terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Characterization of spoilage yeasts from Malbec grapes from San Rafael wine region (Argentina)

Characterization of spoilage yeasts from Malbec grapes from San Rafael wine region (Argentina)

Abstract

The yeast ecosystem in grape musts is quite broad and depends on the region and the health of the grapes. Within this, there are yeasts that can generate fermentative deviations and/or cause defects in the wine. It is very important to address this issue because there are significant economic losses in the wine industry when the fermentation process and/or the organoleptic characteristics of the wine are negatively affected, even more today since climate change has a marked effect on the composition of this ecosystem. The aim of this work is to characterize the behavior regarding detrimental oenological features of potential spoilage yeasts isolated from viticultural environments. Therefore, 36 non-Saccharomyces yeasts belonging to 9 species previously isolated from wine grapes cv. Malbec from 4 districts of the winemaking region DO San Rafael (Mendoza, Argentina) were evaluated for their ability to produce acetic acid in calcium carbonate medium, hydrogen sulfide (H2S) in BIGGY agar medium and undesirable aromas by a sensory evaluation after incubation in pasteurized grape juice with p-coumaric acid. In general, Pichia kudriavzevii strains were the larger producers of aroma defects, different from “Brett”, and H2S, but there was no sign of acid production. Strains of Hanseniaspora uvarum and Hanseniaspora guilliermondii produced unpleasant aromas, high acetic acid and low values of H2S production. Other strains that showed interesting results were Zygosaccharomyces bailii and Hanseniaspora vineae; they were H2S producers and acidogenic, however they did not produce significant defects in the grape must screening test. There are some strains that could be consider as possible wine spoilage yeasts but deeper studies need to be done. It is important to study them in order to know the main species responsible for the more significant damage in oenology with the purpose of controlling them.

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Juliana Garau1, María Gabriela Merín1, María Carolina Martín1, Eugenia Sevillano1, Vilma Inés Morata de Ambrosini1

1Instituto de Ciencias Aplicadas a la Industria- ICAI (Consejo Nacional de Investigaciones Científicas y Técnicas -CONICET/ Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo). Bernardo De Irigoyen 375, CP: 5600, San Rafael (Argentina).

Contact the author*

Keywords

spoilage yeasts, San Rafael wine region, Malbec, aroma defects, H2S, acidogenic

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

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 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

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

Understanding the impact of rising temperatures due to climate change on aromatic compositions in Malbec wines from Mendoza, Argentina

Mendoza is one of Argentina’s most important and outstanding wine regions producing the renowned Malbec wines due to its optimal soil and weather conditions. However, the effects of 21st-century climate change would negatively impact Malbec wines quality. This study investigated the effect of temperature increase and the impact of plant hormone abscisic acid (ABA) used to mitigate the negative effect of temperature increase on Malbec wines aromatic composition through GC-MS. Four treatments were applied on vines at field condition: Control, Control + 3 ºC, ABA and ABA + 3 ºC.

Read More

Grapevine adaptation to drought and resistance to Neofusicoccum parvum, causal agent of Botryosphaeria dieback

The sustainability of viticulture in response to climate change has been addressed mainly considering agronomic impacts, such as water management and diseases, either separately or together.
In grapevines, there is strong evidence that different genotypes respond differently to biotic and abiotic stresses. A screening was conducted on various local cultivars in response to drought and Neofusicoum parvum infection aiming to evaluate their susceptibility to abiotic stress and resistance to fungal diseases.

Read More