Macrowine 2021
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

Related articles…

Combination of NIR multispectral information acquired from a ground moving vehicle with AI methods to assess the vine water status in a Tempranillo (Vitis vinifera L.) commercial vineyard

Increasing water scarcity and unpredictable rainfall patterns necessitate efficient water management in grape production. This study proposes a novel approach for monitoring grapevine water status in a commercial vertically-shoot-positioned Vitis vinifera L. Tempranillo vineyard using non-invasive spectroscopy with a battery of different AI methods to assess vineyard water status, that could drive precise irrigation. A contactless, miniature NIR spectrometer (900-1900 nm) mounted on a moving vehicle (3 Km/h) was employed to collect spectral data from the vines’ northeast side along six dates in season 2021.

Read More

French wine sector facing climate change (part. 1): A national strategy built on a foresight and participatory approach

A foresight study was carried out by a group of experts from INRAE, universities, INAO and FranceAgriMer from 2014 as part of the multidisciplinary “laccave” project intended to anticipate climate change in the French wine industry. The initial objective was to initiate an interdisciplinary dialogue between researchers and to feed their questions in a more systemic way. The scenario development method made it possible to build possible futures for the wine sector in the face of climate change. It began by drafting four adaptation strategies, combining different possible intensities of innovation and relocation of the vineyard.

Read More

Genomic characterization of terpene biosynthetic genes in seven Vitis vinifera L. varieties 

Grapes (Vitis vinifera L.) are a fruit crop of high economic significance globally. Each grapevine cultivar is characterized by its distinctive grape aroma, affecting the wine quality. In several cultivars, the aroma is shaped by terpenoid (mono- and sesqui-terpenoids). Their profile is controlled by terpene synthases (TPS), which are part of a largely expanded gene family. How the variation in TPS copy number and sequence among cultivars determines terpenoid profiles of grapes remains largely unexplored. We annotated TPS in the haplotypes of seven genomes (Riesling, Albariño, Fiano, Gewürztraminer, Pinot Noir, Cabernet Sauvignon, and Viognier) using BLAST, GMAP, PFAM, and phylogenetic analyses. Further, TPS expression patterns and terpenoid accumulation during berry development and ripening were characterized using RNA-Seq and SPME/GC-MS platforms, respectively. Variation in TPS copy number exists among cultivars. Specifically, the TPS counts span a range of 251 to 150 for Riesling and Fiano, respectively, when considering combined haplotypes within each cultivar. Total terpenoid accumulation patterns throughout development were consistent among the five aromatic cultivars, marked by high concentrations in flowers, followed by a decline and subsequent rise during berry development and ripening, respectively. Conversely, non-aromatic cultivars exhibited no substantial increase in terpenoid concentration during ripening. Transcriptome and network analyses are currently employed to determine which TPS are expressed in the berry and determine the terpenoid profile of the specific cultivar. These findings shed light on the genomic determinants of grape aroma in major cultivars, and allow future studies focused on cultivar-specific responses of terpenoid biosynthesis to environmental stresses.

Read More

From local classification to regional zoning-the use of a geographic information system (GIS) in Franconia / Germany. Part 1: specific GIS applications in viticulture

En vue d’une production économique de qualités des raisins optimales une connaissance des informations les plus différentes est importante. Les nouvelles technologies, telles qu’un SIG permettent de réunir les informations sur le terrain, la nature du sol, le danger d’érosion, le climat, la végétation, l’hydrographie, l’apparition de nuisible et de maladies, etc. Sur la base de cartes topographiques un SIG permet une vaste analyse, une appréciation des rapports complexes ainsi qu’une représentation cartographique. Sur la base de modélisations en trois dimensions du terrain avec le SIG, les ensembles de données saisies ainsi que leur classification au niveau local peuvent être utilisés dans la production de zonages régionaux.

Read More

The influence of terroir on the quality of wine of the Cahors A.O.C

Dans le but d’améliorer la qualité et la typicité des vins de l’Appellation d’0rigine Contrôlée CAHORS, une étude a été réalisée afin de mettre en évidence l’adéquation Cépage-Terroir- Qualité du vin.
Selon la méthodologie proposée par MORLAT et ASSELIN (1992), neuf unités terroirs ont été déterminées. Sur chacune, des parcelles de référence homogènes quant au matériel végétal Cot ou Malbec ( cépage principal de cette appellation greffé sur S04, et aux méthodes culturales, ont été suivies au niveau agronomique et œnologique (GARCIA et al., 1996).

Read More