OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analysis and composition of grapes, wines, wine spirits 9 Impact of grape maturity on esters content and sensory characters in wines fermented with yeast strains of different genetic backgrounds

Impact of grape maturity on esters content and sensory characters in wines fermented with yeast strains of different genetic backgrounds

Abstract

Grapes composition is a factor well known to affect wines composition and sensory expression. The goal of this study was to evaluate how grapes composition modifications linked to maturity level could affect wines aromatic expression and esters composition. An experimental design has been developed from grapes of Vitis vinifera cv Merlot. On each vine plot, grapes have been harvested at two maturity levels and then have been fermented under standardized condition with two yeast strains : a commercial one and another obtained by deletion of the four main esterases of the previous one. Fermentation performed with the esterases deletes strain led to wines with main ester levels generally lower by a factor 5 to 10 in comparison with the original strain.

Merlot wines from the highest maturity level and fermented with the commercial strain shown lower concentrations for fatty acids ethyl esters and higher alcohol acetates but higher concentrations for some substituted ethyl esters like ethyl leucate. When fermentations were performed with an esterases deleted strain, all esters contents remained the same.

Sensory analysis confirmed these results. For the wines fermented with the commercial strain, when the maturity increased, wine fruity aromatic expression decreased (particularly its global intensity and the fresh, redberry- and fermentative fruits character) whereas when the fermentation was performed by the deleted strain wines fruity characteristics were the same.

Aromatic reconstitution performed, on one hand, to erase the consequences of maturity differences and, on the other hand, to erase the consequences of the strain performing alcoholic fermentation on esters contents showed that esters were not, alone, responsible for the difference of sensory characteristics for wines from very ripe grapes (particularly for the jammy fruit notes) but that their presence was essential for the perception of this difference. 

Our results highlight once again the role of esters in the overall wine fruity aromatic expression and underline their indirect importance in the perception of some varietal characteristics through perceptive interaction phenomena.

DOI:

Publication date: June 11, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Jean-Christophe Barbe, Marine Trujillo, Marina Bely, Warren Albertin, Isabelle Masneuf-Pomarede, Benoit Colonna, Philippe Marullo

Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France.
UMR EGFV, Bordeaux Sciences Agro, INRAE, Université de Bordeaux, ISVV, Villenave d’Ornon, France.
Pernod Ricard, Créteil, France.
Biolaffort, Bordeaux, France.

Contact the author

Keywords

Wine aroma, Esters, Maturity, Saccharomyces cerevisiae 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Correlation between agronomic performance and resistance gene in PIWi varieties in the field

Today’s viticulture faces a considerable challenge dealing with fungal diseases and limitations on the use of plant protection products (PPP) have increased the pressure to find more sustainable alternatives. One strategy may be the development and cultivation of disease-resistant grapevine varieties (PIWI) that could maintain crop productivity and quality while reducing dependence on PPP. In this work a set of 9 PIWI varieties (5 white and 4 red) deploying genes for resistance to powdery and downy mildew were evaluated in two consecutive years in Valdegón, La Rioja, with Tempranillo and Viura as controls. The objective was to correlate agronomic performance and disease incidence with the presence of disease resistance genes in two different seasons: with (2023) and without disease pressure (2022).

Read More

NEW TOOL FOR SIMULTANEOUS MEASUREMENT OF OXYGEN CONSUMPTION AND COLOUR MODIFICATIONS IN WINES

Measuring the effect of oxygen consumption on the colour of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine is able to consume without significantly altering its colour. The changes produced in wine after being exposed to high oxygen concen-trations have been studied by different authors, but in all cases the wine has been analysed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen.

Read More

Desorption of phenolic compounds bound to lees by combining hydrolytic enzymes and ultrasounds

he final concentration of phenolic compounds in the wines is usually lower than what might be expected given the phenolic concentration measured in grapes

Read More

Chemical and colorimetric study of copigmentation between malvidin-3-O-glucoside and wine polyphenols and polysaccharides

The objective of this work was to perform a colorimetric study of the copigmentation between malvidin-3-O-glucoside, one of the main anthocyanins in red wines,

Read More

Variabilité spatiale du gel printanier dans le vignoble champenois : application au zonage climatique

In the Champagne vineyards, spring frosts are the cause of significant variations in the volume of the harvest which are very penalizing for the trade. This variability is reflected both in time (years without frost alternating with years with severe frosts) and in space. Certain sectors of the vineyard are in fact statistically more susceptible to frost than others, but each year no municipality can consider itself immune to this climatic accident. The objective of the study is precisely to analyze the spatial distribution of frost and to determine its main mechanisms, linked to the topography of the hillsides, their orientation but also to regional meteorological variables.

Read More