinary wine, lacking authenticity.

How the physical components of the terroir can differently intervene in French wines DPO definitions.Example of Côte de Nuits in Burgundy

European regulations describe what elements must be given in the specifications of DPO determination ; mainly production conditions, links between quality and products characteristics and the physical traits of the production area. These elements are given in the “link to terroir” paragraph relating natural and human factors, detailed product characteristics linked to the geographical area and at last interactions between product originality and the geographical area.