terclim by ICS banner
IVES 9 IVES Conference Series 9 WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Abstract

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1. Torulaspora (T.) delbrueckii is known to stand out among these nonconventional yeasts by increasing the content of esters, terpenes and thiols in wine fermentations, together with low production of acetic acid, hydrogen sulfide and acetaldehyde.

In a previous study using Pinot Noir grapes from the Okanagan Valley (BC, Canada)2, a collection of non-Saccharomyces yeasts was isolated from late-stage spontaneous lab fermentations. These yeasts were screened for their fermentative performance based on residual sugar, ethanol concentration and production of non-volatiles such as glycerol and acetic acid in single fermentations using Chardonnay juice. From these, two strains of T. delbrueckii were selected for further analysis. The aim of the present work was to examine oenological traits such as ethanol, sulfite, and copper sulfate resistance for the two T. delbrueckii Okanagan Valley strains, the T. delbrueckii reference strain CBS1146, the commercial T. delbrueckii strain Zymaflore Alpha and a control S. cerevisiae strain. These five strains were also used to perform single yeast fermentations in Muscat juice. Non-volatile compounds were quantified by HPLC/RID and analyzed by ANOVA with no significant differences in residual sugars, ethanol and glycerol production, while CBS1146 displayed lower acetic acid than the other 4 strains. Volatiles such as terpenes, primary alcohols and esters were also semi-quantified by SPME-GC/MS, followed by Partial Least Squares-Discriminant Analysis. Differences were observed among the strains in aroma compounds including limonene, γ-terpinene, α-terpineol, ocimene, phenylethyl alcohol and 2-phenethyl acetate. This work will add to developing research on T. delbrueckii from the perspective of BC and Canadian wines.

 

  1. Belda, I., Ruiz, J., Alastruey-Izquierdo, A., Navascues, E., Marquina, D., & Santos, A. (2016). Unraveling the enzymatic basis of wine “flavorome”: A phylo-functional study of wine related yeast species. Frontier in Microbiology, 7, 1–13. DOI: 10.3389/fmicb.2016.00012
  2. Cheng, E., Martiniuk, J. T., Hamilton, J., McCarthy, G., Castellarin, S. D., & Measday, V. (2020). Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region. Frontiers in genetics, 11, 908. DOI: 10.3389/fgene.2020.00908

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Joana Pico1, Elia Castellanos1, Simone D. Castellarin1, Vivien Measday1

  1. Wine Research Centre, University of British Columbia

Contact the author*

Keywords

Non-Saccharomyces yeast, Wine aroma, Fermentation metabolites, Volatile compounds

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

ENRICHMENT OF THE OENOLOGICAL MALDI-TOF/MS PROTEIN SPECTRA DATABASE FOR RELIABLE OENOLOGICAL YEAST AND BACTERIA IDENTIFICATION

The Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) technology is commonly used in food and medical sector to identify yeast or bacteria species isolated from a nutritive culture media. Since a decade, brewery and oenology industries have been attracted to this method which combines fast analysis times, reliability and low cost of analysis. Briefly, this method is based on the comparison of the MALDI-TOF/MS protein spectra of an isolated colony of yeast or bacteria with those contain in a manufacturer’s reference protein spectra database. Initiated in 2015, the creation of the first oenological mass spectra database has proved to be essential for increase quality of species identification.
Read More

MICROFLUIDIC PLATFORM FOR SORTING YEAST CELLS ACCORDING TO THEIR MORPHOLOGY

In this work we briefly present a microfluidic device aiming to sort yeast cells according to their morphology. The technology is based upon microfluidic chips made out of Polydimethylsiloxane and glass using soft lithography processes and replica molding. The microfluidic device was used for encapsulating single yeast cells in liquid droplets containing growth medium. Liquid droplet containing yeast cells were sorted using a real time imaging and decision-making process.

Read More

NEW TOOL FOR SIMULTANEOUS MEASUREMENT OF OXYGEN CONSUMPTION AND COLOUR MODIFICATIONS IN WINES

Measuring the effect of oxygen consumption on the colour of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine is able to consume without significantly altering its colour. The changes produced in wine after being exposed to high oxygen concen-trations have been studied by different authors, but in all cases the wine has been analysed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen.

Read More

PINKING PHENOMENA ON WHITE WINES: RELATION BETWEEN PINKING SUSCEPTIBILITY INDEX (PSI) AND WINE ANTHOCYANINS CONTENT

Pinking is the emergence of pink tones in white wines exclusively produced from white grape varieties, known as pinking phenomena for many years. Pinking is essentially appeared when white wines are produced under reducing conditions [1,2,3]. Pinking usually occurs after bottling and storage of white wines, but its appearance has also been described after alcoholic fermentation or even as soon as the grape must is extracted [4]. Therefore, the purpose of this work was to investigate the existence of an-thocyanins in white wines made from different white grape varieties and grown locations and critically evaluate the most common method used for predicting pinking appearance in white wines: the Pinking Susceptibility Index (PSI).

Read More

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.

Read More