terclim by ICS banner
IVES 9 IVES Conference Series 9 IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

IN DEPTH CHARACTERIZATION OF OENOLOGICAL CHARACTERISTICS OF TWO LACHANCEA THERMOTOLERANS STARTER STRAINS

Abstract

Non-Saccharomyces starter cultures became increasingly popular over the years because of their potential to produce more distinctive and unique wines. The major benefit of the use of Lachancea thermotolerans as a fermentation starter is its ability to produce relevant amounts of lactic acid and reduce alcoholic strength, making it valuable for mitigating negative impacts of climate change on grapes and wine quality. Besides, like any other non-Saccharomyces yeast, L. thermotolerans can significantly affect a whole range of other physico-chemical wine parameters. This study investigated the impact of two L. thermotolerans strains (LT2 and LT5) in fermentation of Malvazija istarska, a Croatian white grape cultivar that in some terroirs and growing seasons requires acidification and/or reduction of alcohol level. A strain of Saccharomyces cerevisiae (EC1118) was sequentially inoculated to finish LT fermentations, and as a monoculture control. Standard physico-chemical parameters were determined by the OIV methods. Organic acids, glycerol, and pathogenesis-related (PR) proteins were determined by HPLC-DAD. Targeted UPLC-MS/MS was performed to analyse phenolic composition, while total phenols were measured by UV/Vis spectrophotometry. Volatile aroma compounds were determined by untargeted metabolomics using GC×GC/TOF-MS complemented by GC-MS targeted analysis. Both L. thermotolerans starters increased total acidity, while the concentration of lactic acid increased from 0.08 g/L in control to 0.73 g/L in LT2 and 0.88 g/L in LT5 treatment wine. Significantly higher concentration of glycerol was determined in wines produced by LT2 strain. Phenol composition was affected without a uniform pattern, while total phenolic content was decreased by LT2 and increased by LT5 strain. Among PR proteins, only a single thaumatin-like protein was significantly reduced by both strains. The use of L. thermotolerans significantly modulated the volatile composition of wines and the most pronounced changes included increased linalool, ethyl lactate, ethyl isobutyrate, ethyl phenyl lactate, and diethyl succinate concentrations. Results from this study contribute to the overall knowledge and understanding of L. thermotolerans contribution to sequential fermentation, with the emphasis on its oenological potential to produce wines with improved acidity and complexity.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Doris Delač Salopek¹, Ivana Horvat¹, Silvia Carlin², Urska Vrhovsek², Ana Hranilović3,4, Sanja Radeka¹, Tomislav Plavša¹, Ivana Rajnović⁵, Tanja Vojvoda Zeljko⁶, Igor Lukić1,7,*

1. Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia (* correspondence: )
2. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via  E. Mach 1, 38098 San Michele all’Adige, TN, Italy
3. Department of Wine Science, The University of Adelaide, Urrbrae, SA 5064, Australia
4. Laffort, 11 Rue Aristide Berges, 33270 Floirac, France
5. Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia
6. Division of Materials Chemistry, Ruđer Bošković Institute, Bijenička cesta 54, 10000 Zagreb, Croatia
7. Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia 

Contact the author*

Keywords

sequential inoculation, Lachancea thermotolerans, acidity, 2D gas chromatography

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Read More

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the na- tural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

HYBRID GRAPEVINE CV BACO BLANC, BETWEEN TRADITION AND MODERNISM: FOCUS ON ENDOGENOUS EUGENOL AS RESISTANCE FACTOR TO BOTRYTIS CINEREA

The well-known antifungal and antibiotic molecule, eugenol, is widely spread in various plants including clove, basil and bay. It is also abundant in the hybrid grapevine cultivar (cv) Baco blanc (Vitis vi-nifera x Vitis riparia x Vitis labrusca), created by François Baco (19th century) in the Armagnac region. This study confirmed this cv as highly resistant to Botrytis cinerea by comparing fruit rot incidence and severity with two Vitis vinifera cultivars: Folle Blanche and Ugni Blanc. We have demonstrated the efficiency of eugenol in vitro, by further investigating the effect of small concentrations of eugenol, 3 to 4 ppm (corresponding to IC10), on B. cinerea. By comparing the two major modes of action (direct or volatile antibiosis), the vapour inhibiting effect of eugenol was more powerful. In the skin of Baco blanc berry, the total eugenol concentration reached a maximum at veraison, i.e. 1118 to 1478 μg/kg.

Read More