terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Dynamics of Saccharomyces cerevisiae population in spontaneous fermentations from Granxa D’Outeiro terroir (DOP Ribeiro, NW Spain)

Dynamics of Saccharomyces cerevisiae population in spontaneous fermentations from Granxa D’Outeiro terroir (DOP Ribeiro, NW Spain)

Abstract

Granxa D’Outeiro is a recovered ancient vineyard located in the heart of DOP Ribeiro, where traditional white grapevine varieties are growing under sustainable management. Spontaneous fermentations using grape must from Treixadura, Albariño, Lado, Godello, and Loureira varieties were carried out at experimental winery of Evega. Yeasts were isolated from must and at different stages of fermentation. Those colonies belonging to Saccharomyces cerevisiae were characterized at strain level by mDNA-RFLPs. General chemical parameters and aroma profile of wines were determined using official OIV methodology and GC analysis. The microbiological control of fermentations revealed the presence of 5 to 15 different strains of S. cerevisiae depending on the variety. The highest diversity of yeast strains was found in Loureira fermentation. Strains named as G3 and G4 were the dominant yeasts in all processes, except Godello (controlled by strain G11); therefore, they are the main responsible for the fermentative aromas of the wines. The total acidity of wines ranged between 4,2 g/L with Treixadura and 5.2 g/L with Loureira, while the alcohol content ranged between 13 % (v/v) with Loureira and 14,2 % (v/v) with Lado. Treixadura wines showed the highest concentration of fermentative volatile compounds and this variety and Loureira reached the highest content of terpenes and eugenol. A blend of these monovarietal wines will allow to obtain an exclusive wine, which expresses the biodiversity from Granxa D’Outeiro terroir.

Acknowledgements: Project FEADER 2022/009A financed with funds from FEADER (75%), Xunta de Galicia (22.5%) and Ministry of Agriculture, Fisheries and Food (MAPA) (2.5%)

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Pilar Blanco1*, Gloria Reinoso2, Rebeca González2, José Manuel M. Juste2, Manolo Neira2

1 Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Ponte San Clodio s/n, 32428, Leiro-Ourense
2 A Granxa D’Outeiro, Francelos, Ribadavia, Ourense, 32418-Coordenadas (42.2745221, -8.1626866)

Contact the author*

Keywords

Granxa D’Outeiro, traditional grapevine varieties, spontaneous fermentation, Saccharomyces cerevisiae, yeast strains, wine chemical composition

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effects of long-term drought stress on soil microbial communities from a Syrah cultivar vineyard

Changes in the rainfall and temperature patterns affect the increase of drought periods becoming one of the major constraints to assure agricultural and crop resilience in the Mediterranean regions. Beside the adaptation of agricultural practices, also the microbial compartment associated to plants should be considered in the crop management. It is known that the microbial community change according to several factors such as soil composition, agricultural management system, plant variety and rootstock.

Read More

Identification of loci associated with specialised metabolites in Vitis vinifera

Secondary (or specialised) metabolites such as terpenes and phenolic compounds are produced by plants for various roles which include defence against pathogens and herbivores, protection against abiotic stress, and plant signalling. Additionally, these metabolites influence grapevine quality traits such as colour, aroma, taste, and nutritional value. However, the biosynthesis of these metabolites is often complex and controlled by multiple genes which in grapevine are predominantly uncharacterised.

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Tackling the 3D root system architecture of grapevines: a new phenotyping pipeline based on photogrammetry

Plant roots fulfil important functions as they are responsible for the acquisition of water and nutrients, for anchorage and stability, for interaction with symbionts and, in some cases, for the storage of carbohydrates. These functions are associated with the Root System Architecture (RSA, i.e. the form and the spatial arrangement of the roots in the soil). The RSA results from several biological processes (elongation, ramification, mortality…) genetically determined but with high structural plasticity.

Read More

New tool to evaluate color modifications during oxygen consumption in white and red wines

Measuring the effect of oxygen consumption on the color of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine can consume without significantly altering its color. The changes produced in wine after being exposed to high oxygen concentrations have been studied by different authors, but in all cases the wine has been analyzed 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[1,2].

Read More