Macrowine 2021
IVES 9 IVES Conference Series 9 Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2

Improvement of non-Saccharomyces yeast dominance during must fermentation by using spontaneous mutants resistant to SO2, EtOH and high pressure of CO2

Abstract

AIM: A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth‐retarding alleles with enhanced resistance to winemaking stressing conditions were obtained from these yeasts.

METHODS: The genetic marker of resistance to cycloheximide (cyhR) allows easy monitoring of the new mutants obtained from these yeasts. Identity of the high pressure resistant (HPR) mutants was verified by analysis of cell morphology, killer phenotype, cyhR marker, presence of viral dsRNA, RFLPs of mtDNA, and sequencing of Internal Transcribed Spacer ofribosomal DNA (ITS).

RESULTS: T. Delbrueckii mutants were isolated from some spore clones. Papillae resistant to SO2 were isolated. Subsequently, new spontaneous mutants capable of growing on YEPD plates with 10% ethanol were isolated. Rosé sparkling wine (cava) was made using these mutants. Two mutants, with the best fermentation kinetics and closest to the reference yeast Sc 85R4, were isolated from some bottles with high CO2 pressure and some were selected there after (Td MutHP41 and Td MutHP42). They had better fermentation kinetics and dominance than their parental yeast. Td MutHP41 showed great improvement for industrial base wine fermentation with respect to its parental yeast. Re-isolation and selection procedure to obtain new reinforced HPR mutants from previously selected HPR mutants was not a sound strategy to continue improving the fermentative capability of T. delbrueckii under high CO2 pressure. Continuous shaking during inocula preparation further improved the fermentative capability of T. delbrueckii yeasts.

CONCLUSIONS: Isolation of spontaneous mutants resistant to SO2 and ethanol seems to be a good strategy to slightly improve the fermentative efficiency of T. delbrueckii in must and base wine. The new mutants were genetically stable enough to be considered for industrial production, and their fermentative capability was further improved by continuously supplying oxygen during the conditioning stage before yeast culture inoculation in base wine.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Alberto Martínez Brígido 1, Rocío Velázquez 1, Joaquín Bautista-Gallego 1, Emiliano Zamora 2, Manuel Ramírez 1

1 Departamento de Ciencias Biomédicas, Universidad de Extremadura, 06006 Badajoz, Spain.
2 Estación Enológica, Junta de Extremadura. 

Contact the author

Keywords

Torulaspora delbrueckii; wine fermentation, sporeclone; sparkling wine; ethanol resistance; SO2 resistance; pressure resistance

Citation

Related articles…

The origin and the discovery of “terroir”

Le mot “terroir” dérive du latin “terra”, mais déjà les Romains l’indiquaient comme “locus” ou”loci”, c’est-à-dire un lieu ayant le “genius”destiné à la production d’un produit d’excellente qualité.

Read More

Physiological response of new cultivars resistant to fungi confronted to drought in a semi-arid Mediterranean area

Water is one of the most limiting factors for viticulture in Mediterranean regions. Former researches showed that water shortage hampers both vegetative and reproductive developments. INRA is running programs to breed varieties carrying QTL of tolerance to major fungi, i.e. powdery and downy mildews. Some varieties have been already certified or are close to be certified. However, little is known about the response of these varieties to water deficit, which behavior is critical for their development. This study characterized physiological responses of 4 new varieties to water deficit and described relationship between them.

Read More

Des enjeux individuels à l’action collective

With the Federation of Wine Syndicates of Anjou and the Wine Syndicate of Angevin for direct sale to the Property, the Higher School of Agriculture of Angers was led to carry out, in 1995, a survey of winegrowers in Maine and Loire, with a view to grouping the supply of some of the wines intended for direct sale (Huet, 1995).

Read More

L’effet du climat viticole sur la typicité des vins rouges: caractérisation au niveau des régions viticoles Ibéro-Américaines

Il n’existe presque pas d’études qui caractérisent l’effet du climat viticole sur la typicité des vins en considérant les différents types de climats à l’échelle mondiale. Cette étude fait partie d’un projet CYTED de zonage vitivinicole. L’objectif a été de caractériser l’effet du climat viticole sur la typicité des vins sur une macro région viticole du monde.

Read More

Volatile compounds of base wines for the production of Lessini Durello sparkling wine

AIM Durello is a sparkling wine produced in the Lessini mountains near Verona. The wine is made from Durella grapes, a native white grape variety with a particularly high acidity. In spite of the small production area (375 ha for only 35 producers), there is a growing interest in this product. However, little is known about the aromatic profiles of these wines. The aim of this work was to characterize the aroma profile of Durella base wines suitable for the production of Lessini Durello sparkling wine. METHODS 14 base wines from Durella grapesfrom different producers were used for this study. Solid Phase Microextraction (SPME) and Solid Phase Extraction (SPE) sampling techniques coupled to GC-MS analysis allowed to identify and quantify a total of 62 volatile compounds. RESULTS Durello base wines showed relatively high levels of vitispirane, ß-damascenone, ß-citronellol and esters.

Read More