Yeast strain affects 3-isopropyl-2-methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine

Abstract

Background and Aims: 3-Isopropyl-2-methoxypyrazine (IPMP) is both a grape- and insect-derived trace compound found in wine that can contribute green characters. There has been renewed interest in examining how wine IPMP concentrations can be modulated due to recent concerns regarding ladybug taint � an off-flavour from IPMP extracted from Harmonia axyridis (Pallas) (multicoloured Asian lady beetle). This study sought to determine the influence of commercial Saccharomyces yeast strains on IPMP concentration in Cabernet Sauvignon wines and to describe their sensory impact. Methods and Results: Rehydrated juice from Cabernet Sauvignon concentrate was spiked with 30 ng/L IPMP and fermented in triplicate by yeast strains Lalvin BM45, Lalvin EC1118, Lalvin ICV-D21 or Lalvin ICV-D80. IPMP concentration was determined using headspace solid-phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS), and was unchanged from juice levels in wine fermented by EC1118, Lalvin D21 and Lalvin D80 but increased by 11 ng/L (29%) in wine fermented by Lalvin BM45. Yeast strains differed in their sensory impact on wine made from IPMP-spiked juice for five aroma and four flavour attributes. Conclusions: HS-SPME-GC-MS allows for sensitive measurement of IPMP that, for the first time, has demonstrated the capacity for wine yeast to affect IPMP concentration. Yeast strains demonstrate varying ability to mask green or ladybug taint characters in wine. Significance of the Study: This information should be useful in guiding selection of yeast strains for juices of high IPMP concentration, including those that are multicoloured Asian lady beetle-affected, under-ripe or from varieties with high methoxypyrazine loads such as Cabernet Sauvignon.