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…

PulvéLab: an experimental vineyard for innovation in precision spraying

One of the ways to reduce the use of pesticides is to adapt their dosage to the needs of the plant by using variable rate technology for managing field spatial variability. The recent evolution of technologies in the field of robotics, mechatronics and new information and communication technologies

Impact of water stress on the phenolic composition of cv. Merlot grapes, in a typical terroir of the La Mancha region (Spain)

The study was carried out in 2006 with Merlot grapes from vines grown using the trellis system, where four treatments were compared with different levels of water stress.

Genetic and hormonal regulation of grape berry cuticle formation

The plant surface typically comprises of various epidermal cell types which synthesise and deposit a protective waxy layer known as the cuticle. The cuticle is a significant contributor to important crop traits related to drought tolerance, biotic stress, postharvest fruit quality as well as providing structural support. In this work we have investigated grape berry cuticle formation in the context of the accumulation of anti-fungal specialised metabolites and the ability of the cuticle to structurally cope with the rapid expansion of ripening berries. Metabolic QTL analysis was performed in a grapevine cross population, using chemical profiling data collected via GC-MS analysis for cuticular waxes.

EFFECT OF MANNOPROTEIN-RICH EXTRACTS FROM WINE LEES ON PHENOLICCOMPOSITION AND COLOUR OF RED WINE

In 2022, wine production was estimated at around 260 million hl. This high production rate implies to generate a large amount of by-products, which include grape pomace, grape stalks and wine lees. It is estimated that processing 100 tons of grapes leads to ~ 22 tons of by-products from which ~ 6 tons are lees [1]. Wine lees are a sludge-looking material mostly made of dead and living yeast cells, yeast debris and other particles that precipitate at the bottom of wine tanks after alcoholic fermentation. Unlike grape pomace or grape stalks, few strategies have been proposed for the recovery and valorisation of wine less [2].

The role of NAC61 transcription factor in the regulation of berry ripening progression 

The undergoing global warming scenario is affecting grapevines phenology, including the timing of berry ripening and harvest date, negatively impacting production and quality. This work reports the crucial role of NAC61, a grapevine NAC transcription factor, in regulating metabolic processes occurring from the onset of ripening onwards. NAC61 high confidence targets mainly represent genes acting on stilbene biosynthesis and regulation, and in osmotic and oxidative/biotic stress-related responses. The direct regulation of the stilbene synthase regulator MYB14, the osmotic stress-related gene DHN1b, and the Botrytis cinerea susceptibility gene WRKY52, were all further validated.