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…

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.

Read More

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Read More

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More