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…

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Read More

WINE RACKING IN THE WINERY AND THE USE OF INERT GASES: CONTROL AND OPTIMIZATION OF THE PROCESS

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

Read More

MOVING FROM SULFITES TO BIOPROTECTION: WHICH IMPACT ON CHARDONNAY WINE?

Over the last few years, several tools have been developed to reduce the quantity of sulfites used during winemaking, including bioprotection. Although its effectiveness in preventing the development of spoilage microorganisms has been proven, few data are available on the impact of sulfite substitution by bioprotection on the final product. The objective of this study was therefore to characterize Chardonnay wines with the addition of sulfite or bioprotection in the pre-fermentation stage. The effects of both treatments on resulting matrices was evaluated at several scales: analysis of classical oenological parameters, antioxidant capacity, phenolic compounds, non-volatile metabolome and sensory profile.

Read More

SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

Climate change is leading to an increase in average temperature and in the severity and occurrence of heatwaves, and is already disrupting grapevine phenology. In Australia, with the evolution of the weather of grape growing regions that are already warm and hot, berry composition including flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted [1]. These compounds, such as anthocyanins and tannins, contribute substantially to grape and wine quality. The goal of this research was to determine how flavonoid extraction is impacted when bunches are exposed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity.

Read More

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Read More