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…

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Read More

Sensory profile of wines obtained from disease-resistant varieties in La Rioja

The European wine industry is facing multiple challenges derived from climate change and the pressure of different fungal diseases that are compromising the production of traditional varieties. A sustainable alternative maybe the adoption of resistant varieties.
In this study, we have evaluated the enological potential of 9 resistant varieties (5 white and 4 red varieties) in La Rioja. Microvinifications were carried out with three biological replications. Oenological parameters were very diverse with acid content varying from 2.6 g/L to 6.6 g/L.

Read More

Teinturier grapes: Valorization as a source of high-value compounds for the Chilean food industry

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

Read More

Influence of irrigation frequency on berry phenolic composition of red grape varieties cultivated in four spanish wine-growing regions

The global warming phenomenon involves the frequency of extreme meteorological events accompanied by a change in rainfall distribution. Irrigation frequency (IF) affects the spatial and temporal soil water distribution but its effects on the phenolic composition of the grape have been scarcely studied. The aim of this work was to evaluate the effects of four deficit irrigation frequencies of 30 % ETo: one irrigation per day (T01), two irrigations per week (T03), one irrigation per week (T07) and one irrigation every two weeks (T15) on berry phenolic composition at harvest.

Read More

Lipids at the crossroads of protection: lipid signalling in grapevine defence mechanisms

Understanding grapevine molecular processes and the underlying defence responses is vital for developing sustainable disease control strategies. Lipid signalling pathways, involving the synthesis and degradation of lipid molecules, have emerged as a key regulator in plant defence against pathogens. This study aims to elucidate the role of fatty acids and lipid signalling in grapevine’s defence response to P. viticola infection. The expression of lipid metabolism-related as well as lipid signalling genes was analysed, by qPCR, in three grapevine genotypes: Chardonnay (susceptible), Regent (tolerant) with Rpv3-1 resistance loci, and Sauvignac (resistant) harbouring a pyramid of Rpv12 and Rpv3-1 resistance loci.

Read More