WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Assessment of O2 consumption, a new tool to select bioprotection yeast strains

Assessment of O2 consumption, a new tool to select bioprotection yeast strains


Reduction of sulfur dioxide during winemaking is a request from the wine industry. To replace sulfur dioxide, various alternatives exist, including bioprotection by yeast inoculation. This practice consists in adding non-Saccharomyces yeasts directly on the grapes or must. The antimicrobial properties of non-Saccharomyces yeasts have already been demonstrated due a to niche occupation of the grape must, resulting in a decrease of fungal and acetic bacteria communities. Furthermore, their potential antioxidant properties by consuming oxygen hence reducing the browning of the must and maintaining GSH concentration in white wines has also been described. However, only a few strains of two non-Saccharomyces species were considered in the previous studies while it is known that a significant intra-species genetic diversity exists [1]. In this study, inter and intra species diversity were considered to evaluate O2 consumption by yeast during the prefermentary steps.

First, laboratory assays were optimized and various technological parameters were analyzed such as the O2 concentration, the physiological state of yeasts, the yeast dosages and mixed-combination. Subsequently, 47 yeast strains distributed over 6 enological species and representing their genetic diversity were selected. In order to measure on line dissolved oxygen, a compact FireStingO2 oximeter (Pyroscience, Aix-La-Chappelle, Germany) was used. The kinetics of O2 consumption by yeast in a grape must model medium were evaluated and the consumption rates were calculated and expressed as mg of O2 consumed per liter and per number of living cells (determined by flow cytometry). Thus, an Oxygen Consumption Rate (OCR) per strain was obtained, ranging from 15 to 65 mg/L.

Results show that an interspecific diversity can be highlighted. Indeed, some species consumed significantly more O2 than others. The O2 consumption in grape must by yeasts could be linked to their respiratory metabolism and correlated with a Crabtree effect. Moreover, for some species, intraspecific diversity was obtained revealing a variability which could be interesting to further investigate. These results provide important data for selecting new bioprotection strains in winemaking.


1.Masneuf-Pomarede, I.; Bely, M.; Marullo, P.; Albertin, W. The Genetics of Non-Conventional Wine Yeasts: Current Knowledge and Future Challenges. Frontiers in microbiology 2016, 6, 1563.


Publication date: June 27, 2022

Issue: WAC 2022

Type: Article


Claudia Nioi, Joana Coulon, Isabelle Masneuf-Pomarède,

Presenting author

Sara Windholtz – Univ. Bordeaux, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, ISVV, F-33140 Villenave d’Ornon, France

Univ. Bordeaux, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, ISVV, F-33140 Villenave d’Ornon France, | Biolaffort, 11 Rue Aristide Bergès, 33270 Floirac, France, | Bordeaux Sciences Agro, 33170 Gradignan, France – Univ. Bordeaux, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, ISVV, F-33140 Villenave d’Ornon France

Contact the author


O2 consumption – bioprotection – SO2 alternative- non-Saccharomyces yeasts


IVES Conference Series | WAC 2022


Related articles…

Significance of factors making Riesling an iconic grape variety

Riesling is the iconic grape variety of Germany and accounts for 23% of the German viticulture acreage, which comprises 45% of the worldwide Riesling plantings. Riesling wines offer a wide array of styles from crisp sparkling wines to highly concentrated and sweet Trockenbeerenauslese or Icewines. However, its thin berry skin makes Riesling more vulnerable to detrimental environmental threats than other white wine varieties.  

Malolactic fermentation in wine production

What influence do these bacteria have on wines? What new bacteria are being studied to carry out this fermentation? Find below articles about malolactic fermentation published in our 3 media (OENO One, IVES Technical Reviews and IVES Conference Series). OENO One...

Metabolomics screening of Vitis sp. interspecific hybrids to select natural ingredients with cosmetic purposes

Introducing natural ingredients using green chemistry practices is a major challenge in cosmetics industry to follow the market trend. Among the plants of cosmetic interest, vine products show a remarkable diversity of natural substances with high potential for the cosmetic and dermatological sectors. To date, research focuses on well-known compounds like E-resveratrol and E-ε-viniferin,

WAC 2022: Abstracts are available on IVES Conference Series

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...

Winemaking techniques and wine tasting methods at the end of the Middle Ages

Les pratiques de vinification et de dégustation du vin sont souvent perçues, à travers un discours marketing très puissant, sous l’angle d’une tradition millénaire qui perdure depuis le Moyen Âge. En Bourgogne, il est courant de rattacher les racines de ces pratiques à l’activité des institutions ecclésiastiques qui possédaient d