terclim by ICS banner
IVES 9 IVES Conference Series 9 IMPACT OF METSCHNIKOWIA PULCHERRIMA DURING FERMENTATION ON AROMATIC PROFILE OF VIDAL BLANC ICEWINE

IMPACT OF METSCHNIKOWIA PULCHERRIMA DURING FERMENTATION ON AROMATIC PROFILE OF VIDAL BLANC ICEWINE

Abstract

Non-Saccharomyces yeasts not only increase microbial diversity during wine fermentation, but also have a positive effect on improving wine aroma. Among these non-Saccharomyces yeast species, Metschnikowia pulcherrima is often studied and used in winemaking in recent years, but its application in icewine has been rarely reported. In this study, indigenous M. pulcherrima strains and Saccharomyces cerevisiae strains (commercial and indigenous strains) were sequentially inoculated for icewine fer-mentations; meanwhile, pure S. cerevisiae fermentations were used as the control; indigenous strains used above were screened from spontaneous fermentations of Vidal blanc icewine. The aim was to stu-dy the effect of M. pulcherrima on the aroma complexity of icewine, which is of great significance to the application of M. pulcherrima in icewine production. The results showed that M. pulcherrima was completely replaced by S. cerevisiae at the middle and later fermentative stages in mixed culture fer-mentations. Compared with the icewine fermented with pure S. cerevisiae, mixed culture fermented icewines contained lower concentrations acetic acid and ethanol, and higher concentrations glycerol and succinic acid. The inoculation of M. pulcherrima greatly impacted the levels of several important volatile compounds, and more ethyl esters (such as ethyl caprylate, ethyl hexanoate, ethyl heptanoate, eta.), 2,4-hexadienoic acid, decanal, 1-octanol, and trans-rose oxide were produced, and the pleasant fruity and flowery characteristic was intensified. Moreover, the relevance of strain-specificity within M. pulcherrima to aroma compound differences was shown.

 

1. Hranilovic A, Gambetta J M, Jeffery D W, et al. Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccha-romyces cerevisiae co-fermentations: The effect of sequential inoculation timing[J]. International journal of food microbio-logy, 2020, 329: 108651.
2. Zhang W, Zhuo X, Hu L, et al. Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschniko-wia pulcherrima on the Flavor Complexity and Characteristics of Wines[J]. Microorganisms, 2020, 8(6): 953.
3. Ge Q, Guo C, Zhang J, et al. Effects of simultaneous co-fermentation of five indigenous non-Saccharomyces strains with S. cerevisiae on Vidal icewine aroma quality[J]. Foods, 2021, 10(7): 1452.
4. Zhang B Q, Shen J Y, Duan C Q, et al. Use of indigenous Hanseniaspora vineae and Metschnikowia pulcherrima co-fermen-tation with Saccharomyces cerevisiae to improve the aroma diversity of Vidal Blanc icewine[J]. Frontiers in microbiology, 2018, 9: 2303.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Jing Li¹, Mengnan Hong1, 2

1. School of Food and Health, Jinzhou Medical University, Jinzhou, 121001 Liaoning, China
2. Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, 214122 Jiangsu, China

Contact the author*

Keywords

Metschnikowia pulcherrima, mixed culture fermentation, Vidal blanc icewine, volatile aroma compounds

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

Microbial ecosystems in wineries – molecular interactions between species and modelling of population dynamics

Microbial ecosystems are primary drivers of viticultural, oenological and other cellar-related processes
such as wastewater treatment. Metagenomic datasets have broadly mapped the vast microbial species
diversity of many of the relevant ecological niches within the broader wine environment, from vineyard
soils to plants and grapes to fermentation. The data highlight that species identities and diversity
significantly impact agronomic performance of vineyards as well as wine quality, but the complexity
of these systems and of microbial growth dynamics has defeated attempts to offer actionable
tools to guide or predict specific outcomes of ecosystem-based interventions.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More

EFFECTS OF DIFFERENT PRUNING TYPES ON CHARENTE UGNI BLANC GRAPE AND WINE QUALITY

Since the use of sodium arsenite was banned in 2001, Grapevine Trunk Diseases (GTDs) have become even more widespread increasing (1).To avoid pathogen entry, pruning, an age-old practice, is increa- singly coming to the fore. As the vine is a liana (2), any excessive woody proliferation has to be stopped. This can preserve grapevine life, provided it does not damage the diaphragm.

Read More

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Read More

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More