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…

CONSENSUS AND SENSORY DOMINANCE ARE DEPENDENT ON QUALITY CONCEPT DEFINITIONS

The definition of the term “quality” in sensory evaluation of food products does not seem to be consensual. Descriptive or liking methods are generally used to differentiate between wines (Lawless et al., 1997). Nevertheless, quality evaluation of a product such as wine can also relate to emotional aspects. As exposed by Costell (2002), product quality is defined as an integrated impression, like acceptability, pleasure, or emotional experiences during tasting. According to the ‘modality appropriateness’ hypothesis which predicts that wine tasters weigh the most suitable sensory inputs for a specific assess- ment (Freides, 1974; Welch & Warren, 1980), the nature of the quality definitions may modulate sensory influences.

Read More

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

Read More

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.

Read More

Rootstock mediated responses of grapevine (Vitis vinifera L.) metabolism and physiology to combined water deficit and salinity stress in Syrah grafts

Water deficit and salinity are increasingly affecting the viticulture and wine industry. These two stresses are intimately related; understanding the physiological and metabolic responses of grapevines to water deficit, salinity and combined stress is critical for developing strategies to mitigate the nega- tive impacts of these stresses on wine grape production. These strategies can include selecting more tolerant grapevine cultivars and graft combinations, improving irrigation management, and using soil amendments to reduce the effects of salinity. For this purpose, understanding the response of grape- vine metabolism to altered water balance and salinity is of pivotal importance.

Read More

IMPACT OF MINERAL AND ORGANIC NITROGEN ADDITION ON ALCOHOLIC FERMENTATION WITH S. CEREVISIAE

During alcoholic fermentation, nitrogen is one of essential nutrient for yeast as it plays a key role in sugar transport and biosynthesis of and wine aromatic compounds (thiols, esters, higher alcohols). The main issue of a lack in yeast assimilable nitrogen (YAN) in winemaking is sluggish or stuck fermentations promoting the growth of alteration species and leads to economic losses. Currently, grape musts are often characterized by low YAN concentration and an increase of sugars concentration due to global warming, making alcoholic fermentations even more difficult. YAN depletion can be corrected by addition of inorganic (ammonia) or organic (yeast derivatives products) nitrogen during alcoholic fermentation.

Read More