Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

Martínez‐García, Rafael; García‐Martínez, Teresa; Puig-Pujol, Anna; Mauricio, Juan Carlos; Moreno, Juan J.

doi:10.1016/j.foodchem.2017.06.066

Cited by 55 publications

(46 citation statements)

References 30 publications

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“…With regards to the production of ethyl esters in sparkling wines, results depend on the yeast strain, the growth conditions, and the stress of the yeast [54]. Changes can be explained by the mechanism of adsorption-desorption of the cell walls and by the enzymatic or chemical hydrolysis of its esters, related to the phenomenon of autolysis of the yeast [32].…”

Section: Ethyl Estersmentioning

confidence: 99%

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

et al. 2020

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The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and therefore, their presence is extremely important for the flavor profile of the wine. In this work, we use and compare two Saccharomyces cerevisiae yeast strains: P29, typical of sparkling wines resulting of second fermentation in a closed bottle; G1, a flor yeast responsible for the biological aging of Sherry wines. We aimed to analyze and compare the effect of endogenous CO2 overpressure on esters metabolism with the proteins related in these yeast strains, to understand the yeast fermentation process in sparkling wines. For this purpose, protein identification was carried out using the OFFGEL fractionator and the LTQ Orbitrap, following the detection and quantification of esters with gas chromatograph coupled to flame ionization detector (GC-FID) and stir-bar sorptive extraction, followed by thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS). Six acetate esters, fourteen ethyl esters, and five proteins involved in esters metabolism were identified. Moreover, significant correlations were established between esters and proteins. Both strains showed similar behavior. According to these results, the use of this flor yeast may be proposed for the sparkling wine production and enhance the diversity and the typicity of sparkling wine yeasts.

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Section: Ethyl Estersmentioning

confidence: 99%

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

et al. 2020

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“…Each bottle is inoculated with an initial yeast population of 1.5 × 10 6 cells/mL [13]. The second fermentation in the bottle, also referred to as "prise de mousse," is followed by aging in contact with the yeast lees at low temperatures, approximately 12-16 • C [5]. Once the wines are deemed ready, the bottles are riddled to move the yeast cells to the neck of the bottles.…”

Section: Non-saccharomyces Yeastsmentioning

confidence: 99%

“…The beginning of yeast autolysis may differ by up to several months depending on the storage conditions. Although there is no agreement about the time needed for yeast autolysis [68], it has been reported that it commences after 2-4 months after the second fermentation finishes [5,64,69].…”

Section: Nitrogenous Compounds and Non-saccharomyces Yeastmentioning

confidence: 99%

“…The traditional method of sparkling wine production differs from other winemaking processes in so much as the second alcoholic fermentation and the aging on yeast lees, both take place in sealed bottles (Figure 1). These are the same bottles that customers purchase from shops and restaurants [4][5][6][7]. Sparkling wines produced by the traditional method include Champagne wines in France, Cava in Spain, Brazil, Italy, USA, Australia, New Zealand, England, South Africa and Canada [3,4,[6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

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The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

Ivit

Kemp

2018

Fermentation

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The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.

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“…Sparkling wines elaboration process (traditional method or 'Champenoise') involves a secondary fermentation in sealed bottle, followed by an aging period, at least 9 months for cava (a Spanish sparkling wine), where yeast cells must face several stress factors such as high ethanol concentrations (9.5-11.5 % v/v) and, above all, the endogenous CO 2 overpressure, which reach values of 6-7 bar inside the bottle. The whole process including the fermentative process and aging is known as "prise de mousse" [1,2]. Along aging, the contact of wine with dying yeast cells leads to the release of their cellular content during a self-degradative process known as autolysis [3,4].…”

Section: Introductionmentioning

confidence: 99%

Autophagic Proteome in Two Saccharomyces cerevisiae Strains during Second Fermentation for Sparkling Wine Elaboration

et al. 2020

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A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial Saccharomyces cerevisiae strains (P29, conventional sparkling wine strain and G1, implicated in sherry wine elaboration) with the aim of studying the autophagy-related proteome and comparing the effect of CO2 overpressure during sparkling wine elaboration. In general, a detrimental effect of pressure and second fermentation development on autophagy-related proteome was observed in both strains, although it was more pronounced in flor yeast strain G1. Proteins mainly involved in autophagy regulation and autophagosome formation in flor yeast G1, and those required for vesicle nucleation and expansion in P29 strain, highlighted in sealed bottle. Proteins Sec2 and Sec18 were detected 3-fold under pressure conditions in P29 and G1 strains, respectively. Moreover, ‘fingerprinting’ obtained from multivariate data analysis established differences in autophagy-related proteome between strains and conditions. Further research is needed to achieve more solid conclusions and design strategies to promote autophagy for an accelerated autolysis, thus reducing cost and time production, as well as acquisition of good organoleptic properties.

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Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

Cited by 55 publications

References 30 publications

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

Autophagic Proteome in Two Saccharomyces cerevisiae Strains during Second Fermentation for Sparkling Wine Elaboration

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