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…

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Read More

INTENSE PULSED LIGHT FOR VINEYARD WASTEWATER: A PROMISING NEW PROCESS OF DEGRADATION FOR PESTICIDES

The use of pesticides for vine growing is responsible for generating an important volume of wastewater. In 2009, 13 processes were authorized for wastewater treatment but they are expensive and the toxicological impact of the secondary metabolites that are formed is not clearly established. Recently photodecomposition processes have been studied and proved an effectiveness to degrade pesticides and to modify their structures (Maheswari et al., 2010, Lassale et al., 2014). In this field, Pulsed Light (PL) seems to be an interesting and efficient process (Baranda et al., 2017). Therefore, the aim of this work was to investigate the PL technology as a new process for the degradation of pesticides.

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

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.
¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.

Read More

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

Read More