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…

EFFECT OF OXIDATION ON LOW MOLECULAR WEIGHT PHENOLIC FRACTION, SALIVARY PROTEINS PRECIPITATION AND ASTRINGENCY SUBQUALITIES OF RED WINES

Changes in the low molecular weight phenolic fraction, obtained by liquid-liquid microextraction technique, were studied after controlled oxidation of two typologies of Sangiovese wines (Brunello di Montalcino and Chianti Classico) belonging to two vintages (2017 and 2018). The fractions were characterized by LC-MS and quantified by HPLC. The most abundant extracted compounds were the phenolic acids. The effect of oxidation, vintage, and wine typology was stated by a three-ways ANOVA. Gallic and syringic acids significantly increased after oxidation while (–)-epicatechin decreased the most.

Read More

METHYL SALICYLATE, A COMPOUND INVOLVED IN BORDEAUX RED WINES PRODUCED WITHOUT SULFITES ADDITION

Sulfur dioxide (SO₂) is the most commonly used additive during winemaking to protect wine from oxidation and from microorganisms. Thus, since the 18th century, SO₂ was almost systematically present in wines. Recently, wines produced without any addition of SO₂ during all the winemaking process including bottling became more and more popular for consumers. A recent study dedicated to sensory characterization of Bordeaux red wines produced without added SO₂, revealed that such wines were perceived differently from similar wines produced with using SO₂ and were characterized by specific fruity aromas and coolness1,2.

Read More

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Read More

EFFECTIVENESS OF APPLIED MATERIALS IN REDUCING THE ABSORPTION OF SMOKE MARKER COMPOUNDS IN A SIMULATED WILDFIRE SCENARIO

Smoke taint (ST) is a grape-wine off-flavour that may occur when grapes absorb volatile phenols (VPs) originating from wildfire smoke (1). ST is associated with the negative sensory attributes such as smoky and ashy notes. VPs are glycosylated in the plant and thus present in both free and bound forms (2; 3). Wildfire smoke has resulted in a decline in grape and wine quality and financial losses which has become a prominent issue for the global wine industry.

Read More

DISCRIMINATION OF BOTRYTIS CINEREA INFECTED GRAPES USING UNTARGE-TED METABOLOMIC ANALYSIS WITH DIRECT ELECTROSPRAY IONISATION MASS SPECTROMETRY

Infection of grapes (Vitis vinifera) by Botrytis cinerea (grey mould) is a frequent occurrence in vineyards and during prolonged wet and humid conditions can lead to significant detrimental impact on yield and overall quality. Growth of B. cinerea causes oxidisation of phenolic compounds resulting in a loss of colour and formation of a suite of off-flavours and odours in wine made from excessively infected fruit. Apart from wine grapes, developing post-harvest B. cinerea infection in high-value horticultural products during storage, shipment and marketing may cause significant loss in fresh fruits, vegetables and other crops. A rapid and sensitive assessment method to detect, screen and quantify fungal infection would greatly assist viticultural growers and winemakers in determining fruit quality.

Read More