Macrowine 2021
IVES 9 IVES Conference Series 9 The role of tomato juice serum in malolactic fermentation in wine

The role of tomato juice serum in malolactic fermentation in wine

Abstract

Malolactic fermentation (MLF) is a common process in winemaking to reduce wine acidity, maintain microbial stability and modify wine aroma. However, successful MLF is often hampered by their sluggish or stuck activity of malolactic bacteria (MLB) which may be caused by nutrient deficiency, especially when MLB are inoculated after alcoholic fermentation (Alexandre et al., 2004; Lerm et al., 2010). Identification and characterization of essential nutrients and growth factors for MLB allows for production of highly efficient nutrient supplements for MLF. While the growth-inducing effect of tomato juice, the so-called ‘tomato juice factor’ (glycosylated pantothenic acid) on lactic acid bacteria in the culture medium without ethanol has been described a long time ago (Imamoto et al. 1972; Eto and Nakagawa 1975; Okada et al, 2000), still, the effect in high alcohol wine matrix remains to be elucidated. Aim: The aim of the current work was to study the possible role of TJF in inducing the malolactic conversion in wine. Materials and Methods: The synthetic grape must was fermented with EC-1118 wine yeast (Lalvin®, Lallemand Inc.) to the final ethanol concentration of 10-11%, pH 3.5 and glucose/fructose concentration of less than 3 g/L. The model wine was transferred into 100 ml fermenters and the whole freeze-dried tomato juice serum (TJS) or its molecular fractions obtained with size exclusion chromatography (SEC) were added. The wines were then inoculated with a commercial Oenococcus oeni strain VP41 (Lalvin®, Lallemand Inc.). The MLF was followed for 22 days and the conversion of malic acid to lactic acid was measured with HPLC. Glycosylated pantothenic acid was determined with indirect enzymatic method after hydrolysis of β-Glucosidase and liberated pantothenic acid was quantified by LC-MS. Results and Discussion: Our experiments showed that the addition of lyophilized TJS to model wine enabled to complete malolactic conversion in 18 days, while in control fermentation only 10 % of malic acid was consumed in the same time. The TJS was then fractionated using SEC and the effect of the collected fractions on MLF performance was tested using the same experimental setup. We observed the significant variation of MLF activity between different SEC fractions. The treatment of TJS with β-glucosidase revealed that from all pantothenic acid ~58% is glycosylated. These results suggest that TJS is a vital supplement, containing essential nutrients like glycosylated pantothenic acid for MLB, which results in quicker and more reliable MLF in wine.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Mary-Liis Kütt*, Ildar Nisamedtinov, Kaspar Kevvai, Triinu Kapp

*Competence Center of Food and Fermentation Technology

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Improving the phenolic composition of cv tempranillo wines by blending grapes of different ripening state

The aim of this work was to reduce the alcohol content of Tempranillo wine. Tempranillo wines were produced by grapes harvested at different ripening dates (August 11 which was 21 oBrix and September 28 with 25 oBrix). At the second date, the Tempranillo wines were elaborated as follows: grapes were destemmed, crushed and collected into 50 L stainless-steel vats. Before preferementative maceration in cold, 50 % (M1) and 70 % (M2) of the must have been replaced by the same percentage of must from the first harvest. In addition, a control wine (C) was performed with only grapes from the second harvest.

Analysis of voltammetric fingerprints of different white grape musts reveals genotype-related oxidation patterns

Must oxidation is a complex process involving multiple enzymatic transformations, including the oxidation of phenolics containing an ortho-diphenol function. The latter process has a primary influence on wine aroma characteristics and stability, due to the central role of ortho-diphenols in the non-enzymatic oxidative reactions taking place during winemaking and in finished wine. Although oxidation of must is traditionally avoided, in recent years its contribution to wine quality has been revisited, and in some cases improvements to wine aroma have been observed with the application of controlled must oxidation. Nowadays there is a great interest in the wine industry towards the identification of specific markers or patterns to characterize and classify the response of grape must to oxidation.

Effect of the winemaking technology on the phenolic compounds, foam parameters in sparklig wines

Contribution Sparkling wines elaborated following the traditional method undergo a second fermentation in closed bottles of base wines, followed by aging of wines with lees for at least 9 months. Most of the sparkling wines elaborated are white and rosé ones, although the production of red ones is highly increasing. One of the initial problems in red sparkling wine processing is to obtain suitable base wines that should have moderate alcohol content and astringency and adequate color intensity; which is difficult to obtain when grapes must be harvested at low phenolic and industrial maturity stage. The low phenolic maturity degree in the red grapes makes essential to choose an adequate winemaking methodology to obtain the base wines because the extracted polyphenols will vary according the winemaking technique: carbonic maceration or destemmed-crushed grapes.

Estimation of chemical age of red wines with the use of Fourier transform infrared spectroscopy (FT-IR) and chemometrics

The color of a red wine is one of the most important parameters of its quality, giving much information on its status, such as the grape variety used or the winemaking style. As the result of a complex equilibrium between different forms of anthocyanins and polymerization reactions which occur over the course of time, color can also serve as an indication of a wines’ age. For this purpose the “chemical age” i and ii indexes have been introduced by Somers in 1977. The chemical age index i measures the color absorbance after the addition of acetaldehyde while chemical index ii provides an indication of how much of the total red pigments are resistant to SO2 bleaching.

Effect of ageing with Specific Inactivated Dry Yeasts on the volatile composition of Sauvignon Blanc and Carménère wines

Úbeda-Aguilera, C a, b, Peña-Neira, A.b Del Barrio-Galán, R.b, c a Biomedical Sciences Institute, Science Faculty, Universidad Autónoma de Chile, Chile. b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile c Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile The wine is a complex matrix made up of several compounds which can interact among themselves throughout the wine ageing process, thereby modifying their sensorial characteristics. It is well known that during ageing of wines on lees, polysaccharides (mainly mannoproteins) can be released and can interact with the aromatic fraction modifying its volatility.