 IVES 9 IVES Conference Series 9 IMPACT OF GRAPE-ASSOCIATED MOLDS IN FRESH MUSHROOM AROMA PRODUCTION

IMPACT OF GRAPE-ASSOCIATED MOLDS IN FRESH MUSHROOM AROMA PRODUCTION

Abstract

Mycobiota encountered from vine to wine is a complex and diversified ecosystem that may impact grape quality at harvest and the sensorial properties of wines, thus leading to off-flavors [1-3]. Among known off-flavors in wine, fresh mushroom aroma (FMA) has been linked to some mold species, naturally pre-sent on grapes, producing specific volatile organic compounds (VOC) [4-5]. The most well-known are 1-octen-3-ol and 1-octen-3-one, although many other VOC are likely involved. To better understand the FMA defect, biotic and abiotic factors impacting growth kinetics and VOC production of selected fungal species in must media and on grapes were studied. In total, 18 fungal isolates, belonging to 7 genera and 9 species, were selected based on their off-odor production profiles on malt medium among 685 isolates from our working collection. Growth rates were measured using solid synthetic must (MS) and real must (MR) and compared to those obtained in liquid must by laser nephelometry. Sensorial analysis and VOC profiles (GC-MS) were also determined for the same isolates, individually or in co-cultures with two FMA producing Botrytis isolates, after growth on must and grapes. Among the generated physiological data, optimal growth temperatures were 27-28°C, 26-30°C, 21-22°C for Botrytis spp., Penicillium crocicola and P. citreonigrum, respectively, depending on the isolate. Fastest growth rates were observed for B. cinerea and P. crocicola, while Cladosporium subtilissimum and P. brevicompactum isolates were slowest. For VOC profiles, P. crocicola, P. bialowiezense and Clonostachys rosea produced known FMA compounds (1-octen-3-one and 1-octen-3-ol) at higher levels when co-inoculated with Botrytis spp. on grapes. For must trials, a species effect on VOC profiles was clearly observed (92 VOC identified). To confirm these findings, further co-inoculation studies were performed on two grape varieties (Meunier and Pinot noir) and, so far, sensorial analyses showed similar trends. Overall, this study provides novel knowledge about changes in fungal growth kinetics and VOC profiles in musts and on grapes. These results provide new insights for the wine making to better understand how FMA off-flavors are generated by molds.

1. Scott et al, 2022 doi.org/10.1016/B978-0-08-102067-8.00006-3

2. Steel et al, 2013 doi.org/10.1021/jf400641r

3. Rousseaux et al 2014 doi:10.1016/j.fm.2013.08.013

4. La Guerche et al, 2006 doi.org/10.1016/B978-0-08-102067-8.00006-3

5. Meistermann et al, 2020 (DOI:10.20870/oeno-one.2021.55.3.3004)

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Adrien Destanque1,2, Alexis Commereuc1, Flora Pensec1, Adeline Picot1, Anne Thierry3, Marie-Bernadette Maillard3, Louis Corol-ler, Sylvie Treguer-Fernandez1, Emmanuel Coton1, Marion Hervé2 and Monika Coton1*

1. Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F-29280 Plouzané, France

2. Centre de Recherche Robert-Jean de Vogüé Moët Hennessy, F-51530 Oiry, France

3. INRAE, Institut Agro, UMR STLO, F-35000 Rennes, France

Contact the author*

Keywords

Mycobiot, growth modeling, volatile organic compounds (VOCs)

Citation

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

IMPACT OF ABIOTIC AND BIOTIC FACTORS ON BIOADHESION PROPERTIES OF BRETTANOMYCES BRUXELLENSIS

Brettanomyces bruxellensis is an ubiquitous yeast associated with different fermentation media such as beer and kombucha, where its presence is beneficial to bring an aromatic typicity. However, it is a main spoilage yeast in wines, in which it produces volatile phenols responsible for organoleptic deviations causing significant economic losses (Chatonnet et al., 1992). Cellar and winery equipment’s are considered as the first source of contamination, during fermentation and wine ageing process (Connel et al., 2002). Indeed, it is possible to find B. bruxellensis in the air, on walls and floors of the cellars, on small materials, vats and barrels.

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.