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…

FOURIER TRANSFORM INFRARED SPECTROSCOPY IN MONITORING THE WINE PRODUCTION

The complexity of the wine matrix makes the monitoring of the winemaking process crucial. Fourier Transform Infrared Spectroscopy (FTIR) along with chemometrics is considered an effective analytical tool combining good accuracy, robustness, high sample throughput, and “green character”. Portable and non-portable FTIR devices are already used by the wine industry for routine analysis. However, the analytical calibrations need to be enriched, and some others are still waiting to be thoroughly developed.

Read More

REDUCING NITROGEN FERTILIZATION ALTERS PHENOLIC PROFILES OF VITIS VINIFERA L. CV. CABERNET GERNISCHT WINE OF YANTAI, CHINA

Nitrogen (N) fertilizer is important for grape growth and the quality of wine. It is essential to address the mismatch between N application and wine composition. Cabernet Gernischt (Vitis vinifera L.), as one of the main wine-grape cultivars in China, was introduced to Yantai wine region in 1892. This grape cultivar is traditionally used for quality dry red wine with fruit, spices aroma, ruby red and full-bodied wines. In order to regulate vine growth and improve grape and wine quality, Cabernet Gernischt grapevines were subjected to decreased levels of N treatments, compared to normal N supply treatment, during grape growing seasons of 2019 and 2020.

Read More

IMPACT OF RHIZOPUS AND BOTRYTIS ON WINE FOAMING PROPERTIES

A lot of work has been done on the impact of Botrytis on the foam of sparkling wines. This work often concerns wines produced in cool regions, where Botrytis is the dominant fungal pathogen. However, in southern countries such as Spain, in particularly hot years such as 2022, the majority fungal pathogen is sometimes Rhizopus. Like Botrytis, Rhizopus is a fungus that produces an aspartic protease.

Read More

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.

Read More

WINE CONSUMER TRADE-OFF BETWEEN ORGANOLEPTIC CHARACTERISTICS AND SUSTAINABLE CLAIMS. AN EXPERIMENT ON RED WINES FROM BORDEAUX REGION

In economics, the perception of wine quality is not limited to sensorial characteristics: an indication of the region of production significantly affects the perception of quality and consumers’ WTP ([1]; [2]). However, [3] or more recently [4] show that even if a wine has an organic label, the taste of wine remains the predominant criterion in consumer preferences. The contribution of our experiment is to evaluate the impact of responsible attributes (organic label, Non Added Sulfites, HVE certification) on the appreciation of several red wines on the market. More than 280 consumers participated to the present study and they perform 25 tastings divided into 5 different sessions. 20 different red wines from Bordeaux Area are tasted.

Read More