Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Cellar session 9 All acids are equal, but some acids are more equal than others: (bio)acidification of wines

All acids are equal, but some acids are more equal than others: (bio)acidification of wines

Abstract

Insufficient acidity in grapes from warm(ing) climates is commonly corrected through addition of tartaric acid during vinification, and less so with other organic acids. One alternative approach involves bio-acidification with certain strains of Lachancea thermotolerans (LT) via lactic acid production during fermentation. Our previous work delivered a superior LT starter capable of lowering wine pH by ~0.5 units when used in co-cultures with Saccharomyces cerevisiae (SC).  Here, we aimed to i) compare the profiles of the bio-acidified LT wines and the acid-adjusted SC wines, and ii) evaluate the use of LT wines as blending components. For this purpose, high sugar/pH Merlot grapes (14.5 ° Bé; pH 3.9) were fermented with a sequential culture of LT and SC, and an SC monoculture control. The two obtained wines blended in three proportions (1:3, 1:1, 3:1), and the aliquots of the SC control (pH 4) were also acidified with either tartaric or lactic acid to the pH of the LT wine (pH 3.5).  Chemical analysis revealed major differences in a range of compositional parameters, which were reflected in the sensory profiles of wines, as confirmed via ‘Rate-All-That-Apply’ evaluation by wine experts (n=30). Sensory profiles of the bio-acidified LT wine and the lactic acid-adjusted SC wine were similar, and contrasting to the tartaric acid-adjusted SC wine. Despite the identical initial matrix, adjustment with lactic acid resulted in intenser ‘red fruit’ flavour, and lower ‘hotness’, ‘bitterness’ and ‘body’ relative to the adjustment with tartaric acid, driven by increases in ‘sourness’. The profiles of blends were modulated depending on the proportion of the bio-acidified wine, thus highlighting the potential of this approach to fine-tune ‘freshness’ and differentiate wine styles.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Ana Hranilovic 1, 2; Marina Bely 1; Isabelle Masneuf-Pomarede 1,3; Warren Albertin 1,4, Vladimir Jiranek 2, 5

1 ISVV, University of Bordeaux, Villenave d’Ornon, France
2 Department of Wine and Food Science, The University of Adelaide, Adelaide, Australia
3 Bordeaux Sciences Agro, Gradignan, France
4 ENSCBP, Bordeaux INP, Pessac, France
5 The Australian Research Council Training Centre for Innovative Wine Production, Adelaide, Australia

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Elaboration des cartes conseils pour une gestion du terroir à l’échelle parcellaire: utilisation d’algorithmes bases sur des paramètres physiques du milieu naturel

The “Anjou Terroirs” programme aims at bringing the necessary scientific basis for a ratio­nal and reasoned exploitation of the technical itinerary of the terroir. The scale study is 1/12500. For the mapping, many parameters, such as the granulometry or the depth of soil are observed to each point of caracterisation.

Read More

Un exemple de valorisation d’une étude de terroir au sein d’une unité coopérative de production à Saint Hilaire d’Ozilhan (Gard) dans les cotes du Rhône

The winegrowers of the intercommunal cooperative cellar of Saint Hilaire d’Ozilhan have been practicing terroir selection for ten years. Five years ago, after having equipped themselves with an efficient commercial structure, and anxious to improve knowledge of their terroirs and to better control quantitatively and qualitatively the range of typicality that they can develop, they asked the Syndicate Général des Vignerons Réunis des Côtes du Rhône and the Institut Coopératif du Vin to help them set up an approach to better judge the behavior of the Grenache and Syrah grape varieties in the different terroirs, then to enhance this work through the improving product quality.

Read More

Inactivated yeasts: a case study for the future of precision enology

Yeasts serve as highly versatile tools in oenology. They do more than just perform alcoholic fermentation. Nowadays, yeasts from various species, naturally present in grapes, are selected for specific non-fermentative applications. For example, the use of selected non-saccharomyces at the early stage of winemaking has become a common practice to limit the growth of unwanted microorganisms. When inactivated, yeasts can be fractionated into soluble and insoluble fractions providing a wide range of benefits related to structural components or specific metabolites.

Read More

Evaluation of new fem grapevine varieties resistant to the main fungal diseases

Context and purpose of the study. The genetic improvement of grapevines at the Edmund Mach Foundation (FEM) has evolved significantly since its inception, and its philosophy on sustainable viticulture through crossbreeding techniques aligns with the urgent need to reduce chemical use in agriculture.

Read More

Impact of pruning method on vegetative growth and yield

Over the past fifteen years or so, a number of theories have emerged on more or less new pruning practices.

Read More