terclim by ICS banner
IVES 9 IVES Conference Series 9 UNRAVELLING THE ROLE OF LACTIC ACID BACTERIA ON SPARKLING WINE ELABORATION THROUGH METABOLOMICS APPROACH

UNRAVELLING THE ROLE OF LACTIC ACID BACTERIA ON SPARKLING WINE ELABORATION THROUGH METABOLOMICS APPROACH

Abstract

Xinomavro is a red grape variety from Northern Greece (Protected Designation of Origin), known for the nice acidities, perfectly appropriate for sparkling wine production (Rosé and Blanc de Noir). The elaboration of sparkling wine requires technical as well as scientific skills. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown.

The present work focuses (i) on the population diversity of lactic acid bacteria isolated from sparkling wines and (ii) on the technological effect of the species during sparkling wine elaboration. Bacterial strains were typed by multiple loci VNTR analysis (MLVA) based on five tandem repeats loci and 3 different strains were chosen as starters for the sparkling wine production.

Xinomavro base wine was treated according to the winery production protocol and second fermentation was realised in the bottle under 6 different inoculation schemes.1) addition of S. cerevisiae (Lalvin DV10) 2) addition of S. cerevisiae (Lalvin DV10) and Lysozyme (40g/hL) 3) addition of S. cerevisiae (Lalvin DV10) and O. oeni Greek strain (UNIWA collection) 4) addition of S. cerevisiae (Lalvin DV10) and O. oeni French strain (CRBO collection) 5) addition of S. cerevisiae (Lalvin DV10) and O. oeni Commercial strain 6) addition of Schizo saccharomyces pombe strain (NRRL collection). Twelve months after the second fermentation in the bottle, oenological parameters were determined according to the OIV protocols, the volatile compounds produced were measured by GC/MS, and the metabolomic fingerprint analysis were acquired by an UPLC-HDMS-QTof-MS instrument. Finally, all produced wines were evaluated by quantitative descriptive sensorial analysis.

Malolactic fermentations were realized in all cases except the condition n°2 where lysozyme was added. Forty compounds were quantified and separated according to their chemical classes (monoterpenes, norisoprenoids, aldehydes, alcohols, esters, acids, and ketones) while statistical analysis showed the presence of three groups of sparkling wines according to the inoculation scheme. The untargeted metabolomic approach clearly discriminated the action of bacteria and revealed intra species variability at strain level. This is the first time that highlights the role of lactic acid bacteria and precisely of the species of O. oeni to sparkling wine elaboration.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Maria DIMOPOULOU1,2, Margot PAULIN1, Olivier CLAISSE1, Cécile MIOT-SERTIER1, Fotini DROSOU2, Panagiotis ARAPITSAS2,3, Marguerite DOLS-LAFARGUE1

1. Bordeaux, Bordeaux INP, INRAE, UMR OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
3. Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy

Contact the author*

Keywords

sparkling wine, malolactic fermentation, Xinomavro, bacteria

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

WINE LEES AS A SOURCE OF NITROGEN FOR OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION PERFORMANCE

Malolactic fermentation (MLF) is a desired process in red and acidic white wines, after alcoholic fermentation (AF), carried out by the lactic acid bacterium (LAB) Oenococcus oeni. The advantages are an increase of pH, microbiological stabilization and organoleptic improvement of the final wine. However, the presence of stress factors such as ethanol, low pH, high total SO2, lack of nutrients and presence of inhibitors, could affect the successful completion of MLF [1]. Changes in amino acid composition and deficiencies in peptides after AF, showed that MLF can be delayed, signaling its importance for bacterial growth and L-malic acid degradation during MLF [2].
Read More

IMPACT OF HARVEST DATE ON THE FINE MOLECULAR COMPOSITION OF MUST AND BORDEAUX RED WINE (VAR. MERLOT, CABERNET SAUVIGNON). FOCUS ON ACIDITY AND SENSORY IMPACT AFTER FIVE YEARS OF AGING

Climate change has brought several impacts that are becoming increasingly intense during the last few years and put at risk the quality of the berries or even the plant’s sustainability. Such extreme climatic events impact the composition of the wine while modulating its quality and the consumer preferences (Tempère et al., 2019). The three most important changes that take place in the must are: 1) decrease acidity, 2) increase of the concentration of sugar, hence increase of alcohol in the wine, and 3) modification
of the sensory balance and the development for example of cooked fruit aromas.

Read More

NEW PLANT BIOPOLYMERS FOR THE COLLOIDAL STABILITY OF THE COLORING MATTER OF RED WINES

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

Read More

A NEW TOOL TO QUANTIFY COMPOUNDS POTENTIALLY INVOLVED IN THE FRUITY AROMA OF RED WINES. DEVELOPMENT AND APPLICATION TO THE STU-DY OF THE FRUITY CHARACTER OF RED WINES MADE FROM VARIOUS GRAPE VARIETIES

A wide range of olfactory descriptors ranging from fresh and jammy fruit notes to cooked and oxidized fruit notes could describe the fruity aroma of red wines [1]. The fruity character of a wine is mainly related to the grape variety selected, to the terroir and the vinification process applied for its conception. In white wines, some volatile compounds confer directly their aroma to the wine while the question of “key” compound is more complex in red wines. According to many studies performed over the past decades, some fruity ethyl esters are directly involved in the fruity perception of red wines while others, present at subthreshold concentrations, participate indirectly to the fruity expression via perceptive interactions [2].

Read More

EXPLORING THE ROLE OF TRANSITION METAL IONS IN THE EVOLUTION OF ESTERS COMPOSITION OF YOUNG WHITE WINE DURING AGEING

Young white wines are typically released to the market a few months after harvest, to be consumed within a year, when their fresh fruity aromas are still dominant and appealing to modern consumers. Esters, particularly higher alcohol acetates (HAAs) and ethyl esters of fatty acids (EEFAs), play a central role in the fruity expression of young white wines [1]. However, these esters are known to undergo significant hydrolysis during the first months of aging [1, 2].

Read More