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…

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Read More

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

Read More

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

INFLUENCE OF WINEMAKING VARIABLES AND VINEYARD LOCATIONS ON CHEMICAL AND SENSORY PROFILES OF SOUTH TYROLEAN PINOT BLANC

Pinot Blanc, an important grape variety grown in some mountain areas of Northern Italy such as South Tyrol over the last decades, with its cultivation covering 10.3% of the total vineyards, has compatible climatic conditions (e.g. heat requirements) which are normally found in the geographical areas of the mountain viticulture [1,2,3,4]. Climatic changes are hastening the growth of this variety at higher elevations, particularly for the production of high quality wine.

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Read More