terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Oenococcus oeni clonal diversity in the carbonic maceration winemaking

Oenococcus oeni clonal diversity in the carbonic maceration winemaking

Abstract

This essay was aimed to describe the clonal diversity of Oenococcus oeni in the malolactic fermentation of the carbonic maceration (CM) winemaking. The free and the pressed liquids from CM were sampled and compared to the wine from a standard winemaking with previous destemming and crushing (DC) of grapes [1].O. oeni strain typification was performed by PFGE as González-Arenzana et al. described (2014) [2].  Results showed that 13 genotypes, referred as to letters, were distinguished from the 49 isolated strains, meaning the genotype “a” the 27%, the “b” the 14%, the “c” the 12%, the “d and e” the 10 % each other, and the remaining ones less than the 8% each one. In the traditional winemaking by DC 3 genotypes were found, while in the free liquid of CM were 4 the clones and in the pressed CM wine were 9 (Figure 1). These results demonstrated that the CM winemaking favoured the O. oeni strains diversity, being the pressed fraction 3 times more diverse than DC winemaking, probably due to the breakage of the biofilms formed during the CM at the press moment or because the special environmental.

Figure 1. Percentage of detection of the Oenococcus oeni genotypes named with letters, in the destemming and crushing vinifications and in the free and pressed liquids from carbonic maceration.

Acknowledgements: This study has been financed from the Project RTI2018-096051-R-C31/C33 (MCIU/AEI/FEDER; UE).

References:

1)  Gutiérrez A.R. et al. (2022) Influence of microbial population on the characteristics of carbonic maceration wines LWT-Food Sci. Tech., 166, DOI  10.1016/j.lwt.2022.113783

2)  González-Arenzana L. et al. (2014) Oenococcus oeni strain typification by combination of Multilocus Sequence Typing and Pulsed Field Gel Electrophoresis analysis. Food Microbiol., 38 : 295-302, DOI 10.1016/j.fm.2013.07.014.

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

L. González-Arenzana1*, I. López-Alfaro, B. Larreina1, P. Garijo1, P. Santamaría1 and A. R. Gutiérrez1

1 ICVV, Instituto de Ciencias de la Vid y el Vino Universidad de La Rioja, Gobierno de La Rioja, CSIC, Finca La Grajera, Ctra. LO-20- salida 13, 26071, Logroño, Spain  

Contact the author*

Keywords

Oenococcus oeni, carbonic maceration, genotypes

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Read More

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison.

Read More

Study of Spanish wine sensory analysis data over a 3-year period

This study presents an investigation based on sensory analysis data of Spanish wines with geographical indications collected over a three-year period. Sensory analysis plays a crucial role in assessing the quality, characteristics, and perception of wines. The trained tasting panel at Dolmar Laboratory, accredited for objective sensory evaluation of wines since 2016, has been tasting over 5000 wines. However, it is since 2021, when a computer application for tastings was developed, that the digitalization of data allows for detailed statistical analysis of the results.

Read More

Typicality of Rioja wines: identification of sensory profiles for the three subregions of DOCa Rioja

Within the DOCa Rioja three main production areas are differentiated: Rioja Alta (RA), Rioja Alavesa (RAv) and Rioja Oriental (RO). They are three diverse territories with particular characteristics that are claimed to give rise to differentiated profiles. The present work aims at evaluating the sensory diversity of young commercial red wines in these three subregions. Therefore 30 young red wines (mainly Tempranillo and vintage 2021), ten from each subregion, were sensory described following a non-verbal free sorting task and a verbal free comment task by 32 well-established Rioja winemakers.

Read More

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Read More