Macrowine 2021
IVES 9 IVES Conference Series 9 Effect of non-wine Saccharomyces yeasts and bottle ageing on the release and generation of aromas in semi-synthetic Tempranillo wines

Effect of non-wine Saccharomyces yeasts and bottle ageing on the release and generation of aromas in semi-synthetic Tempranillo wines

Abstract

AIM: Explore the variability and contribution of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas of semi-synthetic Tempranillo wines, together with an in-depth study of the capacity of these strains to provide good fermentative and oenological qualities.

METHODS: 6 Saccharomyces yeasts strains of different species and origins performed fermentations in semi-synthetic must containing polyphenolic and aroma precursor Tempranillo extract. The resulting wines were subjected to accelerated anoxic aging simulating bottle aging. The aroma compounds released during fermentation and those contained in young and aged wines and must were liquid-liquid extracted and analysed by Gas Chromatography-Olfactometry (GC-O), GC-FID (flame ionization detector) and GC-Mass Spectrometry.

RESULTS: Among the compounds volatilised during fermentation, one of varietal origin was tentatively detected, 4-methyl-4-mercaptopenta-2-one (4MMP). The natural yeasts likely to introduce positive aroma notes to young and aged Tempranillo wines were E1 (S. eubayanus), C3, C2 (S. cerevisiae), K3 (S. kudriavzevii) and U1 (S. uvarum) by the highest production of ethyl esters, lactones, β-ionone and terpenes related to floral and fruity aroma. After aging, β-damascenone, riesling acetal, vitispirane A/B, linanool oxide and massoia lactone were found, nerol was no longer detected and β-linalool was not affected. In addition, there was a modulating effect by the yeasts, increasing or decreasing certain compounds favoured by aging. Regarding this effect, C2 strain excelled due to the large increase in ethyl leucate compared to its young wine and the rest of the aged wines.

CONCLUSIONS: Most compounds were highly increased by aging while yeasts at species and strain level were able to modulate the varietal and fermentative aroma profile differentially in both young and aged semi-synthetic Tempranillo wines.

DOI:

Publication date: September 27, 2021

Issue: Macrowine 2021

Type: Article

Authors

Dolores Pèrez, Marie DENAT, José María HERAS, José Manuel GUILLAMÓN, Vicente FERREIRA, Amparo QUEROL

Lallemand Bio S.L., Barcelona, Spain Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA) 5507, Mendoza, Argentina
Laboratory for Aroma Analysis and Enology (LAAE), Universidad de Zaragoza, Spain
Lallemand Bio S.L., Barcelona, Spain
Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
Laboratory for Aroma Analysis and Enology (LAAE), Universidad de Zaragoza, Zaragoza, Spain
Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain

Contact the author

Keywords

non-wine saccharomyces yeasts; fruity ethyl esters, acetates esters, varietal aroma, tempranillo, bottle-aging

Citation

Related articles…

How pressing techniques affect must composition and wine quality of Pinot blanc

This study investigates how the sensory profile of Pinot Blanc is affected from different maceration and pressing techniques. Grapes were sourced from four vineyards in the village Tramin in South Tyrol. For the experiment 200 kg of grapes from each vineyard site were hand picked the day before harvest for the commercial winery took place. Grapes were stored over night at 4°C, homogenized and processed in the experimental winery at Laimburg research centre the day after harvest. Four different pressing techniques were applied in duplicates of 100kg each.

Read More

Stem growth disorder and xylem anatomy modifications during esca pathogenesis in grapevines

Esca is a grapevine vascular disease with detrimental consequences on vineyard yield and longevity. Recently, esca leaf symptom development has been shown to result in the occlusion of xylem vessels by tyloses in leaves and stems, leading to hydraulic failure. However, little is known regarding the response of xylem anatomy and stem growth to esca in different varieties . Here we studied the impact of esca leaf symptom development on grapevine physiology, stem growth, and xylem anatomy in two widespread cultivars, Cabernet sauvignon and Sauvignon blanc.

Read More

Removal of Fumonisin B1 and B2 from red wine using polymeric substances

The Ability of PVPP (Polyvinylpolypyrrolidone), PVP-DEGMA-TAIC (copolimerization of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate) and PAEGDMA
(poly(acrylamide-co-ethylene glycol dimethacrylate)) polymers was tested as removal agents for Fumonisin B1 (FB1) and Fumonisin B2 (FB2) from model solutions and red wine. The polymers removal capacity was checked at three different resident times (2, 8 and 24 hours of contact time between the polymer and the sample), showing no differences in the percentage of FB1 and FB2 removal. Then, different polymer concentrations (1, 5 and 10 mg mL-1) were tested in model solution with and without phenolics (i.e. gallic acid and 4-methylcatechol).

Read More

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More

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"...
Read More