Macrowine 2021
IVES 9 IVES Conference Series 9 Impact of environmental conditions in vscs production during wine fermentation by Saccharomyces cerevisiae

Impact of environmental conditions in vscs production during wine fermentation by Saccharomyces cerevisiae

Abstract

The aroma of wine is one of the most important determinants of quality as it strongly influences the consumer’s acceptance or rejection. Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity pleasant aromas, while other ones, produced by yeast metabolism are related to “unpleasant” aromas. The negative impact and their low limit threshold make these volatile sulfur compounds (VSCs) an essential object of study to control the quality of the wine. To date, the chemical and metabolism mechanisms involved in the formation of VSC during fermentation remain poorly elucidated. Furthermore, the incidence of environmental or technological factors that may interact with yeast metabolism on the VSCs production has not been comprehensively studied. In this context, this project aimed to further investigate the formation of VSCs during S. cerevisiae wine fermentation, assessing the relative contribution of yeast metabolism and chemical conversions to VSCs production and studying the modulation of these productions by environmental (nitrogen resource composition and availability, vitamin concentration) or technological (SO2 addition) parameters. Fermentations were carried out using different conditions (YAN, pantothenic acid concentrations, methionine, and cysteine availability) with 4 S. cerevisiae strains and the production of 18 VACs was measured by GC-MS to elucidated how the variation of these parameters changes final concentration. As expected the addition of methionine incremented the final production of methional derivated compounds but didn’t affect the rest of the compounds. The addition of cysteine increment the production of the esters (methyl thioacetate and ethyl thioacetate) without changing the rest concentrations of other compounds. We also found out that an increment in pantothenic acid, as the addition of methionine, can promote the production of methional-derived compounds. With these data, we could be able to reduced total VSC production during fermentation.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Rafael Jimenez Lorenzo, Pascale Brial, Cristian Picou, Marc Perez, Audrey Bloem, Carole Camarasa

UMR SPO, INRA, Université Montpellier, SupAgro

Contact the author

Keywords

saccharomyces cerevisiae, vsc, fermentation, yan, gc-ms

Citation

Related articles…

Fructose implication in the Sotolon formation in fortified wines: preliminary results

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a naturally occurring odorant compound with a strong caramel/spice-like scent, present in many foodstuffs. Its positive contribution for the aroma of different fortified wines such as Madeira, Port and Sherry is recognized. In contrast, it is also known to be responsible for the off-flavor character of prematurely aged dry white wines. The formation mechanisms of sotolon in wine are still not well elucidated, particularly in Madeira wines, which are submitted to thermal processing during its traditional ageing. The sotolon formation in these wines has been related to sugar degradation mechanisms, particularly from fructose [1].

Read More

Glucosidase and esterase salivary activities and their involvement in consumer’s wine sensory perception and liking

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

Read More

Epigenetics: an innovative lever for grapevine breeding in times of climate changes

Climate change results in erratic weather conditions, which may lead for many crops including grapevine, to a reduced production and products of lower quality. Concerning grapevine, climate change results in shorter growing seasons and dates for budbreak, flowering and fruit maturity occur earlier in many regions. It also leads to an increase of various pests and diseases, as well as the vectors responsible for disease distribution.

Read More

Role of VvNCED1 in β-damascenone and abscisic acid biosynthesis: new insights into aroma development in grapes

β-Damascenone is a key norisoprenoid in grape (Vitis vinifera L.) that imparts floral and fruity aromas to both fruits and wines. It is derived from carotenoid metabolism, with neoxanthin as a substrate.

Read More

Unconventional methods to delve deeper into the influence of temperature and nutrition on Chardonnay wine profiles

Temperature and yeast nutrition profoundly impact wine quality and sensory attributes by modulating yeast aroma production and release during fermentation. While temperature and nitrogen’s individual effects are well-studied, their combined influence, including nutrient type and addition timing, remains underexplored. hence, this study aimed to investigate the simultaneous effects of these factors on fermentation kinetics, aroma production and sensory profile, particularly in a Chardonnay wine production selected as a quite aromatically neutral base.

Read More