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…

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

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

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More

EFFECT OF WHOLE BUNCH VINIFICATION ON THE ABUNDANCE OF A SWEETENING COMPOUND

In classic red wine-making process, grapes are usually destemmed between harvest and the filling of the vat. However, some winemakers choose to let all or a part of the stems in contact with the juice during vatting, this is called whole bunch vinification. For instance, this practice is traditionally used in some French wine regions, notably in Burgundy, Beaujolais and the Rhone Valley. The choice to keep this part of the grape is likely to affect the sensory properties of wine, as its gustatory perception1,2.

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