 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

Viticulture and climate: from global to local

Aims: This review aims to (1) present the multiple interests of studying and depicting and climate spatial variability for vitivinicultural terroirs study; (2) explain the factors that affect climate spatial variability according to the spatial scale considered and (3) provide guidelines for climate zoning considering challenges linked to each methodology considered.

Effect of vigour and number of clusters on eonological parameters and metabolic profile of Cabernet Sauvignon red wines

Vegetative growth and yield are reported to affect grape and wine quality. They can be controlled through different techniques linked to vine management. The objective of this research was to determine the effect of vine vigour and number of clusters per vine on physicochemical composition and phenolic profile of red wines. The experiment was carried out during two vegetative cycles, with cv. Cabernet Sauvignon grafted onto Paulsen 1103. Three vine vigour were defined, according to shoot weight at previous harvests, being low, medium and high. Five treatments of number of clusters were used for each vigour, with 15, 22, 29, 36, and 45 clusters per vine. Grapes from all treatments were harvested in the same day from Brix and total acidity criteria. Thirty days after bottling, classical analyzes and phenolic compounds were performed. As results, different responses were obtained from each vintage. In 2020, a dry season from veraison to harvest, grapes and wines obtained from low vigour treatment and 45 clusters per vine was the highest in sugar and alcohol content respectively, while grapes and wines from high vigour and 15 clusters presented the lowest sugar and alcohol content. Total anthocyanins were higher in treatment with low vigour and 15 clusters, while the lowest amounts were found in low vigour with 45 clusters, as well as medium and high vigour with 36 clusters per vine. Total tannins were higher in high vigour with 22 clusters and medium vigour with 29 clusters, while were lower in low vigour with 36 clusters. In 2021, a wet season at harvest, responses were different, and great variations were observed between treatments. As conclusions, yield and vine vigour had strong influence on grape and wine quality, promoting different enological potentials on which can be indicated/used for aging strategies of red and even rosé wines.

Contribution of viticultural and oenological factors to the aromatic potential of white Colombard wines from the south west of France Gascony vineyard

The aim of this work is to determine the influence of viticultural and oenological factors to the aromatic potential of white wines from Colombard variety in the south west of France Gascony vineyard.

Emerging pest pressures in viticulture: a brief review of Argyrotaenia Ljungiana in Eastern Europe

As viticulture faces increasing threats from emerging pests, understanding and dealing with new infestations is crucial.

Impact of electrolyzed water applied as an alternative treatment in vineyard on grape and wine quality

The main issues in viticulture are to highly decrease the use of phytochemicals. Electrolyzed water (EW) is one of the possible alternative when illness pressure is not too high