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…

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Read More

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Read More

DO MICROPLASTICS IN VINEYARD SOIL AFFECT THE BIOAVAILABILITY OF VINE NUTRITION?

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

Read More

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More

HOW DOES ULTRASOUND TREATMENT AFFECT THE AGEING PROFILE OF AN ITALIAN RED WINE?

Many wine styles require moderate or extended ageing to ensure optimal consumer experience. However, few consumers have the interest or ability to age wine themselves, and holding wine in optimal conditions for extended periods is expensive for producers. A study was conducted on the use of ul-trasound energy on wine, with particular reference to its impact on sensory and chemical profiles. The OIV has authorised the use of ultrasound for processing crushed grapes (must) in Resolution OENO 616-2019, but not yet for finished wine1,2.

Read More