terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Oenococcus oeni clonal diversity in the carbonic maceration winemaking

Oenococcus oeni clonal diversity in the carbonic maceration winemaking

Abstract

This essay was aimed to describe the clonal diversity of Oenococcus oeni in the malolactic fermentation of the carbonic maceration (CM) winemaking. The free and the pressed liquids from CM were sampled and compared to the wine from a standard winemaking with previous destemming and crushing (DC) of grapes [1].O. oeni strain typification was performed by PFGE as González-Arenzana et al. described (2014) [2].  Results showed that 13 genotypes, referred as to letters, were distinguished from the 49 isolated strains, meaning the genotype “a” the 27%, the “b” the 14%, the “c” the 12%, the “d and e” the 10 % each other, and the remaining ones less than the 8% each one. In the traditional winemaking by DC 3 genotypes were found, while in the free liquid of CM were 4 the clones and in the pressed CM wine were 9 (Figure 1). These results demonstrated that the CM winemaking favoured the O. oeni strains diversity, being the pressed fraction 3 times more diverse than DC winemaking, probably due to the breakage of the biofilms formed during the CM at the press moment or because the special environmental.

Figure 1. Percentage of detection of the Oenococcus oeni genotypes named with letters, in the destemming and crushing vinifications and in the free and pressed liquids from carbonic maceration.

Acknowledgements: This study has been financed from the Project RTI2018-096051-R-C31/C33 (MCIU/AEI/FEDER; UE).

References:

1)  Gutiérrez A.R. et al. (2022) Influence of microbial population on the characteristics of carbonic maceration wines LWT-Food Sci. Tech., 166, DOI  10.1016/j.lwt.2022.113783

2)  González-Arenzana L. et al. (2014) Oenococcus oeni strain typification by combination of Multilocus Sequence Typing and Pulsed Field Gel Electrophoresis analysis. Food Microbiol., 38 : 295-302, DOI 10.1016/j.fm.2013.07.014.

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

L. González-Arenzana1*, I. López-Alfaro, B. Larreina1, P. Garijo1, P. Santamaría1 and A. R. Gutiérrez1

1 ICVV, Instituto de Ciencias de la Vid y el Vino Universidad de La Rioja, Gobierno de La Rioja, CSIC, Finca La Grajera, Ctra. LO-20- salida 13, 26071, Logroño, Spain  

Contact the author*

Keywords

Oenococcus oeni, carbonic maceration, genotypes

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Polyphenol content of cork granulates at different steps of the manufacturing process of microagglomerated stoppers treated with supercritical CO2 used for wine bottling

The wine closure industry is mainly divided into three categories: screw caps, synthetic closures, and cork-based closures. Among this latter, microagglomerated cork stoppers treated with supercritical CO2 are now widely used, especially to avoid cork taint contaminations[1]. They are designed with cork granules obtained from cork offcuts of the punching process during the natural cork stoppers production. A previous study[2] showed that these stoppers released fewer polyphenols in 12 % (v/v) hydroalcoholic solution than natural cork stoppers.

Read More

Association between dietary pattern and wine consumption and Alzheimer’s disease in a cohort from La Rioja (Spain)

Addressing modifiable risk factors is the most promising strategy to prevent/delay Alzheimer Disease (AD)[1]. The aim of the study was to establish the connections between dietetic habits, wine consumption and AD. Thus, 98 volunteers were recruited: 50 diagnosed as AD and 48 healthy/controls. The Food Frequency Questionnaire (FFQ) was used for dietary patterns assessment and, based on these data, the Mind Diet Score was calculated. (Poly)phenol metabolites (especially derived from wine consumption) were analyzed by UPLC-QqQ-MS/MS in 24-h urine samples to confirm dietary (poly)phenol consumption.

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Grape pomace, an active ingredient at the intestinal level: Updated evidence

Grape pomace (GP) is a winemaking by-product particularly rich in (poly)phenols and dietary fiber, which are the main active compounds responsible for its health-promoting effects. GP-derived products have been proposed to manage cardiovascular risk factors, including endothelial dysfunction, inflammation, hypertension, hyperglycemia, and obesity. Studies on the potential impact of GP on gut health are much more recent. However, it is suggested that, to some extent, this activity of GP as a cardiometabolic health-promoting ingredient would begin in the gastrointestinal tract as GP components (i.e., (poly)phenols and fiber) undergo extensive catabolism, mainly by the action of the intestinal microbiota, that gives rise to low-molecular-weight bioactive compounds that can be absorbed and utilized by the body.

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