Macrowine 2021
IVES 9 IVES Conference Series 9 Metabolomics comparison of non-Saccharomyces yeasts in Sauvignon blanc and Shiraz

Metabolomics comparison of non-Saccharomyces yeasts in Sauvignon blanc and Shiraz

Abstract

Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation however, in wine, non-Saccharomyces species can have a powerful effect on aroma and flavor formation. This study aimed to compare untargeted volatile compound profiles from SPME-GC×GC-TOF-MS of Sauvignon blanc and Shiraz wine inoculated with six different non-Saccharomyces yeasts followed by SC. Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT), Pichia kluyveri (PK) and Metschnikowia pulcherrima (MP) were commercial starter strains, while Candida zemplinina (CZ) and Kazachstania aerobia (KA), were isolated from wine grape environments. Each fermentation produced a distinct chemical profile that was unique for both grape musts. The SC-monoculture and CZ-SC sequential fermentations were the most distinctly different in the Sauvignon blanc while the LT-SC sequential fermentations were the most different from the control in the Shiraz fermentations. In the Sauvignon blanc fermentations SC-monoculture had the highest number of esters in the highest relative concentrations but all the yeasts had distinct ester profiles. CZ-SC displayed the highest number of terpenes in high concentrations but also produced a large amount of acetic acid. KA-SC was high in ethyl acetate. TD-SC had fewer esters but three distinctly higher thiol compounds. PK-SC had some off odor compounds while the MP had high levels of different methyl butyl-, methyl propyl-, and phenyethyl esters. LT-SC showed a relatively high number of increased acetate esters and certain terpenes. In the Shiraz fermentations on the other hand the LT-SC sequential fermentations were the most significantly different primarily in their ester, alcohol and terpene profiles as well as 1-ethyl-1H-pyrrole-2-carboxaldehyde, a pyrrole which has been described as having a burnt, roasted or smoky aroma. This compound was not found in any of the Sauvignon blanc fermentations. The other Shiraz non-Saccharomyces fermentations, with the exception of the LT-SC sequential fermentations, were distinct for their general lack of volatile compounds, a notable exception being terpenes. This differs significantly from the profiles seen in the Sauvignon blanc fermentations. Overall, this study gives a more detailed profile of these yeasts in two different grape musts and shows that non-Saccharomyces have great potential for increasing the complexity of both red and white wine volatile profiles.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Margaret Whitener*, Benoit Divol, Jan Stanstrup, Maret Du Toit, Urska Vrhovsek

*Fondazione Edmund Mach

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Effect of non-Saccharomyces yeast and lactic acid bacteria on selected sensory attributes and polyphenols of Syrah wines

Consumers predominantly use visual, aromatic and texture cues as quality/preference indicators to describe olfactory sensations. In this study, the effect of micro-organism in wine production was investigated using analytical and sensory techniques to achieve relevant analytical characterisation. Selected anthocyanins, flavan-3-ols, flavonols and phenolic acids were quantified in Syrah wines using RP-HPLC-DAD. Standard oenological parameters were also measured. Syrah grape must was fermented with various combinations of Saccharomyces cerevisiae (S. cerevisiae) and non-Saccharomyces (Metschnikowia pulcherrima or Hanseniaspora uvarum) yeasts, which was followed by sequential inoculation of lactic acid bacteria (LAB) (Oenococcus oeni or Lactobacillus plantarum).

Read More

Efficiency of alternative chemical and physical treatments in reducing Brettanomyces Bruxellensis from oak wood

Oak barrels form an integral part of wine production, especially that of high quality wines. However, due to its porosity, wood presents an ecological niche for microbial proliferation and is highly susceptible to microbial spoilage which could cause considerable economic losses. Brettanomyces bruxellensis, the most commonly encountered microorganism responsible for spoilage during barrel ageing, can remain in barrels after barrel sanitation to contaminate new batches of wine after refilling. Therefore, effective sanitation treatments are of utmost importance to prevent recurring wine spoilage.

Read More

Characterization of non-Saccharomyces yeast and its interaction with Saccharomyces cerevisiae with investigation of fermentation kinetics and aromatic composition

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

New molecular evidence of wine yeast-bacteria interaction unraveled by untargeted metabolomic profiling

Bacterial malolactic fermentation (MLF) has a considerable impact on wine quality. The yeast strain used for primary fermentation can consistently stimulate (MLF+ phenotype) or inhibit (MLF- phenotype) malolactic bacteria and the MLF process as a function of numerous winemaking practices, but the molecular evidence behind still remains a mystery. In this study, such evidence was elucidated by the direct comparison of extracellular metabolic profiles of MLF+ and MLF- yeast phenotypes. Untargeted metabolomics combining ultrahigh-resolution FT-ICR-MS analysis, powerful machine learning methods and a comprehensive wine metabolite database, discovered around 800 putative biomarkers and 2500 unknown masses involved in phenotypic distinction.

Read More

Ageing of sweet wines: oxygen evolution according to bung and barrel type

Barrel ageing is a crucial step in the wine process because it allows many changes to the wine as enrichment, colour stabilization, clarification and also a slow oxygenation. Effects of the oak barrel have to be known to prevent oxidation of the wine. The type of bung used during ageing is also a parameter to consider. Ageing sweet wines in barrel is a real challenge. These wines may need some oxygen at the beginning of ageing but they should be protected at the end of their maturation, to avoid oxidation.

Read More