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…

Oxidability of wines made from Spanish minority grape varieties

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2].

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

Sensory profile of wines obtained from disease-resistant varieties in La Rioja

The European wine industry is facing multiple challenges derived from climate change and the pressure of different fungal diseases that are compromising the production of traditional varieties. A sustainable alternative maybe the adoption of resistant varieties.
In this study, we have evaluated the enological potential of 9 resistant varieties (5 white and 4 red varieties) in La Rioja. Microvinifications were carried out with three biological replications. Oenological parameters were very diverse with acid content varying from 2.6 g/L to 6.6 g/L.

Read More

New varieties descendant from Monastrell with lower sugar and high phenolic content adapted to warm climates

Given that climate change is a continuous process, it is necessary to constantly search for new strategies that help the viticulturist sector to mitigate its consequences. All adaptation strategies will have a greater or lesser effect that in turn will be marked by the times of action. As a long-term action, a genetic breeding program to obtain new varieties descendant from Monastrell has been developed in the Region of Murcia (more specifically, in the IMIDA Research Center) since 1997. In this program, new red varieties have been developed through directed crosses of the Monastrell variety with other varieties such as Cabernet Sauvignon, Tempranillo and Syrah.

Read More

Design of microbial consortia to improve the production of aromatic amino acid derived compounds during wine fermentation

Wine contains secondary metabolites derived from aromatic amino acids (AADC), which can determine quality, stability and bioactivity. Several yeast species, as well as some lactic acid bacteria (LAB), can contribute in the production of these aromatic compounds. Winemaking should be studied as a series of microbial interactions, that work as an interconnected network, and can determine the metabolic and analytical profiles of wine. The aim of this work was to select microorganisms (yeast and LAB) based on their potential to produce AADC compounds, such as tyrosol and hydroxytyrosol, and design a microbial consortium that could increase the production of these AADC compounds in wines.

Read More