terclim by ICS banner
IVES 9 IVES Conference Series 9 WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

Abstract

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].

Wine lees accumulated after fermentation, contain approximately 25% of dried matter, that consists of 25 to 35% tartrate salts, 35 to 45% microorganisms (predominantly yeasts) and 30 to 40% organic residues [3]. During vinification, through yeast autolysis there is a release of nitrogen compounds that could be beneficial for LAB [4]. The monitorization of nitrogen compounds during MLF and aging on lees in red wine with O.oeni  has revealed the breaking down of peptides and rise in free amino acid concentration, supporting the idea of proteolytic activity [5].

The aim of the present work was to observe the effect of the addition of different wine lees, produced in the vintage 2022 in the cellar (Mas dels Frares, Tarragona, Spain) by different vinification processes, on MLF.  Protein concentration, primary amino nitrogen, free amino acids and ammonia were determined in wine lees coming from red and white wine with different inoculation strategies and fermenting temperatures. The ones presenting greater differences in nitrogen compounds composition were selected for the addition in synthetic wine with pH 3.5, ethanol 12% (v/v) and low nitrogen content. MLFs were carried out at 20 °C with two different strains of O.oeni showing differences in MLF performance. Changes in nitrogen compounds during MLF were evaluated. Under most of the conditions, the lees addition (1 g/L) produced a reduction in the MLF duration in comparison with the control condition. This effect is bacteria strain and lees dependent. Overall, it was confirmed that the addition of wine lees could be beneficial. This effect could be linked to the proteins and amino acids input.

 

  1. Sumby, K.M., Bartle, L., Grbin, P.R., Jiranek, V., 2019. Measures to improve wine malolactic fermentation. Appl Microbiol Biotechnol 103, 2033–2051. https://doi.org/10.1007/s00253-018-09608-8
  2. Guilloux-Benatier, M., Remize, F., Gal, L., Guzzo, J., Alexandre, H., 2006. Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation. FEMS Microbiology Letters 263, 183–188. https://doi.org/10.1111/j.1574-6968.2006.00417.x
  3. Renouil, Y. and Feret, C., 1988. Dictionnaire du vin. Ed. Sezame, Boulogne sur Seine.
  4. Martínez-Rodríguez, A.J., Polo, M.C., 2000. Characterization of the Nitrogen Compounds Released during Yeast Autolysis in a Model Wine System. J. Agric. Food Chem. 48, 1081–1085. https://doi.org/10.1021/jf991047a
  5. Alcaide-Hidalgo, J.M., Moreno-Arribas, M.V., Polo, M.C., Pueyo, E., 2008. Partial characterization of peptides from red wines. Changes during malolactic fermentation and ageing with lees. Food Chemistry 107, 622–630. https://doi.org/10.1016/j.foodchem.2007.08.054

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Jacqueline Rodriguez Rey1, Montserrat Poblet2, Albert Bordons1, Nicolas Rozès2, Cristina Reguant1
1.Grup de Biotecnologia Enològica, Facultat d’Enologia, Universitat Rovira i Virgili
2.Grup de Biotecnologia Microbiana dels Aliments. Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Univer-sitat Rovira i Virgili

Contact the author*

Keywords

wine lees, malolactic fermentation, Oenococcus oeni, nitrogen compounds

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Read More

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Read More

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

Read More

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel.

Read More