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…

SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

Climate change is leading to an increase in average temperature and in the severity and occurrence of heatwaves, and is already disrupting grapevine phenology. In Australia, with the evolution of the weather of grape growing regions that are already warm and hot, berry composition including flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted [1]. These compounds, such as anthocyanins and tannins, contribute substantially to grape and wine quality. The goal of this research was to determine how flavonoid extraction is impacted when bunches are exposed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Read More

NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

Read More

USING CHECK-ALL-THAT-APPLY (CATA) TO CATEGORIZE WINES: A DECISION-MAKING TOOL FOR WINE SELECTION

Bordeaux is the largest appellation vineyard in France. This contrasting vineyard with varied terroirs offers all styles of wine, resulting from the blending of several grape varieties. If these different profiles make the renown of Bordeaux wines, it can appear as a constraint when the aim is to study Bordeaux wines in their diversity. The selection of a representative sample can be performed by a sensory analysis carried out by trained panelists or by wine professionals, which can take several forms: consensus among experts, conventional descriptive analysis, typicality or quality evaluation. However, because of time, economic, and logistical constraints, these methods have limited applications. As an alternative to classical descriptive analysis, more intuitive methods that do not require training have been proposed recently to describe wines using an expert panel such as Napping, Free Choice or Flash Profiling, CATA or RATA.

Read More