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…

Cartes thématiques: applications au vignoble champenois

Quel est l’intérêt des cartes en viticulture? Celles-ci répondent à plusieurs usages.
Formalisation au sein d’un référentiel codifié et normalisé de la connaissance relative au milieu, aux observations biologiques et aux pratiques culturales.

Read More

Mechanical fruit zone leaf removal and deficit irrigation practices interact to affect yield and fruit quality of Cabernet Sauvignon grown in a hot climate

Cabernet Sauvignon is the top red wine cultivar in CA, however, the hot climate in Fresno is not ideal for Cabernet Sauvignon, particularly for berry color development. Fruit-zone leaf removal and irrigation were studied previously to have the significant effect on grape yield performance and berry quality. But the timing of leaf removal and the timing of irrigation are still inconclusive. Also, mechanical fruit-zone leaf removal is relatively new in CA. Our study aims to identify the interactive effect of mechanical fruit-zone leaf removal and irrigation on Cabernet Sauvignon’s yield performance and fruit quality and find the ideal timing of leaf removal and irrigation to maximize the berry color while maintaining the sustainable yield level.

Read More

Aroma profile evaluation in whole grape juices

Table grapes (Vitis labrusca and hybrids) are widely cultivated in Brazil [1] due to the climate, their resistance to disease and the way they are consumed and commercialized, either in-natura or for processing, producing whole juices, jams and table wines.

Read More

Acumulación de materia seca, orientada a valorar la fijación de carbono, en función del aporte de riego y la pluviometría, en Cabernet-Sauvignon a lo largo de 15 años

The vineyard is capable of fixing carbon in its permanent structure from atmospheric carbon dioxide, through the process of gas exchange and the performance of photosynthesis. The photosynthetic capacity of the vineyard depends on the water resources that the plant may have at its disposal, so the amount of dry matter, derived from the processed photosynthates, that it can store will depend on the water regime of the crop, both in the annually renewable organs as in permanent parts.

Read More

“Un grande theatro di amenissimi colli”: “tutti coltivati et abondanti di frutti eccellentissimi e di buonissime viti”

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...
Read More