 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

From vineyard to bottle. Rationalizing grape compositional drivers of the expression of “Amarone della Valpolicella” terroir

Valpolicella is a famous Italian wine-producing region. One of its main characteristic is the intensive use of grapes that are submitted to post-harvest withering. This is rather unique in the context of red wine, especially for the production of a dry red wine such as Amarone. Amarone wines produced in Valpolicella different geographic origin are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity. Aroma is the product of a biochemical and technological series of steps, resulting from the contribution of different volatile molecules deriving from grapes, fermentations, and reactions linked to aging, as well as one of the most important features in the expression of the geographic identity and sensory uniqueness of a wine.

Leaf necrosis induced by the insecticide carbaryl in Vitis rupestris ‘B38’

Carbaryl is an acetylcholine esterase inhibitor-type insecticide used for pest control on grapevine. We repeatedly observed the occurrence of interveinal leaf necrosis following carbaryl spray application in a Vitis rupestris x Vitis riparia F1 hybrid progeny vineyard. Spray applications induced necrosis in this progeny under both Missouri and New York field conditions an approximate one-to-one sensitive-to-insensitive segregation ratio and with 42% concordance. Results of subsequent in vitro experiments established causality between carbaryl treatment and leaf necrosis and confirmed the pattern of segregation observed in the field. We consistently map this phenotype to a major QTL on chromosome 16 of the female parent V. rupestris ‘B38’ regardless of whether we used field or in vitro-generated phenotype data.

The interplay between water deficit and nitrogen and potassium nutrition in Vitis vinifera L.

Climate change is expected to provoke an increase in the frequency and intensity of drought events and water scarcity that will have detrimental effects on photosynthesis and plant yield. To sustain an appropriate plant yield under sub-optimal conditions, a common practice is the application of high amounts of fertilizers with negative environmental consequences. The present study aims at evaluating the interplay between water and nutrient availability, namely nitrogen (N) and potassium (K), in two grapevine cultivars with a different sensitivity to water shortage stress. Two-year-old Vitis Vinifera cv. Cabernet Sauvignon and Grenache grapevine plants grafted on SO4 rootstock have been transferred in pots under semi-environmental conditions.

Shades of shading: chemical and sensory evaluation of riesling grown under various shading techniques

Sun exposure is needed for balanced grape ripening and sugar accumulation but is also one of the main drivers for a premature Riesling ageing

Effect of potential crop on vine water constraint

It is important to quantify the effect of potential crop on vine water constraint in order to adapt vine-growing consulting and vine management to the Mediterranean climate conditions