terclim by ICS banner
IVES 9 IVES Conference Series 9 HOLISTIC APPROXIMATION OF THE INFLUENCE OF SACCHAROMYCES STRAINS ON WINE AROMA PRECURSORS

HOLISTIC APPROXIMATION OF THE INFLUENCE OF SACCHAROMYCES STRAINS ON WINE AROMA PRECURSORS

Abstract

Wine varietal aroma is the result of a mixture of compounds formed or liberated from specific grape-aroma precursors. Their liberation/formation from their specific precursors can occur spontaneously by acid catalyzed rearrangements or hydrolysis or by the action of the yeast enzymatic activities. The influence of yeast during fermentation on the production of these volatile compounds has been widely studied however, the effect of this influence during aging is not fully understood. In order to evaluate these processes several indirect strategies have been used to study aroma precursors although they are not useful to understand the chemistry of the process. Therefore, the deep development of liquid chromatograph-mass spectrometers (LC-MS) during the last years has promoted some direct analysis of aroma precursors to identify them.

The objective of the present work is to study the influence of yeast on the aromatic precursors of wine and how that modulates the wine aroma during aging and its longevity. For that, four different yeasts (three S. cerevisae strains, Lalvin QA23™, Lalvin Sauvy™ and Lalvin Rhône 2056®, and S. kudriavzevii CR89D1) were selected attending to their different abilities to modulate aroma compounds. A must obtained combining 6 different grape varieties was fermented with the 4 strains and wines were aged under anoxia during 12, 24 and 96 hours at 75ºC. After this process volatile compounds of young and aged wines were analyzed by gas chromatography mass spectrometry (GC-MS) and in parallel, the aromatic precursor fraction of must and young wines was characterized using UPLC-QTOF-MS untargeted analysis.

The targeted approach revealed remarkable differences in levels of vinylphenols, some terpenes, polyfunctional mercaptans, esters and some lactones. However, the concentration of norisoprenoid aroma compounds was not influenced by yeast. As it was expected, the metabolomic study revealed notable changes on young wines respect to the grape must, although the effect of yeast on putative glycosidic aroma precursors was marginal. These compounds were more influenced during aging, which supports the relevance of aging for producing varietal aroma derived from glycosidic precursors. This study has also made it possible the putative identification of some glycosidic precursors, which have to be studied to evaluate their relevance on the wine varietal aroma.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Ignacio Ontañón¹, Marie Denat¹, Elayma Sánchez-Acevedo¹, Vicente Ferreira¹

1. Laboratorio de Análisis del Aroma y Enología (LAAE). Department of Analytical Chemistry, Universidad de Zaragoza, Ins-tituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate Unit to Instituto de Ciencias de la Vid y del Vino (ICVV)(UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009, Zaragoza, Spain
2. Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980, Paterna, Spain

Contact the author*

Keywords

Saccharomyces, Glycosidic aroma precursors, Metabolomics, Wine varietal aroma

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

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

EFFECTS OF HYDROXYTYROSOL ON THE CHEMICAL PROFILE AND SENSORY ATTRIBUTES OF A RED TUSCAN WINE

The chemical profile and sensory attributes were studied in Borrigiano IGT Toscana wine (Italy), a blend of Sangiovese 85% and Cabernet Sauvignon 15% grapes harvested in September 2020, where 2-(3,4-dihydroxyphenyl)ethanol (hydroxytyrosol, HT, [1]) was added to a 750-ml wine bottle in 3 different amounts (30, 60, 120 mg) and compared with the control (no HT addition). The study aimed to evaluate whether Polyphenol-HT1®, a high purity HT (>99%) produced by Nova Mentis using biotechnology, could be used as a supplement to sulfites and how it would impact the sensory and chemical profile of this wine [2]. Each sample was prepared in triplicate.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More

MAPPING THE CONCENTRATIONS OF GASEOUS ETHANOL IN THE HEADSPACE OF CHAMPAGNE GLASSES THROUGH INFRARED LASER ABSORPTION SPECTROSCOPY

Under standard wine tasting conditions, volatile organic compounds (VOCs) responsible for the wine’s bouquet progressively invade the glass headspace above the wine surface. Most of wines being complex water/ethanol mixtures (with typically 10-15 % ethanol by volume), gaseous ethanol is therefore undoubtedly the most abundant VOC in the glass headspace [1]. Yet, gaseous ethanol is known to have a multimodal influence on wine’s perception [2]. Of particular importance to flavor perception is the effect of ethanol on the release of aroma compounds into the headspace of the beverage [1].

Read More