terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Abstract

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

In this work, the effects of the addition of a commercial preparation derived from inactivated yeasts (IDY) on the chemical composition and sensory profile of white wines made from three varieties (Tempranillo Blanco, Garnacha Blanca and Viura) from the D.O.Ca. La Rioja (Spain) were evaluated. The IDY preparation containing glutathione (Glutastar, Lallemand, S.L.) was added at a dose of 30 g/Hl to the racked musts.

The obtained results showed differences depending on the grape variety. In Tempranillo Blanco and Viura, the addition of IDY increased the concentration of glutathione and decreased the concentration of catechins and hydroxycinnamic acids. In Viura, some aromatic compounds (amyl alcohols, isoamyl acetate, hexyl acetate and octanoic acid) increased.Overall, the IDY treatment did not influence the organoleptic characteristics of the wines, with slight variety-related modifications in the aromatic profile.

The addition of IDY could be an interesting alternative to slow down oxidation and preserve the aroma of white wines, but its effects have a variety dependence. In this study, the highest antioxidant efficacy was obtained in the Viura variety.

Acknowledgements: This study was co-financed by the European Regional Development Fund (ERDF), granted to the Autonomous Community of La Rioja, within the ERDF Operational Program (2021-2027).

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Juana Martinez 1, Elisa Baroja1, Lucía González-Arenzana

1Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, CSIC, Universidad de La Rioja). Finca La Grajera, Carretera de Burgos, km 6, 26071 Logroño, La Rioja, España)

Contact the author*

Keywords

glutathione, specific inactivating yeasts, white wines, oxidation, aroma   

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.

Effect of ultraviolet B radiation on pathogenic molds of grapes

The fungicidal effect of UV-C radiation (100-280 nm wavelength) is well known, but its applicability for the control of pathogenic molds of grapes is conditioned by its effect on the host and by the risks inherent in its handling[1].
As an alternative, the effect in vitro of UV-B radiation (280-315 nm) on the main pathogenic molds of grapes has been studied: Botrytis cinerea, Aspergillus niger, Penicillium expansum and Rhizopus stolonifer.

Reconstructing ancient microbial fermentation genomes from the wine residues of Herod, Roman king of Judea

The fortress of the Herodium, built towards the end of the first century BCE/ante Cristo, on the orders of Herod the Great, Roman client king of Judea, attests the expansion of Roman influence in the eastern Mediterranean. During archaeological excavations of the Herodium in 2017[1], a winery was discovered on the ground floor of the palace, with an assortment of clay vessels in situ, including large dolia – clay fermentation vessels each capable of fermenting up to 300-400 L of wine. Thanks to the recent progresses in the field of paleogenomics[2], we could analyse the organic material consistent with grape pomace at the bottom of these vessels, by extracting and sequencing the DNA using shotgun metagenomics and targeted capture, aiming for enrichment of DNA from fermentation associated microbes.

Retrospective analysis of our knowledge regarding the genetics of relevant traits for rootstock breeding 

Rootstocks were the first sustainable and environmentally friendly strategy to cope with a major threat for Vitis vinifera cultivation. In addition to providing Phylloxera resistance, they play an important role in protecting against other soil-borne pests, such as nematodes, and in adapting V. vinifera to limiting abiotic conditions. Today viticulture has to adapt to ongoing climate change whilst simultaneously reducing its environmental impact. In this context, rootstocks are a central element in the development of agro-ecological practices that increase adaptive potential with low external inputs. Despite the apparent diversity of the Vitis genus, only few rootstock varieties are used worldwide and most of them have a very narrow genetic background. This means that there is considerable scope to breed new, improved rootstocks to adapt viticulture for the future.

Drought responses of grapevine cultivars under different environments

Using grapevine genetic diversity is one of the strategies to adapt viticulture to climate change. In this sense, assessing the plasticity of cultivars in their responses to environmental conditions is essential. For this purpose, the drought tolerance of Grenache, Tempranillo and Semillon cultivars grafted onto SO4 was evaluated at two experimental vineyards, one located in Valencia (Spain) and the other in Bordeaux (France). This was done by assessing gas exchange parameters, water relations and leaf hydraulic traits at the end of the season.