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…

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[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

PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

Plants in their natural environment are in continuous interaction with large numbers of potentially pathogenic and beneficial microorganisms. Depending on the microbe, plants have evolved a variety of resistance mechanisms that can be constitutively expressed or induced. Phytoalexins, which are biocidal compounds of low to medium molecular weight synthesized by and accumulated in plants as a response to stress, take part in this intricate defense system.1,2
One of the limitations of our knowledge of phytoalexins is the difficulty of analyzing their spatial responsiveness occurring during plant- pathogen interactions under natural conditions.

Read More

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More

IMPACT OF METSCHNIKOWIA PULCHERRIMA DURING FERMENTATION ON AROMATIC PROFILE OF VIDAL BLANC ICEWINE

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 fermentations; meanwhile, pure S. cerevisiae fermentations were used as the control; indigenous strains used above were screened from spontaneous fermentations of Vidal blanc icewine.

Read More

UNEXPECTED PRODUCTION OF DMS POTENTIAL DURING ALCOOLIC FERMENTATION FROM MODEL CHAMPAGNE-LIKE MUSTS

The overall quality of aged wines is in part due to the development of complex aromas over a long period (1.) The apparition of this aromatic complexity depends on multiple chemical reactions that include the liberation of odorous compounds from non-odorous precursors. One example of this phenomenon is found in dimethyl sulphide (DMS) which, with its characteristic odor truffle, is a known contributor to the bouquet of premium aged wine bouquet (1). DMS supposedly accumulates during the ten first years of ageing thanks to the hydrolysis of its precursor dimethylsulfoniopropionate (DMSp.) DMSp is a possible secondary by-product from the degradation of S-methylmethionine (SMM), an amino acid iden- tified in grapes (2), which can be metabolized by yeast during alcoholic fermentation.

Read More