Macrowine 2021
IVES 9 IVES Conference Series 9 Ability of Saccharomyces cerevisiae strains to modulate the aroma of albariño wines

Ability of Saccharomyces cerevisiae strains to modulate the aroma of albariño wines

Abstract

The objective of the present work is to evaluate the impact of three S. cerevisiae strains on the comprehensive aroma profile of Albariño wine along its shelf life.

The strains Lalvin QA23TM, Lalvin SauvyTM and Affinity ECA5TM (Lallemand Bio) fermented a model must containing precursors of polyfunctional mercaptans (PFMs) and a polyphenolic and aroma precursor fraction1 extracted from Albariño grapes. Wines were submitted to accelerated anoxic aging at 50 ºC during 1, 2, 5, 8 weeks and at 75 ºC during 12, 24, 48, 72h of aging, respectively. Fermentative aroma compounds, SO2, Strecker aldehydes, and varietal aroma compounds were determined by GC, using six different analytical methods.

The aroma profiles of the Albariño wines obtained are characterized by low amounts of volatile phenols, vanillin derivatives and TDN precursors and by medium to high levels of linalool, β-damascenone, rose oxide, γ-nona and γ-decalactones, which explain the typical and subtle floral aroma notes associated with Albariño wines2. Levels of linalool faded during aging, but floral notes may be partially compensated by increasing levels of ethyl cinnamate.

The ability of the strains assayed to modulate levels of terpenes and lactones was limited citronellol and rose oxide. They were able to influence slightly but significantly levels of β-damascenone and ethyl cinnamate in aged wines. This suggests that the influence of the strains on floral notes is significant, but not dominant3. In clear contrast, the strains introduced a great variability in the levels of PFMs which mostly remained all along wine shelf life.

Even if aging was carried out under strict anoxic conditions, levels of Strecker aldehydes increased, isobutanal and 2-methylbutanal in a strain-dependent way, suggesting that Strecker degradation of amino acids took place with already present wine α-dicarbonyls. Levels of diacetyl and isovaleric acid increased during aging, in spite of the fact that aging conditions were not adequate for microbial development.

Regarding fermentative compounds, levels of higher alcohols and their acetates, straight and branched chain fatty acids and their ethyl esters as well as Strecker aldehydes were strongly strain-dependent. Except for acetates, differences were maintained during aging or even intensified in the cases of aldehydes and ethyl esters of branched acids.

Finally, aging at 50 and 75 ºC were in general very well correlated, suggesting that aging at 75ºC can satisfactorily predict evolution during aging of many wine components. aging at 75ºC can satisfactorily predict evolution during aging of many wine components, except PFMs and Strecker aldehydes.

S. cerevisiae strains can be used to produce Albariño wines with completely different sensory profiles and different sensory evolutions during aging. While the effects on varietal floral and sweet aroma compounds was just moderate, effects on PFMs and fermentative aroma compounds, including Strecker aldehydes were very large.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Marie Denat 

Laboratory for Aroma Analysis and Enology (LAAE), University of Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Zaragoza (Spain)  ,Vicente FERREIRA, (LAAE), University of Zaragoza, Instituto Agroalimentario de Aragón (IA2), Zaragoza (Spain) Ignacio ONTAÑÓN, (LAAE), University of Zaragoza, Instituto Agroalimentario de Aragon (IA2), Zaragoza (Spain)

Contact the author

Keywords

cerevisiae, fermentation, wine aging, albariño, polyfunctional mercaptans, strecker aldehydes

Citation

Related articles…

Effects of severe shoot trimming at different phenological stages on the composition of Merlot grapes

High concentration of sugars in grapes and alcohols in wines is one of the consequences of climate change on viticulture production in several wine regions. One of the options to alleviate this potential problem is to perform severe shoot trimming of the vines to limit the production of carbohydrates. Two different studies were performed in order to investigate the effects of severe shoot trimming on the composition of Merlot grapes; in a first study severe shoot trimming was performed at three different phenological stages (at berry set, at the beginning of veraison and at the end of veraison), while in a second study two trimming treatments (standard shoot trimming and severe shoot trimming performed at the end of veraison) were combined with two shoot densities in order to evaluate the relative impact of these treatments on Merlot grape composition.

Colour assessment of port wines using colorimetric and spectrophotometric methods

Colour is an important quality parameter in wines and is the result of a complex mixture of pigments
(including anthocyanins and their derivatives, quinones, xanthyllium compounds, etc.). Red wine colour changes over time as pigments react between themselves and with other wine macromolecules
(particularly polyphenols). During wine tasting, colour is normally assessed on the outer rim of the wine profile in a tilted glass, since most wines are too opaque to be analysed in the middle of the glass. Therefore, depending on the depth of observation considered, the perception of wine colour can be different.

Role of PH and its management during vinification on the extraction during maceration and on the evolution during ageing of the phenolic compounda of red wine

Climatic changes cause significant variations in the composition of grapes. for red grapes, a mismatch between phenolic and technological ripening is often observed. There is also often a marked increase in pH and a reduction in fixed acids, which affect the stability and evolution of the wine during ageing. These experiments will provide more information on the role of pH during the winemaking of red wines on the extraction and evolution of phenolic compounds.

Managing local field variability in the framework of precision viticulture

Managing grapevines according to the practices of Precision Agriculture (PA), may prove to be an asset in the hands of the modern grape growers.

Mycotoxin accumulation and the possibilities of biological control of wine production quality

Against the background of climate change and the increasing impact of phytopathogenic agents of mycotic origin on the vine favors the appearance and toxicity of mycotoxins in wine.