Macrowine 2021
IVES 9 IVES Conference Series 9 Effects of yeast product addition and fermentation temperature on lipid composition and sensory of pinot noir wines

Effects of yeast product addition and fermentation temperature on lipid composition and sensory of pinot noir wines

Abstract

AIM: Firm tissues of grapes and yeast are the major sources of lipids in wine. Variation of yeasts and grape varieties could impact the concentration and composition of lipids in wine. Lipid metabolism is also affected by changes in fermentation temperature. The purpose of this study was to examine changes in lipid compositions and sensory in Pinot Noir wines in response to differences in fermentation temperature and addition of different types and amounts of yeast derivative products.

METHODS: Oregon Pinot noir grapes from 2019 were fermented at 16°C and 25°C. Following primary and malolactic fermentation, the yeast product Oenolees (Laffort, USA) was added to the wines. Treatments included single addition of Oenolees at different concentrations (0 g/L, 0.5 g/L, and 1.0 g/L). Bligh and Dyer lipid extraction method with a solvent mixture chloroform/methanol was used to extract total lipids in the experimental wines. Lipids extracted were subjected to lipidomic analysis using ultra-performance liquid chromatography (UPLC) to identify and analyze the lipid composition. The sensory of the final products was evaluated using triangle tests and descriptive analysis.

RESULTS: The results indicated that wine style and wine quality could be distinguished by lipid composition in wine. However, the taste and mouthfeel characteristics, sweetness, bitterness, acidity, viscosity, and drying, were not significantly different among the treatments.

 

CONCLUSIONS:

The wine processes of fermentation temperature and yeast product addition did not alter the lipid content of wine. While the low lipid concentration in the wine treatments resulted in no differences in the sensory study, there is much to understand about their role in compound interactions as wine ages and if this has an impact on wine mouthfeel. Lipids themselves may not have direct impacts on wine mouthfeel but there is still potential for interactions between lipids and other wine components, such as tannins, to alter wine mouthfeel perception

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Quynh Phan 

Oregon State University, Aubrey Dubois, James Osborne, Elizabeth Tomasino

Contact the author

Keywords

 wine mouthfeel perception, lipidomic profiling, wine chemistry, wine chemistry components, discrimination test

Citation

Related articles…

Viticultural zoning applications at the detailed scale of a cooperative winery: terroirs in St­hilaire-d’Ozilhan (AOC Côtes-du-Rhône)

La maîtrise de la typicité du vin s’élabore au niveau local ou communal d’une exploitation viticole et/ou d’une cave, unité de vinification. La cave coopérative de Saint-Hilaire­-d’Ozilhan (AOC Côtes-du-Rhône), dont le territoire communal s’étend sur une superficie de 1 670 ha, couvre près de 310 ha cultivés en vigne. Elle réalise des vinifications «au terroir», en utilisant des regroupements d’unités de sol en 9 unités de terroir potentiellement viticoles, définies en s’appuyant sur la parenté des substrats. Diverses sélections d’une même unité peuvent aboutir aussi à des vins différents, ce qui suggère une hétérogénéité spatiale de certaines unités définies.

Read More

Study of the “Charentes terroir” for wine production of Merlot and Sauvignon: method, installation of the experimental device, first results

Cognac vineyard is mainly dedicated to brandy production. Within the vineyard restructuring context, one part is turned over wine varieties for wine production (about 1,500 ha planted from 1999 to 2005). Today, the new wine producers need technical references about qualitative potential of the « Charentes Terroir », varieties and adapted vineyard management.
In order to answer to this professional request, an observatory of 18 plots of Merlot and 12 plots of Sauvignon have been laid out since 2003 and 2004 on various kinds of pedoclimate.

Read More

Beneficial effects of moderate consumption of Teran red wine on blood lipid profile: a preliminary study on healthy volunteers

Moderate wine consumption may impact several human health aspects, among others as a result of phenolic compounds present in wine and their bioactive properties. The aim of this study was to determine whether six weeks of daily, moderate Teran red wine consumption affects the levels of total cholesterol, high-density lipoprotein cholesterol – HDL, low-density lipoprotein cholesterol – LDL, and triglycerides. Sixty-eight healthy adults (46 women and 22 men) aged 25-64 years voluntarily agreed to participate in the study.

Read More

Residual copper quantification on grapevine’s organs

Copper is listed among the active substances candidates for substitution (Regulation EU 2015/408). Yet still, because of the lack of valid alternatives, the European Commission recently confirmed its usage authorization by limiting the maximum amount to 28 Kg per hectare in 7 years, i.e. an average of 4 kg/year (Reg. EU 2018/1981).This restriction is due to copper accumulation in soils and surface waters both caused by a steady application, especially on perennial crops (Riepert et al., 2013). The aim of this work is to determine if treatments with reduced copper dosages are able to reach different grapevine’s organs, with particular focus on the core of bunches, and if these small amounts can ensure the respect of the legislative prescription, without compromising the phytosanitary conditions of the vineyards, thus grape yields.

Read More

Studio preliminare sulla microzonazione Bioclimatica condotto in un’area viticola collinare

La caratterizzazione bioclimatica del territorio rappresenta un elemento sempre più impor­tante per il miglioramento dell’ attività agricola. La conoscenza degli andamenti assunti dai parametri meteorologici puà consentire di individuare le peculiarità dei singoli appezzamenti aziendali, ottimizzando le scelte sia in termini tattici (esecuzione dei più opportuni interventi colturali) che strategici (scelta delle specie o varietà più idonee a valorizzare ciascun am­biente).

Read More