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…

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More

IMPACT OF NEW BIO STIMULANTS ON GRAPE SECONDARY METABOLITES UNDER CLIMATE CHANGE CONDITIONS

In a context of climate change and excessive use of agrochemical products, sustainable approaches for environmental and human health such as the use of bio stimulants in viticulture represent a potential option, against abiotic and biotic threats. Bio stimulants are organic compounds, microbes, or a combination of both, that stimulate plant’s vital processes, allowing high yields and good quality products. In vines, may trigger an innate immune response leading to the synthesis of secondary metabolites, key compounds for the organoleptic properties of grapes and wines.

Read More

EVALUATION OF INDIGENOUS SACCHAROMYCES CEREVISIAE ISOLATES FOR THEIR POTENTIAL USE AS FERMENTATION STARTERS IN ASSYRTIKO WINE

Assyrtiko is a rare ancient grape variety that constitutes one of the most popular in Greece. The objective of the current research was to evaluate indigenous Saccharomyces cerevisiae isolates as fermentation starters and also test the possible strain impact on volatile profile of Assyrtiko wine. 163 S. cerevisiae isolates, which were previously selected from spontaneous alcoholic fermentation, were identified at strain level by interdelta-PCR genomic fingerprinting. Yeasts strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized Assyrtiko grape must.

Read More