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

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations.

Read More

IMPACT OF METSCHNIKOWIA PULCHERRIMA DURING FERMENTATION ON AROMATIC PROFILE OF VIDAL BLANC ICEWINE

Non-Saccharomyces yeasts not only increase microbial diversity during wine fermentation, but also have a positive effect on improving wine aroma. Among these non-Saccharomyces yeast species, Metschnikowia pulcherrima is often studied and used in winemaking in recent years, but its application in icewine has been rarely reported. In this study, indigenous M. pulcherrima strains and Saccharomyces cerevisiae strains (commercial and indigenous strains) were sequentially inoculated for icewine fermentations; meanwhile, pure S. cerevisiae fermentations were used as the control; indigenous strains used above were screened from spontaneous fermentations of Vidal blanc icewine.

Read More