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…

VALORIZATION OF GRAPE WINE POMACE USING PULSED ELECTRIC FIELDS (PEF) AND SUPERCRITICAL CO₂ (SC CO₂) EXTRACTION

Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated.
Read More

FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains.

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

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More