 IVES 9 IVES Conference Series 9 Saccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine

Saccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine

Abstract

AIM: The composition and quality of wine are directly linked to microorganisms involved in the alcoholic fermentation. Several studies have been conducted on the impact of Saccharomyces cerevisiae on volatile compounds composition after fermentation. However, if different studies have dealt with combined sensory and volatiles analyses, few works have compared so far the impact of distinct yeast strains on the global metabolome of the wine.

METHODS: Twelve wines were obtained from fermentations of Chardonnay musts led by twelve different commercial wine yeast strains of S. cerevisiae. In order to establish a possible link between sensory profiles and metabolic signatures, Ultra High Resolution Mass Spectrometry analysis of non-volatile compounds and Gaz Chromatography coupled to Mass Spectrometry detection of volatile compounds, sensory analysis and chemometrics were used in combination.

RESULTS: Wines were clearly discriminated, according to non-volatile, volatile and sensory analyses, despite the similar fermentation kinetics. Three groups of wines, described by similar aromatic descriptors such as fruity, vegetable and apple, were highlighted by the sensory analyses. The profiles of wines from the different groups were characterized based on 35 volatile compounds belonging to esters, medium chain fatty acids, superior alcohols and terpenes. Finally, metabolomics analyses revealed a non volatile composition specific to each wine, with biomarkers specific to each wine yeast strain of S. cerevisiae.

CONCLUSIONS:

The final composition of the wine is intimately linked to the specific production of metabolites by each strains of S. cerevisiae. The combination of analytical and sensory analyses allowed us to discriminate and characterized wines from the twelve strains of S. cerevisiae.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Fanny Bordet, Chloé ROULLIER-GALL, Jordi BALLESTER, Régis GOUGEON, Philippe SCHMITT-KOPPLIN, Hervé ALEXANDRE, Anne JULIEN-ORTIZ

University of Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR, Institut Universitaire de la Vigne et du Vin, Jules Guyot, France Lallemand SAS, 19 rue des Briquetiers, Blagnac, France, University of Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR, Institut Universitaire de la Vigne et du Vin, Jules Guyot, France, Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, University of Bourgogne Franche-Comté, F-21000 Dijon, France Stephania VICHI, University of Barcelona, Nutrition, Food Science and Gastronomy Department, INSA – XaRTA (Catalonian Reference Network on Food Technology), Santa Coloma de Gramenet, Spain, University of Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR, Institut Universitaire de la Vigne et du Vin, Jules Guyot, France, Lallemand SAS, 19 rue des Briquetiers, Blagnac, France , German Research Center for Environmental Health, Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Neuherberg, Germany, University of Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR, Institut Universitaire de la Vigne et du Vin, Jules Guyot, France

Contact the author

Keywords

yeast saccharomyces cerevisiae-wine- metabolomic-volatile compounds-sensory analysis

Citation

Identification of a stable epi-allele associated with flower development and low bunch compactness in a somatic variant of Tempranillo Tinto

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.

Behaviour of two training systems for mechanical pruning combined with different nitrogen fertilizations on cv. Colombard

Today winegrowers involved in mechanical winter pruning are applying this viticultural technique on two main training systems, the free cordon, appearing to be the more efficient, and the trellised vertical shoot positioning (VSP) system. The main reasons for maintaining the trellis are generally due to common habits in vineyard management, risk of wind damage for the shoots, or risk of decrease in photosynthesis potential. The aim of the study was to assess the effects of the two training systems on vine. In addition, different nitrogen fertilization levels were applied on the two systems to evaluate the best combination to achieve yield and grape quality.

Effect of different pH values on the interaction between yeast mannoproteins and grape seed flavanols

The consequences of the global climate change in the vitiviniculture are revealed as a gap between phenolic and technological grape maturities, higher grape sugar concentration that leads to high wine alcohols levels, lower acidities and high pH values, among others. The unbalanced phenolic maturity caused in this scenario leads to harsh astringency and to instable colour of wines. Previous studies have reported that the addition of yeast mannoproteins (MPs) to wines may have positive effects on these two organoleptic properties due to their capability to interact with wine polyphenols [1]; however, studies about the effect of the pH on these interactions have not been carried out so far.

Kegged wine as a sustainable alternative: impact on conservation and sensory quality

Wine is not just a beverage; it represents an entire ecosystem in winemaking regions and is deeply linked to economic, social, and environmental factors.

A lower rate of grape berry transpiration delays ripening and reduces flavonoid content

Exposing berries to solar radiation improves most berry composition traits. Many of these effects have been linked to photomorphogenic mechanisms and berry temperature.