 IVES 9 IVES Conference Series 9 Effect of Saccharomyces species interaction on alcoholic fermentation behaviour and aromatic profile of Sauvignon blanc wine

Effect of Saccharomyces species interaction on alcoholic fermentation behaviour and aromatic profile of Sauvignon blanc wine

Abstract

Enhancing the sensory profile of wine by the use of different microorganism has been always a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different Saccharomyces species to Sauvignon blanc wine chemical composition and sensory profile. Sauvignon blanc must has been inoculated with mixed and pure cultures of S. pastorianus and S. cerevisiae. For the mixed fermentation schemes, one strain of S. pastorianus has been inoculated under different frequencies (99%, 95% , 90%, 80% and 70%) with two strains of S. cerevisiae. Totally 13 fermentations trials, 3 monocultures and 10 mixed cultures, were realised in triplicate. The fermentation kinetics has been controlled by density measurement and classic oenological analysis (residual sugars, total acidity, volatile acidity, malic acid degradation, glycerol production etc) were performed based on OIV protocols.The population dynamics was conducted by the specific interdelta PCR reaction of the Saccharomyces species in the beginning and in the end of the fermentation process. Volatile aromatic compounds such as esters, superior alcohols and thiols were evaluated by GC/MS analysis. Sensory assesement was carried out for all wines by trained panel. All fermentation trials lead to dryness and the fermentation lasted from 9 days to 13 days. The population dynamics analysis revealed that the S. cerevisiae strain was the most predominant in the end of the fermentation process in any inoculation ratio tested. The wines fermented with S. pastorianus, either in pure or mixed cultures, were characterised by significant lower acetic acid production and greater malic acid degradation compared to the wines fermented with S. cerevisiae strains. The aromatic profile of the produced wines was highly affected from the inoculation ratio while the effect of the S. cerevisiae used strain was less important. Our study based on different fermentation frequencies of mixed cultures of S. pastorianus and S. cerevisiae strains, revealed the impact of the inoculation ratio on the 30 tested volatiles compounds, correlated to Sauvignon blanc aromatic profile. The species of S. pastorianus starts to become an interesting candidate for co-inoculation with S. cerevisae strains, able to boost varietal aromas intensity.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Maria Dimopoulou, Elli GOULIOTI, Vicky TROIANOU, Chrisavgi TOUMPEKi, Yves GOSSELIN, Etienne DORIGNAC, Nikolaos KONTOUDAKIS, Yorgos KOTSERIDIS

Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Greece, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece, Innovino Research & Development, Meg. Alexandrou 21, Pallini 15351, Greece, Innovino Research & Development, Meg. Alexandrou 21, Pallini 15351, Greece, Fermentis 137 rue Gabriel Péri, 59703 Marcq en Baroeul, France, Fermentis 137 rue Gabriel Péri, 59703 Marcq en Baroeul, France, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece, Laboratory of Oenology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece

Contact the author

Keywords

Saccharomyces bayanus, mixed cultures, species interaction, Sauvignon blanc, varietal aromas

Citation

Long-term drought resilience of traditional red grapevine varieties from a semi-arid region

In recent decades, the scarcity of water resources in agriculture in certain areas has been aggravated by climate change, which has caused an increase in temperatures, changes in rainfall patterns, as well as an increase in the frequency of extreme phenomena such as droughts and heat waves. Although the vine is considered a drought-tolerant specie, it has to satisfy important water requirements to complete its cycle, which coincides with the hottest and driest months. Achieving sustainable viticulture in this scenario requires high levels of efficiency in the use of water, a scarce resource whose use is expected to be severely restricted in the near future. In this regard, the use of drought-tolerant varieties that are able to maintain grape yield and quality could be an effective strategy to face this change. During three consecutive seasons (2018-2020) the behavior in rainfed regime of 13 traditional red grapevine varieties of the Spain central region was studied. These varieties were cultivated in a collection at Centro de Investigación de la Vid y el Vino de Castilla-La Mancha (IVICAM-IRIAF) located in Tomelloso (Castilla-La Mancha, Spain). Yield components (yield, mean bunch and berry weight, pruning weight), physicochemical parameters of the musts (brix degree, total acidity, pH) and some physiological parameters related with water stress during ripening period (δ13C, δ18O) were analysed. The application of different statistical techniques to the results showed the existence of significant differences between varieties in their response to stressful conditions. A few varieties highlighted for their high ability to adapt to drought, being able to maintain high yields due to their efficiency in the use of water. In addition, it was possible quantify to what extent climate can be a determinant in the δ18O of musts under severe water stress conditions.

Different soil types and relief influence the quality of Merlot grapes in a relatively small area in the Vipava Valley (Slovenia) in relation to the vine water status

Besides location and microclimatic conditions, soil plays an important role in the quality of grapes and wine. Soil properties influence…

Effect of fertigation strategies to adapt PGI Côtes de Gascogne production to hot vintage

The development of fertigation could be a possible solution to adapt PGI Côtes de Gascogne (south-western France) wine production to climate change. The goal would be to limit the negative effects of water stress on yield performance expectation (around 15 tons per hectare) and to make the use of fertilizers more efficient. This study aimed to compare the effects of three strategies of water and minerals supply on grapes and wines qualities. Two fertigation practices were compared to a rainfed control which is the current standard of the local grape growing production. The fertilizers (nitrogen and potassium) were (i) fully brought by irrigation pipe during the season, (ii) partially brought by irrigation pipe and partially on the soil or (iii) fully brought on the soil at the beginning of the season for the non-irrigated control (local standard). The trial was run on cv. Colombard trained on spur pruned with vertical shoot positioning system on a sandy-silty-clay soil over the 2020 vintage which was particularly hot for the region. Moderate to strong water deficit appeared during the growing period of the berries and held on after veraison. Irrigation strategies allowed for maintaining grapevine without water deficit and being significantly different from the control water status. Grapevine with fully or partial fertigation strategies produced 25% more yield mainly due to the increase of the bunch weight. Also, the fully fertigation showed the best ratio between yield and maturity and brought 30% less of fertilizers (both nitrogen and potassium) than the two other strategies. Finally, the analysis of aromatic compounds in Colombard wines, varietal thiols family, showed the same level of concentrations for the 3 treatments, confirming that the yield performance did not impact the aromatic potential in this trial.

How does aromatic composition of red wines, resulting from varieties adapted to climate change, modulate fruity aroma?

One of the major issues for the wine sector is the impact of climate change linked to the increasing temperatures which affects physicochemical parameters of the grape varieties planted in Bordeaux vineyard and consequently, the quality of wine. In some varietals, the attenuation of their fresh fruity character is accompanied by the accentuation of dried-fruit notes [1]. As a new adaptive strategy on climate change, some winegrowers have initiated changes in the Bordeaux blend of vine varieties [2]. This study intends to explore the fruitiness in wines produced from grape varieties adapted to the future climate of Bordeaux. 10 commercial single–varietal wines from 2018 vintage made from the main grape varieties in the Bordeaux region (Cabernet franc, Cabernet-Sauvignon and Merlot) as well as from indigenous grape varieties from the Mediterranean basin, such as Cyprus (Yiannoudin), France (Syrah), Greece (Agiorgitiko and Xinomavro), Portugal (Touriga Nacional) and Spain (Garnacha and Tempranillo), were selected among 19 samples using sensory descriptive analyses. Both sensory and instrumental analyses were coupled, to investigate their fruity aroma expression. For sensory analysis, samples were prepared from wine, using a semi preparative HPLC method which preserves wine aroma and isolates fruity characteristics in 25 specific fractions [3,4]. Fractions of interest with intense fruity aromas were sensorially selected for each wine by a trained panel and mixed with ethanol and microfiltered water to obtain fruity aromatic reconstitutions (FAR) [5]. A free sorting task was applied to categorize FAR according to their similarities or dissimilarities, and different clusters were highlighted. Instrumental analysis of the different FAR and wines demonstrated variations in their molecular composition. Results obtained from sensory and gas chromatography analysis enrich the knowledge of the fruity expression of red wines from “new” grape varieties opening up new perspectives in wine technology, including blending, thus providing new tools for producers.

Towards adaptation to climate change in Rioja: Quality evaluation of wines obtained from Grenache x Tempranillo selections

The wine sector is of great relevance and tradition in Mediterranean countries, however, it may be most susceptible to climate change. In recent years, wine production is facing changes worldwide, both at environmental as well as commercial levels, due to global warming and the shift in consumers’ preferences. Wine growers and wine makers are in search of solutions that allow to face these new challenges. One of the most promising initiatives in the long term is the introduction of new plant materials, specifically intraspecific hybridizations between premium varieties that may improve traditional germplasm in its adaptation to climate change. These inter-varietal crosses have the potential to generate quality wines, whilst maintaining the regional typicity, and constitute an attractive alternative for the consumer due to their sensory attributes. In this study, we have evaluated wines from 29 intraspecific Garnacha x Tempranillo hybrids in two different locations, with the aim to assess their oenological potential and sensory attributes. Thirteen of the selections were white and 16 were red. Microvinifications were conducted with two or three replications depending on grape availability. Conventional oenological parameters were determined for all wines. The sensory evaluation and hedonic scores were given by five experts. Red selections obtained higher quality scores than white ones. Among the white selections with higher quality scores, GT-41 Varea and GT-159 Varea outstand, due to their high total acidity and high malic acid content. Regarding red selections, GT-57 Varea and GT-57 UR were perceived as higher in quality, highlighted for their moderate alcoholic and high anthocyanin content. Our results indicate that intraspecific hybridization may be a powerful tool for adapting traditional cultivars to climate change in Rioja.