Genetically engineered Oenococcus oeni strains to highlight the impact of estA2 and estA7 esterase genes on wine ester profile

Darsonval, Maud; Alexandre, Hervé; Grandvalet, Cosette

doi:10.1016/j.fm.2016.06.012

Cited by 11 publications

(4 citation statements)

References 52 publications

(87 reference statements)

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“…A decrease in ethyl octanoate concentration as a result of SIM MLF has been reported by some (Versari et al 2016) but not others (Abrahamse and Bartowsky 2012). Oenococcus oeni contains esterases that are capable of modulating the concentration of esters in wine, including ethyl octanoate (Darsonval et al 2016). It is possible that their expression is suppressed by oxygen.…”

Section: Discussionmentioning

confidence: 99%

Aeration ofVitis viniferaShiraz fermentation and its effect on wine chemical composition and sensory attributes

Day

Nandorfy

Bekker

et al. 2021

Australian Journal of Grape and Wine Research

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Background and Aims Aeration during fermentation of red wines has the potential to enhance positive red fruit attributes and suppress less desirable reductive characteristics. The implementation of aeration in commercial winemaking, however, is impeded by the lack of a clear understanding of both the major benefits of its use and the nature of the aeration regimes required to modify the finished product. This work aimed to evaluate the impact of different modes of aeration, varying in their timing, duration and intensity, on fermentation duration, chemical composition and sensory properties of Shiraz wine. Methods and Results Forty‐eight pilot‐scale fermentations (450 kg) were treated with different aeration modalities and compared to non‐aerated fermentations across four vintages. This work demonstrated the reproducible effects of aeration, resulting in an enhancement of fruit‐related attributes, decreases in colour intensity and a lowering of astringent mouthfeel and bitterness. The development of attributes describing possible oxidation or undesirable volatility were not observed in this work. These effects on wine sensory attributes were correlated with an increase in the concentration of relevant short and branched‐chain esters and acetates, and a decrease in the concentration of phenolic substances. No enhancement of fermentation performance was observed in any of the trials. Overall, this work revealed the robustness of red wine fermentations to aeration. Conclusions This work provides strong evidence that aeration does not alter the duration of either alcoholic or malolactic fermentation of red musts. Although there was no impact on fermentation performance, aeration did result in the production of wines with increased red fruit characters, and decreased astringency and reductive off‐odours. Significance of the Study This work demonstrates aeration to be a useful oenological tool for the production of red wine and indicates that stylistic impact, rather than fermentation performance, is likely to be more pertinent to the adoption of red wine aeration.

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Section: Discussionmentioning

confidence: 99%

Aeration ofVitis viniferaShiraz fermentation and its effect on wine chemical composition and sensory attributes

Day

Nandorfy

Bekker

et al. 2021

Australian Journal of Grape and Wine Research

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“…Much effort has been made to improve malolactic starter performance, from genetic modification to directed evolution. However these methods could be time consuming, not always efficient or rejected by the consumer (Dicks, 1994 ; Assad-García et al, 2008 ; Betteridge et al, 2015 ; Darsonval et al, 2016 ; Jiang et al, 2018 ). The use of endogenous EPS recently appeared as an interesting alternative (Dimopoulou et al, 2016 ).…”

Section: Discussionmentioning

confidence: 99%

Oenococcus oeni Exopolysaccharide Biosynthesis, a Tool to Improve Malolactic Starter Performance

et al. 2018

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Oenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (MLF) in wine. Though the importance of MLF in terms of wine microbial stability and sensory improvement is well established, it remains a winemaking step not so easy to control. O. oeni displays many adaptation tools to resist the harsh wine conditions which explain its natural dominance at this stage of winemaking. Previous findings showed that capsular polysaccharides and endogenous produced dextran increased the survival rate and the conservation time of malolactic starters. In this paper, we showed that exopolysaccharides specific production rates were increased in the presence of single stressors relevant to wine (pH, ethanol). The transcription of the associated genes was investigated in distinct O. oeni strains. The conditions in which eps genes and EPS synthesis were most stimulated were then evaluated for the production of freeze dried malolactic starters, for acclimation procedures and for MLF efficiency. Sensory analysis tests on the resulting wines were finally performed.

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“…The corresponding correlation coefficients were 0.059 and −0.058 for Malbec, and 0.126 and −0.165 for Cabernet Franc (Table S4). Isobutyl acetate contributed 'stone fruit' aromas to the natural fermentation of Chardonnay and banana aromas to the aligoté wines of Burgundy [38,39]. It was found to impart fruit aromas to beers, thus improving the flavor and aroma harmony and making the beer more pleasant [40].…”

Section: Plsr-based Characteristic Aroma Analysismentioning

confidence: 99%

Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones

Zang

et al. 2022

Fermentation

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Hexi Corridor is an excellent region for high-quality wines in China, but the characteristic and style of red wine from this region is unclear. To elucidate the regional style of red wines from Hexi Corridor, the aroma properties of red wines made from 16 different varieties/clones of grapes were comprehensively analyzed using HS-SPME-GC-MS, sensory evaluation, odor activity value method, and partial least squares regression analyses. We identified 52 aroma compounds and found that floral and black berry provided a good reference for shaping red wine style and selecting related varieties in Hexi Corridor region. Ethyl caproate, (Z)-3-hexen-1-ol, ethyl 9-decenoate, and hexyl alcohol, which were the characteristic aroma substances of Hexi Corridor red wines, had positive effects on the floral aroma of Merlot, Cabernet Sauvignon, Pinot Noir, and Malbec wines. Hexyl alcohol and (Z)-3-hexen-1-ol also contributed to the black berry and spice aromas, while isobutyl acetate opposed the expression of these aromas of Malbec and Cabernet Franc wines. These results showed that the sensory characteristics of floral and black berry are of vital significance in shaping the red wine style of Hexi Corridor, among which ethyl caproate, (Z)-3-hexen-1-ol, ethyl 9-decenoate, and hexyl alcohol are important contributors.

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Genetically engineered Oenococcus oeni strains to highlight the impact of estA2 and estA7 esterase genes on wine ester profile

Cited by 11 publications

References 52 publications

Aeration ofVitis viniferaShiraz fermentation and its effect on wine chemical composition and sensory attributes

Aeration ofVitis viniferaShiraz fermentation and its effect on wine chemical composition and sensory attributes

Oenococcus oeni Exopolysaccharide Biosynthesis, a Tool to Improve Malolactic Starter Performance

Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones

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