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IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Oenology, methods of analysis 9 Impact of yeast strains on wine profiles of nine PIWIs: focus on volatile thiols

Impact of yeast strains on wine profiles of nine PIWIs: focus on volatile thiols

Abstract

Disease resistant grapevine varieties (PIWI) are increasingly important for sustainable wine production, yet the impact of different yeasts on their wine profiles remains poorly studied. In this study, nine white interspecies varieties (i.e., caladris blanc, fleurtai, hibernal, johanniter, muscaris, sauvignon kretos, soreli, souvignier gris, and voltis) grown at the faculty of agriculture, university of zagreb (croatia) were vinified with three different saccharomyces cerevisiae yeasts (control strain, zymaflore x5, and zymaflore xarom). The obtained wines differed in a range of chemical and sensory parameters depending on the variety and yeast strain. Volatile thiols were particularly affected group of compounds, with major variations in 4-mmp, 3-mh, and 3-mha levels. The sum of these three thiols ranged from 88 ng/l to 1548 ng/l in muscaris and hibernal, respectively. Hibernal wine fermented with the x5 strain contained remarkable 1952 ng/l of thiols (> 490 odour active values), including 311 ng/l of 4-mmp. Unlike 4-mmp and 3-mha, 3-mh was detected in all tested samples. The x5 strain resulted in the highest levels of 4-mmp (median 18 ng/l) and 3-mh (median 380 ng/l), while xarom favored increased 3-mha production (median 74 ng/l). Sensory analysis confirmed differences in thiol-related descriptors, highlighting yeast’s influence on the wine style of emerging grape varieties.

Impatto dei ceppi di lievito sui profili enologici di nove piwi: focus sui tioli volatili

Le varietà resistenti alle malattie (piwi) sono sempre più importanti per la produzione vitivinicola sostenibile, ma l’impatto dei diversi lieviti sui loro profili vinicoli rimane poco studiato. In questo studio, nove varietà interspecifiche di uva bianca (caladris blanc, fleurtai, hibernal, johanniter, muscaris, sauvignon kretos, soreli, souvignier gris e voltis), coltivate presso la facoltà di agraria dell’università di zagabria (croazia), sono state vinificate con tre diverse ceppi di lievito saccharomyces cerevisiae (ceppo controllo, zymaflore x5 e zymaflore xarom). I vini ottenuti presentavano differenze in una serie di parametri chimici e sensoriali in base alla varietà e al ceppo di lievito. I tioli volatili, in particolare, sono stati fortemente influenzati, con variazioni significative nei livelli di 4-mmp, 3-mh e 3-mha. La somma di questi tre tioli variava da 88 ng/l a 1548 ng/l nei vini muscaris e hibernal, rispettivamente. Il vino hibernal fermentato con il ceppo x5 conteneva notevolmente 1952 ng/l di tioli (> 490 valore attivo olfattivo), di cui 311 ng/l di 4-mmp. A differenza del 4-mmp e del 3-mha, il 3-mh è stato rilevato in tutti gli esemplari testati. Il ceppo x5 ha prodotto i livelli più alti di 4-mmp (mediana di 18 ng/l) e di 3-mh (mediana di 380 ng/l), mentre il xarom favoriva una produzione aumentata di 3-mha (mediana di 74 ng/l). L’analisi sensoriale ha confermato le differenze nei descrittori legati ai tioli, evidenziando l’influenza del lievito sullo stile dei vini prodotti da queste varietà emergenti di uva.

Impact des souches de levure sur les profils œnologiques de neuf piwis : focus sur les thiols volatils

Les cépages résistants aux maladies (piwi) sont de plus en plus importants pour la production viticole durable, mais l’impact des différentes levures sur leurs profils œnologiques reste peu étudié. Dans cette étude, neuf cépages interspécifiques blancs (caladris blanc, fleurtai, hibernal, johanniter, muscaris, sauvignon kretos, soreli, souvignier gris et voltis), cultivées à la faculté d’agriculture de l’université de zagreb (croatie), ont été vinifiées avec trois souches différentes de saccharomyces cerevisiae (souche témoin, zymaflore x5 et zymaflore xarom). Les vins obtenus présentaient des différences dans plusieurs paramètres chimiques et sensoriels en fonction de la variété et de la souche de levure. Les thiols volatils, en particulier, ont été fortement affectés, avec des variations significatives dans les niveaux de 4-mmp, 3-mh et 3-mha. La somme de ces trois thiols variait de 88 ng/l à 1548 ng/l dans les vins issus de muscaris et hibernal, respectivement. Le vin hibernal fermenté avec la souche x5 contenait 1952 ng/l de thiols (> 490 valeur actif olfactif), dont 311 ng/l de 4-mmp. Contrairement au 4-mmp et au 3-mha, le 3-mh a été détecté dans tous les échantillons analysés. La souche x5 a entraîné les niveaux les plus élevés de 4-mmp (médiane : 18 ng/l) et de 3-mh (médiane : 380 ng/l), tandis que xarom favorisait une production accrue de 3-mha (médiane : 74 ng/l). L’analyse sensorielle a confirmé les différences dans les descripteurs liés aux thiols volatils, soulignant l’influence de la levure sur le style des vins issus de ces cépages émergentes.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Ana Hranilovic¹, Valentina Tusic², Ana Marija Jagatic Korenika², Ana Jeromel², Jasminka Karoglan Kontic², Darko Preiner²

¹ Laffort, France
² Department of Viticulture and Oenology, Faculty of Agriculture, University of Zagreb, Croatia

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

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