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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Oenology, methods of analysis 9 Vitamin content of grape musts and yeast nutrition: a review

Vitamin content of grape musts and yeast nutrition: a review

Abstract

The management of yeast nutrition is an essential approach for a better control over wine fermentation process. Most of the researches on this subject in the last decades focused on nitrogen nutrition. However, vitamins, while being key compounds for yeast metabolism as co-factors for numerous enzymatic activities, were left mostly unexplored. At least they were, until an rp-hplc-uv method was developed in the last few years for the direct analysis in must of 8 water-soluble vitamins and their vitamers. The purpose of this presentation will be to review the available knowledge about vitamins in relation to must composition and yeast nutritional needs. In particular, we will look in detail at the latest findings obtained following the development of the previously cited method. Namely, regarding grape must composition, the first ever characterization of the vitameric content of 85 white grape musts, later extended to 142 musts. For the yeast related part, the determination of vitamin requirement and vitamer preferential consumption of 8 wine yeast commercial strains, including 3 belonging to non-saccharomyces species relevant for the current challenges the wine industry is facing. Finally, an evaluation of the impact of the concentration of several vitamins, alone or in interaction between each other or with nitrogen, on final wine composition and volatile aromatic compound production.  Overall, recent studies on vitamins have highlighted their essential role in oenology, providing a new tool for controlling fermentation and the sensory profiles of wines.

Contenu en vitamines des moûts de raisin et nutrition des levures : une synthèse

La maîtrise de la nutrition des levures est une approche essentielle pour un meilleur contrôle du processus de fermentation du vin. La plupart des recherches sur ce sujet menées durant les dernières décennies se sont concentrées sur la nutrition azotée. Cependant, les vitamines, bien qu’étant des composés clés pour le métabolisme levurien en tant que co-facteur pour de nombreuses activités enzymatiques, ont été peu étudiées. Du moins elles l’étaient, jusqu’au développement ces dernières années d’une méthode d’hlpc-uv en phase inverse permettant l’analyse directe sur matrice moût de 8 vitamines hydrosolubles et de leurs vitamères.  L’objectif de cette présentation est de synthétiser les connaissances disponibles sur les vitamines pour ce qui est de la composition des moûts et des besoins nutritionnels des levures. En particulier, nous reviendrons en détail sur les dernières découvertes obtenues à la suite du développement de la méthode citée précédemment. A savoir, en ce qui concerne la composition des moûts de raisin, la première caractérisation du contenu en vitamères de 85 moûts de raisin blanc, plus tard étendue à 142 moûts. Pour la partie relative aux levures, la détermination des besoins en vitamines et la consommation préférentielle des vitamères chez 8 souches commerciales de levures à vin, dont 3 appartenant à des espèces non-saccharomyces pertinentes vis à vis des défis actuels se posant à la filière viti-vinicole. Enfin, une évaluation de l’impact de la concentration de plusieurs vitamines, seules ou en interaction entre elles ou avec l’azote, sur la composition finale du vin et la production de composés aromatiques volatils.  Globalement, les études conduites récemment sur les vitamines ont permis de mettre en évidence leur rôle essentiel en œnologie, ce qui constituera un nouvel outil de pilotage des fermentations et des profils sensoriels des vins.

Contenido vitamínico de los mostos de uva y nutrición  de las levaduras: una revisión

La gestión de la nutrición de las levaduras es un enfoque esencial para un mejor control del proceso de fermentación del vino. En las últimas décadas, la mayoría de las investigaciones sobre este tema se han centrado en la nutrición nitrogenada. Sin embargo, las vitaminas, a pesar de ser compuestos clave para el metabolismo de las levaduras como cofactores de numerosas actividades enzimáticas, quedaron en su mayor parte inexploradas. Al menos así fue, hasta que en los últimos años se desarrolló un método rp-hplc-uv para el análisis directo en mosto de 8 vitaminas hidrosolubles y sus vitámeros.  El objetivo de esta presentación será revisar los conocimientos disponibles sobre las vitaminas en relación con la composición del mosto y las necesidades nutricionales de las levaduras. En particular, examinaremos en detalle los últimos hallazgos obtenidos tras el desarrollo del método anteriormente citado. Concretamente, en relación con la composición de los mostos de uva, la primera caracterización del contenido vitámerico de 85 mostos de uva blanca, ampliada posteriormente a 142 mostos. En cuanto a la parte relacionada con las levaduras, la determinación de las necesidades vitamínicas y el consumo preferente de vitámeros de 8 cepas comerciales de levaduras vínicas, incluyendo 3 pertenecientes a especies no-saccharomyces relevantes para los retos actuales a los que se enfrenta la industria vinícola. Por último, una evaluación del impacto de la concentración de varias vitaminas, solas o en interacción entre sí o con el nitrógeno, sobre la composición final del vino y la producción de compuestos aromáticos volátiles.  En general, los estudios recientes sobre las vitaminas han puesto de relieve su papel esencial en enología, proporcionando una nueva herramienta para controlar la fermentación y los perfiles sensoriales de los vinos.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Fabien Garces¹, Chloé Roullier-Gall¹, Christophe Morge², Hervé Alexandre¹

¹ Institut Universitaire de la Vigne et du Vin Jules Guyot, UMR PAM, Université de Bourgogne, 2 Rue Claude Ladrey, 21000 Dijon, France
² Sofralab SAS, 79 Avenue Alfred Anatole Thévenet, 51530 Magenta, France 

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Tags

IVES Conference Series | OIV | OIV 2024

Citation

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