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…

The combined use of Lachancea thermotolerans and lactic bacteria in wine technology

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars.

Read More

Comportement phénologique et végétatif de la cv “Italia” en rapport an climat dans les deux zones typiques de viticulture de table en Sicile

Le travail a le but de contribuer à faire connaître l’influence du milieu, en particulier le climat, sur l’expression génétique de la variété Italia en Sicile.
L’etude a étè effectué durant six années, du 1992 au 1997

Read More

Everything else, it’s work ”Socio-cultural dimensions of terroir among Bordeaux winemakers

In 2010, the OIV adopted a resolution that defines ‘terroir’. The OIV definition understands terroir as the result of the interactions between the physical specificities of a space and human labor, with an emphasis on the subsequently produced collective knowledge (OIV-VITI 333-2010); by doing so, it alludes to the social and cultural dimensions of terroir.

Read More

Unraveling the mystery of 3SH: Quantifying glut-3SH-al and its bisulfite adduct in a range of white grape juice and wine samples

3-Sulfanylhexan-1-ol (3SH) is a key impact odorant of white wines such as Sauvignon Blanc. In particular, the varietal characters of Sauvignon Blanc, especially from Marlborough NZ, are strongly influenced by the concentrations of 3SH

Read More

Design of an indicator of vine vigor potential conferred by soil (vipos), using a fuzzy expert system

Winegrowers must adapt more and more their viticultural practices in order to evolve toward a sustainable viticulture, to be competitive and to improve both the production methods and the quality and typicalness of wines. In this context, ‘Terroir’ studies in Loire Valley vineyards have allowed to build decision aid maps that can be used directly by growers to adjust their practices.

Read More