terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Limiting magnesium availability: a novel approach to managing brettanomyces spoilage in winemaking

Limiting magnesium availability: a novel approach to managing brettanomyces spoilage in winemaking

Abstract

Brettanomyces is a world-renowned yeast that negatively impacts the chemical composition of wines through the production of metabolites that negatively impact the sensory properties of the final product. Its resilience in wine conditions and ability to produce off-flavors make it a challenge for winemakers. Currently, the primary control technique involves adding sulfur dioxide (SO2); however, some Brettanomyces strains are developing resistance to this preservative agent. [1] Therefore, new management strategies are necessary to control this spoilage yeast.

 

Mineral nutrients could be a promising approach to control Brettanomyces growth in winemaking. Magnesium (Mg2+), is specifically recognized as a protective element against yeast stress and can prevent cellular death from temperature shock and ethanol. [2] In this study, the effect of mineral concentration on Brettanomyces metabolism under winemaking conditions was investigated. Brettanomyces sensitivity to Mg2+ limitation was assessed by culturing it in the presence of decreasing Mg2+ concentrations. While 1 mg/L of Mg2+ supported normal growth, concentrations below 0.5 mg/L significantly limited growth, and 0.1 mg/L was unable to support proliferation. Long-term Mg2+ deficiency resulted in permanent viability reduction.

 

This nutritional study identifies Mg2+ as essential for Brettanomyces metabolism and provides a starting point for designing experiments to manage Brettanomyces spoilage in wine, improving quality and stability. Understanding the physiology and nutritional requirements of Brettanomyces can lead to more informed decisions and innovative strategies for managing spoilage, resulting in better wine quality, consumer satisfaction, and higher profits for the wine industry. The study assists in finding alternatives to SO2 to produce fault-free wines that align with current wine consumer preferences. 

Acknowledgments:

The ARC Training Centre for Innovative Wine Production

The Australian Wine Research Institute

Pernod Ricard Winemakers

References:

1)  Bartel, C., et al. (2021). “Adaptive evolution of sulfite tolerance in Brettanomyces bruxellensis.” FEMS Yeast Research 21(5), https://doi.org/10.1093/femsyr/foab036.

2)  Birch, R. M. and G. M. Walker (2000). “Influence of magnesium ions on heat shock and ethanol stress responses of Saccharomyces cerevisiae.” Enzyme and Microbial Technology 26(9-10): 678-687, https://doi.org/10.1016/S0141-0229(00)00159-9.

 

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Giordano1-2, J. Macintyre3, A. Borneman1-4, P. Grbin1

1 Wine Science Discipline, School of Agriculture Food and Wine, Waite Research Institute, The University of Adelaide, Urrbrae, South Australia 5064, Australia
2 Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Urrbrae, South Australia 5064, Australia
3 Pernod Ricard Winemakers, 1914 Barossa Valley Way, Rowland Flat, SA 5352, Australia
4 The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064, Australia

Contact the author*

Keywords

Brettanomyces, wine spoilage, sulfur dioxide, mineral nutrients, magnesium, wine quality

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison. In all solutions were added 1ml/l of Tween 80 ® surfactant.

Read More

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

Volatile composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Cabernet Sauvignon is one of the most cultivated grape varieties worldwide being grown in different environmental conditions due to its excellent adaptability. Volatile compounds deeply contribute to the sensory properties of wines therefore to wine quality. The aim of this work was to compare the aroma profile of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain, from the vintage 2022. In addition, the volatile composition of the Cabernet Sauvignon Portuguese wines from three vintages was evaluated.

Read More

Energy partitioning and functionality of photosystem II in water-stressed grapevines during heatwaves revealed by continuous measurements of chlorophyll fluorescence

The increased intensity and frequency of heatwaves, coupled with prolonged periods of drought, are a significant threat to viticulture worldwide. During these conditions the more exposed leaves can show visible symptoms of heat damage. We monitored the functionality of photosystem II (PSII) in the field to better understand the impact of heatwaves on canopy performance. A factorial experiment was established in summer 2023 using Shiraz grapevines in the Barossa valley of South Australia, involving water-stressed and well-watered vines.

Read More

Analysis of volatile composition of interaction between the pathogen E. necator and two grapevine varieties

Volatile organic compounds (VOCs) are emitted by nearly all plant organs of the plants, including leaves. They play a key role in the communication with other organisms, therefore they are involved in plant defence against phytopathogens. In this study VOCs from grapevine leaves of two varieties of Vitis vinifera infected by Erysiphe necator were analysed. The varieties were selected based on their susceptibility to pathogen, Kishmish Vatkana has the Ren1 resistance gene and Zamarrica showed high susceptibility in previous trials.

Read More