terclim by ICS banner
IVES 9 IVES Conference Series 9 IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Abstract

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters. This study investigated the impact of two L. thermotolerans strains (LT2 and LT5) in fermentation of Malvazija istarska, a Croatian white grape cultivar that in some terroirs and growing seasons requires acidification and/or reduction of alcohol level. A strain of Saccharomyces cerevisiae (EC1118) was sequentially inoculated to finish LT fermentations, and as a monoculture control. Standard physico-chemical parameters were determined by the OIV methods. Organic acids, glycerol, and pathogenesis-related (PR) proteins were determined by HPLC-DAD. Targeted UPLC-MS/MS was performed to analyse phenolic composition, while total phenols were measured by UV/Vis spectrophotometry. Volatile aroma compounds were determined by untargeted metabolomics using GC×GC/TOF-MS complemented by GC-MS targeted analysis. Both L. thermotolerans starters increased total acidity, while the concentration of lactic acid increased from 0.08 g/L in control to 0.73 g/L in LT2 and 0.88 g/L in LT5 treatment wine. Significantly higher concentration of glycerol was determined in wines produced by LT2 strain. Phenol composition was affected without a uniform pattern, while total phenolic content was decreased by LT2 and increased by LT5 strain. Among PR proteins, only a single thaumatin-like protein was significantly reduced by both strains. The use of L. thermotolerans significantly modulated the volatile composition of wines and the most pronounced changes included increased linalool, ethyl lactate, ethyl isobutyrate, ethyl phenyl lactate, and diethyl succinate concentrations. Results from this study contribute to the overall knowledge and understanding of L. thermotolerans contribution to sequential fermentation, with the emphasis on its oenological potential to produce wines with improved acidity and complexity.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Doris Delač Salopek¹, Ivana Horvat¹, Silvia Carlin², Urska Vrhovsek², Ana Hranilović3,4, Sanja Radeka¹, Tomislav Plavša¹, Ivana Rajnović⁵, Tanja Vojvoda Zeljko⁶, Igor Lukić1,7,*

1. Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia (* correspondence: )
2. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via  E. Mach 1, 38098 San Michele all’Adige, TN, Italy
3. Department of Wine Science, The University of Adelaide, Urrbrae, SA 5064, Australia
4. Laffort, 11 Rue Aristide Berges, 33270 Floirac, France
5. Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia
6. Division of Materials Chemistry, Ruđer Bošković Institute, Bijenička cesta 54, 10000 Zagreb, Croatia
7. Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia 

Contact the author*

Keywords

sequential inoculation, Lachancea thermotolerans, acidity, 2D gas chromatography

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

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More

FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains.

Read More

WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.

Read More

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Read More