terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Control of bacterial growth in carbonic maceration winemaking through yeast inoculation

Control of bacterial growth in carbonic maceration winemaking through yeast inoculation

Abstract

Controlling the development of the bacterial population during the winemaking process is essential for obtaining correct wines[1]. Carbonic Maceration (CM) wines are recognised as high-quality young wines. However, due to its particularities, CM winemaking implies a higher risk of bacterial growth: lower SO2 levels, enrichment of the must in nutrients, oxygen trapped between the clusters… Therefore, wines produced by CM have slightly higher volatile acidity values than those produced by the destemming/crushing method[2].

In this work, the bacteria present in CM vinifications under different yeast inoculation conditions were studied, in order to evaluate inoculation as a bacterial control strategy. For this purpose, three conditions were assayed: spontaneous fermentation, “pied de cuve”, and active dry yeast (ADY) inoculation.

The results showed that in the non-inoculated wines, a high bacterial population development was present in the tanks, and the finished wines showed high volatile acidity values, which did not occur in the inoculated vinifications. Thus, the control of the yeast population seems to be an effective tool to avoid bacterial alterations in CM vinifications.

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

References:

1)  Bartowsky E. J. (2009) Bacterial spoilage of wine and approaches to minimize it. Lett Appl Microbiol, 48:149-156. https://doi.org/10.1111/j.1472-765X.2008. 02505.x

2)  Santamaría P. et al (2022) Difficulties associated with small-scale production of carbonic maceration wines. Fermentation, 8, 27. https://doi.org/10.3390/fermentation8010027

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

A. R. Gutiérrez1*, P. Santamaría1, L. González-Arenzana1, P. Garijo1, C. Olarte2, and S. Sanz2

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
2 Departamento de Agricultura y Alimentación. Universidad de La Rioja, Spain

Contact the author*

Keywords

carbonic maceration, yeast inoculation, lactic bacteria, acetic bacteria

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effect of spray with autochthonous Trichoderma strains and its secondary metabolites on the quality of Tempranillo grape

Trichoderma is one of the most widely used fungal biocontrol agents on vineyards due to its multiple benefits on this crop, such as its fungicidal and growth promoting capacity. In this work, we have analyzed the effect on the concentration of nutrients in grapevine leaves and on the quality of the grape must after spraying an autochthonous strain of Trichoderma harzianum and one of the main secondary metabolites produced by this genus, 6-pentyl-α-pyrone (6PP).

Read More

Characterization of a Sémillon clonal population: exploring genetic diversity, metabolomic profiles, and phenotypic variations

Sémillon is a cultivated grape variety known for contributing to dry and sweet white wine production. However, only seven approved clones have been officially recognized in France[1]. In this study, we aimed to characterize the genetic diversity and metabolomic profiles of a Sémillon clonal population, shedding light on the potential variations within this important grape variety.

Read More

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Read More

Can yeast cells sense other yeasts beyond competition interactions?

The utilization of non-Saccharomyces yeasts in the wine industry has increased significantly in recent years. Alternative species need commonly be employed in combination with Saccharomyces cerevisiae to avoid stuck fermentation, or microbial spoilage. The employment of more than one yeast starter can lead to interactions between different species with an impact on the outcome of wine fermentation. Previous studies[1] demonstrated that S. cerevisiae elicits transcriptional responses with both shared and species-specific features in co-culture with other yeast species.

Read More

Agronomic and oenological behavior of the minority Mandón variety on two rootstocks in the D.O. Arribes

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

Read More