Macrowine 2021
IVES 9 IVES Conference Series 9 The future of DMS precursors during alcoholic fermentation: impact of yeast assimilable nitrogen levels on the contents of DMSp in young wines

The future of DMS precursors during alcoholic fermentation: impact of yeast assimilable nitrogen levels on the contents of DMSp in young wines

Abstract

Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters1. The presence of dimethylsulfide (DMS) in those wines is implicated in the expression of “bouquet typicity”2. DMS is a result of the hydrolysis of its precursors. Several molecules, including S-methylmethionine, could constitute the precursors of DMS3. DMS can be liberated by alkaline hydrolysis and quantified by SPME-GC-MS4. The releasable DMS is designated by “DMSp”. The DMSp levels in grapes are 20 to 30 times higher than those observed in young wines5. Our question is : “What happens during the stages of fermentation?”First, DMSp levels were studied during a small-scale winemaking process and were measured in musts, in wine after alcoholic fermentation (AF) and after malolactic fermentation (MLF). Then, to understand the mechanism of the DMSp degradation, synthetic must was used with various levels of YAN and different pools of inorganic and organic nitrogen such as amino acids. Synthetic musts were supplemented by one of the known DMS precursor (S-methylmethionine), inoculated with S. cerevisiae and the fermentations were monitored by evaluating CO2 evolution.During AF, around 90% of DMSp is degraded by the action of yeast. The MLF consumed a little DMSp but it is negligible compared to AF. The link between DMSp and nitrogen would generate a variable consumption of DMSp during AF. Then, DMSp is consumed at the beginning of alcoholic fermentation during the yeast growth step and the level of consumption depends of the constitution of YAN. The several pools of nitrogen substances of YAN tested shows various results about the consumption or conservation of DMSp during AF.Finally, the assays in laboratory to try to control DMSp levels in young wine will help the winemakers to keep the ageing potential of red wine and maintain a high quality of wine.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Justine Laboyrie

University of Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Ornon, France,Marina Bely, University of Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Ornon, France Nicolas Le Menn, University of Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Ornon, France Stéphanie Marchand, University of Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Ornon, France

Contact the author

Keywords

wine ageing potential, dimethylsulfide, s-methylmethionine, alcoholic fermentation, yeast assimilable nitrogen

Citation

Related articles…

VviSOC1a and VviAG1 act antagonistically in the regulation of flower formation

The SUPPRESSOR OF OVEREXPRESSION OF CONSTANS1 (SOC1) is a key floral activator that coordinates external and internal stimuli to ensure timely flowering. During early stages of flower formation, SOC1 represses floral organ identity genes such as AGAMOUS (AG) to prevent premature organ differentiation. In addition to floral organ specification, AG has been shown to regulate fleshy fruit expansion and ripening and, as such, is an important contributor to fruit quality traits. Currently, little is known about the function and gene regulatory network of the grapevine homologs VviSOC1a and VviAG1. As such, the aim of this study was to functionally characterise both genes by overexpressing them in tomato and performing phenotypic and gene expression studies.

Read More

Alcohol preference and health behaviors in patients with cardiometabolic diseases: insights from the multi-center iact cross-sectional study

Recognizing the influence of alcohol preference on health behaviors is essential for developing tailored interventions that effectively promote healthier lifestyles and optimize disease management strategies in the vulnerable population of patients with cardiometabolic diseases (CMD). The present study aims to provide valuable insights into how alcohol preference relates to dietary habits and medication adherence among patients with CMD diseases.

Read More

The sensitivity to ABA affects the cross-talk between scion/rootstock in tolerant grapevines to drought stress

Drought caused by climate change has a dramatic incidence on the vineyard. Despite employing specific rootstocks tolerant to drought like 110 Richter, the vineyard continues to experience various losses, revealing the importance of the scion cultivar in the adaptation to drought stress. In this regard, Merlot, a widely cultivated grapevine, exhibited reduced drought tolerance compared to less cultivated varieties like Callet, a local cultivar originating from the Balearic Islands that demonstrated greater resilience to drought. Therefore, understanding the drought stress response in both cultivars and the cross-talk between scion and rootstock is key to unveiling possible differences that could affect to the adaptation to drought in vineyard.

Read More

Analyzing firms’ dynamic capabilities to identify the actions for a sustainable future of the Italian wine sector

The UN Agenda 2030 for Sustainable Development, a global plan for a better future, requires actions.

Read More

Can the use of rootstocks enhance terroir?

Rootstocks are an essential l management tool for diverse viticultural challenges. However, studies that combine sensory evaluation and compositional analysis of berries and wine, to determine whether the use of a particular rootstock in a terroir can influence wine quality are sparse.

Read More