terclim by ICS banner
IVES 9 IVES Conference Series 9 WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Abstract

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1. Torulaspora (T.) delbrueckii is known to stand out among these nonconventional yeasts by increasing the content of esters, terpenes and thiols in wine fermentations, together with low production of acetic acid, hydrogen sulfide and acetaldehyde.

In a previous study using Pinot Noir grapes from the Okanagan Valley (BC, Canada)2, a collection of non-Saccharomyces yeasts was isolated from late-stage spontaneous lab fermentations. These yeasts were screened for their fermentative performance based on residual sugar, ethanol concentration and production of non-volatiles such as glycerol and acetic acid in single fermentations using Chardonnay juice. From these, two strains of T. delbrueckii were selected for further analysis. The aim of the present work was to examine oenological traits such as ethanol, sulfite, and copper sulfate resistance for the two T. delbrueckii Okanagan Valley strains, the T. delbrueckii reference strain CBS1146, the commercial T. delbrueckii strain Zymaflore Alpha and a control S. cerevisiae strain. These five strains were also used to perform single yeast fermentations in Muscat juice. Non-volatile compounds were quantified by HPLC/RID and analyzed by ANOVA with no significant differences in residual sugars, ethanol and glycerol production, while CBS1146 displayed lower acetic acid than the other 4 strains. Volatiles such as terpenes, primary alcohols and esters were also semi-quantified by SPME-GC/MS, followed by Partial Least Squares-Discriminant Analysis. Differences were observed among the strains in aroma compounds including limonene, γ-terpinene, α-terpineol, ocimene, phenylethyl alcohol and 2-phenethyl acetate. This work will add to developing research on T. delbrueckii from the perspective of BC and Canadian wines.

 

  1. Belda, I., Ruiz, J., Alastruey-Izquierdo, A., Navascues, E., Marquina, D., & Santos, A. (2016). Unraveling the enzymatic basis of wine “flavorome”: A phylo-functional study of wine related yeast species. Frontier in Microbiology, 7, 1–13. DOI: 10.3389/fmicb.2016.00012
  2. Cheng, E., Martiniuk, J. T., Hamilton, J., McCarthy, G., Castellarin, S. D., & Measday, V. (2020). Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region. Frontiers in genetics, 11, 908. DOI: 10.3389/fgene.2020.00908

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Joana Pico1, Elia Castellanos1, Simone D. Castellarin1, Vivien Measday1

  1. Wine Research Centre, University of British Columbia

Contact the author*

Keywords

Non-Saccharomyces yeast, Wine aroma, Fermentation metabolites, Volatile compounds

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

Grouping Vitis vinifera grapevine varieties based on their aromatic composition

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir1. Amongst several changes in viticultural practices, replacing some of the planting material (i.e. clones, rootstocks and cultivars) is thought to be one of the most promising potential levers to be used for adapting to climate change. But the change of cultivars also involves the issue of protecting the region’s wine typicity. In Bordeaux (France), extensive research has been conducted on identifying meridional varieties that could be good candidates to help guard against the effects of climate change2 while less research has been done concerning their impacts on Bordeaux wine typicity.
Read More

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Read More

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

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

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

Read More