ARTICLES

 

Organoleptic and Quality Characteristics of Malagousia Variety Grapes Fermented with Selected Indigenous Yeast Strains

 

 

A. Karampatea^{I, II, *}; Ur. Vrhovsek^III; A. Tsakiris^I; M. Dimopoulou^I; Y. Kourkoutas^IV; G. Skavdis^IV

^IDepartment of Wine, Vine and Beverage Sciences, University of West Attica, Aigaleo 12243 Athens, Greece
^IIDepartment of Agricultural Biotechnology and Oenology, International Hellenic University, 66100 Drama, Greece
^IIIDepartment of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all'Adige, Tiento, Italy
^IVDepartment of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece

 

 

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ABSTRACT

Commercial Malagousia varietal wines, which are produced in almost all Greek viticultural zones, represent a relatively important part of Greek wine activity. This study presents the results of a profile compilation of volatile aroma compounds of Malagousia musts fermented under identical conditions with selected yeast strains. In total, 62 volatile aroma compounds were identified and separated into their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulphur compounds, other compounds, and other alcohols). Alcohols and higher alcohols, such as cis-hexen-1-ol and geraniol, terpenes like linalool, esters such as ethyl isovalerate, ketones such us betadamascenone, beta-ionone and zingerone, and fatty acids such as geranic acid and phenylacetaldehyde, were found in all the samples. Among them, linalool and phenylacetaldehyde had the strongest effect on the volatile compound profile of Malagousia wines. The same wine samples were subjected to sensorial analysis by a trained panel of 10 wine tasters, and a statistical analysis of both analyses presents similarities between the two analysis approaches. It is hoped that the results will contribute to a better understanding of the quality potential of the Malagousia variety so as to evaluate possible differences on the basis of the detected aroma concentrations.

Keywords: Malagousia, volatile aroma compounds, selected yeast strains

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INTRODUCTION

There are more than 300 indigenous Greek grape varieties that are cultivated singly or in combination with the well-known international varieties in the nine different winegrowing Greek viticultural zones. Greek wine is trying to find its commercial place in an international environment where the competitiveness and commerce of wines is huge. There is great interest in creating typical products with a strong character and/or in relation to geographical names (Karampatea et al., 2021b). In the last decade, the wine produced from indigenous Greek grape varieties has receiving increasing appreciation in the global wine market (Vlachos et al., 2017). Malagousia, a white grape variety, has been characterised as the Cinderella of the Greek vineyard (Kourakou, 2016). The variety is mentioned for the first time in the book Oenological (1888) by Othon Roussopoulos and is not related to any protected designation of origin (PDO). Malagousia is authorised to be cultivated in all 11 viticultural departments and, more specifically, is a recommended variety in 43 regional zones of Greece, while is only authorised in the remaining 21 of the total number of 64 regional zones (Karampatea et al., 2021a).

The aroma potential of grapes is the consequence of five different systems/pools of specific aroma precursors that release wine varietal aroma during fermentation and/or ageing (Ferreira & Lopez, 2019). It is also well known that grape geographical origin has an influence on wine chemical composition (Francis, 2013; Lambrechts et al., 2000). Volatile compounds like terpenes, norisoprenoids, and fermentation-derived by-products (esters, alcohols) are also affected by grape origin (Schreier, 1979; Suomalainen & Lehtonen, 1979; Rapp & Mandery, 1986; Stashenko et al., 1992; Mauricio et al., 1997). Winemaking techniques also influence wine aroma (Vila et al., 2000), and grape aroma potential can be managed by applying adapted vinification protocols (Fraile, 2000). The dominant and major compounds contributing to wine aroma are formed during yeast fermentation (Stashenko et al., 1992). These compounds are higher alcohols, fatty acids, acetates, ethyl esters, ketones and aldehydes (Schreier, 1979). Several studies have demonstrated that fermentation conditions (skin contact time, temperature, yeast, etc.) affect the final aromatic composition (Suomalainen & Lehtonen, 1979; Dubourdieu, 1986; Rapp & Mandery, 1986; Mauricio et al., 1997).

In our study we strictly followed the same winemaking protocol for all fermentations. However, the volatile composition of the wines varied with the yeast strain used to do the alcoholic fermentation. Estévez et al. (2004) confirmed that different strains from the same yeast family produce the same fermentation metabolites, but in different concentrations. For this reason, those yeasts having the most desired technological properties (producing fruity fermentative aroma, reducing production of higher alcohols or volatile phenols) are being actively sought and selected. This strategy is particularly valuable for obtaining a wine without defects and with the best aromas (Fraile et al., 2000; Lambrechts & Pretorius, 2000; Vila et al., 2000). The production of wines with different sensory characteristics from the same grape variety may have a commercial advantage by satisfying the different preferences of consumers.

The present paper is an attempt to clarify the aroma characteristics of Malagousia.

 

MATERIALS AND METHODS

Samples

Yeasts strains of S. cerevisiae were isolated from the Malagousia and Assyrtiko Greek white grape varieties (directly from grapes and/or during spontaneous fermentations at controlled temperatures) from five different Greek wine regions with protected geographical indication. A three-year study was undertaken on their isolation and characterisation. After screening their oenological properties, e.g. production of hydrogen sulphide, flocculation properties, fermentation rate expressed as CO₂ g/l losses between first and third day of fermentation, ethanol tolerance, osmotolerance, growth at high temperatures, malic and acetic acid consumption and enzymatic activities, eight strains of S. cerevisiae finally were selected as being the most suitable. Cultures of the selected strains were maintained at -20 °C with 20% v/v glycerol as a cryoprotectant agent (Monaco et al., 2014).

The starter cultures were performed by transferring a single colony from YPD agar to YPD liquid medium and incubating it for 24 h at 26°C in an orbital shaker with a stirring rate of 120 rpm. Grape juice obtained from Malagousia grapes was inoculated with 10⁶ cells/mL. After manual destemming, the white grapes were pressed at a maximum pressure of 0.5 bar using a vertical water press of 40 L. Each of the juices was mixed with 2 g/hL pectolytic enzyme (Clarizym, Exelcia Burgundia, France) for clarification and maintained at 10°C for 18 h. Just before the inoculation, the grape juice was filtered in order to confirm the dominance of the vaccinated strain. Fermentations in microscale vinifications were carried out in 30 L stainless steel thermoregulated tanks containing 25 L of Malagousia must with the following chemical characteristics: sugars 209 g/L; pH 3.55; titratable acidity 6.1 g/L tartaric acid; and initial yeast assimilable nitrogen 80 mg/L. A concentration of 30 ppm total SO₂ was added to the musts, and nutrient additions were made before inoculation (organic nitrogen 40 g/hL) and after the consumption of 150 g/L sugars (organic and inorganic nitrogen 40 g/hL). Two months after the alcoholic fermentation, the lees was discarded for a second time (the first took place at the end of the alcoholic fermentation) and three bottles were prepared from each tank (Karampatea et al., 2021b).

Extraction SPE and GC-MS/MS

Sample preparation and the extraction of free aromatic compounds were performed according to a modification of the method described in López et al. (2002) and Vrhovsek et al. (2014). The sorbent cartridges were placed in the extraction system and rinsed with 4 mL of dichloromethane, 4 mL of methanol and, finally, with 4 mL of a water-ethanol mixture (12% v/v). A total of 50 mL of wine, containing 25 mL of BHA solution, was put through the solid-phase extraction cartridge at a rate of 2 mL/min. The sorbent was then dried by passing air through it (20.6 Bar, 10 min). The analytes were recovered by elution with 1.3 mL of dichloromethane and 25 mL of the elution solution, and added on top of the eluted sample. The mixture was then hermetically sealed and stored at -25°C until GC-MS analysis. Calibration charts were prepared by GC-MS by analysis of dichloromethane solutions containing known amounts of standards and internal standards.

For the GC-MS/MS analysis, the method used by Paolini et al. (2018) was followed, with some modification, using the Agilent Intuvo 9000 fast gas chromatography system, coupled with an Agilent 7010B triple quadrupole mass spectrometer (Agilent Technologies, Santa Clara, CA, USA) equipped with an electronic ionisation source operating at 70 eV. Separation was achieved by injecting 1 μL at running split (1:10) into a DB-WaxUltraInert column (30 m, 0.25 mm and 0.25 m film thickness, Agilent Technology, Santa Clara, CA, USA). The initial gas chromatograph oven temperature was 40°C for 2 min, increased with 10°C/min to reach 55°C, then 20°C/min to 165°C, 40°C/min to 240°C for 1.5 min. Final setting was 50°C/min to 250°C and kept at this temperature for 4 min. Total run time was 16 min (Carlin et al., 2022).

Helium was used as the carrier gas, with a flow rate of 1.2 mL/min. Mass spectra were acquired in monitoring and multiple reaction mode. Nitrogen was used as the collision gas, with a flow of 1.5 mL/min, and additional helium with a flow of 4.0 mL/min was used as the quenching gas. The transfer line and source temperature were set at 250°C and 230°C, respectively. Finally, data collection and subsequent analyses were performed using Mass Hunter Workstation software (Carlin et al., 2022).

For the analysed wines, the R² was in a range from 0.986691 to 0.998692 for all compounds, and indicated good fit and linearity for the calibration curves. The limits of quantification (LOQ) for all compounds were from 0.14 to 25.00, which is suitable for their quantification in all white wines. The linearity limit was from 75 to 2 500 for the major compounds. The chromatographic run of only 16 min allowed high production capacity. The extraction method, together with the fast GC-MS/MS analysis, made it possible to significantly reduce the use of the DCM solvent, with advantages in terms of operator safety as well as time, thereby avoiding further concentration of the extracts and allowing for the quantification of 62 compounds. All the validation parameters are reported in Tables 1 and 2.

Sensory evaluation

The evaluation of the wines produced from the experimental microscale vinifications of 25 L was done by a trained panel of 10 judges. The wines were tasted blind, in random order, and each connoisseur had to rate them using a specific given questionnaire. More specifically, 30 mL of wine was served in a 21.5 cL tulip-shaped glass (ISO) at a temperature of 12°C. The tasters scored the intensity and quality of the aroma and taste, trying to distinguish them as fruity and/ or flowery aroma, or fruity, floral, sour, stiff wine body, aftertaste and, finally, the overall quality. The rating scale ranged from 1, corresponding to perception threshold, up to 5, corresponding to the maximum estimated intensity.

 

RESULTS AND DISCUSSION

Once the analysis of several aromatic compounds was done, we examined which of them had a bigger concentration than the olfactory threshold, as cited in the bibliography. Compounds like geraniol, linalool, c/s-3hexen-1-ol, 1-hexanol, phenylacetaldehyde, betadamascenone, zingerone, beta-ionone and geranic acid have at all eight samples concentration bigger than their threshold as mentioned in the literature. In addition, several ethyl esters were found in remarkable concentrations in the majority of the tasted wines.

In Table 1, the average values of the main volatile compounds chemical classes are presented, showing a significant difference among some wines, while individual volatile compounds are presented in Table 2. The most abundant classes were esters and other alcohol groups.

The primary aroma compounds, linalool and geraniol, usually have a maximum concentration immediately after fermentation and show a sharp decrease afterwards (Francis, 2013). They are considered to be the most important of the monoterpene alcohols, as they are present in greater concentrations and have lower flavour thresholds than other major wine monoterpenes (Etiévant, 1991).

Linalool and geraniol are two compounds with greater concentrations than their perception thresholds and their odour descriptor is citrus. More specifically, samples 9 and 10 had the higher concentrations. In addition, 1-hexanol always, with the exception of one sample, had a greater concentration than the perception threshold, with an odour descriptor of rose. Meanwhile, previous scientific work has described Malagousia wines as having aromas of citrus blossoms, rose and lemon (Nanou et al., 2020).

Taking into account the sum ofthe weighted concentration values of all the aromatic compounds determined for each sample, we observed a clear superiority of sample 9, followed by samples 10, 5, 7 and 6. We reached the same conclusion taking into account the results of the wine tasting.

The aromatic profile of Malagousia wines ranges from herbal, minty and citrusy to peachy and tropical, as well as floral (Lazarakis, 2018; Karakasis, 2020). In our analysis of the results, we found a bigger coefficient for the samples with a bigger concentration of those aromatic compounds.

Samples 7, 9 and 10 had the biggest concentration of most of the examined aromatic compounds.

For the aroma, the conclusion of the overall assessment coincides with the individual assessments. From the average of the four indicators related to the aroma, some samples stand out (sample 5, followed by samples 10 and 9, are those with the highest averages). Among them, however, one (sample 9) had extremely low variability (standard deviation), which means that all its features were consistently high (and it did not have any excellent features, with some being mediocre). The same sample (9) is the one that had the best performance in the parameter, 'overall aroma rating'. This is important, because it demonstrates the objectivity and effectiveness of the grading/evaluation method followed.

The wine made with strain 10 had the highest mean (4.00; SD = 0.33). At the same time, Table 3 shows that the wine made with strain 10 was statistically significantly different from all the other wine strains (sig. = 0.00 < 0.05), which the post hoc test shows is the best strain among all in terms of 'fruity aroma'. This is followed by strains 3 and 7 both scoring 3.4 points.

According to Table 4, the wine made with the strain 9 had the highest average (mean = 3.25; SD = 0.35), followed by strain 7 (3.0) and strain 10 (3.0). At the same time, Table 5 shows that the wine made with strain 9 was statistically significantly different from that made with strains 4 (sig. = 0.00 < 0.05; mean difference = 1.45) and 8 (sig. = 0.00 < 0.05; mean difference = 0.85), with strain 9 being better in 'overall aroma evaluation' than strains 4 and 8 (Fig. 1).

Overall in relation to taste, sample 10 stands out positively and sample 3 negatively. The post hoc test found that wine made with strain 3 was the worst, also in terms of aroma quality. It is impressive how negatively sample 3 stands out (it is displayed as a data outlier, as if it were an error of observation), as also shown in Fig. 1. In the evaluation of taste, there was great homogeneity in five of the samples (samples 5, 6, 7, 9 and 10).

 

CONCLUSIONS

Some aromatic compounds were quantified in all eight white wines and their odour description was based on published data. The volatile profile of each wine is coherent with the organoleptic profile formed from the sensory analysis. Data from each wine gave us the opportunity to differentiate their quality and categorise them. Esters and other alcohols were the most dominant compounds in all of the wines, as they accounted for the largest proportion of the total aroma. The wine with the higher scores in terms of its organoleptic quality had the highest concentration of terpenes, and this could explain the floral aroma and flavour descriptors. Significant differences in aroma were found among the white wines studied, helping to differentiate the fermentation results of the eight selected yeast strains. The major differences in aroma among these eight wines could be attributed to the variation in the intensity of fruity and floral notes, principally due to their content of ethyl esters, acetates, monoterpenes and 2-phenyl ethanol.

Such data could lead to a better understanding of Malagousia aromatic characteristics. However, this work also provides a basis for future research in terms of the variations in volatile aroma compounds within Malagousia wines, and for the development of models that better explain these variations. These variations could be due to geographic origin, which is associated with similar climatic conditions or soils, and the effect of using different oenological practices. Furthermore, it is important to better understand which precursors are present in Malagousia grapes and how to extract them or express them in wines.

 

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Submitted for publication: May 2022
Accepted for publication: September 2022

 

 

*  Corresponding author: E-mail address: Katerina_karampatea@yahoo.gr
Acknowledgements: We acknowledge support by the project "Synthetic Biology From Omics Technologies to Genomic Engineering (OMIC-ENGINE)" (MIS 5002636), which is implemented under the Action "Reinforcement of the Research & Innovation Infrastructure", funded by the Operational Programme "Competitiveness, Entrepreneurship and Innovation" (NSRF 2014-2020) and co-financed by Greece and the European Union (European Regional Development Fund). Cesare Lotti is acknowledged for performing the GC/MS/MS analyses