terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Assessing the Effectiveness of Electrodialysis in Controlling Brettanomyces Growth in Wine

Assessing the Effectiveness of Electrodialysis in Controlling Brettanomyces Growth in Wine

Abstract

Brettanomyces yeast can negatively impact the quality and stability of wines, posing a significant challenge to winemakers. [1] This study aims to develop novel management practices to limit Brettanomyces impact on wines by evaluating the effectiveness of electrodialysis (ED) technology in removing magnesium (Mg2+) from wine to prevent the development of Brettanomyces yeast. The ED technique utilizes charged membranes to extract ions from the wine, and it is considered an alternative to cold stabilization that requires less energy. [2]

Building upon previous research that underscored the pivotal influence of magnesium on Brettanomyces proliferation, the objective of this study was to evaluate and authenticate the effectiveness of ED as a means of diminishing Mg2+levels and efficiently inhibiting the development of Brettanomyces in wine. Pilot-scale trials were conducted, and the results showed that the use of ED reduced the Mg2+ content in wine. At 40% intensity, the ED removed 66% of the Mg2+, reducing it from 93 mg/L to 32 mg/L. The use of higher intensities led to a further reduction in Mg2+ levels, with 70% intensity reducing the Mg2+ content to 7.5 mg/L.

Furthermore, an ongoing study is assessing the sensitivity of Brettanomyces yeast to different intensities of ED treatment to determine the optimal treatment intensity that can prevent its proliferation in wine. If successful in preventing Brettanomyces growth could lead to the commercial-scale treatment of wines using ED technology, providing winemakers with valuable technology to manage spoilage.

The results of this study could have significant implications for the wine industry, providing beneficial alternatives for managing spoilage and improving the quality of wine.

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)  El Rayess, Y. and M. Mietton-Peuchot (2016). “Membrane Technologies in Wine Industry: An Overview.” Critical Reviews in Food Science and Nutrition 56(12): 2005-2020, https://doi.org/10.1080/10408398.2013.809566.

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

  1. Giordano1-2, J. Macintyre3, A. Bornema1-4, 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, electrodialysis technology, magnesium, wine stability, microbiological stability, spoilage management

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effect of different plant fibers on the elimination of undesirable compounds in red wine. Correlation with its polysaccharide composition

The presence of undesirable compounds in wines, such as OTA, biogenic amines and pesticides residues, affects wine quality and can cause health problems for the consumer. The main tool that a winemaker has to reduce their content in the wine is fining. However, some of the fining agents commonly used in the winery can cause allergies or even increase the protein content in the wine, increasing the turbidity. To avoid these problems, the use of plant fibers may be an alternative, such as those from grape pomace[1] or other plant origins.
Read More

Drought tolerance assessment and differentiation of grapevine cultivars using physiological metrics: insights from field studies

This study aimed to validate a protocol and compare metrics for evaluating drought tolerance in two Vitis vinifera grapevine cultivars under field conditions. Various metrics were calculated to represent the physiological responses of plants to progressive water deficit. Data were collected from Sauvignon Blanc and Chardonnay plants subjected to three irrigation levels during the 2022-2023 season, along with data from three previous seasons. Hydro-escape areas were used to assess the plant’s ability to reduce water potential with decreasing soil water availability.

Read More

Indicators of Sustainable Vineyard Soil Management: Metrics for Assessing Environmental Impacts

The vital role of soils in supporting life on our planet cannot be overstated. Soils provide numerous ecosystem services and functions, including biomass production, carbon sequestration, physical support, biological habitat, and genetic reserve, among others. Understanding the characteristics and sensitivity of soils in a specific terroir, along with effective soil management practices, is crucial for the sustainable management of natural resources.

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 soil particle size on vine water status, leaf ABA content and berry quality in Nebbiolo grapes

The root and shoot abscisic acid (ABA) accumulation in response to water deficit and its relation with stomatal conductance is longtime known in grapevine. ABA-dependent and ABA-independent signalling response to osmotic stress coexist in sessile plants. In grapevine, the signaling role of ABA in response to water stress conditions and its influence on berry quality is critical to manage grapevine acclimation to climate change.

Read More