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. 

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…

Effect of different packaging materials on table grape quality preservation during cold storage

During cold storage, grapes undergo changes that affect their visual, mechanical, and organoleptic properties, potentially impacting quality and negatively influencing consumer acceptance. Key parameters include uniform color, crunchiness, and flesh consistency. We evaluated the influence of two distinct packaging methods on the chromatic characteristics, hardness, and pedicel detachment resistance of fourteen new seedless white and red grape varieties during cold storage. These factors are crucial for maintaining the quality of the product and extending its shelf-life. The novel grape varieties were obtained through a breeding program at CREA-VE of Turi, Southern Italy.

Nitrogen uptake, translocation and YAN in berries upon water deficit in grapevines with contrasting stomatal sensitivity

Nitrogen (N2) is critical in grape berries, especially in organic wine making. After intake, N2 follows various metabolic and allocation routes and, from veraison, partly reallocates into berries. Water deficit affects the N2 nutrition due to a poor diffusion in soil solution and vascular mobilisation. Also, affects photosynthesis and the energy needed for metabolism, whose extent would depend on the stomatal sensitivity of the plant. We have assessed the effect of a moderate water deficit from pea size, in 3 years old field grown potted plants of Chardonnay (CH) and Cabernet Sauvignon (CS), differing in stomatal sensitivity, on the N2 status of plant parts. Water deficit reduced photosynthesis, leaf area and fresh and dry plant mass along the season, but up to a higher extent in CS.

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Il Lambrusco reggiano e il territorio di pianura: un modello efficace

Il caso “Lambrusco” è emblematico di un buon connubio tra un gruppo di vitigni ed un territorio di pianura caratterizzato da suoli fertili e alluvionali, che determinano un elevato sviluppo

Viticultural and enological strategies for the prevention of Botrytis cinerea- induced quality losses

Infection of the grapes with Botrytis cinerea has a tremendous impact on the resulting crop yield and quality. Well-known problems that are associated with B. cinerea are specific off-flavors, poor filterability, and brownish color in white wines. The development of a B. cinerea infection strongly depends on weather conditions and is highly variable through different vintages. Typical control measures include defoliation and the use of fungicides, which involves high personnel and material costs. They also involve a great risk, especially since the effectiveness and time point of these treatments are difficult to predict.