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…

Plastic debris at vines: carriers of pollutants in the environment?

Modern agriculture employs large amounts of plastics, such as mulching and greenhouse films, thermal covers, plant protection tubes and tying tape. The latter two types are very common in viticulture. Guard tubes are employed to protect young vines from mechanic and atmospheric damage, whilst polymeric tying tape has replaced natural-origin materials to hold the canopy of vines. Both materials are made on synthetic polymers, which include a range of additives to improve their environmental stability remaining in the environment of vineyards for years. During this time, they are exposed to the range of pesticides (fungicides, insecticides and in a lesser extend herbicides) applied to vines.

Regionality in Australian Shiraz: Sensory profiles of wines from six regions and their associations with chemical, geographical and climatic elements

Aim: Regional characters relating to Shiraz in Australia are not well documented. This study aimed to characterize the sensory, chemical and climate profiles of wines from various Australian Shiraz producing regions. 

Replay of the Wine Vision 2040 event

A webinar organised by the UBC Wine Research Centre, on June 25th 2020. About Wine Vision 2040 Wine Vision 2040 is delivered by wine-passionate, high-profile individuals keen to share ideas and views that will spark conversations within wine communities.  No...

CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4