Workshop Enologia em Vindima Impacto sensorial de la fermentacíon maloláctica en el vino

Transcription

1 Workshop Enologia em Vindima Impacto sensorial de la fermentacíon maloláctica en el vino Portugal June Dr. Sibylle Krieger-Weber

2 Wine An experience Colour Aroma & flavour

3 Eveline Bartowsky, AWRI, 2009 Microbial metabolism

4 Microbial metabolism - flavour-active compounds From Swiegers, Bartowsky, Henschke & Pretorius, 2005 Eveline Bartowsky, AWRI, 2009

5 MLF & sensory interactions Malolactic fermentation ph, TA Softer mouthfeel L-malic acid L-lactic acid CO 2 + Microbial stability Potential microbial spoilage Sensory Fruity characters Buttery characters Vegetative characters MLF & certain strains of O. oeni can enhance the berry fruit aroma of red wine No MLF R1105 Strain A Spont Herbaceous Caramel Leathery Reduced Floral Fruit Flavour Intensity Plum Acidity Eveline Bartowsky, WAC Beaune 2011 Cabernet Sauvignon Berri 2002 Raspberry Brown Hue Purple Hue Colour Intensity Bitterness Coarse texture after expectoration Coarse texture in mouth

6 Buttery aroma - Diacetyl O. oeni during MLF Derived from citric acid metabolism Aroma buttery, nutty, butterscotch CH 3 C=O C=O CH mg/l = enhance flavour complexity > 5-7 mg/l = undesirable buttery aroma Eveline Bartowsky, AWRI, 2009

7 Diacetyl - strain VP41 VP41 BETA BETA Clare Valley Adelaide Hills Eveline Bartowsky, AWRI, Neustadt 2010

8 Diacetyl Cabernet Sauvignon - vineyard Adelaide Clare Valley Adelaide Hills ph ph Limestone Coast Clare Valley Langhorne Creek Padthaway Limestone Coast Diacetyl (mg/l) Eveline Bartowsky, AWRI, Neustadt 2010 Clare Valley Adelaide Hills Langhorne Creek Padthaway

9 Diacetyl - management during winemaking Diacetyl conc n Diacetyl conc n O. oeni strain variable temperature 18 C - higher 25 C - lower wine type white - lower red - higher SO 2 binds to diacetyl - sensorially inactive inoculation rate higher lower aeration air - higher anaerobic - lower fermentation time longer MLF - higher contact with yeast lees ph long contact- lower lower ph may favour Eveline Bartowsky, AWRI, Trier 2008

10 glucose citrate lyase citric acid oxaloacetic acid acetic acid aspartate aminotransferase aspartic acid lactic acid NAD NADH lactate dehydrogenase oxaloacetate decarboxylase CO 2 pyruvate dehydrogenase complex pyruvic acid acetylphosphate acetic acid α-acetolactic acid α-acetolactate decarboxylase CO 2 TTP pyruvate decarboxylase CO 2 acetaldehyde-ttp α-acetolactate synthase non-enzymatic decarboxylation diacetyl reductase CO 2 acetate kinase ATP DIACETYL NAD(P)H NAD(P) acetoin acetoin reductase NAD(P) NAD(P)H 2,3-butanediol Eveline Bartowsky, AWRI, 2004

11 Optional time points for MLF inoculation Pre AF Co-inoculation mid-af At pressing Post AF Grape sugar (%) AF No MLF Grape vinification Eveline Bartowsky, AWRI, 2008

12 Fresh dark fruit aroma Raspberry 4 Smoky Savoury Fresh dark fruit Cooked dark fruit Mixed spice Floral Cabernet Sauvignon 2006 Bordertown Fresh green Confectionary Total ester concentration correlates with sensory Eveline Bartowsky, AWRI, Neustadt 2010

13 Bacterial Metabolism of Acetaldehyde and other SO 2 binding compounds Ramón Mira de Orduña Dept. of Food Science & Technology, Cornell University

14 Current issues Legal SO 2 limits Organic wines Public perception Levels of carbonyls

15 Acetaldehyde and cancer

16 SO 2 Binding Compounds Microbial Acetaldehyde Glucuronic acid Alpha Ketoglutarate 5 oxofructose Pyruvate Gluconolactone Acetoin Glyoxal Glyceraldehyde Grape Galacturonic acid Glucose Fructose

17 How much SO 2 is bound? Frequency Estimation of bound fraction using dissociation constants F I M R W 82.8% ACHO 82.8% 1 Mean(Glucose % of Bound SO2) 2 Mean(Galacturonic Acid % of Bound SO2) 3 Mean(Alpha Ketoglutarate % of Bound SO2) 4 Mean(Pyruvate % of Bound SO2) 5 Mean(Acetoin % of Bound SO2) 6 Mean(Acetaldehyde % Bound SO2) Acetaldehyde Pyruvate Alpha-Ketoglutarate Galacturonic Acid 10.1% Pyr 10.1% 4.91% α-kg 4.91% 2.11% 2.11% G.acid Wine Type (White, Red, Mead, Ice, Fruit)

18 Acetaldehyde produced by different yeast species A ACHD (mg l -1 ) ACHD (mg l -1 ) B OD600nm OD600nm Time (days) Hexoses (g l -1 ) Hexoses (g l -1 ) Time (days) A Yield coefficient (mg g -1 sugar) S. cerevisiae C. stellata C. vini H. anomola H. uvarum M. pulcher Z. bailli S. pombe Final (mg l -1 ) 0 B Peak (mg l -1 ) C Yeast species

19 Acetaldehyde levels during MLF in Riesling Malate (mg/l) Acetaldehyde (mg/l) Control Time (Days)

20 Metabolism of SO 2 Binders During MLF SO 2 Binding Compounds (g l -1 ) Time (Days) Galacturonate α-kg Pyruvate Acetoin Acetaldehyde Malate

21 Acetaldehyde Kinetics During AF and MLF Alcoholic fermentation Malolactic fermentation Acetaldehyde [mg l -1 ] Time [d] OD 650 nm

22 Reduction of SO 2 Binding Compounds after MLF Acetoin Alpha-Ketoglutarate Pyruvate Acetaldehyde Pre-MLF Post-MLF Glucose Galacturonic Acid Acetoin Alpha-Ketoglutarate Pyruvate Acetaldehyde SO 2 Binding Compound SO 2 Binding Compound 0 Glucose Galacturonic Acid (mgl -1 ) (mgl -1 )

23 Acetaldyde Pinot Noir Sequential Coinoculation 40 Acetaldehyde [mg/l] ph 3.4 ph 3.7 ph 4.0 ph 3.4 ph 3.7 ph time [d] time [d] Ramón Mira de Orduña, Alba Maggio 2011

24 Acetaldehyde and bound SO 2 Final Values ph 3.2 ph 3.4 ph 3.7 ph 4.0 Acetaldehyde mg l 1 Sequential 29.6 ±0 30.4±0.5 Coinoculation 19.0 ±1 12.5±0.1 * 16.0± ±0 15.4± ±0.4 * Bound SO 2 mg l 1 Sequential 71.5 ± ± ±4 64 ±2 Coinoculation 59.5 ±7 57 ±7 59 ±4 45 ±6 * statistically significant difference at a confidence interval of 0.01 Ramón Mira de Orduña, Alba Maggio 2011

25 Inoculation Regime Grape sugar (%) Pre AF Co-inoculation mid-af At pressing Post AF AF Co-inoculation Can shorten length of AF+MLF Can enhance fruity characters Time point of MLF inoculation Different wine composition Eveline Bartowsky, AWRI, Neustadt 2010

26 Red wine aroma Fruit Esters Esters associated with berry fruit attributes ethyl butanoate, hexanoate, octanoate & propanoate ethyl-2-methyl butanoate & propanoate ethyl 3-methyl butanoate 3-methyl butyl acetate Escudero et al, 2007; Pineau et al 2009 Eveline Bartowsky, WAC Beaune 2011

27 IMPACT OF ML BACTERIA STRAIN AROMA AND MOUTHFEEL IN CAB. SAUVIGNON WINE Australia collaboration AWRI (Bartowsky/Costello) To demonstrate the role of MLF in affecting wine mouthfeel properties other than due to diacetyl or ph/acidity To demonstrate the role of MLF in affecting the varietal aroma (red beery fruit) Establish the chemical functional component(s) of the major effect Establish the nature of mechanism involved Define winemaking conditions that promote mouthfeel affects especially with regard to the concept of coinoculation of bacteria and yeast

28 ph & aroma in wine Wines Stabilised Bottled Analysis Clare Valley AF ~ 550 kg L C MLF, 20 C R1105 R1106 ph 3.3 R1118 Non-MLF Control R1105 R1106 ph 3.7 R1118 Non-MLF Control 2006 vintage Post MLF: ph adjustment to ph 3.5 Eveline Bartowsky, WAC Beaune 2011

29 Malic acid metabolism 2.0 Limestone Coast (13.8% alc) Clare Valley (14.7% alc) ph 3.3 L-malic acid (g/l) ph Time (days) after inoculation Eveline Bartowsky, AWRI, 2009

30 Wine ph affects O. oeni metabolism 3-Methyl butyl acetate 2-Methyl butyl acetate 2-Phenyl ethyl acetate Ethyl dodecanoate Hexyl acetate 2-Methyl butanoic acid 2-Methyl propanoate PC2 23.5% 2-Methyl propyl acetate Diacetyl Ethyl propanoate Savoury aroma Ethyl 3-methyl butanoate Ethyl 2-methyl propanoate Ethyl 2-methyl butanoate Hexanol Savoury flavour Butanol Dark fruit aroma Overall green flavour Octanoic acid Overall fruit flavour PC1 42.6% 2006 Cab. Sauvignon, Limestone Coast ph 3.3 No MLF MLF ph 3.7 No MLF MLF Ethyl octanoate Ethyl acetate Ethyl lactate Acetic acid Eveline Bartowsky, WAC Beaune 2011

31 Sensory Clare Valley ph 3.3 ph 3.7 Savoury Raspberry 4 3 Fresh dark fruit Savoury Raspberry 4 3 Fresh dark fruit Smoky 2 1 Cooked dark fruit Smoky 2 1 Cooked dark fruit Coffee/choc 0 Floral Coffee/choc 0 Floral Licorice Confectionary Licorice Confectionary Mixed spice Fresh green Mixed spice Fresh green no-mlf Eveline Bartowsky, AWRI, 2009

32 What happens after 3 years storage? Esters At bottling after 3 years Sensory Relative changed compared with No-MLF 2006 Clare Valley R1105 R1106 R1118 No MLF Esters 100% Sensory 0.00 Eveline Bartowsky, WAC Beaune 2011

33 2009 : Red wines Clare Valley Malic acid (g/l) Adelaide McLaren Vale Kangaroo Island Adelaide Hills Langhorne Creek Padthaway Limestone Coast Days after ML strain Inoculation Eveline Bartowsky, WAC Beaune 2011

34 2009 : Red wines Relative % change in sum of esters Time to - complete MLF Clare Valley McLaren Vale Eveline Bartowsky, WAC Beaune 2011

35 Cabernet Sauvignon Malic acid (g/l) Clare Valley Adelaide Clare Valley Days after ML strain Inoculation Eveline Bartowsky, WAC Beaune 2011

36 Cabernet Sauvignon - Clare Valley No MLF R1105 R1106 R1118 No MLF R1105 R1106 No MLF R1105 R1106 R1118 Change in sensory rating (vs. Non-MLF) Total Red Fruit Esters (Relative %) O all fruit ar Red berries ar Dark fruit ar Dark berries ar Cooked fruit ar Dark berries fl O all fruit fl Fruit at Raspberry Dark fruit ar Cooked dark fruit ar O all fruit fl Eveline Bartowsky, WAC Beaune 2011

37 O. oeni & Lb. plantarum 2010 vintage Clare Valley O. oeni Lb. plantarum Eveline Bartowsky, WAC Beaune 2011

38 2010 Cabernet Sauvignon ALPHA Lalvin 31 PN4 O. oeni Lb. plantarum V22 Eveline Bartowsky, WAC Beaune 2011

39 Trial Sensorial impact different bacteria strains Vindima Alentejo (Portugal)

40 Trial Sensorial impact different bacteria strains. Variety: Aragonês (Tempranillo). AF Ganimede Technique. Quick maceration and fermentation. Yeast: YSEO ICV GRE (20g/HL). Nutrition: Fermaid E (20+20g/Hl). Racking to 7 tanks (200 litres capacity). Bacteria inoculation timing: Around 10g/l residual sugar/ 25ºC /ph:3,55. FML Temperature at 18ºC. Bacteria Strains: ALPHA / BETA / VP41 / ELIOS1 / V22 /PN4 / CONTROL

41 Sensory Analysis of wines by tasting to standard ISO The descriptive sensory analysis employed is in accordance with ISO standard The use of this method means that a panel of professional wine tasters can identify and select descriptors for creating a sensory profile of a wine. This tasting panel was formed by 5 international qualified tasters previously trained by this method and wines to taste. The tasting was done by Excell Ibérica Labs.

42 1. Visual phase. Representation of the variables (previously defined descriptors) and findings (wine samples) for the visual phase. The axes reflect a variance of 100%. Important differences between the samples, showing more intensity and purple tonality in VP41 and Elios1 samples.

43 2. Aromas or olfactive phase. Representation of the variables (previously defined descriptors) and findings (wine samples) for the olfactive phase. The axes reflect a variance of 55,82%. We can perceive 4 different groups, VP41 and V22 as more varietal samples with high aromatic intensity, floral notes, mints, licorice, candy notes and fruit in syrup. A second group formed by Beta, Elios1 and PN4 more spiciness, with dry fruit notes, lactic and some chemical. One group with the control sample with meat aromas (umami), green fruit, herbaceous and yeasty character.

44 3. Taste and mouthfeel or gustative phase. Representation of the variables (previously defined descriptors) and findings (wine samples) for the gustatory phase. The axes reflect a variance of 79,90%. In the gustatory phase, once again we perceive different groups. In this case, bacteria V22 is distinguished by the rest because its different mouthfeel descriptors, concentration, large, sweet and balanced. Close to it, there are VP41 and Alpha, with similar descriptors but less intensity. With Elios1 and Beta we perceive more acidity perception. PN4 and Control more vegetal character, bitterness and astringency.

45 4. Retronasal phase. Representation of the variables (previously defined descriptors) and findings (wine samples) for the retronasal phase. The axes reflect a variance of 74,30%. We see that in retronasal phase the samples are grouped by the same way than the gustatory phase, noticed this coincidence. V22 has the best descriptors in this phase, complex, fruity, persistence and licorous. Following by Alpha (with some lactic notes) and VP41. Beta and Elios1 with herbaceous aromatic notes. Control and PN4 with reduced notes and hot in retronasal.

46 Summary Changes in ester concentration is dependent upon several factors O. oeni strain Wine composition Viticultural region MLF conditions Vintage Adelaide Increase in total fruit berry compounds translates to an increase in berry related sensory descriptor terms Escudero et al, 2007; Pineau et al 2009 ML strains are exhibiting consistent characteristics Extended to Lb. plantarum MLF can be used to enhance the fruity berry characteristics of Cabernet Sauvignon ML strains behave similarly in other red varieties regarding fruity berry characters

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