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…

Using climate services to project grapevine varietal adequation under climate change – application to cv. Tempranillo in the Douro wine region

Vine growth circumstances are becoming warmer and drier because of climate change. Higher temperatures advance ripening to a point in the season less conducive to the production of fine wine, while drought reduces yields (Van Leeuwen et al., 2019). Several wine-producing regions around the world have already recognized threats to their viticultural viability (Santos et al., 2020). An economical and cost-effective strategy for adaptation is the employment of late-ripening, drought-resistant plant material (varieties, clones, and rootstocks).

Read More

Antimicrobial activity of oenological polyphenols against Gram positive and Gram negative intestinal multidrug-resistant bacteria

Bacterial antibiotic resistance is a major current health problem. Polyphenols have demonstrated antibacterial activity, and in this work we studied the effect of oenological polyphenols on the growth of intestinal multidrug-resistant strains of human and animal origin. Two Enterococcus faecium strains, resistant to vancomycin and other antibiotics, and four Escherichia coli strains, resistant to ampicillin and other antibiotics, were included in this study. All strains showed multidrug resistant phenotypes and genotypes to at least two antibiotic families.

Read More

Tackling the 3D root system architecture of grapevines: a new phenotyping pipeline based on photogrammetry

Plant roots fulfil important functions as they are responsible for the acquisition of water and nutrients, for anchorage and stability, for interaction with symbionts and, in some cases, for the storage of carbohydrates. These functions are associated with the Root System Architecture (RSA, i.e. the form and the spatial arrangement of the roots in the soil). The RSA results from several biological processes (elongation, ramification, mortality…) genetically determined but with high structural plasticity.

Read More

Extreme vintages affect grape varieties differently: a case study from a cool climate wine region

Eger wine region is located on the northern border of grapevine cultivation zone. In the cool climate, terroir selection is one of the foundations of quality wine making. However, climate change will have a significant impact on these high value-added vineyards. This study presents a case study from 2021 and 2022 with the investigation of three grape varieties (Kadarka, Syrah, Furmint). The experiment was conducted in a steep-sloped vineyard (Nagy-Eged hill) with a southern exposure.

Read More

Preliminary study of extraction of polysaccharides from pomace by high powered ultrasonic combined with enzymes

Red grape pomace can be an important source of polysaccharides, but currently they are little studied and even less with viable and environmental extraction processes (green extraction). These green techniques must be able to break the cell wall so that the compounds contained in the cells, including polysaccharides, are released and can have a great influence on extraction yields, the chemical structure of polysaccharides and applications in wines. Amongst the emerging green techniques most applied to the extraction of bioactive compounds, such as polysaccharides, high-power ultrasound (US) and enzyme-assisted extraction stand out.

Read More