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…

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

Read More

CHARACTERIZATION OF ENOLOGICAL OAK TANNIN EXTRACTS BY MULTI-ANALYTICAL METHODS APPROACH

Oak tannin extracts are commonly used to improve wine properties. The main polyphenols found in oak wood extracts are ellagitannins¹ that release ellagic acid upon hydrolysis and comprise numerous structures². Moreover, oak tannin extracts contain other compounds giving a complex mixture. Consequently, the official OIV method based on gravimetric analysis of the tannin fraction adsorbed on polyvinylpolypyrrolidone is not sufficient to describe their composition and highlight their chemical diversity.

Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More

REDUCING NITROGEN FERTILIZATION ALTERS PHENOLIC PROFILES OF VITIS VINIFERA L. CV. CABERNET GERNISCHT WINE OF YANTAI, CHINA

Nitrogen (N) fertilizer is important for grape growth and the quality of wine. It is essential to address the mismatch between N application and wine composition. Cabernet Gernischt (Vitis vinifera L.), as one of the main wine-grape cultivars in China, was introduced to Yantai wine region in 1892. This grape cultivar is traditionally used for quality dry red wine with fruit, spices aroma, ruby red and full-bodied wines. In order to regulate vine growth and improve grape and wine quality, Cabernet Gernischt grapevines were subjected to decreased levels of N treatments, compared to normal N supply treatment, during grape growing seasons of 2019 and 2020.

Read More