WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Development of bioprospecting tools for oenological applications

Development of bioprospecting tools for oenological applications

Abstract

Wine is the result of a complex biochemical process. From a microbiological point of view, the grape berry is characterised by a heterogeneous microbiota composed of different microorganisms (yeasts, bacteria and filamentous fungi) which will play a predominant role in the quality of the final product. At this level, yeasts play a predominant role in the chemistry of wine, as they actively participate in alcoholic fermentation, a biochemical process where the sugars in the grapes are transformed into ethanol and carbon dioxide, producing at the same time a large number of additional by-products.

Currently, the demand for indigenous yeast starters, potentially adapted to a defined grape must and reflecting the biodiversity of a particular region, is increasing, supporting the idea that indigenous yeast strains can be associated with a ‘terroir’. Several authors have thus highlighted the action of some non-Saccharomyces species in the chemical composition of wine. Nevertheless, it is still recognised that non-Saccharomyces strains have a low fermentation ability, as they are not able to fully metabolise the sugars in the grape juice and therefore produce low amounts of ethanol, although they have several oenological properties that are fundamental for the organoleptic properties of wine. Thus, the use of a mixed non-Saccharomyces/Saccharomyces ferment, capable of mimicking natural biodiversity, could be a valid alternative to spontaneous fermentation, given the capacity of this ferment to increase the organoleptic properties of the wine and to minimise microbial alterations.

The objectives of this work were to prospect and identify precisely genetically yeasts of interest for the production of fermented beverages according to an innovative protocol in several swiss vineyards, to establish a methodology to phenotypically characterise the isolated yeasts and finally to try to develop a procedure to accompany the winegrowers in their approach of mixed saccharomyces and non-saccharomyces yeasts use.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Benoit Bach, Yannick Barth, Descombes Corentin, Scott Simonin, Marilyn Cléroux, Charles Chappuis, Marie Blackford, Gilles Bourdin, Lefort Francois

Presenting author

Benoit Bach – CHANGINS – Haute École de Viticulture et Œnologie, 1260 HES-SO, Nyon, Vaud, Switzerland

YHEPIA, 1254 Jussy, Geneva, Switzerland | HEPIA, 1254 Jussy, Geneva, Switzerland | CHANGINS – Haute École de Viticulture et Œnologie, 1260 HES-SO, Nyon, Vaud, Switzerland| CHANGINS – Haute École de Viticulture et Œnologie, 1260 HES-SO, Nyon, Vaud, Switzerland | CHANGINS – Haute École de Viticulture et Œnologie, 1260 HES-SO, Nyon, Vaud, Switzerland | AGROSCOPE, 1260 Nyon, Vaud, Switzerland | AGROSCOPE, 1260 Nyon, Vaud, Switzerland | HEPIA, 1254 Jussy, Geneva, Switzerland

Contact the author

Keywords

biosprospection, yeasts, wine

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Managing Grapevine Powdery Mildew with Ultraviolet-C Light in Washington State

Germicidal ultraviolet-C (UV-C) light has shown promising results for suppression of several plant-pathogenic microorganims, including Erysiphe necator, which attacks grapevine. In Washington State the majority of winegrape production is in a semi-arid steppe environment, with historically low powdery mildew disease pressure, making it a promising area to deploy UV-C as a disease management tool. Trials focusing on UVC application timing and frequency will assist in developing regionally-appropriate application recommendations for eastern Washington State.

Read More

Adaptation of Lactobacilli towards low ph and SO2 to develop MLF in base musts for sparkling wines

In some white wines, malolactic fermentation (MLF) is very interesting, and for low pH wines this process is particularly difficult. Although MLF is generally not recommended for sparkling white wine, some winemakers prefer to promote MLF to contribute to organoleptic complexity. Oenococcus oeni is generally the bacterium of choice for MLF.

Read More

Contaminations croisées avec les produits phytosanitaires dans les vins bio. Sources potentielles et mesures de prévention.

Organic wines, although resulting from a production method based on the non-use of synthetic phytosanitary products, are not always free of residues. These residues can result from cross-contamination during production in the field or in the cellar, during the production or aging of the wine. In recent years, with the improvement of analysis techniques, a molecule, phosphonic acid, the main metabolite of fosetyl-al (banned in organic farming) is regularly quantified in organic wines and its origin is not clearly identified.

Read More

HEAT BERRY : Sensitivity of berries ripening to higher temperature and impact on phenolic compounds in wine

The grapevine is an important economical crop that is very sensitive to climate changes and microclimate. The observations made during the last decades at a vineyard scale all concur to show the impact of climate change on vine physiology, resulting in accelerated phenology and earlier harvest (Jones and Davis 2000). It is well-known that berry content is affected by the ambient temperature. While the first experiences were primarily conducted on the impact of temperature on anthocyanin accumulation in the grape, few studies have focused on others component of phenolic metabolism, such as tannins.

Read More

Kegged wine as a sustainable alternative: impact on conservation and sensory quality

Wine is not just a beverage; it represents an entire ecosystem in winemaking regions and is deeply linked to economic, social, and environmental factors.

Read More