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…

DISCRIMINATION OF BOTRYTIS CINEREA INFECTED GRAPES USING UNTARGE-TED METABOLOMIC ANALYSIS WITH DIRECT ELECTROSPRAY IONISATION MASS SPECTROMETRY

Infection of grapes (Vitis vinifera) by Botrytis cinerea (grey mould) is a frequent occurrence in vineyards and during prolonged wet and humid conditions can lead to significant detrimental impact on yield and overall quality. Growth of B. cinerea causes oxidisation of phenolic compounds resulting in a loss of colour and formation of a suite of off-flavours and odours in wine made from excessively infected fruit. Apart from wine grapes, developing post-harvest B. cinerea infection in high-value horticultural products during storage, shipment and marketing may cause significant loss in fresh fruits, vegetables and other crops. A rapid and sensitive assessment method to detect, screen and quantify fungal infection would greatly assist viticultural growers and winemakers in determining fruit quality.
Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

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

CHANGES IN METABOLIC FLUXES UNDER LOW PH GROWTH CONDITIONS: CAN THE SLOWDOWN OF CITRATE CONSUMPTION IMPROVE OENOCOCCUS OENI ACID-TOLERANCE?

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

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