terclim by ICS banner
IVES 9 IVES Conference Series 9 UNRAVELLING THE ROLE OF LACTIC ACID BACTERIA ON SPARKLING WINE ELABORATION THROUGH METABOLOMICS APPROACH

UNRAVELLING THE ROLE OF LACTIC ACID BACTERIA ON SPARKLING WINE ELABORATION THROUGH METABOLOMICS APPROACH

Abstract

Xinomavro is a red grape variety from Northern Greece (Protected Designation of Origin), known for the nice acidities, perfectly appropriate for sparkling wine production (Rosé and Blanc de Noir). The elaboration of sparkling wine requires technical as well as scientific skills. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown.

The present work focuses (i) on the population diversity of lactic acid bacteria isolated from sparkling wines and (ii) on the technological effect of the species during sparkling wine elaboration. Bacterial strains were typed by multiple loci VNTR analysis (MLVA) based on five tandem repeats loci and 3 different strains were chosen as starters for the sparkling wine production.

Xinomavro base wine was treated according to the winery production protocol and second fermentation was realised in the bottle under 6 different inoculation schemes.1) addition of S. cerevisiae (Lalvin DV10) 2) addition of S. cerevisiae (Lalvin DV10) and Lysozyme (40g/hL) 3) addition of S. cerevisiae (Lalvin DV10) and O. oeni Greek strain (UNIWA collection) 4) addition of S. cerevisiae (Lalvin DV10) and O. oeni French strain (CRBO collection) 5) addition of S. cerevisiae (Lalvin DV10) and O. oeni Commercial strain 6) addition of Schizo saccharomyces pombe strain (NRRL collection). Twelve months after the second fermentation in the bottle, oenological parameters were determined according to the OIV protocols, the volatile compounds produced were measured by GC/MS, and the metabolomic fingerprint analysis were acquired by an UPLC-HDMS-QTof-MS instrument. Finally, all produced wines were evaluated by quantitative descriptive sensorial analysis.

Malolactic fermentations were realized in all cases except the condition n°2 where lysozyme was added. Forty compounds were quantified and separated according to their chemical classes (monoterpenes, norisoprenoids, aldehydes, alcohols, esters, acids, and ketones) while statistical analysis showed the presence of three groups of sparkling wines according to the inoculation scheme. The untargeted metabolomic approach clearly discriminated the action of bacteria and revealed intra species variability at strain level. This is the first time that highlights the role of lactic acid bacteria and precisely of the species of O. oeni to sparkling wine elaboration.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Maria DIMOPOULOU1,2, Margot PAULIN1, Olivier CLAISSE1, Cécile MIOT-SERTIER1, Fotini DROSOU2, Panagiotis ARAPITSAS2,3, Marguerite DOLS-LAFARGUE1

1. Bordeaux, Bordeaux INP, INRAE, UMR OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
3. Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy

Contact the author*

Keywords

sparkling wine, malolactic fermentation, Xinomavro, bacteria

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].
Read More

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Read More

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

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

UNEXPECTED PRODUCTION OF DMS POTENTIAL DURING ALCOOLIC FERMENTATION FROM MODEL CHAMPAGNE-LIKE MUSTS

The overall quality of aged wines is in part due to the development of complex aromas over a long period (1.) The apparition of this aromatic complexity depends on multiple chemical reactions that include the liberation of odorous compounds from non-odorous precursors. One example of this phenomenon is found in dimethyl sulphide (DMS) which, with its characteristic odor truffle, is a known contributor to the bouquet of premium aged wine bouquet (1). DMS supposedly accumulates during the ten first years of ageing thanks to the hydrolysis of its precursor dimethylsulfoniopropionate (DMSp.) DMSp is a possible secondary by-product from the degradation of S-methylmethionine (SMM), an amino acid iden- tified in grapes (2), which can be metabolized by yeast during alcoholic fermentation.

Read More