terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Detoxification capacities of heavy metals and pesticides by yeasts 

Detoxification capacities of heavy metals and pesticides by yeasts 

Abstract

Winegrowing is still characterized by the extensive use of chemical fertilizers and plant protection products, despite strong recommendations to limit these practices. A part of these xenobiotics and metals are then found in grape juice and wine, causing a major health concern, as well as negatively affecting the fermentation process. In recent years, there has been renewed interest in non-Saccharomyces yeasts. These species have a wide phenotypic diversity, which would be exploited to broaden the aromatic palette of wines. The potential of some of these species as a bio-protection agent, in pre-fermentation treatment, has also been established.

In addition to these characteristics, the heavy metal sorption capacities of these species are mentioned in the literature. Pre-fermentation treatment of the harvest with non-Saccharomyces (NS) yeasts therefore appears to be an alternative to the use of chemical inputs for the elimination of organic and inorganic xenobiotics from grape musts. However, our knowledge of the detoxification capacities of yeasts and their molecular and biochemical determinant is not yet sufficiently advanced to allow such methods to be developed and put into practice.  In this study, we investigated the detoxifying abilities of fourteen strains of Saccharomyces and non-Saccharomyces yeasts during the first stages of wine fermentation. Fermentations were conducted in synthetic must in the presence or absence of pesticides (mix of twenty pesticides commonly used in the vineyard) / metals (copper). The colorimetric determination of copper concentration throughout fermentation revealed that most Saccharomyces and non-Saccharomyces yeasts detoxify almost all copper in less than 48 hours. Regarding pesticides detoxification, quantified by GC-MS (Dubernet laboratory), a higher variability was observed, with a removal of 0% to 90% of the compound depending on the yeast strain and the pesticide. In conclusion, this study showed the great diversity of the capacity of yeasts to detoxify molecules used in vineyards to fight against diseases and/or parasites and the biotechnological potential that this represents.

DOI:

Publication date: October 3, 2023

Issue: ICGWS 2023

Type: Article

Authors

Tristan Jacqui1,2, Celine Raynal2, Amandine Deroite2, Vincent Bouazza3 , Carole Camarasa1

1SPO, INRAe, Institut Agro Montpellier, Montpellier, France
2LALLEMAND SAS, Blagnac, France
3Laboratoire Dubernet, Narbonne, France

Contact the author*

Keywords

non-Saccharomyces yeasts, wine quality, heavy metals, pesticides, detoxification

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Read More

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Read More

Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism

The market trend heads to food products with less chemical inputs, including in oenology. During the winemaking process, sulfites are commonly use to avoid microbiological contamination and stabilization of the wine thanks to its antimicrobial and antioxidant activities. Nevertheless, this use is not without consequences on human health and environment, leading for example to allergic reaction and pollution. A biological alternative to these sulfites has emerges: the bioprotection.

Read More

Effect of drought on grapevine wood fungal pathogen communities using a metatranscriptomics approach

Crops are facing increasing biotic and abiotic stress pressures due to global changes. However, trade-off mechanisms between these stresses and the underlying physiological processes are still poorly understood, especially in perennial crop species. To better understand these trade-offs, we studied the effect of drought on grapevine (Vitis vinifera) physiology and esca-related wood fungal communities. Esca is a vascular disease caused by a community of wood-infecting pathogenic fungi, and characterized by trunk necrosis, leaf scorch symptoms, yield losses, and mortality.

Read More

Pre-breeding for developing heat stress resilient grape varieties to ensure yield 

Climate change has numerous detrimental consequences and creates new challenges for viticulture around the world. Transitory or constant high temperatures frequently associated with an excess of sunlight (UV) can cause a variety of physiological disorders, such as sunburn. Diverse environmental factors and the plant’s response mechanisms to stress determine the symptoms. Grapevine berry sunburn leads to a drastic reduction in yield, and may eventually decline berry quality. Consequently, this poses a significant risk to the winegrowers.

Read More