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…

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

Microbial ecosystems in wineries – molecular interactions between species and modelling of population dynamics

Microbial ecosystems are primary drivers of viticultural, oenological and other cellar-related processes
such as wastewater treatment. Metagenomic datasets have broadly mapped the vast microbial species
diversity of many of the relevant ecological niches within the broader wine environment, from vineyard
soils to plants and grapes to fermentation. The data highlight that species identities and diversity
significantly impact agronomic performance of vineyards as well as wine quality, but the complexity
of these systems and of microbial growth dynamics has defeated attempts to offer actionable
tools to guide or predict specific outcomes of ecosystem-based interventions.

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

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

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Read More