terclim by ICS banner
IVES 9 IVES Conference Series 9 MOUSY OFF-FLAVOURS IN WINES: UNVEILING THE MICROORGANISMS BEHIND IT

MOUSY OFF-FLAVOURS IN WINES: UNVEILING THE MICROORGANISMS BEHIND IT

Abstract

Taints and off-flavours are one of the major concerns in the wine industry and even if the issues provoked by them are harmless, they can still have a negative impact on the quality or on the visual perception of the consumer. Nowadays, the frequency of occurrence of mousy off-flavours in wines has increased.
The reasons behind this could be the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour is associated with Brettanomyces bruxellensis or some lactic acid bacteria metabolisms. Three N-heterocyclic compounds (APY, ETHP, ATHP) have been described as involved in mousiness perception. Thus far, no study addressed the variability in that N-heterocycles production according to microorganism strains from different species. Twenty-five wines presenting mousy off-flavour were analysed. In total, 252 bacte-ria with 90.5 % of Oenococcus oeni and 101 yeast strains with 53.5 % of Saccharomyces cerevisiae were isolated and identified. Even if B. bruxellensis have been isolated during this study, it has been shown that in most mousy wines, it wes not found.Their capacity to produce mousy compounds was investigated using Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) in a standardised N-heterocycle assay medium (NHAM). While four and three species of yeast and bacteria, respectively, were isolated from mousy wines, only three species of microorganisms were associated with N-heterocycles production: B. bruxellensis, Lentilactobacillus hilgardii and Oenococcus oeni. The screening was then extended to collection strains for these three species to improve their genetic representativity. Our results show that the levels and the ratios of the three N-heterocycles present huge variations according to the species but all the tested strains were able to produce mousiness in the NHAM.

 

1. Pelonnier-Magimel, E., Mangiorou, P., Philippe, D., De Revel, G., Jourdes, M., Marchal, A., Marchand, S., Pons, A., Riquier, L., Tesseidre, P.-L., Thibon, C., Lytra, G., Tempère, S., & Barbe, J.-C. (2020). Sensory characterisation of Bordeaux red wines produced without added sulfites. OENO One, 54(4), 733-743. https://doi.org/10.20870/oeno-one.2020.54.4.3794
2. Tempère, S., Chatelet, B., De Revel, G., Dufoir, M., Denat, M., Ramonet, P.-Y., Marchand, S., Sadoudi, M., Richard, N., Lucas, P., Miot-Sertier, C., Claisse, O., Riquier, L., Perello, M.-C., & Ballestra, P. (2019). Comparison between standardized sensory methods used to evaluate the mousy off-flavor in red wine. OENO One, 53(2). https://doi.org/10.20870/oeno-one.2019.53.2.2350
3. Snowdon, E. M., Bowyer, M. C., Grbin, P. R., & Bowyer, P. K. (2006). Mousy Off-Flavor : A Review. Journal of Agricultural and Food Chemistry, 54(18), 6465-6474. https://doi.org/10.1021/jf0528613
4. Grbin, P. (1998). Physiology and metabolism of Dekkera/Brettanomyces yeast in relation to mousy taint production. The University of Adelaide.
5. Costello, P. J., Lee, T. H., & Henschke, Paula. (2001). Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine. Australian Journal of Grape and Wine Research, 7(3), 160-167. https://doi.org/10.1111/j.1755-0238.2001. tb00205.x
6. Kiyomichi, D., Franc, C., Moulis, P., Riquier, L., Ballestra, P., Marchand, S., Tempère, S., & de Revel, G. (2023). Investigation into mousy off-flavor in wine using gas chromatography-mass spectrometry with stir bar sorptive extraction. Food Chemistry, 411, 135454. https://doi.org/10.1016/j.foodchem.2023.135454

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Pierre Moulis1,2, Cécile Miot-Sertier1, Laure Cordazzo1, Olivier Claisse1, Celine Franc1, Laurent Riquier1, Beata Beisert2, Stephanie Marchand1, Gilles de Revel1, Doris Rauhut2 and Patricia Ballestra1

1. UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, Villenave d’Ornon, France
2. Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany

Contact the author*

Keywords

Mousy off-flavor, Brettanomyces bruxellensis, Lactic acid bacteria, Wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More

MONITOR SOME KEY PARAMETERS THROUGH THE IMPLEMENTATION OFCONTINUOUS CONTROL SYSTEMS OF THE MUST-WINE DURING MACERATION-FERMENTATION IN RED WINEMAKING TO MANAGE OPERATIONS IN “AUTOMATION”

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation.
To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.

Read More

VALORIZATION OF GRAPE WINE POMACE USING PULSED ELECTRIC FIELDS (PEF) AND SUPERCRITICAL CO₂ (SC CO₂) EXTRACTION

Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated.

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

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

Read More