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…

THE ODORIFEROUS VOLATILE CHEMICALS BEHIND THE OXIDATIVE AROMA DEGRADATION OF SPANISH RED WINES

It is a well-established fact that premature oxidation is noxious for wine aromatic quality and longevity. Although some oxidation-related aroma molecules have been previously identified, there are not works carrying out systematic research about the changes in the profiles of odour-active volatiles during wine oxidation.

Read More

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel.

Read More

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

Read More

CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4

Read More

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

Read More