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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Orals - Oenology, methods of analysis 9 New markers for monitoring “fresh mushroom aroma” in wine: A dual approach using microbiological and chemical tools from the vineyard to winery–A synthesis of recent research advances

New markers for monitoring “fresh mushroom aroma” in wine: A dual approach using microbiological and chemical tools from the vineyard to winery–A synthesis of recent research advances

Abstract

The “fresh mushroom aroma” has been recognized by the wine industry as an emerging defect since the 2000s. For many years, this off-flavour was not specifically characterized and rather grouped under “earthy” and “musty” taints. However, it has become increasingly problematic due to its rising prevalence. After five years of collaborative research, new markers have been identified for monitoring this novel risk. These findings enhance our understanding of the “fresh mushroom off-flavour” throughout the entire winemaking process, from vineyard cultivation to wine production. The first part focused on determining mycobiota dynamics from vine to wine and identified members of the Penicillium genus as specifically associated with this off-flavour in wines. The second part provided practical benefits for oenologists as we identified a new chemical marker most likely associated with the early stages of this defect development. 1- hydroxyoctan-3-one was identified for the first time as a significant volatile marker involved in “fresh mushroom aroma”. Combined together, these research advances expand our current knowledge, and provide novel solutions and tools for effectively preventing “fresh mushroom aroma” off-flavour in wines.

Nuovi marcatori per la valutazione del rischio dell’aroma di ‘fungho frescho’ nei vini: un duplice approccio utilizzando strumenti microbiologici e chimici dalla vigna alla cantina

L’aroma di ‘fungho fresoi’ è stato riconosciuto dall’industria vinicola come un difetto emergente a partire dagli anni 2000. Per molti anni, questo aroma non era stato specificamente caratterizzato ed era piuttosto raggruppato sotto le etichette di odori ‘terrosi’ e ‘muffiti’. Tuttavia, è diventato sempre più problematico a causa della sua crescente prevalenza. In alcune vigne, gli episodi di questo aroma si verificanocon una frequenza quasi quinquennale. Questa tendenza potrebbe essere associata ai cambiamenti climatici che interessano regioni più inclini a stagioni calde e umide. Dopo cinque anni di ricerca collaborativa, che ha coinvolto istituti accademici, organizzazioni interprofessionali e partner del settore privato, sono stati identificati nuovi marcatori per valutare questo nuovo rischio. Queste scoperte migliorano la nostra comprensione dell’aroma di ‘fungo fresco’ lungo l’intero processo di produzione del vino, dalla coltivazione del vigneto alla produzione del vino. La nostra strategia di ricerca ha utilizzato un approccio duplice e allo stesso tempo altamente originale. Il primo pacchetto di lavoro si è concentrato sulla determinazione dell’evoluzione del micobiota dalla vite al vino. Abbiamo identificato generi microbici specifici associati a questo aroma nei vini (Destanque et al., 2024). Il secondo pacchetto di lavoro ha fornito benefici pratici per gli enologi attarverso l’identificazione di un nuovo marcatore chimico probabilmente associato alle prime fasi dello sviluppo di questo difetto. Il composto 1-idrossi-ottan-3-one è stato identificato per la prima volta (Delcros et al., 2023) come un importante marcatore volatile coinvolto nell’aroma da fungo fresco. Combinati insieme, questi progressi nella ricerca espandono la nostra conoscenza attuale e forniscono soluzioni e strumenti innovativi per prevenire efficacemente l’aroma di ‘fungo fresco’ nei vini.” 

De nouveaux marqueurs pour l’évaluation du risque « d’arôme de champignon frais » dans le vin : une double approche microbiologique et chimique conduite de la vigne au vin

Depuis les années 2000, le défaut « arôme de champignon frais » semble être de plus en plus fréquemment rencontré par les professionnels de la filière viticole. Historiquement classé parmi les défauts « moisi – terreux », il est aujourd’hui spécifiquement décrit et sa prévalence croissante en fait un sujet de préoccupation. Dans certains vignobles, son incidence peut être de l’ordre d’une fois tous les cinq ans. Cette tendance pourrait être liée aux changements climatiques affectant ces régions plus souvent soumises à des épisodes chauds et humides. Fruit d’une collaboration soutenue de cinq années impliquant des centres de recherche académiques, des organisations interprofessionnelles et des partenaires du secteur privé, de nouveaux marqueurs ont été identifiés pour caractériser et évaluer ce risque. Aujourd’hui, ces découvertes améliorent notre compréhension du défaut « arôme de champignon frais » tout au long du process de vinification, depuis le raisin jusqu’au produit fini L’originalité de notre stratégie de recherche a été de privilégier une approche multidisciplinaire sur les domaines de la microbiologie et ceux de la chimie. Le premier volet des travaux s’est concentré sur la caractérisation et l’évolution du mycobiote de la vigne au vin. Nous avons ainsi identifié des genres microbiens spécifiquement associés au défaut « arôme de champignon frais » dans les vins (Destanque et al., 2024). Le second volet de nos travaux a conduit à l’identification d’un nouveau marqueur chimique, utilisable par les œnologues et probablement associé à des stades précoces de l’apparition de ce défaut. Cette nouvelle molécule, la 1-hydroxy-octan-3-one, a été identifiée et caractérisée pour la première fois dans les vins (Delcros et al., 2023) et décrite comme un marqueur significatif de « l’arôme champignon frais ». Combinées, ces différentes avancées élargissent nos connaissances actuelles et fournissent de nouvelles solutions, de nouveaux outils, pour anticiper l’apparition du défaut « arôme de champignon frais » dans les vins. 

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Marion Hervé1, Léa Delcros1,2,4, Adrien Destanque1,3, Sylvie Collas4, Laurence Guérin1, Laurence Mercier1, Flora Pensec3, Adeline Picot3, Bruno Blondin2, Emmanuel Coton3, Monika Coton3, Aurélie Roland2

1 Centre de recherche Robert-Jean de Vogüé Moët-Hennessy, Oiry, France
2 UMR SPO, Université Montpellier, INRAE, Institut Agro, Montpellier, France
3 Université Brest, INRAE, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
4 Comité Champagne, Epernay, France

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Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

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