 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Effect of interspecific yeast hybrids for secondary in-bottle alcoholic fermentation of english sparkling wines

Effect of interspecific yeast hybrids for secondary in-bottle alcoholic fermentation of english sparkling wines

Abstract

AIM: In sparkling winemaking several yeasts can be used to perform the primary alcoholic fermentation that leads to the elaboration of the base wine. However, only a few Saccharomyces cerevisiae yeast strains are regularly used for the secondary in-bottle alcoholic fermentation 1. Recently, advances in yeast development programs have resulted in new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavours and aromas 2. In this work, sparkling wines produced using interspecific yeast hybrids for the secondary in-bottle alcoholic fermentation have been chemically and sensorially characterized.

METHODS: Three commercial English base wines have been prepared for secondary in-bottle alcoholic fermentation with different yeast strains, including two commercial and several novel interspecific hybrids derived from Saccharomyces species not traditionally used in sparkling winemaking. After 12 months of lees ageing, the 14 wines produced were analysed for their chemical and macromolecular composition 3,4, phenolic profile 5, foaming and viscosity properties [6]. The analytical data were supplemented with a sensory analysis.

RESULTS: The use of different strains on the three base wines resulted in differences in macromolecular content and sensory characteristics of wines. The foamability was mostly unaffected by the strain used, however some effect on foam stability was noticeable, likely due to the differences in polysaccharides released into the wines by the yeast strains. Chemically, the yeast strains did not result in significant differences upon on the main wine parameters, while the wines exhibited different sensory characteristics in terms of effervescence and pleasantness.

CONCLUSIONS:

Novel interspecific yeast hybrids can be used for the elaboration of sparkling wines as they provided wines with novel flavour and aroma attributes which affected sensory characteristics while retaining wine chemical characteristics similar to those of commonly used commercial Saccharomyces cerevisiae strains

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Matteo Marangon, Poppy SEELEY, Tony MILANOWSKI, Jenny BELLON, Giuseppina P. PARPINELLO

Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Italy
-Plumpton College, England , Department of Agricultural and Food Sciences, University of Bologna, Italy
-Rathfinny Wine Estate, England Arianna RICCI, Department of Agricultural and Food Sciences, University of Bologna, Italy
-The Australian Wine Research Institute, Adelaide, Australia
-Department of Agricultural and Food Sciences, University of Bologna, Italy

Contact the author

Keywords

sparkling wine, interspecific yeast hybrids, foam, phenolics, macromolecules

Citation

Characterization of Cabernet Sauvignon from Maipo valley (Chile) using fluorescence measurement

Viral diseases are a significant cause of both decreased grape quality and vineyard production. Important agents include grapevine leafroll-associated virus (glravs) and grapevine rupestris stem pitting-associated virus (grspav). However, conducting phytosanitary analysis of vineyards for viruses on-site is challenging, and molecular testing is generally expensive.

History of inorganic and isotopic signatures in Champagne over the last century: lessons

The notion of «terroir» refers to the link between the composition, quality and taste of a wine, on the one hand, and its place of origin, on the other. It involves, among other things, the signature of soil elements, as well as the influence of climatic conditions and plant material used. The composition of the wine is also influenced by the winemaking, storage and bottling processes. We were lucky enough to have a time series of the same champagne, from the end of the first world war to the present. On this exceptional time series, we followed, with the most advanced methods, all the elemental signatures by isotopic multi-dilution, the evolution of the isotopic ratios of heavy elements with very high precision of Sr, Pb, B and Cu.

Chemical and sensory characterization of Xinomavro PDO red wine

Aroma is considered one of the most important factors in determining the quality and character of wine. The relationship between wine character and its volatile composition is recognized by several researchers worldwide. Since these compounds influence the sensory perceptions of consumers, both volatile composition and sensory properties are essential in determining wine aroma characteristics.

Unveiling the secrets of catechin: insights from NMR spectroscopy

Catechins, a class of flavonoids found in foods and beverages such as wine and tea, exhibit potent antioxidant properties that contribute to various health benefits.[1]

Whole bunch fermentation: adding complexity, or just making ‘green’ wine?

Certain grape varieties contain negligible levels of isobutyl methoxypyrazine (IBMP) in grapes. However, it has long been known that grape stems