 IVES 9 IVES Conference Series 9 Impact and comprehension of nitrogen and lipid nutrition on the production of fermentative aromas with different S. Cerevisiae yeasts used for spirits

Impact and comprehension of nitrogen and lipid nutrition on the production of fermentative aromas with different S. Cerevisiae yeasts used for spirits

Abstract

In the Cognac appellation, the production of white wines is almost exclusively dedicated to elaborate Charentaise eaux-de-vie. In this sense, the quality of Cognac eaux-de-vie intrinsically depends on the quality of the base wines subjected to the distillation stage. In this context, the production of these base wines differs from those of classic white wines to release particular organoleptic properties during the distillation stage. Thus, the settling stage is one of the stages that most illustrates the identity of Cognac wines. The freshly pressed white grape juice is placed in a settling tank but without the presence of pectolytic enzymes, without sulfiting and for a relatively short period of time, contrary to conventional oenological practices. Under these operating conditions, Cognac musts reach very high turbidities in the order of 500 to 2000 NTU against 150 to 200 NTU in conventional oenology. These Charentais musts, rich in solid particles and therefore in lipids [1], allow to guarantee an organoleptic quality that is both delicate and full of character for future eaux-de-vie. Associated with lipids, nitrogen is a nutrient with a major role in alcoholic fermentation [2] that will also influence the aromatic profile of wines [3] intended for distillation. To understand the impact of these main nutrients on the desired organoleptic quality of Cognac, we studied their influence under natural fermentation conditions with three strains of S. cerevisiae commonly used for the Cognac appellation. To understand the influence of each nutrient and their interaction, an experimental plan called “Central Composite Design” (CCD) was developed. The CCD allows to model the aroma productions from the fermentation conditions. Fermentations were carried out with natural ugni blanc must at 23°C. Assimilable nitrogen concentrations ranged from 115 to 285 mg/L and turbidity from 500 to 2700 NTU. Finally, a statistical analysis of covariance (ANCOVA) was also performed to evaluate the strain effect. The main results showed that lipids and assimilable nitrogen have a significant impact on the aromatic quality of Cognac wines. Indeed, high lipids concentrations favor the production of organic acids but inhibit the synthesis of esters. The metabolism of the 3 yeast strains reacts in the same way to changes in nitrogen and lipid nutrition. However, each strain keeps its own aromatic profile whatever the fermentation conditions. This study made it possible to study and model the impact and interaction of two essential nutrients for alcoholic fermentation on the metabolism of yeast in natural conditions with excess lipids. In addition, it should be noted that, even if each strain of the Cognac appellation has its aroma properties, all strains respond in the same way to the variations of nitrogen and lipid nutrition.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Charlie Guittin, Faïza, Montpellier Isabelle, Jean-Marie, Jean-Roch, SANCHEZ

UMR SPO, INRAE of Montpellier, MACNA, UMR SPO, INRAE Montpellier, , UMR MISTEA, INRAE Montpellier, SABLAYROLLES, UMR SPO, INRAE Montpellier Xavier, POITOU, Hennessy, Cognac, MOURET, UMR SPO, INRAE Montpellier Vincent, FARINES, UMR SPO, INRAE Montpellier

Contact the author

Keywords

cognac, nitrogen, lipids, centered composite design, alcoholic fermentation, Saccharomyces cerevisiae, metabolism, aromas

Citation

Influence of weather and climatic conditions on the viticultural production in Croatia

The research includes an analysis of the impact of weather conditions on phenological development of the vine and grape quality, through monitoring of four experimental cultivars (Chardonnay, Graševina, Merlot and Plavac mali) over two production years. In each experimental vineyard, which were evenly distributed throughout the regions of Slavonia and The Croatian Danube, Croatian Uplands,

The rootstock, the neglected player in the scion transpiration even during the night

Water is the main limiting factor for yield in viticulture. Improving drought adaptation in viticulture will be an increasingly important issue under climate change. Genetic variability of water deficit responses in grapevine partly results from the rootstocks, making them an attractive and relevant mean to achieve adaptation without changing the scion genotype. The objective of this work was to characterize the rootstock effect on the diurnal regulation of scion transpiration. A large panel of 55 commercial genotypes were grafted onto Cabernet Sauvignon. Three biological repetitions per genotype were analyzed. Potted plants were phenotyped on a greenhouse balance platform capable of assessing real-time water use and maintaining a targeted water deficit intensity. After a 10 days well-watered baseline period, an increasing water deficit was applied for 10 days, followed by a stable water deficit stress for 7 days. Pruning weight, root and aerial dry weight and transpiration were recorded and the experiment was repeated during two years. Transpiration efficiency (ratio between aerial biomass and transpiration) was calculated and δ13C was measured in leaves for the baseline and stable water deficit periods. A large genetic variability was observed within the panel. The rootstock had a significant impact on nocturnal transpiration which was also strongly and positively correlated with maximum daytime transpiration. The correlations with growth and water use efficiency related traits will be discussed. Transpiration data were also related with VPD and soil water content demonstrating the influence of environmental conditions on transpiration. These results highlighted the role of the rootstock in modulating water deficit responses and give insights for rootstock breeding programs aimed at identifying drought tolerant rootstocks. It was also helpful to better define the mechanisms on which the drought tolerance in grapevine rootstocks is based on.

Aromatic maturity is a cornerstone of terroir expression in red wine

Harvesting grapes at adequate maturity is key to the production of high-quality red wines. Enologists and wine makers define several types of maturity, including technical maturity, phenolic maturity and aromatic maturity. Technical maturity and phenolic maturity are relatively well documented in the scientific literature, while articles on aromatic maturity are scarcer. This is surprising, because aromatic maturity is, without a doubt, the most important of the three in determining wine quality and typicity (including terroir expression). Optimal terroir expression can be obtained when the different types of maturity are reached at the same time, or within a short time frame. This is more likely to occur when the ripening takes place under mild temperatures, neither too cool, nor too hot. Aromatic expression in wine can be driven, from low to high maturity, by green, herbal, fresh fruit, ripe fruit, jammy fruit, candied fruit or cooked fruit aromas. Green and cooked fruit aromas are not desirable in red wines, while the levels of other aromatic compounds contribute to the typicity of the wine in relation to its origin. Wines produced in cool climates, or on cool soils in temperate climates, are likely to express herbal or fresh fruit aromas; while wines produced under warm climates, or on warm soils in temperate climates, may express ripe fruit, jammy fruit or candied fruit aromas. Growers can optimize terroir expression through their choice of grapevine variety. Early ripening varieties perform better in cool climates and late ripening varieties in warm climates. Additionally, maturity can be advanced or delayed by different canopy management practices or training systems.

Phenolic composition of Tempranillo Blanco grapes changes after foliar application of urea

Our research aimed to determine the effect and efficiency of foliar application of urea on the phenolic composition of Tempranillo Blanco grapes. The field experiment was carried out in 2019 and 2020 seasons and the plot was located in D.O.Ca Rioja (North of Spain). The vineyard was Vitis vinifera L. Tempranillo Blanco and grafted on Richter-110 rootstock. The treatments were control (C), whose plants were sprayed with water and three doses of urea: plants were sprayed with urea 3 kg N/ha (U3), 6 kg N/ha (U6) and 9 kg N/ha (U9). The applications were performed in two phenological stages, pre-veraison (Pre) and veraison (Ver). Also, each of the treatments was repeated one week later. Control and treatments were performed in triplicate and arranged in a randomised block design. Grapes were harvested at optimum ripening stage. High-performance liquid chromatography was used to analyse the phenolic composition of the grapes. Finally, the results obtained from the analytical determinations – flavonols, flavanols and non-flavonoid (hydroxybenzoic acids, hydroxycinnamic acids and stilbenes) – were studied statistically by analysis of variance. The results showed that, in 2019, U6-Pre and U9-Pre treatments increased the hydroxybenzoic acid content in grapes, and also all foliar treatments applied at Pre enhanced the stilbene concentration. Moreover, U3-Ver was the only treatment that rose flavonol and stilbene contents in the Tempranillo Blanco grapes. In 2020, all treatments applied at Pre enhanced the flavonol concentration in grapes. Furthermore, U3-Pre and U9-Pre treatments increased stilbene content in grapes. Nevertheless, the hydroxybenzoic acid content was improved by U6-Ver and U9-Ver and besides, hydroxycinnamic acid concentration in grapes was increased by all treatments applied at Ver. In conclusion, the lower and highest dose of urea (U3 and U9), applied at pre-veraison, were the best treatments to improve the Tempranillo Blanco grape phenolic composition.

A predictive model of spatial Eca variability in the vineyard to support the monitoring of plant status

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...