terclim by ICS banner
IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Orals - Oenology, methods of analysis 9 Hanseniaspora uvarum and high hydrostatic pressure for improving wine aging on lees

Hanseniaspora uvarum and high hydrostatic pressure for improving wine aging on lees

Abstract

Non-saccharomyces yeasts gained an increased interest in winemaking during the last decades, due to their ability to produce relevant amounts of polysaccharides. Moreover, a significant release of glutathione into the wine during fermentation was also observed with these strains, as well as an improvement of color stability and wine aroma profile. Valuable results have been obtained by hanseniaspora spp. Concerning the release of polysaccharides and the production of acetic esters, mainly during fermentation. However, few studies have been carried out about the contribution of this strain on color evolution, protection against oxidation, chemical composition, and aroma profile of wines during aging on lees. Concerning methods for accelerating autolysis, interesting results have been obtained by applying ultrasounds, whereas the possibility to produce yeast extracts (e.g., mannoproteins) or derivatives by means high hydrostatic pressure (hhp) has been already reported. Nevertheless, few is known about the use of this technology for processing fermentation lees. This study aimed to assess the effect of two different fermentation lees subjected to several treatments on improving the chemical composition, volatile profile, and sensory characteristics of a white wine during aging. Lees from single (only s. Cerevisiae) and sequential fermentation (h. Uvarum followed by s. Cerevisiae) were subjected to enzyme addition (commercial preparation with β-glucanase activity) or high hydrostatic pressure, whereas untreated lees were used as control. Treated and untreated lees were added to a white wine (blend of sauvignon blanc and pinot gris, harvest 2021). The wine samples without lees addition were used as reference. The bottles were stored at 20°c + 1 for three months and lees were weekly resuspended to simulate bâtonnage. The analytical determinations mainly concerned wine color, browning assay, content of glutathione, riboflavin, polysaccharides, wine volatile profile, and sensory evaluation.  The addition of lees processed by high hydrostatic pressure, especially those obtained from sequential fermentation, determined an improved color evolution, the highest release of glutathione into the wines (about 7 mg/l), and the best protection against oxidation. Moreover, riboflavin content in these aged wines was basically lower (86 µg/l) compared to those aged on untreated lees (100 µg/l) or on the same lees’ typology subjected to enzyme addition (93 µg/l). Wines aged on lees from sequential fermentation treated by hhp also showed the greatest mean concentrations of polysaccharides (169 mg/l) and an overall improvement of volatile profile, with a generally higher concentration of acetic esters. These aged wines were the most preferred by the tasters during sensory evaluation, obtaining the highest scores for floral and fruity notes. The results of the present study may offer insights to improve wine quality, both modulating lees composition (i.e., using non-saccharomyces spp. As fermentation co-starters) and applying suitable processing technology for accelerating yeast autolysis. High hydrostatic pressure seems to be a suitable strategy for managing and reducing the duration of wine aging on lees, especially when associated with lees obtained from fermentation carried out with specific yeast strains. The antioxidant properties of lees may be thus improved by integrating biotechnologies and emerging technologies; this might reduce the amount of sulfur dioxide, with an innovative and sustainable approach.

Hanseniaspora uvarum e alta pressione idrostatica per migliorare l’affinamento dei vini

Nel corso degli ultimi anni, i lieviti non-saccharomyces hanno riscosso un crescente interesse in vinificazione, grazie alla capacità di produrre notevoli quantità di polisaccaridi. Inoltre, è stato osservato un significativo rilascio di glutatione da parte di alcuni ceppi durante la fermentazione, così come un miglioramento della stabilità del colore e del profilo aromatico dei vini. Risultati interessanti sono stati ottenuti da parte di alcuni ceppi appartenenti al genere hanseniaspora spp. In termini di rilascio di polisaccaridi e produzione di esteri acetici, principalmente nel corso della fermentazione. Tuttavia, pochi studi sono stati riportati circa il contributo di questo ceppo all’evoluzione del colore, protezione nei confronti dell’ossidazione, e al profilo aromatico e sensoriale del vino in fase di affinamento. Circa i metodi per accelerare l’autolisi, risultati interessanti sono stati ottenuti mediante ultrasuoni, mentre trattamenti ad alta pressione idrostatica hanno mostrato una buona potenzialità di impiego per la produzione di estratti (mannoproteine) o di derivati di lievito. Tuttavia, poco si sa circa l’applicazione di quest’ultima tecnologia per il trattamento delle fecce di fermentazione. L’obiettivo del lavoro è stato quello di valutare l’effetto di due diverse tipologie di feccia di fermentazione, sottoposte a diversi trattamenti, sulla composizione chimica, e sul profilo aromatico e sensoriale di un vino bianco nel corso dell’affinamento. Fecce da fermentazione singola (solo s. Cerevisiae) e sequenziale (h. Uvarum e s. Cerevisiae) sono state trattate mediante aggiunta di enzimi (preparato commerciale con attività β-glucanasica) o alta pressione idrostatica, mentre fecce non trattate sono state utilizzate come controllo. Le fecce (trattate e non) sono state addizionate a un vino bianco (blend di sauvignon blanc e pinot grigio, vendemmia 2021). Campioni di vino non addizionati di feccia sono stati invece usati come riferimento. Le bottiglie sono state conservate a 20°c+1 e le fecce risospese settimanalmente per simulare il bâtonnage. Le analisi effettuate sui vini erano le seguenti: colore, potenziale di imbrunimento, contenuto di glutatione, riboflavina, polisaccaridi, profilo aromatico e sensoriale. L’aggiunta di fecce trattate con alta pressione idrostatica, soprattutto quelle ottenute da fermentazione sequenziale, ha determinato la migliore evoluzione del colore, il maggiore rilascio di glutatione (circa 7 mg/l) e la migliore protezione nei confronti dell’ossidazione. Inoltre, il contenuto di riboflavina riscontrato in questi vini era tendenzialmente minore (86 µg/l) rispetto ai vini affinati sulla stessa tipologia di feccia non trattata (100 µg/l) o trattata con enzimi (93 µg/l). Nei vini affinati su feccia da fermentazione sequenziale trattata con alta pressione è stato inoltre riscontrato il maggior contenuto medio di polisaccaridi (169 mg/l) e un generale miglioramento del profilo aromatico, grazie alla maggiore concentrazione di esteri acetici. Questi vini sono stati preferiti dai giudici nel corso dell’analisi sensoriale, ottenendo i maggiori punteggi per le note floreali e fruttate. I risultati del presente studio offrono spunti per migliorare la qualità complessiva dei vini, sia modulando la composizione della feccia (usando lieviti non-saccharomyces come co-starter di fermentazione) sia utilizzando la tecnologia più appropriata per accelerare l’autolisi. L’alta pressione idrostatica può essere una valida strategia per gestire e ridurre il periodo di affinamento, soprattutto se associata a fecce ottenute da fermentazioni condotte con specifici ceppi di lievito. Le proprietà antiossidanti delle fecce possono essere così migliorate, combinando biotecnologie e tecnologie emergenti; questo potrebbe consentire di ridurre la quantità di anidride solforosa attraverso un approccio innovativo e sostenibile.

Hanseniaspora uvarum und hoher hydrostatischer druck zur verbesserung der weinreifung auf hefen

In den letzten jahreszenten haben nicht-saccharomyces-hefen aufgrund ihrer fähigkeit, relevante mengen an polysacchariden zu produzieren, in der weinbereitung an interesse gewonnen. Darüber hinaus wurde eine signifikante freisetzung von glutathion in den wein während der gärung, sowie eine verbesserung der farbstabilität und des weinaromaprofils beobachtet, wenn diese hefestämme verwendet wurden. Hanseniaspora spp. Führten zu wertvollen ergebnissen hinsichtlich der freisetzung von polysacchariden und der produktion von essigsäureestern, besonders während der gärung. Jedoch wurden nur wenige studien über den beitrag dieses hefestammes zur farbentwicklung, zum oxidationsschutz, zur chemischen zusammensetzung und zum aromaprofil von weinen während der reifung auf der hefe durchgeführt. In bezug auf die methoden für die beschleunigung der hefeautolyse, wurden einerseits interessante ergebnisse durch die anwendung von ultraschall erzielt. Über die möglichkeit der herstellung von hefeextrakten (z. B. Mannoproteine) oder hefederivaten durch hohen hydrostatischen druck (hhd) wurde auch bereits berichtet. Dennoch ist nur wenig über den einsatz dieser technologie bei der verarbeitung von gärtrub bekannt. Ziel dieser studie war es, die wirkung von gärtrub, der aus zwei hefestämmen und verschiedenen behandlungen gewonnen wurde, auf die verbesserung der chemischen zusammensetzung, des aromaprofils und der sensorischen eigenschaften eines weißweins während der reifung zu bewerten. Hefen aus einfacher gärung (nur s. Cerevisiae) und sequenzieller gärung (h. Uvarum gefolgt von s. Cerevisiae) wurden einem enzymzusatz (kommerzielles präparat mit β-glucanase-aktivität) oder hhd unterzogen, während unbehandelte hefen als kontrolle dienten. Die behandelten und unbehandelten hefen wurden einem weißwein (verschnitt aus sauvignon blanc und pinot gris, weinlese 2021) zugesetzt. Die weinproben ohne hefezusatz wurden als bezug verwendet. Die flaschen wurden drei monate lang bei 20°c + 1 gelagert und der hefesatz wurde wöchentlich aufgerührt, um eine bâtonnage zu simulieren. Die analytischen bestimmungen betrafen hauptsächlich die weinfarbe, den bräunungstest, den gehalt an glutathion, riboflavin, polysacchariden, das weinaromaprofil und die sensorische beurteilung.  Die zugabe von mit hhd behandeltem gärtrub, insbesondere von dem, der aus der sequenziellen gärung stammte, führte zu einer verbesserten weinfarbentwicklung, der höchsten glutathionfreisetzung (ca. 7 mg/l) und zum besten oxidationsschutz. Außerdem war der riboflavingehalt in diesen gereiften weinen grundsätzlich niedriger (86 µg/l) im vergleich zu den weinen, die auf unbehandeltem hefesatz (100 µg/l) oder auf demselben enzymatisch behandelten hefesatz (93 µg/l) reiften. Weine, die auf mit hhd behandeltem hefesatz aus der sequenziellen gärung reiften, wiesen auch die höchste durchschnittliche konzentration an polysacchariden (169 mg/l) und eine allgemeine verbesserung des aromaprofils auf, mit einer tendenziell höheren konzentration an essigsäureestern. Bei der sensorischen beurteilung wurden diese gereiften weine von den verkostern am meisten bevorzugt und erhielten die höchsten bewertungen für blumige und fruchtige noten. Die ergebnisse dieser studie könnten aufschluss über die verbesserung der weinqualität durch die modifikation der zusammensetzung des hefesatzes (d. H. Durch die verwendung von nicht-saccharomyces spp. Als gärungsstarter) und die anwendung einer geeigneten verarbeitungstechnologie zur beschleunigung der hefeautolyse geben. Daher scheint hhd eine geeignete strategie zu sein, um die dauer der weinreifung auf der hefe zu steuern und verkürzen, insbesondere wenn es sich um hefen handelt, die aus der gärung mit spezifischen stämmen stammen. Die antioxidativen eigenschaften vom gärtrub können so durch die integration von biotechnologien und neuen technologien verbessert werden; damit könnte der schwefeldioxidzusatz durch einen innovativen und nachhaltigen ansatz reduziert werden.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Sabrina Voce¹, Anna Bortolini², Lara Tat², Andrea Natolino², Piergiorgio Comuzzo² Elisa Daipre³, Gianmaria Zanella³

¹ Università degli Studi di Udine, Via Sondrio, Udine, Italy
² Università degli Studi di Udine, Italy
³ Enologica Vason SPA, Italy

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

Ceramic imprint in wine: influence of hydraulic ratio on ceramic dissolution and wine pH in amphorae systems

This interaction is primarily due to an acidic attack on the ceramic by the wine. It results in (1) the dissolution of the ceramic into the wine and the release of a wide variety of elements; and (2) an increase of the wine pH. The extent of these effects depends on the mineralogical and chemical composition of the ceramic, as well as the hydraulic ratio of the ceramic-wine system (the term hydraulic ratio (ρ) defines here the volume of wine over the surface area of the ceramic in contact with the wine).

Linear sweep voltammetry to classify and characterize the antioxidant properties of tannins

In recent years, numerous studies have been carried out at the OIV on oenological tannins, both with regard to oenological properties and methods of characterization. The results of these recent studies have led to the revision of the general monograph and the drafting of four new monographs, one for each of the four chemical classes into which the tannins have been grouped: ellagitannins, gallotannins, procyanidins/prodelphinidins, profisetinidins/prorobinetinins.

Contribution of grape seeds to evolution of acetaldehyde, pigments and tannins reactive towards salivary proteins of red wine over time

This study investigated the impact of the gsk/gse ratio on the evolution of acetaldehyde and of major phenolic compounds of aglianico wine in wine like solution and real wine. Four model solutions and the correspondant control wines were prepared. The natural weight ratio between grape skins and seeds was determined on the real grapes, and a control wine was obtained from those.

Pesticide – Free viticulture: towards agroecological wine-producing socio-ecosystems

Can we cultivate grapevine without pesticides? This is a huge challenge for this emblematic crop, which is one of the largest users of plant protection products. Pesticides are mainly used to protect the vine against leaf diseases (powdery mildew, mildew, black-rot), even in organic farming, which uses copper in particular. What are the research avenues that can help eliminate pesticides today?

Use of fumaric acid on must or during alcoholic fermentation

Fumaric acid has been approved by the OIV in 2021 for its application on wine to control the growth and activity of lactic acid bacteria. Fumaric acid is currently being evaluated by the OIV as an acidifier of must and wine. Investigations during the 2023 vintage provided further information on its use on must or during AF, thus completing information provided during the previous vintage.