 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 Effects of the addition of yeast derived products during aging in chardonnay sparkling winemaking

Effects of the addition of yeast derived products during aging in chardonnay sparkling winemaking

Abstract

AIM: From the beginning of the yeast autolysis process, several interesting intracellular and cell wall constituyents are released to the media providing different characteristics to the wine, being this process extensively studied in sparkling wines due to their important contribution to their properties (1-2). Yeast derived products (YDs) try to emulate the natural yeast autolysis compounds release enhancing the organoleptic characteristics of resulting wines (2-3). This study is a comprehensive evaluation of the impact of the addition of different YDs added to base wine on the chemical, physical and sensory characteristics of the resulting sparkling wines.

METHODS: Chardonnay base wine was employed to carry out this study. Three experimental YDs were added at 5 and 10 g/hL to the tirage liqueur: a yeast autolysate (YA), a yeast protein extract (PE) and an inactivated dry yeast from Torulaspora delbrueckii, (TD), and two commercial specific inactivated dry yeast: OPTIMUM WHITE® (OW) and PURE-LONGEVITY®(PL). After second fermentation, measurements were carried out after 3, 6, 9 and 18 months of aging on lees. General enological parameters, proteins, polysaccharides (HPLC-DAD-RID), volatile compounds profile (GC-MS), foaming characteristics (Mosalux), and descriptive sensory analyses were carried out.

RESULTS: Esters decreased significantly for all the YDs added along the first 9 months unless for the cases of YE and OW. However, from 9 to 18 months of aging, the total amount of esters increased in all the treatments except YE and OW, specially remarkable was the increase for wines treated with TD. Terpenes diminished significantly from 9 to 18 months of aging exceptuating again the treatment TD, in where the presence of these compounds increased. Hence, for the production of sparkling wines with a short aging period it would be recommended the addition of YE or OW, and for long aging, TD. No significant differences of the total amount of volatile compounds were found among the different dosages of derivatives tested. After 9 months of aging, YA and OW accounted the highest foamability, specially for the highest dose. In general, the addition of YDs decreased significantly the time to reach the maximum high (TM) of the foam (HM) in wines aged 9 months. Moreover, the addition of YA and OW gave rise to the sparkling wines with the highest foam stability (HS). Sensory trials showed that the differences between aging periods (9 and 18 months) were higher than differences among YDs treatments.

CONCLUSIONS:

Several secondary metabolites and foam characteristecs were positively influenced by YDs addition to the wines. This, join to the expectations of aging time for that wine, will be essential to decide which of the YDs is better to use during the production of sparkling wines by traditional method.

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Cristina Ubeda

Nutrition and Bromatology Department, Faculty of Pharmacy, University of Seville, Spain. ,Rubén DEL BARRIO-GALÁN, Agroindustry and Enology Department, Faculty of Agronomic Sciences, University of Chile, Santiago, Chile. Mª Ignacia LAMBERT-ROYO, Agroindustry and Enology Department, Faculty of Agronomic Sciences, University of Chile, Santiago, Chile. Nathalie SIECZKOWSKI, Lallemand SAS, 19 rue des Briquetiers, BP 59, 31 702 Blagnac, France. Joan Miquel CANALS, Biochemistry and Biotechnology Department, Faculty of Enology, University Rovira I Virgili, Tarragona, Spain. Álvaro PEÑA-NEIRA, Agroindustry and Enology Department, Faculty of Agronomic Sciences, University of Chile, Santiago, Chile. Mariona GIL i CORTIELLA, Applied Chemical Sciences Institute, Autonomous University of Chile, Santiago, Chile.

Contact the author

Keywords

sparkling wine, yeast derived products, aging on lees, foam characteristics, sensory properties, secondary metabolites

Citation

Multispectral data from Sentinel-2 as a tool for monitoring late frost events on vineyards

Aim: Climate change is altering some aspects of winegrape production with an advancement of phenological stages which may endanger viticultural areas in the event of a late frost. This study aims to evaluate the potential of satellite-based remote sensing to assess the damage and the recovery time after late frost events.

Implications of herbicide, cultivation or cover crop under-vine soil management on the belowground microbiote

Soil management through cover crops in the lines of the vineyards is a common practice in viticulture, since it improves the characteristics of the soil. It has been shown that the cover crops can influence the cycle of nutrients, promote infiltration, decrease erosion, and enhance the soil microbiota biodiversity improving the grapevines. However, the area under the vines tends to be left bare by applying herbicides or tillage to avoid competition with the crop in hot climates. The use of cover crops under the vines might be a plausible alternative to the use of herbicides or cultivation, improving grapevine quality and soil characteristics. The aim of this research was to study the implications of different management of the soil under the vines (herbicide, cultivation or cover crops) on grapevine growth, water and nutritional status and belowground microbial communities.

Comportement de différents clones de Sauvignon blanc dans certains terroirs viticoles du Friuli-Venezia Giulia (Nord-Est de l’Italie)

The worldwide reputation of Sauvignon Blanc has led technicians to ask themselves various questions about the cultivation of this variety: choice of the most suitable localities, the most effective agronomic strategies and the most appropriate wine-growing techniques, to bring out its particular aroma.

Polyphenols in kombucha: impact of infusion time on extraction and investigation of their behavior during “fermentation”

Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. Polyphenols are expected to be responsible of several health benefits attributed to kombucha consumption, among other metabolites. This study investigated the impact of tea infusion time and of kombucha “fermentation”, on total phenolic content,

Evaluation of shelf life of white wines in aluminium bottle: a modelling approach

Aluminum is a particularly interesting material for packaging because it is environmentally sustainable, lighter than standard glass bottles, and protective against light radiation [1].