terclim by ICS banner
IVES 9 IVES Conference Series 9 THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Abstract

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID. Wine produced using Vialatte Ferm R71 had higher PS content than the uninoculated control, primarily for the high and medium molecular weight PS. Wine colour and tannins were spectrophotometrically analysed. R82 wines were found to have statistically higher colour density and lower hue than EC1118, R71 and control wines. Furthermore, R82 wines had statistically lower concentrations of tannins than BRG YSEO wines. The aroma profiles were examined using SPME-GC-MS and it was found that R82 wines had statistically higher concentrations of several aromatic esters and alcohols compounds than all other wines, including ethyl isobutyrate, ethyl octanoate, ethyl hexanoate and butanol. Varietal thiols and thiol precursors were measured using LC-MS/MS. There was no statistical difference between then concentration of 3SH in the wines, but some differences in concentrations of varietal precursors, Cys-3SH and GSH-3SH, were measured.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Hayden R. Jones-Moore¹, Bruno Fedrizzi¹, Rebecca E. Jelley¹

1. School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland, New Zealand

Contact the author*

Keywords

Yeast, New Zealand Pinot noir, Polysaccharides, Chemical profile

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

A NEW STRATEGY AND METHODOLOGY FOR THE CHARACTERIZATION OF POLYPHENOLS IN FINING PRECIPITATE

Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed of the berries. Fining is an important winemaking step just before bottling which has an impact on wine stabilization and clarification. Most the time, fining agent are animal or vegetal protein while some of them can be synthetic polymer like PVPP or natural origin like bentonite.

Read More

EFFECT OF MICRO-OXYGENATION IN COLOR OF WINES MADE WITH TOASTED VINE-SHOOTS

The use of toasted vine-shoots (SEGs) as an enological tool is a new practice that seeks to improve wines, differentiating them and encouraging sustainable wine production. The micro-oxygenation (MOX) technique is normally combined with alternative oak products with the aim to simulate the oxygen transmission rate that takes place during the traditional barrel aging. Such new use for SEGs implies a reduction in color due to the absorption by the wood of the responsible compounds, therefore, given the known effect that MOX has shown to have on the modification of wine color, its use together with the SEGs could result in an interesting implementation with the aim to obtain final wines with more stable color over time.

Read More

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Read More

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

UNRAVELLING THE ROLE OF LACTIC ACID BACTERIA ON SPARKLING WINE ELABORATION THROUGH METABOLOMICS APPROACH

Xinomavro is a red grape variety from Northern Greece (Protected Designation of Origin), known for the nice acidities, perfectly appropriate for sparkling wine production (Rosé and Blanc de Noir). The elabo- ration of sparkling wine requires technical as well as scientific skills. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown.
The present work focuses (i) on the population diversity of lactic acid bacteria isolated from sparkling wines and (ii) on the technological effect of the species during sparkling wine elaboration.

Read More