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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Oenology, methods of analysis 9 Quantitative and qualitative changes in terpenes during enzymatic maceration and fermentation in wine production: insights from Polish grape varieties

Quantitative and qualitative changes in terpenes during enzymatic maceration and fermentation in wine production: insights from Polish grape varieties

Abstract

The production of fermented alcoholic beverages involves numerous processes in which microorganisms and enzymes convert components derived from the raw material into a wide range of compounds that affect the sensory characteristics of the resulting product. It is estimated that there may be as many as 800 to 1,000 such compounds in wine. These compounds belong to different chemical groups such as esters, alcohols, carboxylic acids, carbonyl compounds, polyphenols, sugars and many others. Some of them are primary metabolites (whose formation is linked to the growth of microorganisms), others are secondary – often requiring the formation of specific precursors.  Among these, terpenes and thiols, which are formed by plants and occur in a bound form, are an interesting group. Terpenes occur as glycosides bond to a glucose or disaccharide molecule, while thiols form disulfide bonds with amino acids, peptides and proteins. In this form, due to their low volatility, they do not significantly affect the sensory characteristics of beer/wine. To change this, it is necessary to use enzymes with β-glucosidase or lyase activity, which can be introduced in the form of enzyme preparations or as microorganisms with the appropriate activity. The aim of our research was to determine the quantitative and qualitative changes in terpenes during enzymatic maceration using different commercial enzyme preparations with beta-glucosidase activity, as well as during the subsequent winemaking stage – fermentation. Three polish grape varieties – solaris, seyval blanc and johanniter – were used in the experiments; sample analyses (hs-spme-gc-ms) were carried out during maceration, after sedimentation and in finished young wines. Enzymatic maceration increased the content of most terpenes analysed, with solaris grapes being the richest in bound forms of terpenes. The greatest increase in terpenes was found after the clarification stage, in the must to be fermented. The fermentation process had the greatest effect on the terpene content of the finished wine. Some of these terpenes were degraded by the yeast (such as α-terpineol, rose oxide, etc.), while at the same time terpenes not present in the grape (such as α-terpinene, limonene, γ-terpinene, p-cymene-8-ol, etc.) Were formed as a result of yeast metabolism. To maintain a high level of terpenes in the finished wine, s. Cerevisiae strains should be used for fermentation, preserving the varietal characteristics of the grapes.

Changements quantitatifs et qualitatifs des terpènes au cours de la macération enzymatique et de la fermentation dans la production de vin : aperçu des variétés de raisin polonaises

La production de boissons alcoolisées fermentées implique de nombreux processus au cours desquels les micro-organismes et les enzymes convertissent les composants dérivés de la matière première en une large gamme de composés qui affectent les caractéristiques sensorielles du produit résultant. On estime que le vin peut contenir entre 800 et 1 000 de ces composés. Ces composés appartiennent à différents groupes chimiques tels que les esters, les alcools, les acides carboxyliques, les composés carbonylés, les polyphénols, les sucres et bien d’autres encore. Certains d’entre eux sont des métabolites primaires (dont la formation est liée à la croissance des micro-organismes), d’autres sont secondaires – nécessitant souvent la formation de précurseurs spécifiques.  Parmi ces derniers, les terpènes et les thiols, qui sont formés par les plantes et se présentent sous une forme liée, constituent un groupe intéressant. Les terpènes se présentent sous forme de glycosides liés à une molécule de glucose ou de disaccharide, tandis que les thiols forment des liaisons disulfure avec des acides aminés, des peptides et des protéines. Sous cette forme, en raison de leur faible volatilité, ils n’affectent pas de manière significative les caractéristiques sensorielles de la bière/du vin. Pour changer cela, il est nécessaire d’utiliser des enzymes ayant une activité β-glucosidase ou lyase, qui peuvent être introduites sous la forme de préparations enzymatiques ou de micro-organismes ayant l’activité appropriée. L’objectif de notre recherche était de déterminer les changements quantitatifs et qualitatifs des terpènes pendant la macération enzymatique en utilisant différentes préparations enzymatiques commerciales avec une activité bêta-glucosidase, ainsi que pendant l’étape suivante de la vinification – la fermentation. Trois cépages polonais – solaris, seyval blanc et johanniter – ont été utilisés dans les expériences ; des analyses d’échantillons (hs-spme-gc-ms) ont été effectuées pendant la macération, après sédimentation et dans les vins jeunes finis. La macération enzymatique a augmenté la teneur de la plupart des terpènes analysés, les raisins solaris étant les plus riches en formes liées de terpènes. L’augmentation la plus importante des terpènes a été observée après la clarification, dans le moût à fermenter. Le processus de fermentation a eu l’effet le plus important sur la teneur en terpènes du vin fini. Certains de ces terpènes sont dégradés par la levure (comme l’α-terpinéol, l’oxyde de rose, etc.), tandis que des terpènes non présents dans le raisin (comme l’α-terpinène, le limonène, le γ-terpinène, le p-cymène-8-ol, etc. Pour maintenir un niveau élevé de terpènes dans le vin fini, il convient d’utiliser des souches s. Cerevisiae pour la fermentation, en préservant les caractéristiques variétales des raisins.

Cambios cuantitativos y cualitativos de los terpenos durante la maceración enzimática y la fermentación en la producción de vino: a partir de las variedades de uva polacas 

La producción de bebidas alcohólicas fermentadas implica numerosos procesos en los que los microorganismos y las enzimas convierten los componentes derivados de la materia prima en una amplia gama de compuestos que afectan a las características sensoriales del producto resultante. Se calcula que en el vino puede haber entre 800 y 1.000 compuestos de este tipo. Estos compuestos pertenecen a diferentes grupos químicos como ésteres, alcoholes, ácidos carboxílicos, compuestos carbonílicos, polifenoles, azúcares y muchos otros. Algunos de ellos son metabolitos primarios (cuya formación está ligada al crecimiento de microorganismos), otros son secundarios, que a menudo requieren la formación de precursores específicos. Entre ellos, los terpenos y los tioles, que se forman en las plantas y aparecen en forma ligada, constituyen un grupo interesante. Los terpenos se presentan como glucósidos unidos a una molécula de glucosa o disacárido, mientras que los tioles forman enlaces disulfuro con aminoácidos, péptidos y proteínas. En esta forma, debido a su baja volatilidad, no afectan significativamente a las características sensoriales de la cerveza/vino. Para cambiar esto, es necesario utilizar enzimas con actividad β-glucosidasa o liasa, que pueden introducirse en forma de preparados enzimáticos o como microorganismos con la actividad adecuada. El objetivo de nuestra investigación era determinar los cambios cuantitativos y cualitativos de los terpenos durante la maceración enzimática utilizando diferentes preparados enzimáticos comerciales con actividad betaglucosidasa, así como durante la fase posterior de elaboración del vino: la fermentación. En los experimentos se utilizaron tres variedades de uva polacas: solaris, seyval blanc y johanniter; se realizaron análisis de muestras (hs-spme-gc-ms) durante la maceración, tras la sedimentación y en vinos jóvenes acabados. La maceración enzimática aumentó el contenido de la mayoría de los terpenos analizados, siendo las uvas solaris las más ricas en formas ligadas de terpenos. El mayor aumento de terpenos se encontró después de la fase de clarificación, en el mosto que se iba a fermentar. El proceso de fermentación fue el que más influyó en el contenido de terpenos del vino acabado. Algunos de estos terpenos fueron degradados por la levadura (como α-terpineol, óxido de rosa, etc.), mientras que al mismo tiempo se formaron terpenos no presentes en la uva (como α-terpineno, limoneno, γ-terpineno, p-cimeno-8-ol, etc.) Como resultado del metabolismo de la levadura. Para mantener un alto nivel de terpenos en el vino acabado, deben utilizarse cepas de s. Cerevisiae para la fermentación, preservando las características varietales de las uvas.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Pawel Satora¹

¹ University of Agriculture in Krakow – al. Mickiewicza 21, Krakow, Poland

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

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