terclim by ICS banner
IVES 9 IVES Conference Series 9 METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Abstract

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development. More than half of the 67 volatile compounds quantified were modulated by interactions, including 18 relevant wine aroma compounds. The main families affected were higher alcohols and their associated esters, vinyl phenols, and fatty acids. Coculture makes it possible to obtain new aromatic expressions that do not exist in the original pure cultures attributed to yeast interactions. The sensory profile of the wines related to the cocultures differed from the wines associated with the pure cultures. However, they also differed from the blends (50/50 v/v) of post AF wines from pure cultures. Based on the exometabolome, this was confirmed. The cocultures were revealed as not being simple additions of two wines represented by blend, thereby indicating complex interactions. High resolution mass spectrometry allowed to highlight thousands of cocultures biomarkers. Most of these biomarkers belonged to metabolic pathways involved in nitrogen metabolism. The latter is therefore a marker of changes associated with interactions between two strains of S. cerevisiae. Despite of preserved fermentative properties, the described interactions in- duced a modification of the chemical composition and sensory profile of the wines from the cocultures. A comprehensive approach by combining different techniques is essential to understand yeast interactions and describe the consequences on wine.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Fanny Bordet 1,4, Rémy Romanet1, Florian Bahut1,4, Jordi Ballester2, Camille Eicher1, Cristina Peña3, Vicente Ferreira3, Régis Gou-geon1,5, Anne Julien-Ortiz4, Chloé Roullier-Gall1, Hervé Alexandre1

1. Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR A 02.102, 21000 Dijon, France, IUVV, Rue Claude Ladrey, 21000 Dijon, France
2. Centre des Sciences du Goût et de l’Alimentation, Institut Agro Dijon, CNRS, INRA, Université Bourgogne – Franche-Comté, 21000 Dijon, France
3. University of Zaragoza, Dpt. Química Analítica. Facultad de Ciencias, 50009 Zaragoza, Spain
4. Lallemand SAS, 19 rue des Briquetiers, 31000 Blagnac, France
5. DIVVA (Développement Innovation Vigne Vin Aliments) Platform/PAM UMR, IUVV, Rue Claude Ladrey, 21000 Dijon, France

Contact the author*

Keywords

fermentation, interactions, Saccharomyces cervevisiae, metabolomic

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: LEVELS AND PATTERNS OBSERVED IN 2020 WINES FROM THE UNITED STATES WEST COAST

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.