terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECT OF FUMARIC ACID ON SPONTANEOUS FERMENTATION IN GRAPE MUST

EFFECT OF FUMARIC ACID ON SPONTANEOUS FERMENTATION IN GRAPE MUST

Abstract

Malolactic fermentation (MLF)¹, the decarboxylation of L-malic acid into L-lactic acid, is performed by lactic acid bacteria (LAB). MLF has a deacidifying effect that may compromise freshness or microbiological stability in wines² and can be inhibited by fumaric acid [E297] (FA). In wine, can be added at a maximum allowable dose of 0.6 g/L³. Its inhibition with FA is being studied as an alternative strategy to minimize added doses of SO₂⁴. In addition, wine yeasts are capable of metabolizing and storing small amounts of FA and during alcoholic fermentation (AF). Our aim was to study the effect of FA addition in natural grape must without SO₂ on alcoholic and malolactic fermentation. AF was performed on Muscat of Alexandria grape must without SO₂ under two different conditions. i) Grape must 1 without FA, pH 3.49 and ii) Grape must 2 with 0.6 g/L of FA, pH 3.39; both had an L-malic acid concentration of 1.44 g/L. AF was developed at 20°C and spontaneously, monitored by must density determination. The evolution of L-malic acid and FA was monitored enzymatically⁵ and plate counts were performed for Saccharomyces, non-Saccharomyces and LAB populations. In both grape musts, no significant differences were observed in the development of AF. In grape must 1 MLF was performed during AF and produced a lactic bite. A progressive decrease in FA was observed in grape must 2 during AF, reaching 0.087 g/L at the end. From the wine obtained from grape must 2, two conditions were prepared i) a wine uncorrected with FA with a concentration of 0.087 g/L and ii) a wine with FA correction to 0.6 g/L. MLF was tried to take place at a temperature of 20°C under two new conditions, i) spontaneous and ii) with inoculation of O. oeni VP41 (Lallemand S.A.). MLF was monitored following the evolution of L-malic acid and LAB populations by plate count. MLF was not performed in all conditions, except for wines without FA correction inoculated with LAB. In conclusion, the addition of FA in must at pH 3.5 without SO₂ with low initial LAB populations may be an effective strategy to prevent MLF during AF in conditions of absence of SO₂. However, FA supplementation in the grape juice will not inhibit the subsequent development of the MFL in the wine, since a large part of this acid is metabolized by the yeasts, being necessary supplementing with FA again to ensure the non-development of malolactic fermentation in the case of high LAB populations.

 

1. SUMBY, K.M., BARTLE, L., GRBIN, P.R. JIRANEK V., 2019. Measures to improve wine malolactic fermentation, Applied Microbiology and Biotechnology, vol 103, pp. 2033–2051.
2. Bauer R., Dicks L. M. T. 2004. Control of malolactic fermentation in wine A Review, South African Journal for Enology and Viticulture 25:74⟨88.
3. OIV, 2021. International Organization of Vine and Wine. Summary of Resolutions Adopted in 2021 by the 19th General Assembly of the OIV- Paris (France).
4. Morata A., Bañuelos M. A., López C., Song C., Vejarano R., Loira I., PALOMERO F. , Suarez Lepe J. A. 2020. Use of fumaric acid to control pH and inhibit malolactic fermentation in wines, Food Additives & Contaminants: Part A, 37:2, 228-238
5. FERNÁNDEZ-VÁSQUEZ D., ROZÈS N., CANALS J.M., BORDONS A., REGUANT C., ZAMORA F. 2021. New enzymatic method for estimating fumaric acid in wines. OENO One 2021, 3, 273-281.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Violeta García-Viñola¹, Montse Poblet¹, Albert Bordons², Fernando Zamora³, Joan Miquel Canals³, Cristina Reguant² y Nicolas Rozès¹

1. Grup de Biotecnologia Microbiana dels Aliments, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili
2. Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili.
3. Grup de Tecnologia Enològica Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili.

Contact the author*

Keywords

Fumaric acid, Alcoholic fermentation, Malolactic fermentation, Spontaneous fermentation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

HAZE RISK ASSESSMENT OF MUSCAT MUSTS AND WINES : WHICH LABORATORY TEST ALLOWS A RELIABLE ESTIMATION OF THE HEATWAVE REALITY?

Wines made from Muscat d’Alexandria grapes exhibit a high haze risk. For this reason, they are systematically treated with bentonite, on the must and sometimes also on wine. In most oenological labora-tories and in companies (trade, cooperatives, independent winegrowers), the test that is by far the most widely used, on a worldwide scale, remains the heat test at 80°C for 30 minutes to 2 hours (and some-times up to 6 hours). The tannin test (sometimes coupled with a heat treatment) and the Bentotest are still used. In this study, we show that all these tests give much higher estimates of the haze risk than the risk assessed by a 24-48h treatment at 42°C, which represents a heat wave.

Read More

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

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

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

CHANGES IN CU FRACTIONS AND RIBOFLAVIN IN WHITE WINES DURING SHORT-TERM LIGHT EXPOSURE: IMPACTS OF OXYGEN AND BOTTLE COLOUR

Copper in white wine can be associated with Cu(II) organic acids (Cu fraction I), Cu(I) thiol species (Cu fraction II), and Cu sulfides (Cu fraction III). The first two fractions are associated with the repression of reductive aromas in white wine, but these fractions gradually decrease in concentration during the normal bottle aging of wine. Although exposure of white wine to fluorescent light is known to induce the accumulation of volatile sulfur compounds, causing light-struck aroma, the influence on the loss of protective Cu fractions is uncertain. Riboflavin is known to be a critical initiator of photochemical reac-tions in wine, but the rate of its decay under short-term light exposure in different coloured bottles and for wine of different oxygen concentrations is not well understood.

Read More