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…

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

Perception, liking and emotional response of tropical fruit aromas in Chardonnay wines

Tropical fruit aromas in wines are thought to be important to wine consumers, although there is little research to confirm this statement. With so many wine styles available, it has become important to understand the qualities that are desirable to consumers and how to achieve those qualities. Thiols and esters are compounds that have been found to cause tropical fruit aromas in chardonnay (ref). Fermentation temperature gradients and skin contact were found to increase these compounds using micro scale fermentations. This work aimed to scale up these fermentations/operations to determine if the desired tropical fruit aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

Mapping grapevine metabolites in response to pathogen challenge: a Mass Spectrometry Imaging approach

Every year, viticulture is facing several outbreaks caused by established diseases, such as downy mildew and grey mould, which possess different life cycles and modes of infection. To cope with these different aggressors, grapevine must recognize them and arm itself with an arsenal of defense strategies.
The regulation of secondary metabolites is one of the first reactions of plants upon pathogen challenge. Their rapid biosynthesis can highly contribute to strengthen the defense mechanisms allowing the plant to adapt, defend and survive.

Physicochemical behaviour of wine spirit and wine distillate aged in Sherry Casks® and Brandy casks

Brandy is a spirit drink made from “wine spirit” (<86% Alcohol by Volume – ABV; high levels of congeners and they are mainly less volatile than ethanol), it may be blended with a “wine distillate” (<94.8%ABV; low levels of congeners and these are mainly more volatile than ethanol), as long as that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product[1]. Brandy must be aged for at least 6 months in oak casks with <1000L of capacity. During ageing, changes occur in colour, flavour, and aroma that improve the quality of the original distillate.

Performance of Selected Uruguayan Native Yeasts for Tannat Wine Production at Pilot Scale

The wine industry is increasing the demand for indigenous yeasts adapted to the terroir to produce unique wines that reflect the distinctive characteristics of each region. In our group, we have identified and characterized 60 native yeast strains isolated from a vineyard in Maldonado-Uruguay, in which three strains stood out: Saccharomyces cerevisiae T193FS, Saturnispora diversa T191FS, and Starmerella bacillaris T193MS. Their oenological potential was evaluated at a semi-pilot scale in Tannat must vinification in the wine cellar to have a more precise and representative evaluation of the final product.