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…

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

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Read More

AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

The quality of wines has often been associated with their geographical area of production. The aim of this work was to characterize Protected Designation of Origin (PDO) Xinomavro red wines from different geographical areas of Amyndeon and Naoussa in Northern Greece, elaborated with variables that contribute to their differentiation, such as soil characteristics, altitude, monthly average temperature and rainfall.
Xinomavro fruit parcels from different vineyards within the two PDO zones (5 PDO Naoussa and 6 PDO Amyndeon) were vinified following a standard winemaking process. A total of 25 aroma compounds were quantified using gas chromatography-mass spectrometry (GC-MS) with simultaneous full scan and selected ion monitoring for data recording, and odor activity values (OAVs) were determined.

Read More

SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

Climate change is leading to an increase in average temperature and in the severity and occurrence of heatwaves, and is already disrupting grapevine phenology. In Australia, with the evolution of the weather of grape growing regions that are already warm and hot, berry composition including flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted [1]. These compounds, such as anthocyanins and tannins, contribute substantially to grape and wine quality. The goal of this research was to determine how flavonoid extraction is impacted when bunches are exposed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity.

Read More

EFFECTS OF INDUCED SUNBURN DAMAGES ON WHITE WINE PROPERTIES

Climate change is a great challenge for the environment and affects the wine industry as well. Sunburn damage of sensitive grapes increase with severe heat periods. Besides significant loss of yield sunburn, modifies sensory properties of the wines and may cause climate-related off-flavours. To initiate sunburn in a controlled way, in 2021 sunburn was directly induced in the vineyard with the GrapeBurner device, exposing grapes of the varieties Riesling and Pinot Blanc with UV and IR radiation. This device was first assembled by Kai Müller of the university in Geisenheim and consists of a carriage with 6 UV/IR lamps. A 15 min irradiation was applied in early September at 60°Oe. Due to the colder season in 2021 the grapes were not harmed by previous sunburn damage.

Read More