Macrowine 2021
IVES 9 IVES Conference Series 9 The future of DMS precursors during alcoholic fermentation: impact of yeast assimilable nitrogen levels on the contents of DMSp in young wines

The future of DMS precursors during alcoholic fermentation: impact of yeast assimilable nitrogen levels on the contents of DMSp in young wines

Abstract

Some red wines develop a “bouquet” during ageing. This complex aroma is linked to quality by wine tasters1. The presence of dimethylsulfide (DMS) in those wines is implicated in the expression of “bouquet typicity”2. DMS is a result of the hydrolysis of its precursors. Several molecules, including S-methylmethionine, could constitute the precursors of DMS3. DMS can be liberated by alkaline hydrolysis and quantified by SPME-GC-MS4. The releasable DMS is designated by “DMSp”. The DMSp levels in grapes are 20 to 30 times higher than those observed in young wines5. Our question is : “What happens during the stages of fermentation?”First, DMSp levels were studied during a small-scale winemaking process and were measured in musts, in wine after alcoholic fermentation (AF) and after malolactic fermentation (MLF). Then, to understand the mechanism of the DMSp degradation, synthetic must was used with various levels of YAN and different pools of inorganic and organic nitrogen such as amino acids. Synthetic musts were supplemented by one of the known DMS precursor (S-methylmethionine), inoculated with S. cerevisiae and the fermentations were monitored by evaluating CO2 evolution.During AF, around 90% of DMSp is degraded by the action of yeast. The MLF consumed a little DMSp but it is negligible compared to AF. The link between DMSp and nitrogen would generate a variable consumption of DMSp during AF. Then, DMSp is consumed at the beginning of alcoholic fermentation during the yeast growth step and the level of consumption depends of the constitution of YAN. The several pools of nitrogen substances of YAN tested shows various results about the consumption or conservation of DMSp during AF.Finally, the assays in laboratory to try to control DMSp levels in young wine will help the winemakers to keep the ageing potential of red wine and maintain a high quality of wine.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Justine Laboyrie

University of Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Ornon, France,Marina Bely, University of Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Ornon, France Nicolas Le Menn, University of Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Ornon, France Stéphanie Marchand, University of Bordeaux, ISVV, EA 4577, INRA, USC 1366 OENOLOGIE, 33140 Villenave d’Ornon, France

Contact the author

Keywords

wine ageing potential, dimethylsulfide, s-methylmethionine, alcoholic fermentation, yeast assimilable nitrogen

Citation

Related articles…

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Read More

Evaluation of the effect of regulated deficit irrigation on Vitis vinifera Cabernet-Sauvignon physiological traits and final fruit composition

Climate change establishes challenges, as well as opportunities for many sectors, and markedly the wine sector.

Read More

Use of artificial intelligence for the prediction of microbial diseases of grapevine and optimisation of fungicide application

Plasmopara viticola, the causal agent of downy mildew (DM), and Uncinula necator, the causal agent of powdery mildew (PM), are two of the main phytopathogenic microorganisms causing major economic losses in the primary sector, especially in the wine sector, by wilting bunches and leaves with a consequent decrease in the photosynthetic rate of the plant and in the annual yield. Currently, the most widespread methods for planning spraying are based on the 3-10 rule, which states that the first application should take place when: (i) the air temperature is greater than 10°C; (ii) shoots are equal or greater than 10 cm; and (iii) a minimum of 10 mm rainfall within 24–48 hours has occurred, or at the beginning of the bud break with periodic applications according to the manufacturer’s instructions.

Read More

On-the-go resistivity sensors employment to support soil survey for precision viticulture

There is an increasing need in agriculture to adopt site-specific management (precision farming) because of economic and environmental pressures. Geophysical on-the-go sensors, such as the ARP (Automatic Resistivity Profiling) system, can effectively support soil survey by optimizing sampling density according to the spatial variability of apparent electrical resistivity (ER).

Read More

Recent advances in our understanding of the impact of climate change on wine grape production

According to the last IPCC report, the scale of recent climate changes are unprecedented over many centuries. Each of the last four decades has been successively warmer than any decade since 1850. Projections for the future foresee that temperature could reach +3.3°C to +5.7°C under the most pessimistic scenario. It is also projected that every region will face more concurrent and multiple changes in climatic impact-drivers. The frequency of extreme climate events is also likely to increase, as well as the occurrence of indirect constraints. These evolving climatic conditions are alrealdy affecting and will continue to affect the suitability of traditional wine grape production areas, but also create opportunities in new locations.

Read More