Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging

Tiziana Nardi; Paola Vagnoli; Andrea Minacci; Sandrine Gautier; Nathalie Sieczkowski

doi:10.4081/ws.2014.4574

Evaluating the impact of a fungal-origin chitosan preparation on Brettanomyces bruxellensis in the context of wine aging

Wine Studies ◽

10.4081/ws.2014.4574 ◽

2014 ◽

Vol 3 (1) ◽

Cited By ~ 4

Author(s):

Tiziana Nardi ◽

Paola Vagnoli ◽

Andrea Minacci ◽

Sandrine Gautier ◽

Nathalie Sieczkowski

Keyword(s):

Wine Quality ◽

Volatile Phenols ◽

Short Delay ◽

Brettanomyces Bruxellensis ◽

Population Evolution ◽

Wine Aging ◽

The Impact

Brettanomyces bruxellensis and the consequences of its development in wines are a continuous threat for wine quality. In this context, chitosan of fungal origin was introduced as a new tool to control B. bruxellensis in the context of winemaking. Recent studies have showed the impact of a fungal origin chitosan application on wines contaminated with B. bruxellensis, leading to the elimination of B. bruxellensis cells. In these studies, the chitosan preparation was added, the wine racked off after 10 days and the efficiency of the treatment was evaluated in a short delay after the treatment. This study focused on the evaluation of the impact of different addition protocols of an enological chitosan preparation on B. bruxellensis population evolution and volatile phenols content along the aging, up to 9 months. The results confirm the interest of fungal origin chitosan as a preventive tool to control B. bruxellensis in the context of wine aging.

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Racking are key stages for the microbial stabilization of wines

OENO One ◽

10.20870/oeno-one.2004.38.4.914 ◽

2004 ◽

Vol 38 (4) ◽

pp. 219

Author(s):

Vincent Renouf ◽

Aline Lonvaud-Funel

Keyword(s):

Saccharomyces Cerevisiae ◽

Yeast Cells ◽

Volatile Phenols ◽

Brettanomyces Bruxellensis ◽

Yeast Population ◽

Micro Particles ◽

Wine Aging

This study aims to understand the effect on micro-organism of racking when the wine is aged in barrels. According to the kind of micro-organism, the effects are different. Bacteria are stimulated by oxygen and their population increases. Yeasts are concentrated to the bottom of the barrel. Between two successive racking a yeast population gradient was established. Yeast cells which are larger and heavier than bacteria cells and they are deposited on the barrel bottom with other wine micro-particles. In some cases, the yeast population at the bottom was more than thousand times than at the wine surface. Moreover, the species identified at different heights in the barrel were different. Saccharomyces cerevisiae was the main yeast detected at the surface, whereas Brettanomyces bruxellensis was the main yeast lees. After racking yeast population decreases because they are eliminated with the lees during the operation. Among them, Brettanomyces bruxellensis was the majority. Since they are able to produce volatile phenols, their preservation in the barrel can lead to the alteration of the wine. Indeed, the ability of the lees to produce volatile phenols was clearly established. The importance of regular racking for microbial wine stabilization is evident. The risks of «sur lies» wine aging and sticking’s operations are underlined.

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The influence of selected oenological practices on the sensory impact of volatile phenols in red wines

OENO One ◽

10.20870/oeno-one.2012.46.2.1509 ◽

2012 ◽

Vol 46 (2) ◽

pp. 131 ◽

Cited By ~ 2

Author(s):

Antonina Barbosa ◽

Tim Hogg ◽

José António Couto

Keyword(s):

Cell Walls ◽

Detection Threshold ◽

Gum Arabic ◽

Wine Industry ◽

Red Wines ◽

Wine Quality ◽

Volatile Phenols ◽

Oak Chips ◽

Nitrogen Stream ◽

The Impact

Aims: Volatile phenols (4-ethylphenol and 4-ethylguaiacol) affect wine quality by imparting, above certain concentrations, aroma defects. This work aimed to evaluate the effect of some common oenological practices on the concentration of volatile phenols and the sensory impact of these odour-active compounds in wines.Methods and results: The studied oenological practices were based on the addition of gum arabic, mannoproteins, yeast cell walls, lees, oak chips, dairy cream and potassium caseinate and on the application of a bubbled nitrogen stream. These treatments were applied to naturally contaminated wines containing volatile phenols at concentrations above detection threshold. The treated wines were characterised by chemical and sensory analysis. The most effective treatments in the reduction of the concentration of volatile phenols were the addition of fine lees, cream and potassium caseinate. Apart from being able to partially remove these compounds (approximately 35% removal), fine lees contributed to a greater “freshness” and complexity of the wines. Although the addition of cream did decrease the sensory impact of volatile phenols, it did not benefit the wines as these were strongly marked by dairy aromas. The use of oak chips, although it did not have a notable effect on the removal of volatile phenols, led to a significant reduction in the perception of these compounds.Conclusions: It is demonstrated that certain oenological practices may decrease the impact of volatile phenols in red wines.Significance and impact of the study: Solutions, particularly applicable in a winemaking environment, are suggested to the wine industry.

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Microbial changes during malolactic fermentation in red wine elaboration

OENO One ◽

10.20870/oeno-one.2005.39.4.889 ◽

2005 ◽

Vol 39 (4) ◽

pp. 179

Author(s):

Vincent Renouf ◽

Emmanuel Gindreau ◽

Olivier Claisse ◽

Aline Lonvaud-Funel

Keyword(s):

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Microbial Interactions ◽

Wine Quality ◽

Volatile Phenols ◽

Brettanomyces Bruxellensis ◽

Microbial Identification ◽

Wine Analysis ◽

Microbiological Methods ◽

Micro Organisms

Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality. It is particularly the case of Brettanomyces bruxellensis which produces volatile phenols.Most of wine microbial studies have been focused on only one species and that can lead to incomplete and biased results by neglecting possible interactions between the populations. The aim of this study was to obtain a global survey of wine microflora and its quantitative and qualitative changes during the malolactic fermentation, the last microbial intervention before sulphur dioxide addition. The results were obtained by chemical wine analysis, conventional microbiological methods and molecular tools for microbial identification (PCR-ITS-RFLP, PCR-DGGE). In this study, conducted under cellar scale conditions, several oenological parameters were considered: two different cellars, three grape varieties, MLF in tank or in barrels, use of malolactic starters or indigenous flora.Interactions appeared, mainly between Oenococcus oeni and B. bruxellensis, but also between O. oeni strains. Some explanations are suggested and further investigations are proposed.

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Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽

10.3390/fermentation7010004 ◽

2020 ◽

Vol 7 (1) ◽

pp. 4

Author(s):

Ana-Marija Jagatić Korenika ◽

Ivana Tomaz ◽

Darko Preiner ◽

Marina Lavrić ◽

Branimir Šimić ◽

...

Keyword(s):

Yeast Strain ◽

Isoamyl Alcohol ◽

Starter Cultures ◽

Geranyl Acetate ◽

Red Wines ◽

Wine Quality ◽

Volatile Phenol ◽

Sequential Inoculation ◽

Commercial Yeast ◽

The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

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High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

International Journal of Molecular Sciences ◽

10.3390/ijms22031196 ◽

2021 ◽

Vol 22 (3) ◽

pp. 1196

Author(s):

Javier Vicente ◽

Fernando Calderón ◽

Antonio Santos ◽

Domingo Marquina ◽

Santiago Benito

Keyword(s):

Ethanol Yield ◽

Color Stability ◽

Quality Parameters ◽

Wine Industry ◽

Wine Aroma ◽

Wine Quality ◽

Promising Tool ◽

Pichia Kluyveri ◽

The Impact ◽

Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

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Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2011.609949 ◽

2013 ◽

Vol 54 (6) ◽

pp. 817-835 ◽

Cited By ~ 88

Author(s):

Yang Tao ◽

Juan Francisco García ◽

Da-Wen Sun

Keyword(s):

Aging Process ◽

Wine Quality ◽

Wine Aging

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Consumption Context Effects on Fine Wine Consumer Segments’ Liking and Emotions

Foods ◽

10.3390/foods9121798 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1798

Author(s):

Lukas Danner ◽

Trent E. Johnson ◽

Renata Ristic ◽

Herbert L. Meiselman ◽

Susan E.P. Bastian

Keyword(s):

Positive Emotions ◽

Product Information ◽

Context Effects ◽

Emotional Responses ◽

Wine Quality ◽

Online Surveys ◽

Wine Consumption ◽

The Impact ◽

First Time ◽

Practical Implications

Wine consumer lifestyle segmentation has been widely studied; however, most studies have solely utilised online surveys. This work investigated the impact of context on wine consumer segments’ liking and emotions while consuming wines in different environments. Two studies were conducted with regular wine consumers segmented based on their fine wine behaviour using the Fine Wine Instrument. Study 1 (n = 122) investigated the effects of wine variety and product information, and Study 2 (n = 346) the effects of wine quality and consumption context, on hedonic and emotional responses of the segments. Within both studies, three segments were identified and named: Wine Enthusiasts, Aspirants and No Frills. The Wine Enthusiast segment generally liked the wines more and perceived more intense positive emotions when consuming wine compared to the No Frills segment, with the Aspirant’s likes and emotion intensities ranging in between. Wine Enthusiasts were more discriminative of their preferred wines and reported stronger positive emotions when tasting higher quality (Study 1) and more complex (Study 2) wines. The consistent results across the two studies showed for the first time that consumer segments, based on lifestyle segmentation, differ in their hedonic and emotional responses towards wine when actually tasting wines, demonstrating that the Fine Wine Instrument has practical implications and can identify wine consumers displaying different wine consumption behaviours.

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The impact of “omics” technologies for grapevine (Vitis vinifera) research

Journal of Berry Research ◽

10.3233/jbr-200633 ◽

2020 ◽

pp. 1-15

Author(s):

Nicolas Fischer ◽

Thomas Efferth

Keyword(s):

Vitis Vinifera ◽

Large Scale ◽

Abiotic Factors ◽

Rapid Evolution ◽

Vitis Vinifera L ◽

Wine Quality ◽

Omics Technologies ◽

Biological Studies ◽

Holistic Understanding ◽

The Impact

BACKGROUND: Grapevine (Vitis vinifera L.) as basis for winemaking is one of the most economically important plants in modern agriculture. As requirements in viticulture are increasing due to changing environments, terroir and pests, classical agriculture techniques reach their limits. OBJECTIVE: We summarize the impact of modern “omics” technologies on modern grapevine breeding and cultivation, as well as for dealing with challenges in viniculture caused by environmental or terroir changes and pests and diseases. In this review, we give an overview on current research on the influence of “omics” technologies on modern viticulture. RESULTS: Considerable advances in bioinformatics and analytical techniques such as next generation sequencing or mass spectrometry fueled new molecular biological studies. Modern “omics” technologies such as “genomics”, “transcriptomics”, “proteomics” and “metabolomics” allow the investigation on a large-scale data basis and the identification of key markers. Holistic understanding of genes, proteins and metabolites in combination with external biotic and abiotic factors improves vine and wine quality. CONCLUSION: The rapid evolution in wine quality was only enabled by the progress of modern biotechnological methods developing enology from a handcraft to science.

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Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Foods ◽

10.3390/foods9080981 ◽

2020 ◽

Vol 9 (8) ◽

pp. 981

Author(s):

Antonio Amores-Arrocha ◽

Pau Sancho-Galán ◽

Ana Jiménez-Cantizano ◽

Víctor Palacios

Keyword(s):

Volatile Compounds ◽

Isoamyl Alcohol ◽

Sensory Profile ◽

Nutritional Deficiencies ◽

Gas Chromatography Mass Spectrometry ◽

Red Wines ◽

Warm Climate ◽

Wine Quality ◽

Bee Pollen ◽

The Impact

One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.

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