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…

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

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

YEAST-PRODUCED VOLATILES IN GRAPE BASED SYSTEM MODEL ACTING AS ANTIFUNGAL BIOAGENTS AGAINST PHYTOPATHOGEN BOTRYTIS CINEREA

Botrytis cinerea Pers., the causal agent of grey mould disease, is responsible for substantial economic losses, as it causes reduction of grape and wine quality and quantity. Exploitation of antagonistic yeasts is a promising strategy for controlling grey mould incidence and limiting the usage of synthetic fungicides. In our previous studies, 119 different indigenous yeasts were screened for putative multidimensional modes of action against filamentous fungus B. cinerea [1]. The most promissing biocontrol yeast was Pichia guilliermondii ZIM624, which exhibited several anatagonistic traits (production of cell wall degrading enzymes, chitinase and β-1,3-glucanase; demonstration of in vitro inhibitory effect on B. cinerea mycelia radial growth; production of antifungal volatiles, assimilation of a broad diversity of carbon sources, contributing to its competitivnes in inhabiting grapes in nature).

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