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…

Aroma characterization of mold resistant base wines for sparkling wine produced in a warm-temperate area at two different altitudes

In a recent context where consumers pay an increasing attention to sustainability and eco-friendly aspects in the decision-making process, the use of the resistant varieties in the wine sector have returned to the attention. In this context, the use of mould-resistant grape varieties would be an opportunity for sparkling wine producers as it can reduced the pesticide utilization in grape management and hence production costs.
However, the use of the resistant varieties to produce the base wine may be strongly influenced due to its requirements for a particular balance between sugars and acidity to ensure the quality of the final product. In addition, the aromatic profile of base wine plays a crucial role in the perception of the quality of the sparkling wine.

Read More

Ecophysiological characterisation of terroir effects on Vitis vinifera L. Chardonnay and pinot noir in south african cool climate regions

Terroir encompasses environmental (climate, geology, soil and topography), genetic (cultivar and clone) and human factors (oenological and viticultural practices). Climate change brings about shifts in the suitability of a region for the growth of specific grapevine cultivars. This study focused on climatic and fruit parameters (berry size, weight, pH, total acidity (TA) and phenolics) to characterise the terroir effect in Vitis vinifera L. cultivars Chardonnay and Pinot Noir vineyards in the Cape South Coast region (Walker Bay and Elgin).

Read More

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Read More

Model-assisted analysis of the root traits underlying RSA genotypic diversity in Vitis: a promising approach for rootstock selection?

By dissecting the root system architecture (RSA) into its underpinning components (e.g. root emission, axial growth, radial growth, branching, root direction or tropism) and identifying the relationships between them, functional-structural 3D root models are promising tools for analyzing the diversity and complexity of root system phenotypes with Genotype × Environment interactions. The model parameters are assumed to be synthetic traits, less influenced by the environment, and consequently with less polygenic architectures than the integrative RSA traits they drive. Root models can serve as a basis for in silico development of root system ideotypes by highlighting the developmental processes and parameters that most likely influence RSA fitness.

Read More

The potential of some native varieties of Argentina for the production of sparkling wines. Effect of lees contact time 

Grapevine varieties from South-America, commonly known as criollas, originated because of the natural crossbreeding of grapevine varieties brought by the Spaniards. The objective of this work was to evaluate the potential of some varieties to produce sparkling wines considering the effect of lees contact time. The following varieties were used: Moscatel Rosado, Criolla Chica, Pedro Gimenez, Blanca Oval, Canelón, and the European variety Chardonnay (control), planted in the ampelographic collection of EEA Mendoza INTA (Argentina). Pilot-scale vinifications were carried out to obtain the base wines, in 20 L glass containers. The second fermentation was performed through the traditional method.

Read More