Terroir 2020 banner
IVES 9 IVES Conference Series 9 Potential application of indigenous Pichia kluyveri for enhanced wine aroma quality

Potential application of indigenous Pichia kluyveri for enhanced wine aroma quality

Abstract

Aims: In previous work, five indigenous Pichia kluyveri strains, GS1-1, FS-2-7, HS-2-1, C730 and C732, were isolated and selected from spontaneous fermented wines from Ningxia and Gansu. The aims of this study were to 1) evaluate resistance of these strains to environmental stressors that may restrict their growth and the progress of alcoholic fermentation; 2) Investigate their fermentation dynamics; 3) Characterise aroma profiles of Cabernet Sauvignon wines made from mixed cultures of P. kluyveri and Saccharomyces cerevisiae

Methods and Results: Tolerance assays were conducted in YEPD medium to test resistance of each Pichia kluyveri strain to sugar, pH, ethanol, temperature and free SO2. All strains except FS-2-7 were able to tolerate 60% w/v glucose, low pH of 2.0, 16% v/v ethanol, extreme fermentation temperatures (11˚C and 44˚C), and 500 mg/L total SO2. Following this, these strains were inoculated into a synthetic grape juice medium to test their fermentation performance and evaluate basic parameters of the final synthetic wine. Strain HS-2-1 was the first to initiate fermentation, and produced significantly higher amounts of total organic acids and less volatile acids compared to other strains. Thus, strain HS-2-1 was chosen for further characterisation in Cabernet Sauvignon fermentation trials co-fermented with S. cerevisiae NX11424 at different ratios. Viable yeast cell numbers were determined by plate counting. Yeast-derived volatile compounds of the final wine were analysed using head space-solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS). Mixed fermentation did not inhibit HS-2-1 growth, and also produced less volatile acid, and significantly more esters and higher alcohols compared to single fermentation by S. cerevisiae. Notably, concentrations of isopentanol, ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl 9-decenoate and ethyl lactate increased in line with the increased proportion of HS-2-1 in the inoculum.

Conclusions: 

This study shows indigenous P. kluyveri HS-2-1 has good resistance to alcoholic fermentation associated common stressors, better fermentation performance, and excellent oenological characteristics when co-fermenting with S. cerevisiae

Significance and Impact of the Study: Chinese wine regions such as Ningxia and Gansu have developed dramatically in recent years. These wine regions are in great need to produce wines with typical regional characteristics. To promote regional typicity, using selected indigenous yeasts could introduce a unique local character or “terroir” during winemaking. Pichia kluyveri widely occurs at earlier stages of spontaneous fermentation, however limited research has been done on its oenological characteristics. This study comprehensively investigated the features of indigenous P. kluyveri strain(s), and highlighted the potential application of strain HS-2-1 in winemaking by co-fermenting with S. cerevisiae for improving the fruity and floral aroma profile of these Chinese wines.

DOI:

Publication date: March 25, 2021

Issue: Terroir 2020

Type: Video

Authors

iao Jiang1, Wenjing Zhang1, Li Feng1, Dongqing Ye1, Yanlin Liu1,2*

1College of Enology, Northwest Agricultural and Forestry University, Yangling, Shaanxi 712100, China
2Shaanxi Engineering Research Center for Viti-viniculture, Yangling, Shaanxi 712100, China

Contact the author

Keywords

Pichia kluyveri, stress tolerance, fermentation, volatile compounds, aroma  

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

Merging fast sensory profiling with non-targeted GC-MS analysis for multifactorial experimental wine making

Wine aroma is influenced by several viticultural and oenological factors. In this study we used experimental wine making in a full factorial design to determine the impact of grapevine age, must turbidity, and yeast strain on the aroma of Vitis vinifera L. cv. Riesling wines. A recently developed, non-targeted SPME-GC-MS fingerprinting approach for wine volatiles was used. This approach includes the segmentation and mathematical transformation of chromatograms in combination with Parallel Factor Analysis (PARAFAC) and subsequent deconvolution of important chromatogram segments.

Influence of oak species on the differentiation of aged brandies using chemometrics approach based on phenolic compounds UHPLC fingerprints

Oak is the main material used in cooperage for making barrels and wood chips destined to aged spirits and wines. Quercus alba L., Quercus petraea L. and Quercus robur L. are three of the most commonly used oak species in cooperage companies.

TCA – A status report on South African cork closures

Cork taint decreases the commercial value of wine as tainted wines are rejected by consumers. Although other compounds in wine and cork can also be responsible for causing a taint, 2,4,6-trichloroanisole (TCA) is regarded as the primary cause of cork taint. As cork taint is often used in marketing campaigns against natural cork closures,

Panorama des actions d’amélioration variétale face aux challenges d’aujourd’hui et de demain, le rôle de l’IFV

In April 2024, the French official catalog includes 449 grape varieties and rootstocks. In 10 years it has been enriched with 70 varieties. It is an indisputable marker of the interest of professionals in genetic resources of all origins and the expectations they have to prepare the viticulture of the future. The scientific community has now put all irons in the fire and is not neglecting any avenue of adaptation. The regular decline in the use of phytosanitary products and the already marked effects of climate change are the targets of varietal improvement.

The impact of vine nitrogen status on aroma potential expression in Vitis vinifera L. cv. Sauvignon blanc

In interaction with climate and genetic or human factors, the soil is a major component of the viticulture terroir. The mineral composition of the soil influences vine performance and wine sensory attributes. Among the elements that vines take from the soil, nitrogen is the one that has the strongest impact on vine physiology, vigor and grape composition. In addition to its major effect on primary metabolites in berries, nitrogen plays also a decisive role in the secondary metabolism, especially in the production of key compounds for berries quality, like volatile thiols, methoxypyrazines and glutathione (GSH).