terclim by ICS banner
IVES 9 IVES Conference Series 9 MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Abstract

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines. To this aim, diammonium phosphate was encapsulated mixed with a hydrophobic lipid matrix in two different supports designed to continuously release the salt for a final addition of 400 mg/L: a tablet-shaped support (Tb) of ~ 4 cm diameter and spherical microcapsules of ~0.2-1 mm diameter (Mc) obtained through spray cooling. The alcoholic fermentation was performed in triplicate at semi-industrial scale standardised conditions of turbidity (~100 NTU), yeast inoculum (200 mg/L) and fermentation temperature (19°C). Results were compared to those of wines fermented in absence of ammonium addition or supplemented with the same dose at the beginning of the alcoholic fermentation.

Among the metabolic compounds studied by GC-MS/MS, the production of acetate esters of higher alcohols was favoured by the Mc continuous ammonium release. This protocol almost doubled the total acetates formed in the untreated wines and increased ~33% and ~40% of those obtained with the one-shot supplementation and the Tb protocol respectively. Among alcohols, 2-phenylethanol and 2-methylbu-tanol were higher in the untreated wines and 1-propanol in the Mc protocol compared to others, even if the total amount of alcohols was not differentiated. Neither total fatty acids nor the corresponding ethyl esters were influenced by the nutrition protocol, even if some compounds were affected: ethyl hexanoate and ethyl octanoate were higher in the Mc protocol, differentiated from the Tb and one-shot protocols. Overall, nitrogen supplementation increased the total amount of esters in wines, being the Mc protocol the most performing, differentiated from the one-shot and Tb protocols that were statistically indistinguishable between them.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Tomas Roman¹, Mauro Paolini¹, Adelaide Gallo1,2, Laura Barp1,3, Luigino Bortolotto⁴, Nicola Cappello¹, Roberto Larcher¹

1. Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38010 San Michele all’ Adige, Italy
2. C3A – Università degli Studi di Trento, via Edmund Mach 1, 38010 San Michele all’ Adige, Italy
3. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
4. Sintal Srl. Via dell’Artigianato n. 9/11, 36033, Isola Vicentina (VI), Italia

Contact the author*

Keywords

yeast nutrients, diammonium phosphate, aroma compounds, continuous supplementation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.

Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].

Read More

INOCULATION OF THE SELECTED METSCHNIKOWIA PULCHERRIMA MP1 AS A BIOPROTECTIVE ALTERNATIVE TO SULFITES TO PREVENT BROWNING OF WHITE GRAPE MUST

Enzymatic browning (BE) of must is caused by polyphenol oxidases (PPOs), tyrosinase and laccase. Both PPOs can oxidize diphenols such as hydroxycinnamic acids (HA) to quinones, which can later polymerize to form melanins [1], which are responsible of BE in white wines and of oxidasic haze in red wines. SO₂ is the main tool used to protect must from BE thanks to its capacity to inhibit PPOs [2]. However, the current trend in winemaking is to reduce and even eliminate this unfriendly additive. Among the different possible alternatives for protecting must against BE, the inoculation with a selected Metschnikowia pulcherrima MP1 is without any doubt one of the most promising ones.

Read More

NEW INSIGHTS INTO THE FATE OF MARKERS INVOLVED IN FRESH MUSHROOM OFF-FLAVOURS DURING ALCOHOLIC FERMENTATION

The fresh mushroom off-flavour (FMOff) has been appearing in wines since the 2000s. Some C8 compounds such as 1-octen-3-one, 1-octen-3-ol, 1-hydroxyoctan-3-one, 3-octanol and others are involved in this specific off-flavour [1-3]. At the same time, glycosidic precursors of some FMOff compounds have been identified in musts contaminated by Crustomyces subabruptus [4], highlighting the role of aroma precursors in this specific taint. However, the fate of these volatile molecules and glycosidic fractions during fermentation is not well known.

Read More