Determining the Impact of Industrial Wine Yeast Strains on Organic Acid Production Under White and Red Wine-like Fermentation Conditions

Abstract

Organic acids are a major contributor to wine flavour and aroma. In the past, the scientific focus has mostly been on organic acids derived from grapes or on the transformation of malic acid to lactic acid by lactic acid bacteria, since these acids contribute significantly to the final total acidity of wine. However, the organic acid concentration and composition also change significantly during alcoholic fermentation, yet only limited information regarding the impact of different yeast strains on these changes has been published. Here we report on changes in organic acid (malic, tartaric, citric, succinic, acetic and pyruvic) composition during fermentation by five widely used industrial wine yeast strains in a synthetic grape must (MS300) reflecting two very different, but both wine-like, fermentation conditions. Samples were obtained from three physiological stages during fermentation, namely the exponential growth phase (day 2), early stationary phase (day 5) and late stationary phase (day 14). These different stages were selected to provide more information on acid evolution throughout fermentation, as well as on the impact of nutritional and environmental conditions during aerobic and anaerobic fermentation. Among other observations, some strains (such as VIN13 and 285) were shown to be generally higher producers of most acids in white and/ or red wine fermentation settings, while other strains (such as DV10) were generally lower acid producers. The data clearly demonstrate that different strains have different acid consumption and production patterns, and this presents a first step towards enabling winemakers to appropriately select strains for acid management during fermentation.

Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

“…The concentrations of tartaric and malic acids maintained similar profile trends for all strains, whilst levels of succinic, acetic, lactic, and citric acids, determined during the stationary phase (72 h), distinguished selected strains. Pyruvic acid showed a production/consumption kinetics tendency for all the selected strains, increasing during the yeast exponential phase (until~20 h), and decreasing slowly during the yeast stationary phase, in agreement with a previous report [70].…”

Impact of Grape Temperature at Pressing on Organic Acids and Oenological Characteristics of Méthode Cap Classique Wines

“…However, it was uncertain how grape temperature conditions affected the concentrations of these fermentation-derived acids. Perhaps the temperature of the grape during pressing affects the nutritional extractability, which automatically affects organic acid metabolism in the yeast (Chidi et al, 2015 ). Except for the 0°C treatments, less malic acid features were observed in the post-tirage wines from both regions ( Fig.…”

The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region

“…Winemakers from cold climate countries often have problems with the acidity of wine exceeding acceptable levels, because low temperature slows down the process of acidic respiration, which is different than in areas characterized by a warm climate for grown and ripening grapes. Tartaric, l ‐malic, and citric acids are the most notable primary organic acids present in grapes and are also responsible for the largest proportion of titratable acidity in the wines (Chidi, Rossouw, Buica, & Bauer, 2015; Shiraishi, Fujishima, & Chijiwa, 2010). One of the main causes of the excessive acidity of wine is the high level of l ‐malic acid, whose level in grapes growing in a cold climate varies from 15 to 16 g/L, depending on the region and climate season and variety (Kunicka‐Styczyńska & Pogorzelski, ; Samoticha, Wojdyło, & Golis, 2017).…”

“…Additionally, organic acids play a significant role in the perception of wine quality, affecting the balance in wine between acidity and sweetness. They are also known to contribute, directly or indirectly, to wine color and stability of red wines (Boulton, Singleton, Bisson, & Kunkee, 1996; Chidi et al., 2015). In most cases, a high content of organic acids and unpleasant acid taste of wine are problematic; therefore, one of the most popular methods to reduce acidity is malolactic fermentation (MLF).…”

“…Therefore, until now only a few studies have been carried out on the effect of MLF on the composition of red wines, especially the polysaccharide fraction (Doco, Williams, & Cheynier, 2007), nonanthocyanin phenolic compounds (Hernandez et al., 2006), and organic acids from white and red wines under anaerobic and aerobic conditions (Chidi et al., 2015). Also, the wine flavor (Knoll et al., 2011), peptide content (Alcaide‐Hidalgo, Moreno‐Arribas, Polo, & Pueyo, 2008), and evolution of red wine anthocyanins during MLF and postfermentative treatments under different technological conditions and ageing red wine cultivars Tempranillo (Moreno‐Arribas, Gomez‐Cordoves, & MartIn‐Alvarez, 2008) were analyzed.…”