terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Design of microbial consortia to improve the production of aromatic amino acid derived compounds during wine fermentation

Design of microbial consortia to improve the production of aromatic amino acid derived compounds during wine fermentation

Abstract

Wine contains secondary metabolites derived from aromatic amino acids (AADC), which can determine quality, stability and bioactivity. Several yeast species, as well as some lactic acid bacteria (LAB), can contribute in the production of these aromatic compounds. Winemaking should be studied as a series of microbial interactions, that work as an interconnected network, and can determine the metabolic and analytical profiles of wine. The aim of this work was to select microorganisms (yeast and LAB) based on their potential to produce AADC compounds, such as tyrosol and hydroxytyrosol, and design a microbial consortium that could increase the production of these AADC compounds in wines. Individual screenings of different strains of S. cerevisiae, non-Saccharomyces (non-Sac) and LAB where carried out in synthetic must with 5x of aromatic amino acids. Production of tyrosol and hydroxytyrosol was determined through HPLC-MS/MS. Two strains of S. cerevisiae, two of Zygosaccharomyces rouxii and two ofOenococcus oeni were selected for producing higher concentrations of tyrosol and hydroxytyrosol. Selected strains were then tested in different strategies of mixed inocula fermentations, combining the three microorganisms. Fermentations were done by single or co-inoculation of non-Sac and LAB strains, followed by sequential inoculation of S. cerevisiae strain. Organic acids, population dynamics and production of AADC were evaluated in the eight proposed consortia. Consortia that presented S. cerevisiae Lalvin CLOS and Z. rouxii CW96 produced highest concentrations of hydroxytyrosol (up to 3 µg/L). Moreover, all co-inoculations with LAB completed rapidly malolactic fermentations, and O. oeni did not increase acetic acid production. This study provides information on potential microbial interactions in microbial consortia that can enhance metabolic profile in winemaking.

Acknowledgements: This work has been financed by the project PDI2019-108722RB-C3. AS holds a fellowship of the Ministry of Science and Innovation (PRE2020-096645) and PGS a “Margarita Salas, María Zambrano, Recualificación” grant Spanish Ministry of Universities financed with European Union NextGenerationEU.

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Andrea Silva1*, Sandra Martín-Esteban1, Pedro García-Serrano2, María-Jesús Torija1, Gemma Beltran1

1 Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain
2 Department of Nutrition and Bromatology, Toxicology and Legal Medicine, Faculty of Pharmacy, Universidad de Sevilla, Sevilla, Spain

Contact the author*

Keywords

microbial consortia, hydroxytyrosol, yeast, lactic acid bacteria

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Agronomic and oenological behavior of the minority Mandón variety on two rootstocks in the D.O. Arribes

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

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

Effect of two water deficit regimes on the agronomic response of 12 grapevine varieties cultivated in a semi-arid climate

The Mediterranean basin is one of the most vulnerable regions to Climate Change effects. According to unanimous forecasts, the vineyards of Castilla-La Mancha will be among the most adversely affected by rising temperatures and water scarcity during the vine’s vegetative period. One potential strategy to mitigate the negative impacts of these changes involves the identification of grapevine varieties with superior water use efficiency, while ensuring satisfactory yields and grape quality.

Read More

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Read More

Dynamics of Saccharomyces cerevisiae population in spontaneous fermentations from Granxa D’Outeiro terroir (DOP Ribeiro, NW Spain)

Granxa D’Outeiro is a recovered ancient vineyard located in the heart of DOP Ribeiro, where traditional white grapevine varieties are growing under sustainable management. Spontaneous fermentations using grape must from Treixadura, Albariño, Lado, Godello, and Loureira varieties were carried out at experimental winery of Evega. Yeasts were isolated from must and at different stages of fermentation. Those colonies belonging to Saccharomyces cerevisiae were characterized at strain level by mDNA-RFLPs.

Read More