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…

Towards the definition of a detailed transcriptomic map of grape berry development

In the last years the application of genomic tools to the analysis of gene expression during grape berry development generated a huge amount of transcriptomic data
Read More

Effect of pre-fermentative addition of oenological tannins on the volatile composition and colour characteristics of white wines

This study investigates the effect of pre-fermentative addition of oenological tannins on basic physicochemical parameters, total polyphenols index (TPI), antioxidant activity (DPPH method), colour traits, and volatile organic compounds (VOCs) of white wines made from ‘Vermentino’ or ‘Erbaluce’ grapes (Vitis vinifera).

Read More

Effect of different packaging materials on table grape quality preservation during cold storage

During cold storage, grapes undergo changes that affect their visual, mechanical, and organoleptic properties, potentially impacting quality and negatively influencing consumer acceptance. Key parameters include uniform color, crunchiness, and flesh consistency. We evaluated the influence of two distinct packaging methods on the chromatic characteristics, hardness, and pedicel detachment resistance of fourteen new seedless white and red grape varieties during cold storage. These factors are crucial for maintaining the quality of the product and extending its shelf-life. The novel grape varieties were obtained through a breeding program at CREA-VE of Turi, Southern Italy.

Read More

What is the best soil for Sangiovese quality wine?

Sangiovese is one of the main cultivar in the Italian ampelographic outline and it occupies more than 60% of total vineyard surface in the Tuscany region. It is also well known that the environmental

Read More

ASSESSMENT OF ‘DOLCETTO’ GRAPES AND WINES FROM DIFFERENT AREAS OF OVADA DOCG

Dolcetto (Vitis vinifera L.) is one of the traditionally cultivated varieties in Piedmont (north-east Italy). Dolcetto wines have long been associated with local consumption and they are little known internationally. In particular, the Ovada area (south-east Piedmont), even if it represents a small share of the regional PDO Dolcetto production, is one of the oldest and vocated territory, giving wine also suitable for aging. In this study, the basic composition and phenolic content of Dolcetto grapes for Ovada DOCG wines have been investigated in three different vintages (2020-2022), as well as the main aspects of the derived commercial and experimental wines (basic parameters, phenolics, volatile compounds, sensory properties).

Read More