The importance of phenolic compounds for grape and wine quality has drawn attention to studying different practices with the aim of increasing their content. Cluster application of elicitors is a ...viticultural practice that has shown promising results in recent years. However, cluster application requires a previous defoliation, which is time-consuming and expensive. In the present study, methyl jasmonate was foliar applied to Tempranillo grapevines in order to study its effect on grape and wine phenolic composition. Methyl jasmonate foliar application increased anthocyanin and stilbene content in both grape and wine, besides enhancing wine flavonol content. This treatment induced the synthesis of 3-O-glucosides of petunidin and peonidin and trans-p-coumaroyl derivatives of cyanidin and peonidin. For stilbenes, trans-piceid content was considerably increased in both grape and wine. The results obtained suggest that methyl jasmonate foliar application could be a simple and accessible practice to enhance grape and wine quality.
Nine non-Saccharomyces yeasts belonging to 6 species (Torulaspora delbrueckii, Metschnikowia pulcherrima, Lachancea thermotolerans, Zygosaccharomyces bailii, Williopsis pratensis and Candida ...zeylanoides) and two mixed inoculum of T. delbrueckii and L. thermotolerans were screened for aroma formation and fermentative behaviour in sequential inoculations with Saccharomyces cerevisiae. The main differences in aromatic composition within wines were detected in the first stages of vinification between S. cerevisiae and non-Saccharomyces species, but not within the latter species. Most of the wines made with non-Saccharomyces in sequential fermentation with S. cerevisiae tended to produce higher ethanal and glycerol and lower volatile acidity than those inoculated only with S. cerevisiae. However, no significant differences were found in alcohol content. The addition of S. cerevisiae tended to standardise the wines and only those made with T. delbrueckii and L. thermotolerans, both alone and together, showed different aromatic profiles. Wines elaborated with non-Saccharomyces yeasts that quickly decreased in tanks showed characteristics similar than those made only with S. cerevisiae. Therefore, sequential inoculation of non-Saccharomyces/Saccharomyces is a useful tool to modulate wine characteristics, but only with species which remain longer in tanks. These findings can be useful to carry out selection processes within these species.
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•The presence of non-Saccharomyces in tanks for a long time is required to modulate wine aroma.•The mixed T. delbrueckii/L. thermotolerans inoculum kept the initial proportions.•Mixed T. delbrueckii/L. thermotolerans inoculum contribute less to aroma than pure cultures.•Non-Saccharomyces /Saccharomyces produced higher ethanal and glycerol than S. cerevisiae.•Non-Saccharomyces/Saccharomyces produced lower volatile acidity than S. cerevisiae.
The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma ...and probably healthy properties. In this study, six non-
species were tested because they might enhance the properties of red Tempranillo wines from Rioja. The results confirmed that the anthocyanins and stilbenes composition of wine can be modulated with the use of a specific fermentation starter.
,
,
, and
achieved the greatest improvements of the monomeric anthocyanin composition, and the latter three yeast species achieved the best results of stilbene composition when compared to
and the other non-
yeasts. Overall, results suggested that the use of
and
as fermentation starters could be of great interest to achieve wines with better color and likely healthy properties.
•CM wines presented higher total content of aromatic esters and acetates.•CM wines showed higher polyphenol content and ionization and polymerization rates.•CM wines had higher antioxidant ...activity.•Vitisins A and B and coumaroyl derivatives of anthocyanins were increased by CM process.
The aim of the study was to determine the differences in the microbiological, physical-chemical, aromatic and phenolic composition between two winemaking methods: carbonic maceration and the standard method of destemming and crushing. We analysed 84 commercial Rioja wines made from the Tempranillo grape variety during the 2017 vintage, 40 had been made by carbonic maceration and 44 by destemming and crushing. Despite the heterogeneity within the two groups of wines, it was possible to differentiate between them. Wines made by carbonic maceration presented higher aromatic quality due to their higher total content of esters and acetates, as well as a greater colour intensity due to a higher phenolic content and higher rates of ionization and polymerization. In addition, it was observed that the antioxidant activity, the content in coumaroyl derivatives of anthocyanins and the vitisins A and B were considerably greater in wines made by carbonic maceration.
During wine stabilization, control of the microbial population is required in order to ensure a quality wine. Pulsed Electric Field (PEF) was applied to commercial wines in a continuous flow to ...reduce the amount of SO2 added after the end of malolactic fermentation to manage microbial populations. Samples of wine from three commercial wineries of the Rioja Qualified Designation of Origin were treated with 30 mg/L SO2, with 15 mg/L SO2 and PEF, and only with PEF. The inactivation of the microbiota with the PEF treatment was greater than the inactivation achieved with SO2 four days after treatment. Six months later, the lactic acid bacteria population was still viable in some of the wines. Regarding the physicochemical characterization of the wines, the PEF treatment was positive for quality because the wines had greater color intensity and lower volatile acidity. Moreover, organoleptic analysis indicated different scoring depending mainly on the characteristics of the original wine. Despite these positive results, further studies are advisable to optimize the control of lactic acid bacteria.
The application of PEF during wine stabilization after MLF can be a viable alternative for the oenological industry to reduce the SO2 dosage used in winemaking.
•PEF technology was effective for reducing the SO2 dosage.•PEF technology achieved an important inactivation of microorganisms.•LAB remained viable in wines six months after treatment.•PEF treatment caused an increase in the color intensity.•PEF treatments did not alter the organoleptic wine quality.
The aim of the study was to determine the relevance of microorganisms present during the carbonic maceration vinification in the specific attributes of young red wines produced by this method. For ...this purpose, wines were made by the two winemaking methods: carbonic maceration and the standard method of destemming and crushing, starting from the same batch of grapes. The microbiological population of the initial grapes was homogenised by means of a “pied de cuve”, and afterwards, the microbial evolution (yeasts, lactic acid and acetic acid bacteria) was followed in different fermentation stages. Finally, the wines obtained were analysed and tasted. After homogenising the initial microbiota, small microbiological differences were detected both in the counts of microorganisms and in the species involved. Nevertheless, the wines obtained were remarkably different, both in their chemical composition and in their organoleptic characteristics. This would indicate that, although the microbiota present could influence some of the characteristics of carbonic maceration wines, the main factor that determines the unique characteristics of these wines is their particular production procedure based in the intracellular fermentation.
•Carbonic Maceration (CM) wines are special in chemical and organoleptic characteristics.•No differences were detected in microorganisms involved in CM and in traditional methods.•Characteristics of CM wines are due to winemaking method based in intracellular fermentation.•CM vinification makes possible to obtain a part of wine with a lower alcohol content.
Ninety-seven non-
Saccharomyces
wine yeast strains belonging to ten different genera and species (
Candida
spp. and
Criptococcus
spp.;
Debaryomyces hansenii
,
Lachancea thermotolerans, Metschnikowia ...pulcherrima, Pichia kluyveri
,
Sporidiobolus salmonicolor
,
Torulaspora delbrueckii
,
Williopsis pratensis
and
Zygosaccharomyces bailii)
were screened for 13 enzymes related to wine aroma, color and clarity. Understanding the yeasts’ influence in these wine characteristics provides a platform for selecting strains for their development as starter cultures and for the management of alcoholic fermentation. Most of the strains showed the presence of one or more enzymes of biotechnological interest. Our screening demonstrated several intraspecific differences within the yeast species investigated, indicating that strain selection is of great importance for their enological application, and also that some non-
Saccharomyces
that have not been thoroughly explored, may deserve further consideration. This research represents the first stage for selecting non-
Saccharomyces
strains to be used as a starter along with
Saccharomyces cerevisiae
to enhance some particular characteristics of wines.
This study was aimed to measure the impact of the application of a bio-fungicide against
on the microbiota involved in the alcoholic fermentation (AF) of Tempranillo Rioja wines. For this purpose, a ...bio-fungicide composed of the biological control bacterium
QST713 was applied to the vineyard. The microbial diversity was analyzed from grape biofilm to wine. Impact on microbial diversity was measured employing indexes assessed with the software PAST 3.10 P.D. Results were compared to non-treated samples and to samples treated with a chemical fungicide mainly composed by fenhexamid. Overall, the impact of the biological-fungicide (bio-fungicide) on the microbial diversity assessed for grape biofilm and for musts was not remarkable. Neither of the tested fungicides enhanced the growth of any species or acted against the development of any microbial groups. The bio-fungicide had no significant impact on the wine microbiota whereas the chemical fungicide caused a reduction of microbial community richness and diversity. Although environmental threats might generate a detriment of the microbial species richness, in this study the tested bio-fungicide did not modify the structure of the microbial community. Indeed, some of the
applied at the grape surface, were detected at the end of the AF showing its resilience to the harsh environment of the winemaking; in contrast, its impact on wine quality during aging is yet unknown.
Microbiological and chemical contamination of oak barrels poses significant challenges in the wine ageing process. This study explores the Plasma Activated Water (PAW) as an innovative probable ...solution for cleaning oak wood of various origins. Although data demonstrated reductions in the culturable microbial populations of three wine spoilage microorganisms from the tested wood (American, French and Spanish with medium and plus toastings), this initial study was focused on physicochemical and sensorial parameters of wines. Importantly, wines aged with PAW-treated wood showed physicochemical parameters like those of traditional oak barrel ageing, maintaining colour and avoiding oxidation. Sensory analysis revealed high quality red wines with harmonious balance of fruity and spicy notes, comparable to those treated with sulphur, without significant differences between PAW generation methods. The results of this study highlight PAW as a promising and sustainable method that might be tested in the wine industry under industrial conditions. PAW could offer an effective approach to disinfecting oak wood, ensuring consistent wine quality without compromising sensory or physicochemical attributes. This research provides a valuable preliminary contribution to the scientific community and the wine industry, paving the way for the adoption of PAW as a cutting-edge technology in wine production.
•PAW treatment of wood significantly could reduce spoilage microorganisms.•This concrete PAW treatment outperformed SO2 in Brettanomyces inactivation.•Aging in PAW-treated wood gave rise to high sensorial quality red wines.•The results highlight PAW as possible cutting-edge technology for the wine industry.•PAW might ensure wine quality without compromising oenological attributes.
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