 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

LC-MS based metabolomics and target analysis to study the chemical evolution of wines stored under different redox conditions

Oxygen is a key player in oenology, since its effects can be a blessing, benefiting wine quality, or a curse causing irreversible damage.

Cell-to-cell contact modulates Starmerella bacillaris early death in mixed fermentations with Saccharomyces cerevisiae in a couple-dependent way

AIM: The diversity and complexity of the fermentation ecosystem during wine making limits the successful prediction of wine characteristics. The use of selected starter cultures has allowed a better control of the fermentation process and the production of wines with established characteristics. Among them, the use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae yeasts has gained attention in recent years due to the fructophylic nature of the first and the ability of this inoculation protocol to reduce the acetic acid and ethanol content of the wines.

Monitoring of mannoprotein cessions during wine aging on lees: development of a simple enzymatic method

Mannoproteins are polysaccharides released by Saccharomyces cerevisiae yeast during alcoholic fermentation or by enzymatic action during aging on yeast lees (autolysis). These molecules play a major role in wine characteristics processing, namely, in the tartaric stabilization and protein haze prevention; moreover, they improve color stability and reduce astringency.

Do natural wines differ from conventionally-produced wines?

In recent years, consumer awareness for consuming healthy and environmental sustainability products has considerably increased [1]. In an ever-changing and highly competitive environment such as the wine sector, production of wines without sulfites, or biodynamic, organic or vegan wines, has experienced an important increase to meet the new needs of consumers [2,3]. Beyond these categories of regulated products, a new concept has emerged: natural wines (NW), for which there is not an established definition or legal regulation. Rather, producers have a personal idea of naturalness under the premise of applying minimal intervention from grape to wine production [4]. In this context, it is hypothesized that self-defined natural wines are different from conventional wines (CW) in their sensory and chemical profile. The predicament of natural wine is based on anecdotic declarations and assumes that minimal intervention guarantees the production of wines with organoleptic properties able to express the “terroir” and thus promote wine diversity, plurality and sensory typicity against the risk of standardization of CW.

Multi-omics methods to unravel microbial diversity in fermentation of Riesling wines

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.