terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Bioprotection of grape must by Metschnikowia sp.: genericity and mechanism

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

Abstract

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. This method consists to inoculate at the pre-fermentation stage, a microorganism able to inhibit the growth of the negative indigenous flora. The genus Metschnikowia is well know to have this bioprotection property, especially M. pulcherrima and M. fructicola, but the mechanisms remain poorly studied. This project aims to study the bioprotection abilities of 50 strains of Metschnikowia, including 16 species, against Gluconobacter oxydansand Brettanomyces bruxellensis, both known to lead to defects in organoleptic properties of the wine. To investigate the bioprotection effect, grape juice was inoculated with Metschnikowia sp. and G. oxydans or Metschnikowia sp. And B. bruxellensis. The capacity of Metschnikowia to inhibit G. oxydans growth was evaluated for 7 days by plate counting and by digital PCR for B. bruxellensis. In parallel, Metschnikowia species are inoculated in synthetic grape must to quantify the production of the acid pulcherriminic precursor. This acid is considered as a way for the yeast to compete for iron in the medium, and thus as a method of bioprotection. The results show a diversity in the bioprotection effect towards the spoilage microorganisms and in the production of the acid pulcherriminic precursor. The bioprotection could be an alternative in the sustainable pre-fermentative management of winemaking process.

Acknowledgements: We were grateful to Région Occitanie and INRAE MICA department for funding this project.

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Julie Aragno1, Angèle Thiriet2, Pascale Fernandez-Valle1, Cécile Grondin2, Jean-Luc Legras1,2, Carole Camarasa1, Audrey Bloem1

1 UMR SPO, Université Montpellier, INRAE, Institut Agro, Montpellier, France
2 CIRM Levures, UMR SPO, Montpellier

Contact the author*

Keywords

alcoholic fermentation, bioprotection, Metschnikowia sp., diversity

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Quantifying water use diversity across grapevine rootstock-scion combinations

Vines require proper light levels, temperature, and water availability, and climate change is modifying these factors, hampering yield and quality. Despite the large diversity of rootstocks, varieties, and clones, we still lack knowledge of their combined effects and potential role in a warmer and dryer future. Therefore, we aim to characterize some of the existing diversity of rootstocks and genotypes and their interaction at the eco-physiological level, combining stomatal conductance (gs) and chlorophyll a fluorescence analysis.
Read More

Chemical and microbiological evaluation of Ribeiro wines (NW Spain)

Wine produced under Designation of Origin (DOP) Ribeiro, the oldest DOP in Galicia (NW Spain), are elaborated using local grape cultivars, grown at the valleys of Miño, Avia and Arnoia rivers. The landscape formed by slopes and terraces and the peculiar climate of continental character, softened by the proximity of Atlantic Ocean, make it an area of excellent aptitude for vine cultivation. In addition, small-scale farming and the use of traditional techniques for vineyard management provide a great diversity to Ribeiro wines. This study presents the evaluation of red and white wines (bottled or bulk wines) from DOP Ribeiro, produced between years 2018-2022.

Read More

Effects of different soil types and soil management on greenhouse gas emissions 

Soil is important in the carbon cycle and the dynamics of greenhouse gases (CO2, CH4 and N2O). Key soil characteristics, such as organic matter content, texture, structure, pH and microbial activity, play a determining role in GHG emissions[1]. The objective of the study is to delimit different types of soil, with different soil management and to be able to verify the differences in CO2, CH4 and N2O emissions. The study was carried out in a vineyard of Bodegas Campo Viejo in Logroño (La Rioja), whose plant material is Vitis vinifera L. cv. Tempranillo.

Read More

Application of UV-B radiation in pre- and postharvest as an innovative and sustainable cultural practice to improve grape phenolic composition

Ultraviolet radiation (UVR) is a minor part of the solar spectrum, but it represents an important ecological factor that influences many biological processes related to plant growth and development. In recent years, the application of UVR in agriculture and food production is emerging as a clean and environmentally friendly technology.
In grapevine, many studies have been conducted on the effects of ambient levels of UVR, but there are few considering the effects of UV-B application on grape phenolic composition under commercial growing or postharvest conditions.

Read More

Yeast mannoprotein characterization and their effect on Oenococcus oeni and malolactic fermentation

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).

Read More