IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Early fermentation aroma profiles of grape must produced by various non-Saccharomyces starters

Early fermentation aroma profiles of grape must produced by various non-Saccharomyces starters

Abstract

Saccharomyces cerevisiae is the most commonly used yeast species in winemaking. The recent research showed that non-Saccharomyces yeasts as fermentation starters show numerous beneficial features and can be utilized to reduce wine alcoholic strength, regulate acidity, serve as bioprotectants, and finally improve wine aromatic complexity. The majority of published studies on this topic investigated the influence of sequential or co-inoculations of non-Saccharomyces and S. cerevisiae yeasts on the aroma of final wine. Although some results are consistent with each other, there are many contrasting and contradicting outcomes, which most likely derived from the differences in grape juice composition, as well as due to various combinations and interactions of non-Saccharomyces and S. cerevisiae strains used in different studies. For these reasons, the actual contribution of non-Saccharomyces yeasts was often not completely distinguishable. The main premise of this study was that by investigating the production of volatile aroma compounds produced by non-Saccharomyces yeasts in the early phase of fermentation, prior to interaction with S. cerevisiae, a valuable insight from another perspective can be achieved about the particular effects they induce. Malvazija istarska (Vitis vinifera L.) white grape must was inoculated with the following non-Saccharomyces yeasts: Torulaspora delbrueckii, Metschnikowia
pulcherrima, Pichia kluyveri, Lachancea thermotolerans and Schizosaccharomyces pombe, while Saccharomyces cerevisiae was used as a control. The fermenting grape musts were subjected to headspace solid-phase microextraction and gas-chromatography-mass spectrometric analysis at the point just before S. cerevisiae inoculation, when alcohol level reached 1.5 – 2.5 vol. %. Each of the investigated non-Saccharomyces yeasts produced a
unique and distinctive aroma profile. The highest concentrations of linalool and β-damascenone were found in the must fermented by Pichia kluyveri and the lowest in the control S. cerevisiae must. The concentration of 2-phenylethanol produced by S. cerevisiae almost doubled those found in the musts of non-Saccharomyces starters. Ethyl propanoate differentiated well the investigated yeasts, with the highest concentration found in T.
delbrueckii must. This must also contained the highest concentrations of some other propanoates, including 2-phenethyl propanoate which turned out to be specific for this species. Particular non-Saccharomyces yeasts boosted the early synthesis of many important esters, such as ethyl hexanoate, ethyl octanoate and 2-phenethyl acetate, the main contributors to fruity and flowery notes of wine aroma. The obtained results showed that the potential of the investigated non-Saccharomyces yeasts to produce diverse wines is rather high. This study was funded by Croatian Science Foundation under the projects IP-2020-02-4551 and DOK-2021-02-5500.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Delač Salopek Doris1, Horvat Ivana1, Hranilovic Ana2, Plavsa Tomislav1, Radeka Sanja1, Paskovic Igor1 and Lukic Igor1 

1Institute for Agriculture and Tourism
2Department of Wine Science, The University of Adelaide 

Contact the author

Keywords

non-Saccharomyces yeasts, sequential inoculation, SPME-GC-MS, volatile aroma compounds, esters

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Coming of age: do old vines actually produce berries with higher enological potential than young vines? A case study on the Riesling cultivar

Consumers and the wine industry tend to agree on the ability of old vines to produce fruit that allows the production of wine of superior character. However, despite past and ongoing research, objective evidence of this point of view is still debated and studies on robust, specifically dedicated plots are scarce. Thus the impact of grapevine age on berry oenological potential and wine quality remains an open question. To try to objectively address the issue, a unique vineyard was established at Geisenheim University, Germany. It was planted in 1971 with cv. Riesling grafted on 5C Teleki. In 1995 and 2012, several rows were uprooted and replanted with the same rootstock/scion combination, resulting in a vineyard with alternate rows of identical plant material, but with different planting dates. The parameters of technical maturity and grape composition at harvest were analyzed during seasons 2014, 2015, 2016 and 2017 combining HPLC and enzymatic methods. Separate micro-vinifications were made for each age group and wine composition was analyzed by a combination of 1H-NMR and SPE-GC-MS.
Read More

Exploring relationships among grapevine chemical and physiological parameters and mycobiome composition under drought stress

Improving our knowledge on biotic and abiotic factors that influence the composition of the grapevine mycobiome is of great agricultural significance, due to potential effects on plant health, productivity, and wine characteristics. Among the various environmental factors affecting the morphological, physiological, biochemical and molecular attributes of grapevine, drought stress is one of the most severe, becoming increasingly an issue worldwide.

Read More

USING CHECK-ALL-THAT-APPLY (CATA) TO CATEGORIZE WINES: A DECISION-MAKING TOOL FOR WINE SELECTION

Bordeaux is the largest appellation vineyard in France. This contrasting vineyard with varied terroirs offers all styles of wine, resulting from the blending of several grape varieties. If these different profiles make the renown of Bordeaux wines, it can appear as a constraint when the aim is to study Bordeaux wines in their diversity. The selection of a representative sample can be performed by a sensory analysis carried out by trained panelists or by wine professionals, which can take several forms: consensus among experts, conventional descriptive analysis, typicality or quality evaluation. However, because of time, economic, and logistical constraints, these methods have limited applications. As an alternative to classical descriptive analysis, more intuitive methods that do not require training have been proposed recently to describe wines using an expert panel such as Napping, Free Choice or Flash Profiling, CATA or RATA.

Read More

Cumulative effect (6 years) of deficit irrigation in two important cultivars of Douro region, Portugal

Numerous studies have demonstrated the importance of irrigation in improving the grape yield and quality in areas with arid and semiarid climates, particularly in the context of ongoing climate changes. However, the introduction of irrigation in vineyards of the Mediterranean basin is a matter of debate, in particular in those of the Douro Demarcated Region (DDR), due to the limited number of available studies in this region. The present study aimed to evaluate how different irrigation deficits for 6 years would influence production and must quality in Touriga Francesa (TF) and Touriga Nacional (TN) varieties.

Read More

Amphora Wines: To Pitch Or Not To Pitch

Amphora wines are known in Portugal as Vinhos de Talha. In this technology, alcoholic fermentation takes place in clay vessels that traditionally were pitched inside using pine pitch. Vinhos de Talha has a distinctive sensorial profile, due to the ancestral technique of vinification. However nowadays, some clay vessels are impermeabilized with other materials than pitch, such as bee wax and mainly epoxy resins.

Read More