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

Presenting author

Raffaele Guzzon Fondazione Edmund Mach – Fondazione Edmund Mach

Fondazione Edmund Mach, Fondazione Edmund Mach, 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…

Soil microbial and arthropod biodiversity under organic and biodynamic viticulture

Aims: The aim of the study was to investigate whether organic or biodynamic management have a long-term impact on 1) the microbial biomass and enzymatic activity in the soil, 2) the soil microbial community, 3) flying as well as soil living arthropods and associated fungi. 

From grapes to sparking wines: Aromas evaluation in a vine-spacing

Aim: Wine aromatic profile is a combination of viticulture and oenological practices and it is related to character, quality, and consumer acceptance. Based on the competition between soil capacity and canopy development, and on the potential to produce sparkling wines at Caldas, in the south region of Minas Gerais (Brazil) (21°55´S and 46°23´W, altitude 1.100m), the aim of this work was the evaluation of the development of aromas (secondary metabolites) from grapes to sparkling wines in a vine-spacing experiment and whether the distance between the vines can influence the aromatic profile of the sparkling wines (final product). 

CLIMATE CHANGE EFFECT ON POLYPHENOLS OF GRIGNOLINO GRAPES (VITIS VINIFERA L.) IN HILLY ENVIRONMENT

Current changes of ecoclimatic indicators may cause significant variation in grapevine phenology and grape ripening. Climate change modifies several abiotic factors (e.g. temperature, sunlight radiation, water availability) during the grapevine growth cycle, having a direct impact on the phenological stages of the grapevine, modulating the metabolic profile of berries and activating the synthesis and accumulation of diverse compounds in the skin of berries, with consequences on the composition of the grapes.
The influence exerted by different meteorological conditions, during three consecutive years (2020-2022) on secondary metabolites such as the polyphenolic profile of Grignolino grapes was investigated. The samples were collected from three vineyards characterized by different microclimatic conditions mainly related to the vineyard aspect and to a different age of the plants.

Smartphone as a tool for deficit irrigation management in Vitis vinifera  

Vine water status is one of the most influential factors in grape vigor, yield, and quality (Ojeda et al., 2002; Guilpart et al., 2014). Severe water deficits during the first stage of crop development (bud break to fruit set) impact yield in the current year and the following year. While during grape ripening, water availability impacts berry size, grape composition, and health status. Therefore, a correct assessment of plant water status allows for proper water management with an impact on grape yield and composition (McClymont et al, 2012; Pereyra et al., 2022).

Résistance stomatique et caractérisation hydrique des terroirs viticoles

The analysis of the distribution of natural plant populations allows an ecological characterization of cultivated environments in thermal, water and trophic terms; it guides the choice or selection of plants (or grape varieties) to cultivate (Astruc et al ., 1984, 1987; Delpoux, 1971; Jacquinet and Astruc, 1979). This approach has given good results in areas where the topography is the determining factor in the ecological differentiation of the terroirs.