WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 FIRST APPLICATION OF LACHANCEA THERMOTOLERANS IN THE FERMENTATION OF “VINO SANTO” AS BIOLOGICHAL ACIDIFIER.

FIRST APPLICATION OF LACHANCEA THERMOTOLERANS IN THE FERMENTATION OF “VINO SANTO” AS BIOLOGICHAL ACIDIFIER.

Abstract

The exploitation of secondary metabolic pathways of non-Saccharomyces yeasts is a promising approach to protect traditional wines from the ongoing climate change, which can alter their peculiar features by modifying the chemical composition of grape musts. In this regard, an interesting example is the sequential inoculum of Lachancea thermotolerans and Saccharomyces. Cerevisiae. The aim of the sequential inoculum is to increase titratable acidity by lactic acid accumulation, to lower pH and to reduce the alcohol and acetic acid content in wine.

In this work, grapes of Italian’s variety Garganega were dried and crushed according to the traditional winemaking protocol to produce Vino Santo, a sweet wine produced from withered grapes in different wine appellations in Italy. The performances of a traditional inoculum of S. cerevisiae were compared to that of a sequential inoculum with a commercial strain of L. thermotolerans followed by S. cerevisiae when the 30% of the alcoholic fermentation was reached. Furthermore, different nitrogen supplementation protocols (with yeast autolysates and diammonium phosphate) were tested, considering that the lack of nutrients is one of the main criticism in the fermentation of must coming from dried grapes.

Results demonstrated that L. thermotolerans is capable to acidify wines in the fermentation of must at high osmotic pressure (~400 g/L of reducing sugars), in particular during the first stages of winemaking, thus contributing to the microbial control. The sensory evaluation performed by a panel of eleven winemakers showed that L. thermotolerans balanced the mouthfeel of wines with a high sugar residue. The nature and timing of the nutritional supplementation also affected the pH and the sensory evaluation of wines. This winemaking practice is crucial to regulate yeast metabolism, managing the competition among different species that modify the quality perception of wines.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Raffaele Guzzon, Tomas Roman, Adelaide Gallo, Mario Malacarne

Fondazione Edmund Mach

Contact the author

Keywords

Lachancea thermotolerans – Non-Saccharomyces yeast – Vino Santo – Sweet wine – Biological acidification

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Exploring the prevalence of esca-induced leaf symptoms in French vineyards and the role of climate: a national scale analysis

Esca, a severe trunk disease affecting vineyards, is caused by fungal pathogens that induce wood necrosis and decay, leaf symptoms, yield losses, and potentially a rapid death of the vine. The prevalence of this disease varies across years, regions, cultivars, and plot ages. Despite its significance in understanding and predicting dieback risk in different vineyards, the role of climate in trunk diseases remains a relatively unexplored research area. While some studies have demonstrated the impact of certain climatic conditions on the prevalence of the disease, they often focus on a limited number of plots and yield conflicting results.We conducted a statistical analysis, using a Bayesian approach on a national database comprising prevalence data of esca from over 500 different plots in France, spanning the years 2003 to 2022 and encompassing various cultivars.

Read More

The use of viticultural and oenological performance of grapevines to identify terroirs: the example of Sauvignon blanc in Stellenbosch

Identification and characterisation of terroirs depends on knowledge of environmental parameters, functioning of the grapevine and characteristics of the final product. A network of plots of Sauvignon blanc was delimited in commercial vineyards in proximity to weather stations at 20 localities and their viticultural and oenological response was monitored for a period of seven years. These experimental plots were further characterised with respect to climate, soil and topography.

Read More

Adaptive winemaking technologies using PIWI varieties in the wine industry of Ukraine

In recent years, the impact of climate change has been pushing agriculture toward the implementation of innovative production methods aimed at countering the negative consequences of climate change.

Read More

Hemisynthesis, NMR Characterization and UHPLC-Q-Orbitrap /MS² identification of (+)-Catechin oxidation products in red wines and grape seed extracts

(+)-Catechin—laccase oxidation dimeric standards were hemi-synthesized using laccase from Trametes versicolor in a water-ethanol solution at pH 3.6.

Read More

Zoning methods in relation to the plant

The characterization of the plant is the obliged pathway between the environment and the product. The responses of the plant amplify or reduce the variations of the environment, while determining directly the type and the quality of the products. These results are inscribed inside the Viticultural Terroir Unit (VTU). VTU is the complex interaction between the Basic Terroir Unit or BTU (interaction mesoclimate x soil/subsoil), the genotype (variety x rootstock), the management system, the oenological technologies. Thus, at the most complex level, a global biological triptych is found again : environment (source) x plant (structure) = produced and exchanged substances.

Read More