IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Better understanding on the fungal chitosan and derivatives antiseptic effect on Brettanomyces bruxellensis in wine.

Better understanding on the fungal chitosan and derivatives antiseptic effect on Brettanomyces bruxellensis in wine.

Abstract

The addition of fungal chitosan in wine is allowed since 2009 to release some spoilage microorganisms such as Brettanomyces bruxellensis (OIV/OENO 338A/2009; EC 53/2011). This yeast is able to produce volatile phenols and is responsible of organoleptic deviations compromising quality and typicality of red wines [1]. Despite the fact that fungal chitosan is highly renewable, no toxic and non-allergenic, its use remains marginal because this treatment is relatively recent (compare to sulphites treatment) and information are contradictory between different studies described in literature. For all these reasons, actors of wine industry are cautious to exploit this biopolymer. CHITOWINE project is born in this background to better understand the chitosan’s mechanism of action on Brettanomyces bruxellensis, to improve the effectiveness of this treatment in wine, and to disseminate recommendations among wine makers. Tests of sensitivity of two batches of fungal chitosan with different molecular weight (Mw) and acetylation degrees (DA) (F1, Mw = 30000 Da, DA = 10%; F4, Mw = 400000 Da, DA = 16%) have been done on 53 strains of B. bruxellensis in wine media. Three profiles were distinguished: strains having increased sensitivity (41%), others showed an intermediate profile, and few strains were categorized as resistant to chitosan (13%). At the end of those tests, F1 chitosan showed effectiveness clearly higher than F4 chitosan [2]. To identify the parameters which enhance or decrease the effectiveness of fungal chitosan, chemicals hydrolysis to modulate the molecular weight and chemical acetylation to modulate acetylation degrees were applied on F1 and F4 chitosan batches. Chemicals hydrolyses permitted the achieving of fractions having a molecular weight from 3000 to 100 000 Da. After a chemical acetylation, fractions fully acetylated were generated. Sensitivity to those chitosan derivatives fractions was thereafter evaluated on B. bruxellensis in wine media to establish a link between the structure and the function of chitosan and then, better understand the mechanism of action of this renewable biopolymer

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

strong> Paulin Margot1, Delattre Cédric1, Brasselet Clément1, Pierre Guillaume1, Dubessay Pascal1, Michaud Philippe1, Gardarin Christine1, Miot-Sertier Cécile2, Albertin Warren2, Ballestra Patricia2, Masneuf-Pomarede Isabelle2, Dutilh Lucie3, Maupeu Julie3, Vallet-Courbin Amélie3, Doco Thierry4, Moine Virginie5, Coulon Joana5 and Dols Marguerite2

1Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000 Clermont Ferrand, France
2EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Université de Bordeaux
3Microflora – ADERA, EA 4577 Œnologie, ISVV, Bordeaux, France
4INRA, SupAgro, UM1, UMR 1083, UMR Sciences pour l’Œnologie, Montpellier, France
5Biolaffort, Floirac, France

Contact the author

Keywords

fungal chitosan, wine, Brettanomyces bruxellensis, mechanism of action

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Supramolecular approaches to the study of the astringency elicited by wine phenolic compounds

The objective of this study is to review the scientific evidences and to advance into the knowledge of the molecular mechanisms of astringency. Astringency has been described as the drying, roughing and puckering sensation perceived when some food and beverages are tasted (1). The main, but possibly not the only, mechanism for the astringency is the precipitation of salivary proteins (2,3). Between phenolic compounds found in red wines, flavan-3-ols are the group usually related to the development of this sensation. Other compounds, phenolic or not, like anthocyanins, polysaccharides and mannoproteins could act modifying or modulating astringency perception by hindering the interaction between flavanols and salivary proteins either because of their interaction with the flavanols or because of their interaction with the salivary proteins.

Read More

A zoning study of the viticultural territory of a cooperative winery in Valpolicella

The Valpolicella hilly area, north of Verona, is highly vocated for viticulture but its vineyards are sometimes characterized by very different soil and microclimate conditions which can greatly affect their oenological potential.

Read More

High-resolution aerial thermography for water stress estimation in grapevines

Aerial thermography has emerged as a promising tool for water stress detection in grapevines, but there are still challenges associated with this technology, particularly concerning the methodology employed to extract reliable canopy temperature values. This consideration is relevant especially in vertically trained vineyards, due to the presence of multiple surfaces which are captured by drone thermal cameras with high-resolution. To test the technology and the data analysis required, a field study was conducted during the 2022-2023 season in a model vineyard with multiple scions-rootstock combinations trained on a vertical shoot-positioning (VSP) system. Additionally, three irrigation regimes were implemented to introduce variability in water stress levels.

Read More

Factors involved in the acumulation of acetic acid inside the grapes during winemaking by carbonic maceration

Vinification by carbonic maceration (CM) is based in the anaerobic fermentative metabolism also called intracellular fermentation (IF).

Read More

The Soil Component of Terroir

Evidence for a specific effect of soil mineral composition on wine character is largely anecdotal. However, soil potassium supply to the vine must be properly balanced between deficiency and excess for good fruit quality.

Read More