terclim by ICS banner
IVES 9 IVES Conference Series 9 UNRAVELLING THE ROLE OF LACTIC ACID BACTERIA ON SPARKLING WINE ELABORATION THROUGH METABOLOMICS APPROACH

UNRAVELLING THE ROLE OF LACTIC ACID BACTERIA ON SPARKLING WINE ELABORATION THROUGH METABOLOMICS APPROACH

Abstract

Xinomavro is a red grape variety from Northern Greece (Protected Designation of Origin), known for the nice acidities, perfectly appropriate for sparkling wine production (Rosé and Blanc de Noir). The elaboration of sparkling wine requires technical as well as scientific skills. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown.

The present work focuses (i) on the population diversity of lactic acid bacteria isolated from sparkling wines and (ii) on the technological effect of the species during sparkling wine elaboration. Bacterial strains were typed by multiple loci VNTR analysis (MLVA) based on five tandem repeats loci and 3 different strains were chosen as starters for the sparkling wine production.

Xinomavro base wine was treated according to the winery production protocol and second fermentation was realised in the bottle under 6 different inoculation schemes.1) addition of S. cerevisiae (Lalvin DV10) 2) addition of S. cerevisiae (Lalvin DV10) and Lysozyme (40g/hL) 3) addition of S. cerevisiae (Lalvin DV10) and O. oeni Greek strain (UNIWA collection) 4) addition of S. cerevisiae (Lalvin DV10) and O. oeni French strain (CRBO collection) 5) addition of S. cerevisiae (Lalvin DV10) and O. oeni Commercial strain 6) addition of Schizo saccharomyces pombe strain (NRRL collection). Twelve months after the second fermentation in the bottle, oenological parameters were determined according to the OIV protocols, the volatile compounds produced were measured by GC/MS, and the metabolomic fingerprint analysis were acquired by an UPLC-HDMS-QTof-MS instrument. Finally, all produced wines were evaluated by quantitative descriptive sensorial analysis.

Malolactic fermentations were realized in all cases except the condition n°2 where lysozyme was added. Forty compounds were quantified and separated according to their chemical classes (monoterpenes, norisoprenoids, aldehydes, alcohols, esters, acids, and ketones) while statistical analysis showed the presence of three groups of sparkling wines according to the inoculation scheme. The untargeted metabolomic approach clearly discriminated the action of bacteria and revealed intra species variability at strain level. This is the first time that highlights the role of lactic acid bacteria and precisely of the species of O. oeni to sparkling wine elaboration.

DOI:

Publication date: 09/02/2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Maria DIMOPOULOU1,2, Margot PAULIN1, Olivier CLAISSE1, Cécile MIOT-SERTIER1, Fotini DROSOU2, Panagiotis ARAPITSAS2,3, Marguerite DOLS-LAFARGUE1

1. Bordeaux, Bordeaux INP, INRAE, UMR OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
3. Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy

Contact the author*

Keywords

sparkling wine, malolactic fermentation, Xinomavro, bacteria

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.
Read More

SENSORY CHARACTERIZATION OF COGNAC EAUX-DE-VIE AGED IN BARRELS REPRESENTING DIFFERENT TOASTING PROCESS

Cognac is an outstanding french wine spirit appreciated around the world and produced exclusively in the Nouvelle-Aquitaine region, and more precisely in the Cognac area. According to AOC regulations (Appellation D’origine Controlée), the spirit required at least 2 years of continuous ageing in oak barrels to be granted the title of Cognac. The oak wood will import color, structure and organoleptic complexity. The different steps during barrel-making process, such as seasoning and toasting, influence the above quality attributes in both wines and spirits.

Read More

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

Read More

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

Read More

2-YEARS STUDY ON COMPARISON BETWEEN THE VOLATILE CHEMICAL PROFILE OF TWO DIFFERENT BLENDS FOR THE ENHANCEMENT OF “VALPOLICELLA SUPERIORE”

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.From 2019 Valpolicella product regulation has changed the grape proportion of the blend allowing new composition parameters of wines. For this reason, studying the volatile chemical profiles to support wine makers in the effort to produce high quality wines represents a field of great interest.

Read More