terclim by ICS banner
IVES 9 IVES Conference Series 9 EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

Abstract

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards². Instead, indigenous S. cerevisiae strains may enhance the typical sensory properties and characteristic profile of the wine region³. The Okanagan Valley is the major wine-producing region in British Columbia, Canada. The Measday lab has isolated S. cerevisiae indigenous strains from Okanagan Valley vineyards that are genetically distinct from commercial strains⁴. After evaluating the oenological characteristics of six indigenous strains isolated from Okanagan Crush Pad (OCP) winery in laboratory-scale fermentations, two were selected for pilot-scale winery fermentations to assess their potential as wine starter cultures. Fermentations with OCP088 and OCP125 yeast strains were carried out in triplicate 250L stainless steel barrels at OCP winery. Vin Gris (VG, Pinot Noir) and Pinot Gris (PG) varietals were chosen, the grapes were pressed, and the juice was settled to remove skins before inoculation. Major metabolites (organic acids, sugars, and ethanol) were quantified using HPLC-RID, sugar in both wines was mainly fructose, ranging between 16 g/L and 20 g/L, ABV of the finished product ranged between 10.8 and 11.3 %. Volatile compounds (terpenes, esters, ketones, and higher alcohols) were identified using SPME-GC/MS We identified the following number of volatile compounds in each fermentation: OCP125 PG (56), OCP088 PG (52), OCP125 VG (45), OCP088 VG (44). The majority of volatile compounds were esters, which are known for their contribution to wine quality. OCP 125 tended to produce more terpenes than OCP 088. Some of these compounds are responsible for honey and grapefruit-like aromas, which are atypical of these varietals, adding to the complexity of the final product.

 

1. Welke, J. E., Zanus, M., Lazarotto, M., Schmitt, K. G., & Zini, C. A.. (2012) Volatile Characterization by Multivariate Optimization of Headspace-Solid Phase Microextraction and Sensorial Evaluation of Chardonnay Base Wines. Journal of the Brazilian Chemical Society, 23(J. Braz. Chem. Soc., 2012 23(4)). doi: 10.1590/S0103-50532012000400013
2. Borneman, Anthony & Forgan, Angus & Kolouchova, Radka & Fraser, James & Schmidt, Simon. (2016). Whole Genome Comparison Reveals High Levels of Inbreeding and Strain Redundancy Across the Spectrum of Commercial Wine Strains of Saccharomyces cerevisiae. G3 (Bethesda, Md.). 6. doi: 10.1534/g3.115.025692.
3. Nikolaou, E., Soufleros, E., Bouloumpasi, E., Tzanetakis N. (2006) Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results. Food Microbiology 23, 205-211 doi:10.1016/j. fm.2005.03.004
4. Cheng, E., Martiniuk, J.T., Hamilton, J., McCarthy, M., Castellarin, S., and Measday, V. (2020). Characterization of Sub-Regional Variation in Saccharomyces Populations and Phenolic Composition in a Canadian Wine Region. Frontiers in Genetics 11, 1-19. doi: 10.3389/fgene.2020.00908.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Vivien Measday¹.

1. Wine Research Center, Faculty of Land and Food Systems, University of British Columbia, Canada

Contact the author*

Keywords

Indigenous strains, metabolites, volatile compounds, wine fermentation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

WINE RACKING IN THE WINERY AND THE USE OF INERT GASES: CONTROL AND OPTIMIZATION OF THE PROCESS

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

Read More

SENSORY DEFINITION OF A TECHNICAL UNAVOIDABLE TRANSFER OF AROMA COMPOUNDS VIA SEALING IN A BOTTLING LINE IN ORDER TO PREVENT PROSECUTION DUE TO FRAUDULENT AROMATIZATION OF A SUBSEQUENTLY FILLED WINE

In 2020, 12% of all bottled German wines were aromatized, which may increase further due to rising popularity of dealcoholized wines. As sealing polymers of a bottling line absorb aroma compounds and may release them into regular wines in the next filling¹, this unintentional carry-over bears the risk to violate the legal ban of any aromatization of regular wine. However, following EU legislation, German food control authorities accept a technical unavoidable transfer of aroma compounds, if this is of no sensory significance.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

ALCOHOLIC FERMENTATION DRIVES THE SELECTION OF OENOCOCCUS OENI STRAINS IN WINE

Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF) (Lonvaud-Funel, 1999). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D (Lorentzen et al., 2019). Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B+C, and D, respectively, although B and C strains were also detected in wine (Campbell-Sills et al., 2015; Coton et al., 2017; Lorentzen et al., 2019;

Read More

NEW INSIGHTS INTO VOLATILE SULPHUR COMPOUNDS SCALPING ON MICROAGGLOMERATED WINE CLOSURES

The evolution of wine during bottle ageing has been of great interest to ensure consistent quality over time. While the role of wine closures on the amount of oxygen is well-known [1], closures could also play other roles such as the scalping phenomenon of flavour compounds. Flavour scalping has been described as the sorption of flavour compounds by the packaging material, which could result in losses of flavour intensity. It has been reported in the literature that volatile sulphur compounds (VSC) can be scalped on wine closures depending on the type of closure (traditional and agglomerated cork, screw-cap, synthetic [2]).

Read More