terclim by ICS banner
IVES 9 IVES Conference Series 9 PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Abstract

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Wines were produced with a standard protocol with Turbiana grapes with two different yeasts. During the alcoholic fermentation of the must additions of inorganic or organic nitrogen supply were made. Wines were bottled in inert conditions in flint bottles and exposed for 30 days to light at controlled temperature of 20°C. Subsequently the VSCs profile of the wines was analyzed using GC-MS techniques. Wines were then subjected to the sorting task sensory analysis.

The VSCs profile analyzed showed significant differences for carbon disulfide, methanethiol, dimethyl sulfide and dimethyl trisulfide. The variability given by the yeasts leads to statistically significant differences only for diethyl sulfide and dimethyl disulfide. Regarding the differences given by the residual nitrogen, the samples in the transparent bottles with higher residual nitrogen showed a greater increase of sulfur compounds. Wines with a higher organic residual nitrogen showed significant differences for carbon disulfide, methanethiol, dimethyl sulfide, diethyl sulfide and dimethyl disulfide. Linear correla-tions were found between residual nitrogen in wines and carbon disulfide, methanethiol and dimethyl sulfide. The sensory analysis sorting task highlighted the formation of two main classifications made up of wines with a low residual nitrogen and wines with a high residual organic nitrogen. This study showed the great impact of light exposure in transparent bottles has on the aromatic and sensory quality and how the post-fermentation residual nitrogen, especially for organic nitrogen, in the wines can worsen this qualitative deterioration. This underlines the impact of the presence of residual nitrogen on the stability of the wine during maturation, placing the attention on the dose of nitrogenous nutrition introduced during alcoholic fermentation. The choice of yeast strain seems to have an influence, albeit minor, on the development of VSCs compounds in wines exposed to light.

ACKNOWLEDGMENTS: The present work was supported by Laffort, France.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Beatrice Perina1, Virginie Moine², Arnaud Massot², Davide Slaghenaufi¹, Giovanni Luzzini¹, Maurizio Ugliano¹

1. Department of Biotechnology, University of Verona
2. Biolaffort, France

Contact the author*

Keywords

Light-induced oxidation, Lugana wine, VSCs profile, Nitrogen

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

OTA DEGRADATION BY BACTERIAL LACCASEST

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Read More

METABOLIC INTERACTIONS OF SACCHAROMYCES CEREVISIAE COCULTURES: A WAY TO EXTEND THE AROMA DIVERSITY OF CHARDONNAY WINE

Yeast co-inoculations in winemaking have been investigated in various applications, but most often in the context of modulating the aromatic profiles of wines. Our study aimed to characterize S. cerevisiae interactions and their impact on wine by taking an integrative approach. Three cocultures and corresponding pure cultures of S. cerevisiae were characterized according to their fermentative capacities, the chemical composition and aromatic profile of the associated Chardonnay wines. The various strains studied within the cocultures showed different behaviors regarding their development.

Read More

EVALUATION OF A SEAWEED EXTRACT OF RUGULOPTERYX OKAMURAE AGAINST ERYSIPHE NECATOR IN GRAPEVINE

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

Read More

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.
¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.

Read More

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Read More