terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Influence of p-Coumaric Acid and Micronutrients on Growth and 4-Ethylphenol Production by Brettanomyces bruxellensis

Influence of p-Coumaric Acid and Micronutrients on Growth and 4-Ethylphenol Production by Brettanomyces bruxellensis

Abstract

The wine spoilage caused by Brettanomyces bruxellensis is one of the global concerns for winemakers. Detecting the presence of B. bruxellensis using routine laboratory culture techniques becomes challenging when cells enter the viable but not culturable (VBNC) state. This study aims to investigate the impact of p-coumaric acid (a volatile phenol precursor) and micronutrients on B. bruxellensis’ culturability, viability, and volatile phenol production under sulfite stress. In red wine, exposure to a high sulfite dose (100.00 mg L-1 potassium metabisulfite) resulted in immediate cell death, followed by a recovery of culturability after two weeks. Surprisingly, such “dead” or non-culturable cells continued to produce 4-ethylphenol (4-EP). However, in the model wine medium, a death phase was observed at only 50.00 mg L-1 potassium metabisulfite (PMB), without any signs of growth recovery or 4-EP production. Nevertheless, when the model wine medium was supplemented with minerals and vitamins, growth recovery and 4-EP production were observed, indicating that the survival of sulfite-stressed state cells is dependent on the micronutrient’s availability. It has been reported by removing important micronutrients such as trace vitamins like biotin can lead to prevent the growth of B. bruxellensis (3). Moreover, we observed that B. bruxellensis can utilize p-coumaric acid (p-CA) as an energy source in the model wine, with a specific growth rate of 0.0134 and 0.0142 h-1 when supplied with 0.10 and 1.00 mM of p-CA, respectively. Additionally, sulfite-stressed yeast cells could synthesize ATP through proton efflux while utilizing p-CA. The p-CA, a constituent of both grapes and wine not only serves as a carbon source but also enables the cell to survive and produce 4-EP under sulfite stress. Our findings lay the foundation for future research on the importance of p-CA in managing yeast survival under sulfite stress.

Acknowledgements: The authors thank FCT, Portugal, for funding through DL 57/2016/CP1382/CT0012 to Mahesh Chandra, and strategic project UID/AGR/04129/2020 (LEAF).

References:

  1. Malfeito-Ferreira, M. (2018) Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where Do We Stand Now? Beverages, 4, (2), 32. doi:10.3390/beverages4020032.
  2. Du Toit WJ. et al. (2005) The Effect of Sulphur Dioxide and Oxygen on the Viability and Culturability of a Strain of Acetobacter Pasteurianus and a Strain of Brettanomyces bruxellensis Isolated from Wine. J App Microbiol, 98, 862–871. Doi: 10.1111/j.1365-2672.2004.02549.x
  3. Von Cosmos, N.H. and Edwards, C.G. (2016) Use of Nutritional Requirements for Brettanomyces bruxellensis to Limit Infections in Wine. Fermentation, 2, 17. Doi: 3390/fermentation2030017

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Mahesh Chandra 1,*, Patricia Branco1,2 , Catarina Prista1 and Manuel Malfeito-Ferreira1

1 Laboratório de Microbiologia, Linking Landscape Environment Agriculture and Food Research Center (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349–017 Lisboa, Portugal
2 School of Engineering, Lusófona University, 1749-024 Lisboa, Portugal

Contact the author*

Keywords

wine spoilage, sulfur dioxide, Brettanomyces bruxellensis, p-coumaric acid, VBNC, 4-ethylphenol, wine micronutrients, volatile phenols

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Viticultural heritage in mountain territories of Catalonia: prospecting in the region of Osona, northern Spain

The recovery of ancestral or minority vine varieties has been gaining great interest in recent years, among other reasons because it is likely that some of these varieties, due to the fact that they are found in relict areas, have a greater potential for adaptation to external factors (biotic or abiotic) and can minimize the effects that climate change is causing in viticulture. Varieties that can be grown at altitude are currently being sought to combat rising temperatures and prolonged extreme drought conditions. In Catalonia, the Pyrenean expansion of vineyard cultivation is documented from the 10th century and has been related to the “small climatic optimum” (9th-12th centuries) and also to seigniorial power.[1] But different adverse climatic periods and the arrival of Phylloxera by the late 19th century made many of these crops disappear.[2]
Read More

Chemical and microbiological evaluation of Ribeiro wines (NW Spain)

Wine produced under Designation of Origin (DOP) Ribeiro, the oldest DOP in Galicia (NW Spain), are elaborated using local grape cultivars, grown at the valleys of Miño, Avia and Arnoia rivers. The landscape formed by slopes and terraces and the peculiar climate of continental character, softened by the proximity of Atlantic Ocean, make it an area of excellent aptitude for vine cultivation. In addition, small-scale farming and the use of traditional techniques for vineyard management provide a great diversity to Ribeiro wines. This study presents the evaluation of red and white wines (bottled or bulk wines) from DOP Ribeiro, produced between years 2018-2022.

Read More

Genetic study of wild grapevines in La Rioja region

Since the mid-1980s, several surveys have been carried out in La Rioja to search for populations of the sylvestris grapevine subspecies (Vitis vinifera L. subsp. sylvestris Gmelin). The banks of the Ebro River and its tributaries (Alhama, Cidacos, Leza, Iregua, Najerilla, Oja and Tirón rivers), as well as the surrounding vegetation of their valleys have been covered. So far, all the populations found are alluvial, forming part of the riparian vegetation of the Najerilla (the first reported population in La Rioja [1]), Iregua, and the vicinity of Oja valleys.

Read More

The combined use of Lachancea thermotolerans and lactic bacteria in wine technology

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars.

Read More

Qualitative and productive characterization of a minority variety: ‘Branco lexítimo’ in DO Ribeira Sacra (Spain)

The actual climate changes, together with the strong regulation of the European Union and Spanish government, in search of sustainable viticulture, have forced the recovery of minority varieties, expanding the range of grape varieties, as well as the possible development of wines with unique profiles. In the Ribeira Sacra DO (Spain), a comparative study of the agronomic and qualitative behavior of the ‘Branco lexítimo’ variety has been carried out, compared to the majority white variety in the DO: ‘Godello’, located in the same study plot, with identic soil and climatic conditions. The study contemplated the analysis of phenology and leaf water potential, as well as the productive results and the analysis of the must quality, during four seasons: 2018 – 2021.

Read More