OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Grape and wine microorganisms: diversity and adaptation 9 Mathematical modeling of fermentation kinetics: a tool to better understand interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in mixed cultures

Mathematical modeling of fermentation kinetics: a tool to better understand interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in mixed cultures

Abstract

Nowadays the use of Torulaspora delbrueckii is more and more common in winemaking. However, its behavior in presence of Saccharomyces cerevisiae is not always predictable. Indeed, the interactions existing between the two yeasts are still not well characterized and can lead to a bad control during their implementation in mixed cultures. The objective of the work presented here was to use the mathematical modeling as a tool to better understand microbial interactions in this context. 

Mixed cultures of a couple of oenological yeasts composed of T. delbrueckii and S. cerevisiae were carried out on a synthetic grape must in anaerobiosis. The impact of various parameters was evaluated: assimilable nitrogen concentration, direct and indirect contact (thanks to a membrane bioreactor), increase of lipids concentration (Tween 80 and ergosterol). 

The analysis of experimental data acquired during the pure cultures of each yeast enable to establish a mathematical model to describe the fermentation kinetics for pure cultures. Then this model was used to predict the kinetics of mixed cultures without any interaction except competition for substrates (sugar and nitrogen). The comparison between predicted and experimental kinetics showed that in mixed culture several kind of interactions must be taken into account: competition for space, cell to cell contact, reciprocal stimulation. Moreover, at low lipids initial concentration, S. cerevisiae dominated T. delbrueckii by producing a toxic metabolite. An increase in the initial lipids concentration completely reversed this domination.

DOI:

Publication date: June 10, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Patricia Taillandier, Cedric Brandam, Sandra Beaufort, Paul Brou

LGC université de Toulouse – 4 alle Emile Monso CS 84234 – 31432 Toulouse Cedex4

Contact the author

Keywords

modeling, interaction, Saccharomyces, Torulaspora 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Fleurtai, Soreli and Tocai Friulano: perspectives for quality integration of wine together with protection of the DOCG Lison Classico appellation

In modern viticulture, sustainability must be considered not only into the winery, but in the vineyard as well, being that with the most attentive interventions in order to protect the environment. In this context, the new “fungi resistant” varieties represent a valid option for reducing the negative environmental impact of agrochemicals used in viticulture, including those ones used in organic farming (given the copper accumulation into soils). Several application studies have demonstrated the enological validity of many resistant varieties, both in price and as a blend. Also, under the production point of view, the feasibility and economical sustainability of the new resistant varieties was verified. The aim of this work was to deepen the knowledge on the organoleptic characteristics of wines obtained from the Fleurtai and Soreli varieties and to compare them with the wine obtained from Tocai Friulano, the mother variety in the area destined for the production of the Lison Classico DOCG appellation. The purpose of the work is then to verify the possibility of introducing resistant varieties into the DOCG while maintaining the wine name of the appellation linked to the territory.

Read More

Removal of Fumonisin B1 and B2 from red wine using polymeric substances

The Ability of PVPP (Polyvinylpolypyrrolidone), PVP-DEGMA-TAIC (copolimerization of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate) and PAEGDMA
(poly(acrylamide-co-ethylene glycol dimethacrylate)) polymers was tested as removal agents for Fumonisin B1 (FB1) and Fumonisin B2 (FB2) from model solutions and red wine. The polymers removal capacity was checked at three different resident times (2, 8 and 24 hours of contact time between the polymer and the sample), showing no differences in the percentage of FB1 and FB2 removal. Then, different polymer concentrations (1, 5 and 10 mg mL-1) were tested in model solution with and without phenolics (i.e. gallic acid and 4-methylcatechol).

Read More

The impact of climate change on wine tourism in Germany

Climate change is profoundly impacting wine tourism in Germany and presents new challenges for wineries.

Read More

Using GIS to assess the terroir potential of an Oregon viticultural region

Deciding to grow grapes in Oregon is complex issue due to our diverse geography, climate, and relatively short history of grape growing. For any potential grape grower, vineyard site selection is the single most important decision they will face.

Read More

Sustainablity of vineyards in the Priorat region (NE Spain)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More