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…

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.

Read More

AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

The quality of wines has often been associated with their geographical area of production. The aim of this work was to characterize Protected Designation of Origin (PDO) Xinomavro red wines from different geographical areas of Amyndeon and Naoussa in Northern Greece, elaborated with variables that contribute to their differentiation, such as soil characteristics, altitude, monthly average temperature and rainfall.
Xinomavro fruit parcels from different vineyards within the two PDO zones (5 PDO Naoussa and 6 PDO Amyndeon) were vinified following a standard winemaking process. A total of 25 aroma compounds were quantified using gas chromatography-mass spectrometry (GC-MS) with simultaneous full scan and selected ion monitoring for data recording, and odor activity values (OAVs) were determined.

Read More

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

Read More

EVIDENCE OF THE INTERACTION OF ULTRASOUND AND ASPERGILLOPEPSINS I ON UNSTABLE GRAPE PROTEINS

Most of the effects of ultrasound (US) result from the collapse of bubbles due to cavitation. The shockwave produced is associated with shear forces, along with high localised temperatures and pressures. However, the high-speed stream, radical species formation, and heat generated during sonication may also affect the stability of some enzymes and proteins, depending on their chemical structure. Recently, Ce-lotti et al. (2021) reported the effects of US on protein stability in wines. To investigate this further, the effect of temperature (40°C and 70°C; 60s), sonication (20 kHz and 100 % amplitude, for 20s and 60s, leading to the same temperatures as above, respectively), in combination with Aspergillopepsins I (AP-I) supplementation (100 μg/L), was studied on unstable protein concentration (TLPs and chitinases) using HPLC with an UV–Vis detector in a TLPs-supplemented model system and in an unstable white wine.

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