Macrowine 2021
IVES 9 IVES Conference Series 9 Use of pectinolytic yeast in wine fermentations

Use of pectinolytic yeast in wine fermentations

Abstract

The use of pectinolytic enzymes in winemaking is state of the art. These enzymes catalyse the degradation of pectic substances through depolymerization (hydrolases and lyases) and de-esterification. As a result, it supports the extraction of juice and facilitates filtration. It has also been shown in winemaking that the presence of pectinolytic enzymes improves the stability, taste, texture, colour and aroma of products. With regard to enzymes currently applied in winemaking, enzymes derived from filamentous fungi dominate the enzyme industry. Fungal-based pectinolytic enzymes specifically require purification from the culture medium to eliminate unwanted side reactions, which is poorly sustainable. Some non-traditional yeast strains have been reported to exhibit pectinolytic activities. Therefore, the direct use of pectinolytic yeast during wine fermentation process can be an attractive and alternative source for the use of enzymes as input. However, little is known about the effect of non-traditional yeasts with pectinolytic activities on wine fermentation and product quality. In fact, the use of such yeasts can have a very positive effect on the taste complexity and sensory richness of the product. In this study, from 17 different species more than 500 yeast strains were screened for their polygalacturonase activities (PGA). Enzymatic screening was performed in solid rich medium containing 2% polygalacturonic acid, and the activity of PGA+ strains was separately quantified with a microplate colorimetric test developed in this study. The superior pectinolytic yeasts were dominated by Kluyveromyces and Cryptococcus sp.. High pectinase producing Kluyveromyces sp (intrinsic yeast of grape must) was selected for further winemaking experiments. In particular, we investigated the consequences of the use of K. marxianus strains in sequential fermentation with S. cerevisae on fermentation kinetics, aroma profiles and more widely sensory properties of wines. Overall, the use of pectinolytic yeast in wine fermentations has the potential to benefit winemakers. In particular, hydrolysis of grape cell walls by K. marxianus endopolygalacturonase results in the release of compounds found in the skin of the grape that improve the quality of the wine.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Mehmet Gazaloglu, Prof Dr. Carole Camasara , Prof Dr. Sylvie Dequin, Prof. Dr. Elke Nevoigt

Sciences for Oenology, INRA, Montpellier SupAgro, Department of Life Sciences and Chemistry, Jacobs University Bremen

Contact the author

Keywords

nonconventional yeast pectinases

Citation

Related articles…

Metabolic fingerprinting and qualitative attributes of two indigenous Cypriot cultivars destined for the production of ‘commandaria’: the impact of leaf removal and dehydration process

Grapes’ sun-drying is one of the most critical steps in the production of ‘Commandaria’, a dessert wine with Protected Designation of Origin that is exclusively produced in Cyprus from grapes of the two indigenous cultivars (Vitis vinifera L.), namely ‘Mavro’ and ‘Xynisteri’. Despite its significant economic importance, no data regarding the primary and secondary metabolites of the aforementioned cultivars exist.

Read More

Identification of a stable epi-allele associated with flower development and low bunch compactness in a somatic variant of Tempranillo Tinto

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.

Read More

Zoning of viticulture in Yugoslavia

The last official zoning of Viticulture in Yugoslavia was performed 1978. year, when (according to recommendation of OIV and European Economic Community), regions, sub regions and vineyards districts were established supposing that the varieties which will be exhibit ail the positive agro biological and technological characteristics.

Read More

Lactiplantibacillus plantarum – A versatile tool for biological deacidification

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, converting L-malic acid into L-lactic acid and carbon dioxide, and it contributes to microbial stability. Wine pH is highly selective, and at pH below 3.5 generally only strains of O. oeni can survive and express malolactic activity, while under more favorable growth conditions above pH 3.5, species of Lactobacillus and Pediococcus may conduct the MLF. Among the LAB species Lactiplantibacillus plantarum strains have shown most interesting results under hot climate conditions, not only for their capacity to induce MLF, but also for their homo-fermentative properties towards hexose sugars, which makes them suitable for induction of MLF in high pH and high alcohol wines, when inoculated at the beginning of alcoholic fermentation.

Read More

Study of the effect of native vineyard bacteria on the expression of Plasmopara viticolaeffectors

Downy mildew, caused by the oomycete Plasmopara viticola (Berk. & M.A. Curtis) Berl. & De Toni, is one of the most destructive grapevine diseases mostly affecting Vitis vinifera L. and impacting on viticulture. The pathogen invasion can induce in grapevine multiple defense reactions, first PAMP-Triggered Immunity and secondly Effector-Triggered Immunity. Plasmopara viticola can overcome these defense mechanisms through the secretion of effectors, such as RxLR, into the plant cells, making it easier for the oomycete to infect grapevines. Currently, the use of chemical pesticides remains the most effective way to control the pathogen with severe negative side effects on the environment and animal health.

Read More