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…

Evaluation of Furmint clones in the Tokaj Wine Region

The ’Furmint’ is the most important grape variety in the Tokaj Wine Region, constituting around 65% of its vineyard area. Before the phylloxera disease many types were grown, but as selection started in the 20th century, its diversity dramatically narrowed. As a result, the cultivation of Furmint was based mainly on two heavy-cropping clones, T.85 and T.92 at the end of the ’80s. Aims of present clone research take into account that after solely quantity as target, quality emerged in the 1990’s and most recently, typicity appeared as more private estates began their own selection program.
Read More

Decoupling the effects of water and heat stress on Sauvignon blanc berries

Climate changes have important consequences in viticulture, heat waves accompanied by periods of drought are encountered more and more frequently. This study aims to evaluate the single and combined effect of water deficit and high temperatures on the thiol precursors biosynthesis in Sauvignon blanc grapes. For this purpose, a protocol has been developed for the cultivation of berries on a solid substrate. The berries, collected at three different times starting from veraison and grown in vitro, were subjected to 4 different treatments: control (C), water stress (WS), heat stress (HS), combined water and heat stress (WSHS). Water stress was simulated by adding abscisic acid to the culture medium, while different temperatures, respectively 25°C and 35°C, were managed with two illuminated climatic chambers.

Read More

Response of red grape varieties irrigated during the summer to water availability at the end of winter in four Spanish wine-growing regions: berry phenolic composition

Water availability is the most limiting factor for vineyard productivity under Mediterranean conditions. Due to the effects caused by the current climate change, wine-growing regions may face serious soil moisture conservation problems, due to the lower water retention capacity of the soil and higher soil irradiation. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETo) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on berry phenolic composition at harvest.

Read More

Vineyard management practices to reduce sugar content on ‘Monastrell’ grapes

Climate change is resulting in more dry and hot summers, accelerating grape ripening and increasing berry sugars concentration. This results in wines with a higher alcohol content, which has a negative impact on wine quality, as well as, on consumer health. Agronomic practices that minimize these effects on berry composition and, consequently, on wine quality must be defined. In this work, different management practices have been assessed on rainfed ‘Monastrell’ grapevines in Jumilla (Murcia, Spain) from 2021 to 2023 vintages. Mulching, shading, application of kaolin and different types of pruning were evaluated, among others field adaptation practices.

Read More

Wine racking in the winery and the use of inerting gases

The O2 uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O2 uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The objective was to study O2 uptake during the racking of a model wine without using inert gases and to compare it with the purging of the destination tank with different inert gases.

Read More