terclim by ICS banner
IVES 9 IVES Conference Series 9 NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

Abstract

The fresh mushroom off-flavour (FMOff) has been appearing in wines since the 2000s. Some C8 compounds such as 1-octen-3-one, 1-octen-3-ol, 1-hydroxyoctan-3-one, 3-octanol and others are invol-ved in this specific off-flavour [1-3]. At the same time, glycosidic precursors of some FMOff compounds have been identified in musts contaminated by Crustomyces subabruptus [4], highlighting the role of aroma precursors in this specific taint. However, the fate of these volatile molecules and glycosidic fractions during fermentation is not well known. The aim of this work was to study the effects of alcoholic fermentation by Saccharomyces cerevisae (Levuline CHP® strain) on FMOff glycosidic precursors and volatile compounds present in healthy and contaminated Pinot noir musts, using Crustomyces subabruptus as fungal infection. The volatile compounds of FMOff and the glycosidic fractions of the initial musts and the resulting wines were analysed by GC-MS. The analysis of glycosidic precursors revealed for the first time the presence of 1-hydroxyoctan-3-one glycosides only in the contaminated musts. In addition, the Levuline CHP® strain was able to release a 1-hydroxyoctan-3-one glycosidic fraction during alcoholic fermentation. For the volatile FMOff compounds, the effect of fermentation was both compound and matrix dependent. Indeed, both 1-octen-3-one and 3-octanone showed fluctuating evolution depending on the initial matrix. The 3-octanol was systematically produced during alcoholic fermentation whatever the initial matrix with concentrations reaching up to 0.35 µg/L and 0.58 µg/L under healthy and contaminated conditions respectively. Finally, 1-hydroxyoctan-3-one reached an identical threshold concentration (around 150 µg/L) whatever the type of matrix and regardless of its initial level. Interestingly, this compound plays a dual role as substrate and product for the yeast highlighting a potential metabolic node in the FMOff biogenesis.

 

1. Pons, M., et al., Identification of Impact Odorants Contributing to Fresh Mushroom Off-Flavor in Wines: Incidence of Their Reactivity with Nitrogen Compounds on the Decrease of the Olfactory Defect. Journal of Agricultural and Food Chemistry, 2011. 59(7): p. 3264-3272.
2. Darriet, P., et al., Impact Odorants Contributing to the Fungus Type Aroma from Grape Berries Contaminated by Powdery Mildew (Uncinula necator); Incidence of Enzymatic Activities of the Yeast Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 2002. 50(11): p. 3277-3282.
3. La Guerche, S., et al., Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes. Journal of Agricultural and Food Chemistry, 2006. 54(24): p. 9193-9200.
4. Delcros, L., et al., Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus. Molecules, 2022. 27(21).

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Léa Delcros1,2,3, Sylvie Collas2, Marion Hervé1, Bruno Blondin3, Aurélie Roland3*

1. MHCS, Epernay, France
2. Comité Champagne, Epernay, France
3. SPO, Univ Montpellier INRAE, Institut Agro, Montpellier, France

Contact the author*

Keywords

fresh mushroom off-flavor, alcoholic fermentation, 1-hydroxyoctan-3-one, glycosides

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.
Read More

IMPACT OF HARVEST DATE ON THE FINE MOLECULAR COMPOSITION OF MUST AND BORDEAUX RED WINE (VAR. MERLOT, CABERNET SAUVIGNON). FOCUS ON ACIDITY AND SENSORY IMPACT AFTER FIVE YEARS OF AGING

Climate change has brought several impacts that are becoming increasingly intense during the last few years and put at risk the quality of the berries or even the plant’s sustainability. Such extreme climatic events impact the composition of the wine while modulating its quality and the consumer preferences (Tempère et al., 2019). The three most important changes that take place in the must are: 1) decrease acidity, 2) increase of the concentration of sugar, hence increase of alcohol in the wine, and 3) modification
of the sensory balance and the development for example of cooked fruit aromas.

Read More

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

SENSORY EVALUATION OF WINE AROMA: SHOULD COLOR-DRIVEN DESCRIPTORS BE USED?

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.

Read More