OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Grape and wine microorganisms: diversity and adaptation 9 Influence of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on malolactic fermentation by Lactobacillus plantarum and Oenococcus oeni in wines

Influence of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on malolactic fermentation by Lactobacillus plantarum and Oenococcus oeni in wines

Abstract

Over the last years, the potential use of non-Saccharomyces yeasts to modulate the production of target metabolites of oenological interest has been well recognized. Among non-Saccharomyces yeasts, Starmerella bacillaris (synonym Candida zemplinina) is considered one of the most promising species to satisfy modern market and consumers preferences due to its peculiar characteristic (enhance glycerol and total acidity contents and reduce ethanol production). Mixed fermentations using Starm. bacillaris and Saccharomyces cerevisiae starter cultures represent a way to modulate metabolites of enological interest, taking advantage of the phenotypic specificities of the former and the ability of the latter to complete the alcoholic fermentation. However, the consumption of nutrients by these species and their produced metabolites may inhibit or stimulate the growth (and malolactic activity) of lactic acid bacteria (LAB). Consequently, a comprehensive understanding of the interactions between yeasts and LAB would be valuable for an efficient implementation of malolactic fermentation (MLF). To this end, the present study was carried out to elucidate the impact of this inoculation protocol on the growth and malolactic activity of Lactobacillus plantarum and Oenococcus oeni strains used to induce MLF, and finally on the chemical and volatile profile of Nebbiolo wines. MLF was carried out by inoculating LAB at the beginning and at the end of the alcoholic fermentation. Yeast inoculation protocol and the combination of tested species influenced LAB population dynamics and malic acid consumption. MLF in which L. plantarum was inoculated at the beginning of the fermentation were completed faster than those inoculated with O. oeni. On the contrary, when L. plantarum was inoculated at the end of alcoholic fermentation a stuck MLF was observed, while O. oeni completed successfully MLF, indicating that inoculation timing of both LAB species was critical to how rapidly starts and finish the MLF. The presence of Starm. bacillaris in mixed fermentations promoted O. oeni growth and increased malic acid consumption rate. Analysis from volatile composition showed that LAB species selection had a greater impact to aroma profile of the wines than inoculation time. This knowledge could be useful to better control MLF in mixed fermentations with Starm. bacillaris and S. cerevisiae, and underlines the importance of the inoculated yeasts on the growth and malolactic activity of the LAB.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Vasileios Englezos (1), David Castrillo Cachón (2), Kalliopi Rantsiou (1), Blanco Pilar (2), Maurizio Petrozziello (3), Matteo Pollon (1), Simone Giacosa (1),SusanaRío Segade (1), Luca Rolle (1), Luca Cocolin (1) 

1 Universitàdegli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy 
2 Estación de Viticultura e Enoloxía de Galicia (EVEGA-INGACAL), Ponte San Clodio s/n. 32427, Leiro, Ourense, Spain 
3 Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (Italy) – Centro di ricerca Viticoltura ed Enologia – CREA – VE, via P. Micca 35, Asti, Italy 

Contact the author

Keywords

Starmerella bacillaris, Saccharomyces cerevisiae, Lactobacillus plantarum, Oenococcus oeni 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Vine phenology and climate in Bordeaux, since the beginning of the XIXth century

We analyze the effects of climate (temperature and pluviometry) on the phenologic stages of the vine (débourrement, flowering, ripening and grape harvest). We rebuilt time series starting from the beginning of the XIXth century for the Medoc and the area of Bordeaux, data very seldom mobilized by researchers.

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[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"...

Evaluating South African Chenin blanc wine styles using an LC-MS screening method

Sorting Chenin blanc is one of the most important white wine cultivars in South Africa. It has received a lot of attention and accolades in the past years and more research than ever is dedicated to this versatile cultivar. According to the Chenin blanc association of South Africa, there are three recognized dry wine styles, Fresh and Fruity (FF), Rich and Ripe Unwooded
(RRU), and Rich and Ripe Wooded (RRW). They are traditionally established with the aid of expert sensory evaluation, but the cost and the (subjective) human factor are aspects to be taken into account. A more objective and possibly robust way of assessing and attributing these styles can be the use of chemical analysis.

Carbon isotope labeling to detect source-sink relationships in grapevines upon drought stress and re-watering

Kinetics of carbon allocation in the different plant sinks (root-shoot-fruit) competing in drought stressed and rehydrated grapevines have been investigated.

Making sense of available information for climate change adaptation and building resilience into wine production systems across the world

Effects of climate change on viticulture systems and winemaking processes are being felt across the world. The IPCC 6thAssessment Report concluded widespread and rapid changes have occurred, the scale of recent changes being unprecedented over many centuries to many thousands of years. These changes will continue under all emission scenarios considered, including increases in frequency and intensity of hot extremes, heatwaves, heavy precipitation and droughts. Wine companies need tools and models allowing to peer into the future and identify the moment for intervention and measures for mitigation and/or avoidance. Previously, we presented conceptual guidelines for a 5-stage framework for defining adaptation strategies for wine businesses. That framework allows for direct comparison of different solutions to mitigate perceived climate change risks. Recent global climatic evolution and multiple reports of severe events since then (smoke taint, heatwave and droughts, frost, hail and floods, rising sea levels) imply urgency in providing effective tools to tackle the multiple perceived risks. A coordinated drive towards a higher level of resilience is therefore required. Recent publications such as the Australian Wine Future Climate Atlas and results from projects such as H2020 MED-GOLD inform on expected climate change impacts to the wine sector, foreseeing the climate to expect at regional and vineyard scale in coming decades. We present examples of practical application of the Climate Change Adaptation Framework (CCAF) to impacts affecting wine production in two wine regions: Barossa (Australia) and Douro (Portugal). We demonstrate feasibility of the framework for climate adaptation from available data and tools to estimate historical climate-induced profitability loss, to project it in the future and to identify critical moments when disruptions may occur if timely measures are not implemented. Finally, we discuss adaptation measures and respective timeframes for successful mitigation of disruptive risk while enhancing resilience of wine systems.