 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

New oenological criteria for selecting strains of Lachancea thermotolerans for wine technology

The study conducted various fermentations of different grape juices using various strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Because of the new conditions caused by climate change, wine acidity must be influenced as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real options to mitigate the impact of climate change in wine production.

Research on the origin and the side effects of chitosan stabilizing properties in wine

Fungal chitosan is a polysaccharide made up of glucosamine and N-acetyl-glucosamine and derived from chitin-glucan of Aspergillus niger or Agaricus bisporus. Fungal chitosan has been authorized as an antiseptic agent in wine since 2009 (OIV) and in organic wine in 2018. At the maximum dose of 10g/hl, it was shown to eliminate Brettanomyces bruxellensis, the main spoilage agent in red wines. Fungal chitosan is highly renewable, biocompatible (ADI equivalent to sucrose) and non-allergenic. However, winemakers often prefer to use sulfites (SO2), though sulfites are classified as priority food allergens, than chitosan. Indeed, many conflicting reports exist regarding its efficiency and its side effects towards beneficial wine microorganisms or wine taste. These contradictions could be explained by the heterogeneity of the fungal chitosan lots traded, the diversity of the wines (chemical composition, winemaking process), but also, by the recently highlighted huge genetic diversity prevailing in wine microbial species.

Effect of scion-rootstock combinations on the performance of a near-infrared (NIR) spectroscopy method for determining vine water status

In the context of sustainable viticulture, modern and efficient techniques to determine water status are required to optimize irrigation practices. Proximal techniques such as thermography and spectroscopy have shown promising results. When these techniques are incorporated into mobile systems is possible to evaluate the water status on-the-go, offering the possibility to generate variability maps. However, in most cases, complex protocols of data acquisition and analysis are required. Also, the inherent physiological behaviour of the plants under certain water stress conditions needs to be considered. Therefore, the aim of this study was to evaluate the effect of scion-rootstock combinations on the performance of a predefined plant-based method based on proximal near-infrared (NIR) spectroscopy.

Investigating perceptual interactions of fruity aromas in Bordeaux red wines through addition and reconstitution sensory studies

Fruity aromas, characterized by red and black fruit descriptors, are central to the identity of Bordeaux red wines [1,2]. Despite extensive research focused on identifying and quantifying volatile compounds that contribute to fruity aromas in wine, the mechanisms underlying their interactions and sensory perception remain poorly understood [3].

Bioclimatic shifts and land use options for Viticulture in Portugal

Land use, plays a relevant role in the climatic system. It endows means for agriculture practices thus contributing to the food supply. Since climate and land are closely intertwined through multiple interface processes, climate change may lead to significant impacts in land use. In this study, 1-km observational gridded datasets are used to assess changes in the Köppen–Geiger and Worldwide Bioclimatic (WBCS)