Terroir 2008 banner
IVES 9 IVES Conference Series 9 Fermentations management: tools for the preservation of the wine specificity

Fermentations management: tools for the preservation of the wine specificity

Abstract

Development of the indigenous microflora is not insignificant on the wine quality. S. cerevisiae indigenous strains are low tolerant to ethanol. They can lead to sluggish fermentations. B. bruxellensis produce volatile phenols affecting fruity and freshness wines characters. Some indigenous O. oeni strains can be responsible for the presence of biogenic amines in wines. To overcome these problems, the use of selected yeast and bacteria strains is the most efficient tool. However, controlling the native flora industrial strains should not reduce the singularity of each wine. 
Selection process should take into account the aromatic profile of the strains in addition to their fermentative capacity. Researchers should provide large pool of strains suitable to be used for different types of wines. These considerations are crucial for white wines where it is essential to encourage the expression of the varietals qualities. In red wines, strain neutrality aromatic is more recommended and the focus should be made on fermentative kinetics and microbial security. 
The objective of our work is to raise question of the specificity and the diversity of the microbial species and strains involved in winemaking. Probably stemming from their isolation origin, strains exhibited several differences which should be used to encourage the preservation of the differences between each type of wines and to respect the ‘terroir’ impact and the originality of each wine. 

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Vincent RENOUF (1,3), Charlotte Gourraud (1) and Marie-Laure Murat (2)

(1) Laffort, BP 17, 33072 Bordeaux cedex 15, FRANCE
(2) Laboratoire SARCO, filiale de recherche de la société Laffort, BP 40, 33072 Bordeaux, FRANCE
(3) ENITA de Bordeaux, 1 cours du général de Gaulle, 33175 Gradignan cedex, FRANCE

Contact the author

Keywords

microbial diversity, yeast, bacteria, strains, wine typicity, spoilage 

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Development and application of CRISPR/Cas in grapevine

The development and application of CRISPR (clustered regularly interspaced short palindromic repeats)/Cas (CRISPR-associated protein) technologies have revolutionized genome editing in plants due to its simplicity, high efficiency, and versatility. As an economically important fruit crop worldwide, grapevine genome editing using CRISPR/Cas technologies has also been reported these years. Here we introduce the development briefly of the most popular CRISPR/Cas9 system and also the state-of-the-art CRISPR technologies developed so far. Moreover, we summarize CRISPR/Cas9-mediated applications for gene functional study and trait improvement in grapevine.

Read More

Assessment of plant water consumption rates under climate change conditions through an automated modular platform

The impact of climate change is noticeable in the present weather, making water scarcity the most immediate mediator reducing the performance and viability of crops, including grapevine (Vitis vinifera L.). The present study developed a system (hardware, firmware, and software) for the determination of plant water use through changes in weight through a period. The aim is to measure the differences in grapevine water consumption in response to climate change (+4oC and 700 ppm) under controlled conditions. The results reveal a correlation between daily plant consumption rates and reference evapotranspiration (ETo).

Read More

Isolation of indigenous yeast strains from the Purcari and Trifești wine centers in the Republic of Moldova and evaluation of their impact on the quality of dry red wines

In the conducted research, 30 yeast strains from red grape varieties were isolated from the Purcari wine center, and 28 yeast strains from red grape varieties were isolated from the Trifești wine center in the Republic of Moldova.

Read More

Use of computational modelling for selecting adsorbents for improved fining of wine

The occurrence of faults and taints in wine, such as those caused by microbial spoilage or various taints, have resulted in significant financial losses to wine producers. The wine industry commits significant financial resources towards fining and taint removal processes each year. Fining involves the addition of one or more adsorptive substrates to juice or wine to bind certain components, thus reducing their concentration [1]. However, these processes are often not selective and can also remove desirable flavour and aroma compounds.

Read More

Effect of foliar application of urea and nano-urea on the cell wall of Monastrell grape skins

The foliar application of urea has been shown to be able to satisfy the specific nutritional needs of the vine as well as to increase the nitrogen composition of the must. On the other hand, the use of nanotechnology could be of great interest in viticulture as it would help to slow down the release of urea and protect it against possible degradation. Several studies indicate that cell wall synthesis and remodeling are affected by nitrogen availability.

Read More