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…

Launching the GiESCO guide

Considering that the transfer of research results to the professional level is one of the keys to progress, GiESCO proposes to publish a technical guide supported by scientific references and in the form of standard sheets.

Read More

Variability of Tempranillo grape quality within the Ribera del Duero do (Spain) and relationships with climatic characteristics

The aim of this research was to evaluate the variability of ripening characteristics of the Tempranillo variety within the Ribera del Duero Designation of Origin (Spain) and it relationships with soil characteristics

Read More

Comparison of plant nutrients in the soil solution and bleeding sap of grapevine cvs

In this study macro and micro nutrients of plants (N = NH4 + NO3 , P, K, Ca, Na, Zn, Mn, Fe and Cu) were determined both in soil solution and bleeding sap and compared each other. Bleeding sap was collected from the nine varieties of grapevine Cvs. grafted on 5BB rootstock and grown in different soil conditions. For all varieties, plant nutrients content in bleeding sap as higher than in soil solution except for Ca and Na. While in soil solution Ca content was found at 10209 ppm, this value in bleeding sap was 49.20 ppm (Kozak Beyazy), 55.38 ppm (Trakya Ylkeren), 50.37 (Cardinal) and 74.27 ppm (Tekirdaô Çekirdeksizi) respectively. For the same varieties the Na values were as follows : 7.16 ppm (in soil solution) : 4.8, 3.23, 4.21,4.58 ppm (in bleeding sap) respectively. K content in bleeding sap was higher than in soil solution for a few varieties, and lower in some varieties. Traces of Fe and Cu were found in both media.

Read More

Additives od aids? Evaluation of aroma compounds release from oenological tannins of different botanical origins.

Oenological tannins are products extracted from various botanical sources, such as mimosa,
acacia, oak gall, quebracho, chestnut and tara. The polyphenolic component is obtained through a solid-liquid extraction also using specific solvents, then removed by evaporation or freeze-drying. Tannins are employed in two phases of winemaking, during the pre-fermentative phase or during fining with different purposes such as modulate antioxidant activity, colour stabilization, bacteriostatic activity, protein stabilization and modulation of sensory properties. To date, the current regulatory framework is not very clear. In fact, the Codex Alimentarius classifies commercial tannins as “food additives” but also as
“processing aids”. The main distinction is that “additives” have a technological function in the final food, whereas “processing aids” do not. In this sense, oenological tannins, despite the technological treatments, could contain aromatic compounds of the botanical species they belong to and release them to the wine.

Read More

LIFE Climawin: impacts, risks and opportunities in the transition to sustainable viticulture

The LIFE Climawin project drives the sustainable transformation of the wine sector in response to climate change through the implementation of an innovative management model applied at the demonstrative winery, Bosque de Matasnos.

Read More