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…

THE EFFECT OF PRE-FERMENTATIVE GLYPHOSATE ADDITION ON THE METABOLITE PROFILE OF WINE

The synthetic herbicide glyphosate has been used extensively in viticulture over many decades to combat weeds. Despite this, the possible influence of residual glyphosate on both the alcoholic fermentation of grape juice and the subsequent metabolite profile of wines has not been investigated. In this study, Pinot noir juice supplemented with different concentrations of glyphosate (0 µg L-1, 10 µg L-1 and 1000 µg L-1) was fermented with commercial Saccharomyces cerevisiae yeast strains. Using a combination of analytical methods, 80 metabolites were quantified in the resulting wines.

VOLATILE COMPOUNDS AND SENSORY PROFILE OF NEBBIOLO RED WINES TREATED WITH WOOD FORMATS ALTERNATIVE TO BARRELS

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polyphenolic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

EFFECT OF DIFFERENT TEMPERATURE AND WATER-LOSS DEHYDRATION CONDITIONS ON THE PATTERN OF FREE AND GLYCOSYLATED VOLATILE METABOLITES OF ITALIAN RED GRAPES

Post-harvest grape berries dehydration/withering are worldwide applied to produce high-quality sweet and dry wines (e.i., Vin Santo, Tokaji, Amarone della Valpolicella). Temperature and water loss impact grape metabolism [1] and are key variables in modulating the production of grape compounds of oenological interest, such as Volatile Organic Compounds (VOCs), secondary metabolites responsible for the aroma of the final wine.
The aim of this research was to assess the impact of post-harvest dehydration on free and glycosylated VOCs of two Italian red wine grapes, namely Nebbiolo and Aleatico, dehydrated in tunnel under controlled condition (varied temperature and weight-loss, at constant humidity and air flow). From these grapes Sforzato di Valtellina Passito DOCG and Elba Aleatico Passito DOCG, respectively.

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.