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…

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

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

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

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

REDUCING NITROGEN FERTILIZATION ALTERS PHENOLIC PROFILES OF VITIS VINIFERA L. CV. CABERNET GERNISCHT WINE OF YANTAI, CHINA

Nitrogen (N) fertilizer is important for grape growth and the quality of wine. It is essential to address the mismatch between N application and wine composition. Cabernet Gernischt (Vitis vinifera L.), as one of the main wine-grape cultivars in China, was introduced to Yantai wine region in 1892. This grape cultivar is traditionally used for quality dry red wine with fruit, spices aroma, ruby red and full-bodied wines. In order to regulate vine growth and improve grape and wine quality, Cabernet Gernischt grapevines were subjected to decreased levels of N treatments, compared to normal N supply treatment, during grape growing seasons of 2019 and 2020.

Read More