 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

Stabilità dei caratteri fenotipici dl alcune cv in diversi pedopaesaggi friulani. Applicazione del metodo nella caratterizzazione viticola del comprensorio DOC “Friuli-Grave”

This communication was estracted from a study concerning the viticultural characterization of A.V.A. “Friuli-Grave” area sponsored by Chamber of Commerce of Pordenone.

Do natural wines differ from conventionally-produced wines?

In recent years, consumer awareness for consuming healthy and environmental sustainability products has considerably increased [1]. In an ever-changing and highly competitive environment such as the wine sector, production of wines without sulfites, or biodynamic, organic or vegan wines, has experienced an important increase to meet the new needs of consumers [2,3]. Beyond these categories of regulated products, a new concept has emerged: natural wines (NW), for which there is not an established definition or legal regulation. Rather, producers have a personal idea of naturalness under the premise of applying minimal intervention from grape to wine production [4]. In this context, it is hypothesized that self-defined natural wines are different from conventional wines (CW) in their sensory and chemical profile. The predicament of natural wine is based on anecdotic declarations and assumes that minimal intervention guarantees the production of wines with organoleptic properties able to express the “terroir” and thus promote wine diversity, plurality and sensory typicity against the risk of standardization of CW.

Digitalization and valorization of the genotypic and phenotypic information retained within the FEM grapevine germplasm

The maintenance and valorization of genetic diversity is an undoubtable resource for the viticulture of the future, since the climate crisis is forcing us to think of new, more resilient varieties. For this reason, the grapevine germplasm of the Fondazione Edmund Mach has been continuously expanded in the last decade to a total of 3,120 accessions, whose trueness-to-type has been verified by means of the universal set of nine microsatellites. About two thirds are V. vinifera subsp. vinifera accessions, while the rest consists of naturalized and selected hybrids, V. vinifera subsp. sylvestris, and pure species. The genetic material has also been characterized over three consecutive years for ampelographic, vine development, and biotic stress response traits to be exploited for experimental purposes.

Territoire, terroir et marché du vin à la production

Work aimed at understanding the relationship between a terroir, in the agronomic sense, and the physico-chemical characteristics of grapes or wine are numerous today, as evidenced by the program of this symposium. But for an economist, the central question remains to know how the terroir can intervene in the construction of the economic value of wine and in the differentiation of its prices. Is the terroir effect recognized by the end consumer or is it only an internal adjustment variable in the production systems? Through which indicators can this terroir effect be managed by the various operators in the sector? In the end, isn’t it better to invoke a “territorial effect” that the actors can build, and of which the terroir would be one of the possible components?

Transcriptomic and metabolomic responses to wounding and grafting in grapevine

Grafting plants uses intrinsic healing processes to join two different plants together to create one functional organism. To further our understanding of the molecular changes occurring during graft union formation in grapevine, we characterized the metabolome and transcriptome of intact and wounded cuttings (with and without buds to represent scions and rootstocks respectively), and homo- and heterografts at 0 and 14 days after wounding/grafting. As over-wintering, dormant plant material was grafted, we also characterized the gene expression changes in the wood during bud burst and spring activation of growth. We observed an asymmetrical pattern of gene expression between above and below the graft interface, auxin and sugar related genes were up-regulated above the graft interface, while genes involved in stress responses were up-regulated below the graft interface.