 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

Taking advantages of innovative chemometric tools to unveil vineyard ecosystem dynamics: look across volatile secondary metabolites

Sustainable viticulture and winemaking continue to represent huge challenges, where a better knowledge about the functional role of biodiversity in the vineyard ecosystems is required.

Towards adaptation to climate change in Rioja: Quality evaluation of wines obtained from Grenache x Tempranillo selections

The wine sector is of great relevance and tradition in Mediterranean countries, however, it may be most susceptible to climate change. In recent years, wine production is facing changes worldwide, both at environmental as well as commercial levels, due to global warming and the shift in consumers’ preferences. Wine growers and wine makers are in search of solutions that allow to face these new challenges. One of the most promising initiatives in the long term is the introduction of new plant materials, specifically intraspecific hybridizations between premium varieties that may improve traditional germplasm in its adaptation to climate change. These inter-varietal crosses have the potential to generate quality wines, whilst maintaining the regional typicity, and constitute an attractive alternative for the consumer due to their sensory attributes. In this study, we have evaluated wines from 29 intraspecific Garnacha x Tempranillo hybrids in two different locations, with the aim to assess their oenological potential and sensory attributes. Thirteen of the selections were white and 16 were red. Microvinifications were conducted with two or three replications depending on grape availability. Conventional oenological parameters were determined for all wines. The sensory evaluation and hedonic scores were given by five experts. Red selections obtained higher quality scores than white ones. Among the white selections with higher quality scores, GT-41 Varea and GT-159 Varea outstand, due to their high total acidity and high malic acid content. Regarding red selections, GT-57 Varea and GT-57 UR were perceived as higher in quality, highlighted for their moderate alcoholic and high anthocyanin content. Our results indicate that intraspecific hybridization may be a powerful tool for adapting traditional cultivars to climate change in Rioja.

Water status modelling: impact of local rainfall variability in Burgundy (France)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...

Closure permeability: a key parameter for modulating the aroma of monovarietal white wines during bottle ageing

Bottle aging is crucial for wine quality, influencing its chemical and sensory properties [1]. Ideally, a phase of qualitative ageing enhances sensory attributes before a decline in quality occurs. Understanding the impact of oenological variables on these phases is a key challenge in modern winemaking.

Starmerella bacillaris grape treatment as a sustainable approach to manage Botrytis cinerea during the withering process

Growing concerns over the environmental and health risks posed by chemical pesticides have highlighted the need to reduce their use in the agri-food sector.