Macrowine 2021
IVES 9 IVES Conference Series 9 Ability of Saccharomyces cerevisiae strains to modulate the aroma of albariño wines

Ability of Saccharomyces cerevisiae strains to modulate the aroma of albariño wines

Abstract

The objective of the present work is to evaluate the impact of three S. cerevisiae strains on the comprehensive aroma profile of Albariño wine along its shelf life.

The strains Lalvin QA23TM, Lalvin SauvyTM and Affinity ECA5TM (Lallemand Bio) fermented a model must containing precursors of polyfunctional mercaptans (PFMs) and a polyphenolic and aroma precursor fraction1 extracted from Albariño grapes. Wines were submitted to accelerated anoxic aging at 50 ºC during 1, 2, 5, 8 weeks and at 75 ºC during 12, 24, 48, 72h of aging, respectively. Fermentative aroma compounds, SO2, Strecker aldehydes, and varietal aroma compounds were determined by GC, using six different analytical methods.

The aroma profiles of the Albariño wines obtained are characterized by low amounts of volatile phenols, vanillin derivatives and TDN precursors and by medium to high levels of linalool, β-damascenone, rose oxide, γ-nona and γ-decalactones, which explain the typical and subtle floral aroma notes associated with Albariño wines2. Levels of linalool faded during aging, but floral notes may be partially compensated by increasing levels of ethyl cinnamate.

The ability of the strains assayed to modulate levels of terpenes and lactones was limited citronellol and rose oxide. They were able to influence slightly but significantly levels of β-damascenone and ethyl cinnamate in aged wines. This suggests that the influence of the strains on floral notes is significant, but not dominant3. In clear contrast, the strains introduced a great variability in the levels of PFMs which mostly remained all along wine shelf life.

Even if aging was carried out under strict anoxic conditions, levels of Strecker aldehydes increased, isobutanal and 2-methylbutanal in a strain-dependent way, suggesting that Strecker degradation of amino acids took place with already present wine α-dicarbonyls. Levels of diacetyl and isovaleric acid increased during aging, in spite of the fact that aging conditions were not adequate for microbial development.

Regarding fermentative compounds, levels of higher alcohols and their acetates, straight and branched chain fatty acids and their ethyl esters as well as Strecker aldehydes were strongly strain-dependent. Except for acetates, differences were maintained during aging or even intensified in the cases of aldehydes and ethyl esters of branched acids.

Finally, aging at 50 and 75 ºC were in general very well correlated, suggesting that aging at 75ºC can satisfactorily predict evolution during aging of many wine components. aging at 75ºC can satisfactorily predict evolution during aging of many wine components, except PFMs and Strecker aldehydes.

S. cerevisiae strains can be used to produce Albariño wines with completely different sensory profiles and different sensory evolutions during aging. While the effects on varietal floral and sweet aroma compounds was just moderate, effects on PFMs and fermentative aroma compounds, including Strecker aldehydes were very large.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Marie Denat 

Laboratory for Aroma Analysis and Enology (LAAE), University of Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Zaragoza (Spain)  ,Vicente FERREIRA, (LAAE), University of Zaragoza, Instituto Agroalimentario de Aragón (IA2), Zaragoza (Spain) Ignacio ONTAÑÓN, (LAAE), University of Zaragoza, Instituto Agroalimentario de Aragon (IA2), Zaragoza (Spain)

Contact the author

Keywords

cerevisiae, fermentation, wine aging, albariño, polyfunctional mercaptans, strecker aldehydes

Citation

Related articles…

Effects of regulated deficit irrigation (RDI) on grape composition in Monastrell grapevines under semiarid conditions

The influence of two pre-veraison and post-veraison regulated deficit irrigation (RDI) strategies on yield and grape quality was analyzed during a two year period for mature grapevines (cv. Monastrell) in Southeastern of Spain

Read More

Non-Saccharomyces yeast nitrogen consumption and metabolite production during wine fermentation

Over the last decade, the use of non-Saccharomyces yeasts in the winemaking process has been re-assessed and accepted by winemakers. These yeasts can be used to achieve specific objectives such as lowering the ethanol content, preventing wine spoilage and increasing the production of specific aroma compounds. Since these species are unable to complete alcoholic fermentation, strategies of co- and sequential inoculation of non-Saccharomyces and Saccharomyces cerevisiae have been developed. However, when mixed starter cultures are used, several parameters (e.g. strain yeast, inoculation timing and nutrient competitions) impact the growth of the individual yeasts, the fermentation kinetics and the metabolites/aroma production. In particular, competition for nitrogen compounds could have a major impact, potentially leading to sluggish fermentation when the yeast assimilable nitrogen (YAN) availability is low. Moreover, many aroma compounds produced by the yeasts are directly produced and influenced by nitrogen metabolism such as higher alcohols, acetate esters and ethyl esters which participate in the organoleptic complexity of wine.

Read More

The heritage behind the very old vineyards – The novelty with tradition for the future 

In Portugal, the prospection and conservation of representative samples of intra-varietal variability of grapevine has been carried out for 46 years, and in 2010 an infrastructure was created for the conservation of all these genetic resources – the portuguese association for grapevine diversity (porvid) experimental centre for the conservation of grapevine diversity. the aim is to save the genetic identity of ancient varieties to prevent their imminent loss and to preserve the raw material for current and future selections, thus adding economic value and sustainability to the vine and wine sector.

Read More

Cartographie des terroirs viticoles: valorisation des résultats par un logiciel de consultation dynamique de cartes

Pour son travail de cartographie et de caractérisation des terroirs, la Cellule Terroirs Viticoles utilise la méthode développée par l’Unité Vigne et Vin du Centre INRA d’Angers. Cette méthode reconnue au niveau international est appliquée dans les vignobles du Val de Loire à l’échelle du 1/10 000e et est valorisée par des éditions d’Atlas Viticoles à destination des viticulteurs et des organismes techniques.

Read More

The impact of vine nitrogen status on aroma potential expression in Vitis vinifera L. cv. Sauvignon blanc

In interaction with climate and genetic or human factors, the soil is a major component of the viticulture terroir. The mineral composition of the soil influences vine performance and wine sensory attributes. Among the elements that vines take from the soil, nitrogen is the one that has the strongest impact on vine physiology, vigor and grape composition. In addition to its major effect on primary metabolites in berries, nitrogen plays also a decisive role in the secondary metabolism, especially in the production of key compounds for berries quality, like volatile thiols, methoxypyrazines and glutathione (GSH).

Read More