 IVES 9 IVES Conference Series 9 Yeast interactions in chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry

Yeast interactions in chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry

Abstract

AIM: During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others [1]. They interact by roducing unpredictable compounds an fermentation products that can affect the chemical composition of the wine and therfore alter its aromatic and sensory profile [1, 2].

METHODS: Chardonnay must inoculated with non-Saccharomyces yeasts including Lachancea thermotolerans, Starmerella bacillaris, Metschnikowia pulcherrima and later with Saccharomyces cerevisiae for sequential fermentation screened for metabolite composition using ultra high resolution mass spectrometry [3].

RESULTS: We show that tremendous differencces exist between yeasts in terms of metabolites production and we could clearly differentiate wines according to the yeast strain used [3]. It appears that single cultures could be easily discriminated from sequential cultures based on their metabolite profile. Biomarkers, which reflect important differences between wines from single or mixed culture fermentation, were extracted and annotated to characterized yeast species impact on wine final composition. New metabolites appeared in wines from sequential fermentation and some others metabolites are not detected anymore compared to single cultures. Our data are consistent with the existence of positive or negative interactions between yeast species.

CONCLUSIONS

The wine composition from sequential culture is not only the addition of metabolites from each species but is the result of complex interactions suggesting that interactions between yeasts are not neutral. The level of metabolites represents integrative information to better understand the microbial interactome in order to control the fermentation by multi-starters.

DOI:

Publication date: September 13, 2021

Issue: Macrowine 2021

Type: Article

Authors

Chloé Roullier-Gall

Université de Bourgogne, IUVV, Jules Guyot, Dijon, France,- V. David; Université de Bourgogne, IUVV, Jules Guyot, Dijon, France – F. Bordet; Université de Bourgogne, IUVV, Jules Guyot, Dijon, France – P. Schmitt-Kopplin ; Technische Universität München, Freising, Germany & Helmholtz Zentrum München, Neuherberg, Germany – H. Alexandre; Université de Bourgogne, IUVV, Jules Guyot, Dijon, France

Contact the author

Keywords

metabolomics, yeast, interaction, ft-icr-ms, chardonnay

Citation

New plant protein extracts as fining agents for red wines

AIM: Quinoa (Chenopodium quinoa) is a non-allergenic pseudocereal with a high protein content

Metodología para la zonificación de áreas vitícolas: aplicación en un area modelo del Penedés

Se propone una metodología para la zonificación del viñedo, a partir de las características climáticas, edáficas y geomorfológicas, en una área de 3700 ha del Penedés

Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Wine Oxidation

Wine longevity is a complex multifactor phenomenon in which the weight of the different factors is not well known. One of the key factors of wine longevity is related to its resistance to oxidation. This property can be defined as the ability of the wine, under an exposure to oxygen, to keep its color, avoid accumulation of acetaldehyde and Strecker aldehydes (SA), and keep as long as

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.

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.