IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Untargeted metabolomics to identify potential chemical markers responsible for the permissiveness of red wines against Brettanomyces bruxellensis

Untargeted metabolomics to identify potential chemical markers responsible for the permissiveness of red wines against Brettanomyces bruxellensis

Abstract

Red wines constitute the majority of the wines produced in Bordeaux. All along the winemaking process, many microorganisms may develop in wine. A lot of them are useful but a common defect found in wine is linked to the development of Brettanomyces bruxellensis, a yeast that produces volatile phenols. These molecules are responsible for an unwanted sensorial defect described as similar to “horse sweat”, “burnt plastic” or “leather”. It has been shown that while some wines are very permissive and easily contaminated, others are pretty resistant to Brettanomyces development. However, common parameters such as pH, alcohol or sugars composition cannot fully explain the differences observed in wine permissiveness.

In this study, we aim to explain the wine permissiveness by identifying chemical markers specifically present in permissive wines or, on the contrary, in resistant ones. To achieve this goal, we will analyze the metabolite profiles of red wines coming from different châteaux in Bordeaux and displaying different permissiveness, using targeted and untargeted metabolic profiling by UHPLC-UV-HRMS and 1H-NMR. A microbiological study measuring the growth of a couple of Brettanomyces strains will also be conducted to create and assess a permissiveness score for each wine. With the help of unsupervised statistical analyses, these results will be combined in order to draw correlations between the chemical markers and the score obtained by each wine.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Miranda Julie1, Dols-Lafargue Marguerite1 and Rouger Caroline1

1Univ. Bordeaux, ISVV, UMR Œnologie EA 4577, UMR 1366 INRAE

Contact the author

Keywords

Untargeted Metabolomics, Brettanomyces bruxellensis, UHPLC-UV-HRMS, Wine

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Model ageing effects on the formation and evolution of minty terpenoids in red wine

A pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in the ageing bouquet of red Bordeaux wines
Read More

Viticultural zoning of the country of Mendoza, Argentina. Study of the first zone : department of Luján de Cuyo. Statement of the study year 2002

La région viticole de Mendoza est la principale zone vitivinicole d’Argentine qui se compose de 3 oasis (Nord, Valle de Uco, Sud). La première zone vitivinicole, située dans l’oasis Nord, est composée par les département de Luján de Cuyo et Maipu. C’est la zone de production la plus ancienne et la plus reconnue pour la qualité de sa production. Ce travail se porte plus particulièrement sur le département de Luján de Cuyo qui constitue le lieu traditionnel de production du Malbec argertin. Ce travail propose de caractériser les terroirs et de mettre en avant leurs typicités.

Read More

A fast and sensitive method for total tannin determination in wine based on the substoichiometric quenching of silicon-rhodamine conjugates

Tannins are chemically diverse polyphenols contributing to important sensory attributes of food and beverages. In wine, their structure and quantity depend on several factors, such as the grape variety, climate, soil, viticultural and enological practices and the wine-aging process.

Read More

Double success of combining technical management with low pesticide inputs in the vineyard to obtain PDO wines in France

Viticulture is a major contributor to the antagonism of positive reputation and negative environmental impacts of agriculture. Vine contributes to structure landscape in the world, resulting, for example, in the delimitation of protected designations of origin (PDO). PDO vine is currently subject to the double challenge of sustainability and climate change adaptation. As vine is very sensitive to diseases and pests, vine requires a high use of pesticides to achieve its quality and yield goals. This high need for pesticides is the most important negative impact of environmental components.

Read More

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More