terclim by ICS banner
IVES 9 IVES Conference Series 9 UNEXPECTED PRODUCTION OF DMS POTENTIAL DURING ALCOOLIC FERMENTATION FROM MODEL CHAMPAGNE-LIKE MUSTS

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

Abstract

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 identified in grapes (2), which can be metabolized by yeast during alcoholic fermentation. As a consequence, the totality of DMSp is not released into a young wine (3). Previous studies show that DMS and DMSp are effective as quality indicators for Champagne wines.

However, in beer, dimethyl sulphide (DMS) is either the result of the reduction of dimethylsulfoxide (DMSO) or the hydrolysis of DMSp, and is also linked with the fermentative process (4). Our current question: is the DMS present in wines liberated exclusively from DMSp of vegetal origin – i.e., produced by the vines – or do yeast likewise contribute DMSp during fermentation?

That question is particularly important in the case of Champagne wines because of the double fermentation required for its production. As part of an ongoing study of these Champagne base wines, lies production using Saccharomyces cerevisiae in both grape must and model solutions were standardized at a laboratory level. Modalities omitting DMSp and DMS in the original solution allowed us to monitor the appearance of DMSp during and post-fermentation. While the yeast in these modalities did not initially produce DMS, concentrations of DMSp rose from the onset of fermentation. Further analysis showed this onset coincided with a dramatic drop in methionine concentrations in the fermenting must. While the precise correlation is still being determined, these initial results showed DMSp can originate in both the vineyard and from yeast activity during fermentation, and implies that it may be possible to improve aging quality production using oenological techniques.

 

1. Picard M, Thibon C, Redon P, Darriet P, De Revel G, Marchand S. Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines. Journal of Agricultural and Food Chemistry. 2015;63(40):8879-89.
2. Segurel MA, Razungles AJ, Riou C, Trigueiro MGL, Baumes RL. Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment. J Agric Food Chem. 1 avr 2005;53(7):2637-45.
3. Dagan L. Potentiel aromatique des raisins de Vitis vinifera L. Cv. Petit Manseng et Gros Manseng. Contribution à l’arôme des vins de pays Côtes de Gascogne [thesis]. École nationale supérieure agronomique (Montpellier); 2006.
4. Klie R, Biermann M, Kreuschner P, Hutzler M, Methner FJ. On the Behaviour of Dimethyl Sulfoxide in the Brewing Process and its Role as Dimethyl Sulfide Precursor in Beer. BrewingScience. 28 févr 2018;(volume 71):01-11. 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Sera Goto; Laurent Riquier; Stephanie Marchand

Université de Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Ornon, France

Contact the author*

Keywords

dimethyl sulfide, fermentation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INSIGHT THE IMPACT OF GRAPE PRESSING ON MUST COMPOSITION

The pre-fermentative steps play a relevant role for the characteristics of white wine [1]. In particular, the grape pressing can affect the chemical composition and sensory profile and its optimized management leads to the desired extraction of aromas and their precursors, and phenols resulting in a balanced wine [2-4]. These aspects are important especially for must addressed to the sparkling wine as appropriate extraction of phenols is expected being dependent to grape composition, as well.

Read More

UNTARGETED METABOLOMICS ANALYSES TO IDENTIFY A NEW SWEET COMPOUND RELEASED DURING POST-FERMENTATION MACERATION OF WINE

The gustatory balance of dry wines is centered on three flavors, sourness, bitterness and sweetness. Even if certain compounds were already identified as contributing to sweetness, some taste modifications remain largely unexplained1,2. Some empirical observations combined with sensory analyzes have shown that an increase of wine sweetness occurs during post-fermentation maceration³. This step is a key stage of red winemaking during which the juice is left in contact with the marc, that contains the solid parts of the grape (seeds, skins and sometimes stems). This work aimed to identify a new taste-active compound that contributes to this gain of sweetness.

Read More

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

Read More

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

Read More

SENSORY IMPROVEMENT OF DEALCOHOLISED WINES

Interest and willing-ness to buy alcohol-free wines by customers is increasing for several years [1]. Due to the rising relevance of dealcoholised wines it is the objective of this study to contribute to a better understanding of the flavor variation among dealcoholised wines and to explore enological measures, how to improve final quality.
First a range of commercial, alcoholfree white wines were analysed by the holistic sensory method projective mapping, including a question for hedonic acceptance. Based on the combination of a non-target-HS-SPME-GC/MS analysis with sensory analysis we obtained a clustering of the wines into three groups.

Read More