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…

THE POTENTIAL USE OF SOLUBLE POLYSACCHARIDES TO PREVENT THE OXIDATION OF ROSÉ WINES

Lately, rosé wine is rapidly increasing its popularity worldwide. Short-time macerations with the red skin of the grapes cause the partial extraction of anthocyanins, which are responsible for the pinki-sh-salmon hue of rosé wines. However, the low quantity of tannins (antioxidants) and richness in phenolic acids, which can be easily oxidized into yellowish pigments, tend to predispose rosé wines to an undesirable browning. Although the use of SO₂ for the prevention of oxidation is highly extended, this practice is expected to be reduced. Therefore, the search for alternative oenological adjuvants that prevent the oxidation and browning of rosé wines is highly desired.
Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

Read More

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

Read More