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 CHARACTERIZATION OF COGNAC EAUX-DE-VIE AGED IN BARRELS REPRESENTING DIFFERENT TOASTING PROCESS

Cognac is an outstanding french wine spirit appreciated around the world and produced exclusively in the Nouvelle-Aquitaine region, and more precisely in the Cognac area. According to AOC regulations (Appellation D’origine Controlée), the spirit required at least 2 years of continuous ageing in oak barrels to be granted the title of Cognac. The oak wood will import color, structure and organoleptic complexity. The different steps during barrel-making process, such as seasoning and toasting, influence the above quality attributes in both wines and spirits.

Read More

AN AUTOMATIC CANOPY COOLING SYSTEM TO COPE WITH THE THERMAL-RADIATIVE STRESSES IN THE PIGNOLETTO WHITE GRAPE

In recent years characterized by hot dry summers, the implementation of innovative irrigation tools in the vineyard represents a crucial challenge to ensure optimal production and to avoid excess of water consumption. It is known that the grapevine reacts to multiple stresses – i.e., high temperatures and wa- ter shortage – through adaptive mechanisms that are detrimental to the yield. Furthermore, this condi- tion is usually aggravated by high solar radiation, which could negatively affect the phenolic composi- tion of the grapes. Therefore, a cooling system has been developed aiming to reduce bunches’ sunburn damage.

Read More

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More

WHICH TERROIR-RELATED FACTORS INFLUENCE THE MOST VOLATILE COMPOUND PRODUCTION IN COGNAC BASE WINE?

Cognac is a famous spirit produced in southwest France in the region of the eponymous town from wines mainly from Vitis vinifera cv. Ugni blanc. This variety gives very acidic and poorly aromatic base wines for distillation which are produced according to a very specific procedure. Grapes are picked at low sugar concentrations ranging 13-21 °Brix and musts with high turbidity (>500 NTU) are fermented without sulphite addition [1]. Fermentative aromas, as esters and higher alcohols, are currently the main quality markers considered in Cognac spirits.

Read More

WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.

Read More