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…

Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

Global changes and sustainability challenge researchers in saving water and nutrients. The response of woody crops, which can be forced at facing more drought events during their life, is particularly important. Vitis vinifera can be an important model for its relevance in countries subjected to climate changes and its breeding, requiring cuttings plantation and strong pruning.
Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More

is the overall ecological awarness among Spanish winemakers related to their attitudes towards natural wines?

The Agenda 2030 of the EU sets out the main guidelines for transitioning towards a resilient, green and safe economy. To this regard, the wine sector is experiencing an ecological transition in different ways such as increasing the production of ecological crops, or promoting the production of wines under more environmental-friendly and healthier (i.e., lower levels of SO2) products. These alternatives to conventional production are a smaller proportion of wines, in constant growth and demand, and follow alternative and minority practices, which range from sustainable to deeply philosophical thoughts. Among these methods there are organic, biodynamic and, more recently, natural wines.

Read More

Identification of a stable epi-allele associated with flower development and low bunch compactness in a somatic variant of Tempranillo Tinto

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.

Read More

The interplay between water deficit and nitrogen and potassium nutrition in Vitis vinifera L.

Climate change is expected to provoke an increase in the frequency and intensity of drought events and water scarcity that will have detrimental effects on photosynthesis and plant yield. To sustain an appropriate plant yield under sub-optimal conditions, a common practice is the application of high amounts of fertilizers with negative environmental consequences. The present study aims at evaluating the interplay between water and nutrient availability, namely nitrogen (N) and potassium (K), in two grapevine cultivars with a different sensitivity to water shortage stress. Two-year-old Vitis Vinifera cv. Cabernet Sauvignon and Grenache grapevine plants grafted on SO4 rootstock have been transferred in pots under semi-environmental conditions.

Read More