terclim by ICS banner
IVES 9 IVES Conference Series 9 ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

ACIDIC AND DEMALIC SACCHAROMYCES CEREVISIAE STRAINS FOR MANAGING PROBLEMS OF ACIDITY DURING THE ALCOHOLIC FERMENTATION

Abstract

In a recent study several genes controlling the acidification properties of the wine yeast Saccharomyces cerevisiae have been identified by a QTL approach [1]. Many of these genes showed allelic variations that affect the metabolism of malic acid and the pH homeostasis during the alcoholic fermentation. Such alleles have been used for driving genetic selection of new S. cerevisiae starters that may conversely acidify or deacidify the wine by producing or consuming large amount of malic acid [2]. This particular feature drastically modulates the final pH of wine with difference of 0.5 units between the two groups. Such extreme strains called ACIDIC or DEMALIC have been compared in several grape juices in order to evaluate their technological and sensorial impact on the resulting wines. Beside routine phenotypic characterization (fermentation kinetics and basic enological analyses), targeted NMR metabolomic as well as LC-MS non targeted metabolomics were used for characterizing such group of strains. These ACIDIC or DEMALIC strains definitively challenge a wide range of industrial starters and provide new tools for managing the rising problem of acidity in the context of global warming change.

1. Peltier E, Vion C, Abou Saada O, Friedrich A, Schacherer J, Marullo P. Flor Yeasts Rewire the Central Carbon Metabolism During Wine Alcoholic Fermentation. Front Fungal Biol. 2021;2. doi:10.3389/ffunb.2021.733513

2. Vion C, Peltier E, Bernard M, Muro M, Marullo P. Marker Assisted Selection of malic-consuming Saccharomyces cerevisiae strains for winemaking. Efficiency and limits of a QTL’s driven breeding program. J Fungi. 2021;7: 1–25. doi:10.20944/pre- prints202103.0132.v1

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Charlotte Vion 1,2, Marie Le Scanff 2, Muro Maïtena1,2, Bernard Margaux1,2, Richard Bruce1,2, Fautré Valentine1,2, Coulon Joana1, Pel- tier Emilien1,2, Le Mao Inès2, Richard Tristan2, Da Costa Grégory2, Marchal Axel2, Marullo Philippe1,2

1 Biolaffort, Bordeaux, FRANCE
2 UMR 1366 Œnologie, Univ. Bordeaux, INRAE, Bordeaux Science Agro, Bordeaux INP, ISVV

Contact the author*

Keywords

Acidity perception, Malic acid, Wine yeast

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

OPTIMIZATION, VALIDATION AND APPLICATION OF THE EPR SPIN-TRAPPING TECHNIQUE TO THE DETECTION OF FREE RADICALS IN CHARDONNAY WINES

The aging potential of Burgundy chardonnay wines is considered as quality indicator. However, some of them exhibit higher oxidative sensitivity and premature oxidative aging symptoms, which are potentially induced by no-enzymatic oxidation such as Fenton-type reaction (Danilewicz, 2003). This chemical mechanism involves the action of transition metal, native phenolic compounds and oxygen which promote the generation of highly reactive oxygen species (ROS) such as hydroxyl radicals (OH) or 1-hydroxyethyl radicals (1-HER) from oxidation of ethanol. Such mechanism is involved in the radical oxidation occurring during bottle aging. According to Elias et al.,(2009a), the 1-HER is the most abundant radical in forced oxidation treated wines. Consequently, understanding its evolution kinetic in dry white wines is of great importance.

Read More

WHICH IMPACT FOR PROANTHOCYANIDIC TANNINS ON RED WINE FRUITY AROMA? SENSORY AND PHYSICOCHEMICAL APPROACHES

Previous research on the fruity character of red wines highlighted the role of esters. Literature provides evidence that, besides these esters, other compounds that are not necessarily volatiles may have an important impact on the overall aroma of wine, contributing to a modulation of its global aromatic expression. The goal of this work was to assess the olfactory consequences of a mixture between esters and proanthocyanidic tannins, through sensory and physico-chemical approaches.
Sensory analysis of numerous aromatic reconstitutions, including triangular tests, detection thresholds, and sensory profiles, were conducted in order to evaluate the sensory impact of tannins on red wine esters perception.

Read More

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Read More

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

Read More