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…

2-YEARS STUDY ON COMPARISON BETWEEN THE VOLATILE CHEMICAL PROFILE OF TWO DIFFERENT BLENDS FOR THE ENHANCEMENT OF “VALPOLICELLA SUPERIORE”

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.From 2019 Valpolicella product regulation has changed the grape proportion of the blend allowing new composition parameters of wines. For this reason, studying the volatile chemical profiles to support wine makers in the effort to produce high quality wines represents a field of great interest.

Read More

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.

Read More

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Read More