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…

Influence of soil management and vine water regime on leaf gas exchange, berry composition and quality of Chasselas wines in Switzerland

A soil management and vine irrigation trial was carried out for 4 consecutive years from 2020 to 2023 at agroscope’s experimental vineyard in leytron (Valais, Switzerland) with the Chasselas grape variety (clone 14-33/4, grafted on 5bb). Two types of soil maintenance (bare soil with chemical weeding and sown grass) coupled with two water regimes (with and without drip irrigation from flowering to veraison) were compared in a randomized design with four replicates of 10 vines each.

La zonazione della Franciacorta: il modello viticolo della DOCG

La Franciacorta è una piccola regione collinare della provincia di Brescia. Il territorio è molto eterogeneo sia dal punto di vista geologico, che geomorfologico e pedologico. Circa 1.000 ettari sono destinati alla produzione di uve Chardonnay, Pinot bianco e Pinot nero per il vino Franciacorta ottenuto unicamente utilizzando la lunga fermentazione naturale in bottiglia.

Environmental influence on grape phenolic and aromatic compounds in a Nebbiolo selection (Vitis vinifera L.)

Nebbiolo (Vitis vinifera L.) is one of the most important wine red cultivar of North-west Italy. A better understanding of the complex relations among grape aromatic and phenolic maturity and environmental factors may strongly contribute to the improvement of the quality of Nebbiolo wines.

Prototype development for the recovery of wine aromas from fermentation gases

Dealcoholised beverages are trendy. But this market segment is slowed down by flavour losses during dealcoholisation and by the reduced perception of flavours in the absence of alcohol.

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters.