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…

IMPACT OF THE WINES’ QUALITY ON THE WINE DISTILLATES’ ORGANOLEPTIC PROFILE

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4).

Read More

DETERMINATION OF FREE AMINO ACIDS, AMINO ACID POTENTIAL AND PROTEASE ACTIVITY IN THE LEES AND STILL WINES OF CHAMPAGNE

Prior to winemaking, organic or mineral nitrogen compound concentrations are usually measured in the vineyard and in grape musts. These indicators facilitate vine cultivation decisions, usually through yield or vigor. During vinification, yeast and bacteria metabolize nitrogen compounds in the musts in order to generate biomass. After fermentation, the microorganisms rerelease a part of this nitrogen as soluble compounds into the wines. Another part remains bound in the lees and can be lost during racking. The must’s natural nitrogen quantities, additional supplements during fermentation, and lees contact management enhance the release of nitrogen compounds to the wines. During ageing these nitrogen compounds – primarily the amino acids – are implicated in the generation of odorous compounds such as heterocycles(1).

Read More

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.

Read More

DOES LIGNIN AN ACCEPTABLE MARKER OF GRAPESEED MATURATION AND QUALITY?

Usually the winemaker consider polyphenols from the grape berry as an actor of the wine quality. There are frequently consider as a marker of grape maturity. It is commonly known that winemaker consider tannins and anthocyanins as main polyphenol actors for winemaking practices and wine quality. Here we will focus on the characterisation of lignins in grape seeds. Previous studies suggest that the seed is lignified [1], which could explain the change in colour of the seed when it reaches maturity and thus provide a reliable indicator for describing the maturity stage in the seed.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More