Macrowine 2021
IVES 9 IVES Conference Series 9 Impact of environmental conditions in vscs production during wine fermentation by Saccharomyces cerevisiae

Impact of environmental conditions in vscs production during wine fermentation by Saccharomyces cerevisiae

Abstract

The aroma of wine is one of the most important determinants of quality as it strongly influences the consumer’s acceptance or rejection. Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity pleasant aromas, while other ones, produced by yeast metabolism are related to “unpleasant” aromas. The negative impact and their low limit threshold make these volatile sulfur compounds (VSCs) an essential object of study to control the quality of the wine. To date, the chemical and metabolism mechanisms involved in the formation of VSC during fermentation remain poorly elucidated. Furthermore, the incidence of environmental or technological factors that may interact with yeast metabolism on the VSCs production has not been comprehensively studied. In this context, this project aimed to further investigate the formation of VSCs during S. cerevisiae wine fermentation, assessing the relative contribution of yeast metabolism and chemical conversions to VSCs production and studying the modulation of these productions by environmental (nitrogen resource composition and availability, vitamin concentration) or technological (SO2 addition) parameters. Fermentations were carried out using different conditions (YAN, pantothenic acid concentrations, methionine, and cysteine availability) with 4 S. cerevisiae strains and the production of 18 VACs was measured by GC-MS to elucidated how the variation of these parameters changes final concentration. As expected the addition of methionine incremented the final production of methional derivated compounds but didn’t affect the rest of the compounds. The addition of cysteine increment the production of the esters (methyl thioacetate and ethyl thioacetate) without changing the rest concentrations of other compounds. We also found out that an increment in pantothenic acid, as the addition of methionine, can promote the production of methional-derived compounds. With these data, we could be able to reduced total VSC production during fermentation.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Rafael Jimenez Lorenzo, Pascale Brial, Cristian Picou, Marc Perez, Audrey Bloem, Carole Camarasa

UMR SPO, INRA, Université Montpellier, SupAgro

Contact the author

Keywords

saccharomyces cerevisiae, vsc, fermentation, yan, gc-ms

Citation

Related articles…

Physico-chemical parameters as possible markers of sensory quality for ‘Barbera’ commercial red wines

Wine quality is defined by sensory and physico-chemical characteristics. In particular, sensory features are very important since they strongly condition wine acceptability by consumers. However, the evaluation of sensory quality can be subjective, unless performed by a tasting panel of experienced tasters. Therefore, it is of great relevance to establish relationships between objective chemical parameters and sensory perceptions, even though the complexity of wine composition makes it difficult. In this sense, more reliable relationships can be found for a particular wine typology or variety. The present study aimed to predict the perceived sensory quality from the physico-chemical parameters of ‘Barbera d’Asti’ DOCG red wines (Italy).

Read More

Kinetic investigations of the Gewürztraminer volatile organic compounds and color at different temperatures and pHs

Gewürztraminer is a well-known wine famous for its aroma profile, which is characterized by rose petals, cloves, lychees, and other tropical fruit notes.

Read More

Effects of the addition of yeast derived products during aging in chardonnay sparkling winemaking

From the beginning of the yeast autolysis process, several interesting intracellular and cell wall constituyents are released to the media providing different characteristics to the wine, being this process extensively studied in sparkling wines due to their important contribution to their properties (1-2). Yeast derived products (YDs) try to emulate the natural yeast autolysis compounds release enhancing the organoleptic characteristics of resulting wines (2-3). This study is a comprehensive evaluation of the impact of the addition of different YDs added to base wine on the chemical, physical and sensory characteristics of the resulting sparkling wines. METHODS: Chardonnay base wine was employed to carry out this study. Three experimental YDs were added at 5 and 10 g/hL to the tirage liqueur: a yeast autolysate (YA), a yeast protein extract (PE) and an inactivated dry yeast from Torulaspora delbrueckii, (TD), and two commercial specific inactivated dry yeast: OPTIMUM WHITE® (OW) and PURE-LONGEVITY®(PL). After second fermentation, measurements were carried out after 3, 6, 9 and 18 months of aging on lees. General enological parameters, proteins, polysaccharides (HPLC-DAD-RID), volatile compounds profile (GC-MS), foaming characteristics (Mosalux), and descriptive sensory analyses were carried out.

Read More

Nitrogen partitioning among vine organs as a consequence of cluster thinning

Agroscope is investigating the impact of yield on nitrogen (N) partitioning in grapevine and on must composition. The mechanism of N assimilation

Read More

Efficacy of tannins of different botanical origin as partial or total substitute of SO2 to preserve a Cortese white wine during storage in cellar

While SO2 is one of the oldest and widest additive used in enology for its well-known antioxidant, anti-laccase and antimicrobial properties, it can cause health problems in some individuals.

Read More