terclim by ICS banner
IVES 9 IVES Conference Series 9 NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

Abstract

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance. Therefore, the objective of this study is to evaluate the effect of sequential time (2, 4 and 6 days) of T. delbrueckii/ S. cerevisiae on the achievement of MLF by two strains of Oenococcus oeni. AF and the following MLF were performed in a synthetic must supplemented with linoleic acid and b-sitosterol. The results showed that differences were observed in the duration of the AF as for example co-inoculated AF lasted less time, even compared to the control, while sequential AF were prolonged in time. Regarding the abundance of the species in co-inoculation S. cerevisiae dominated the fermentation process from the middle to the end as previously described in literature [2,3] . In sequential fermentations, T. delbrueckii represented a higher percentage at the end, 40-30% of the total population. In relation to the differences between sequential conditions it seems that during the fermentation with 4 days of T. delbruekii contact the population was higher than 2 and 6 days. As for the supplementation with lipids to the synthetic must we could observe that yeast viability increased, acetic acid decreased and AF and MLF performance improved. Regarding MLF T. delbrueckii improved the total time of the process comparing with S. cerevisiae as described in literature [1,4] . However, in the co-inoculated wines MLF had a longer duration. Regarding sequential wines, in the 4-day contact condition with T. delbruekii the MLF was shortened to two days, with the two O. oeni strains, so this seemed to be the best strategy combination.

Overall, these findings highlight the importance of considering both the inoculation strategy and the specific strains used to a better understanding of the complex interactions between these species in the fermentation process.

 

1. Balmaseda, A., Rozès, N., Bordons, A., & Reguant, C. (2021). Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines. LWT, 148. https://doi.org/10.1016/j.lwt.2021.111777
2. Bordet, F., Joran, A., Klein, G., Roullier-Gall, C., & Alexandre, H. (2020). Yeast-yeast interactions: Mechanisms, methodologies and impact on composition. In Microorganisms (Vol. 8, Issue 4). MDPI AG. https://doi.org/10.3390/microorganisms8040600
3. Lleixà, J., Manzano, M., Mas, A., & Portillo, M. del C. (2016). Saccharomyces and non-Saccharomyces competition during microvinification under different sugar and nitrogen conditions. Frontiers in Microbiology, 7(DEC). https://doi.org/10.3389/fmicb.2016.01959
4. Martín-García, A., Balmaseda, A., Bordons, A., & Reguant, C. (2020). Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation. Oeno One, 54(1), 101–108. https://doi.org/10.20870/oeno-one.2020.54.1.2906
5. Ruiz-de-Villa, C., Poblet, M., Cordero-Otero, R., Bordons, A., Reguant, C., & Rozès, N. (2023). Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation. Food Microbiology, 112. https://doi.org/10.1016/j.fm.2022.104212

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Candela Ruiz-de-Villa¹, Montse Poblet¹, Albert Bordons², Cristina Reguant², Nicolas Rozès¹

1. Grup de Biotecnologia Microbiana dels Aliments, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universi-tat Rovira i Virgili, c/ Marcel·lí Domingo s/n, 43007 Tarragona, Catalonia, Spain.
2. Grup de Biotecnologia Enològica,Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili, c/ Marcel·lí Domingo s/n, 43007 Tarragona, Catalonia, Spain.

Contact the author*

Keywords

Wine microorganisms, Alcoholic fermentation, Malolactic fermentation, Inoculation strategy

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

Read More

WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More

Influence of agrophotovoltaic on vine and must in a cool climate

The current energy crisis means that interest in agrophotovoltaics has increased significantly. The reason behind this is that the system aims to combine agricultural production with energy production. During the three-year period from 2020 to 2022, the effects of photovoltaic panels on the vine, the yield and the quality of the must were studied in Walenstadt in northern Switzerland, an area with a cool, humid climate. 65 Pinot noir vines were planted in the 160m2 study area. Because of the large edge effects, only 3 repetitions with 4 vines each could be created. A significantly lower leaf infestation by Plasmopara viticola was observed among the panels in each of the three years.

Read More

EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

Since the use of sodium arsenite was banned in 2001, Grapevine Trunk Diseases (GTDs) have become even more widespread increasing (1).To avoid pathogen entry, pruning, an age-old practice, is increa- singly coming to the fore. As the vine is a liana (2), any excessive woody proliferation has to be stopped. This can preserve grapevine life, provided it does not damage the diaphragm.

Read More