terclim by ICS banner
IVES 9 IVES Conference Series 9 LARGE-SCALE PHENOTYPIC SCREENING OF THE SPOILAGE YEAST BRETTANOMYCES BRUXELLENSIS: UNTANGLING PATTERNS OF ADAPTATION AND SELECTION, AND CONSEQUENCES FOR INNOVATIVE WINE TREATMENTS

LARGE-SCALE PHENOTYPIC SCREENING OF THE SPOILAGE YEAST BRETTANOMYCES BRUXELLENSIS: UNTANGLING PATTERNS OF ADAPTATION AND SELECTION, AND CONSEQUENCES FOR INNOVATIVE WINE TREATMENTS

Abstract

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations. These genetic groups differ from each other by their ploidy level (diploid or triploid), their hybridization status (auto or- allo-triploid) and their ecological fermentation niches (wine, beer, tequila/bioethanol, etc.). While the genomic landscape of B. bruxellensis is nowadays clearer, its phenotypic diversity is still insufficiently assessed in the light of its genetic diversity. In this work, on one hand, we designed an experiment where 151 B. bruxellensis strains representative of the genetic diversity of the species were phenotypically characterized in five natural beverages (grape must, wine, wort, beer, kombucha wort). Various phenotypic traits were monitored: parameters of growth and fermentation ability, metabolites of technological interest… Signatures of local adaptation were investigated and showed that at least one allotriploid population of B. bruxellensis is specifically adapted to wine environment. Moreover, such large screening allowed the identification of ancestral traits like maltose and maltotriose consumption or nitrate metabolization that were randomly lost in specific populations, an evolutionary phenomenon called relaxed selection. On a second hand, two innovative control methods, continuous UV-C light and pulsed light, were tested on a large collection of B. bruxellensis (>100 strains) and other wine yeast species (14 species). These two stabilization treatments were deemed as particularly efficient on wine yeast spoilers (B. bruxellensis including) using i- a drop-platted system to screen various strains and conditions, and ii- lab-made reactors to stabilize several litters of red wines. Altogether, our results contribute to a deeper understanding of the wine spoiler B. bruxellensis both at the fundamental and applied levels.

 

1. Avramova, M., Cibrario, A., Peltier, E., Coton, M., Coton, E., Schacherer, J., Spano, G., Capozzi, V., Blaiotta, G., Salin, F., Dols-Lafargue, M., Grbin, P., Curtin, C., Albertin, W., Masneuf-Pomarede, I., 2018. Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution. Sci. Rep. 8, 4136. https://doi.org/10.1038/s41598-018-22580-7
2. Eberlein, C., Abou Saada, O., Friedrich, A., Albertin, W., Schacherer, J., 2021. Different trajectories of polyploidization shape the genomic landscape of the Brettanomyces bruxellensis yeast species. Genome Res. 31, 2316–2326. https://doi.org/10.1101/gr.275380.121
3. Harrouard, J., Eberlein, C., Ballestra, P., Dols‐Lafargue, M., Masneuf-Pomarede, I., Miot-Sertier, C., Schacherer, J., Albertin, W., Ropars, J., 2022. Brettanomyces bruxellensis : Overview of the genetic and phenotypic diversity of an anthropized yeast. Mol. Ecol. 1–22. https://doi.org/10.1111/mec.16439
4. Pilard, E., Harrouard, J., Miot-Sertier, C., Marullo, P., Albertin, W., Ghidossi, R., 2021. Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation. Food Microbiol. 100, 103864. https://doi. org/10.1016/j.fm.2021.103864
5. Harrouard, J., Pilard, E., Miot-Sertier, C., Marullo, P., Ferrari, G., Pataro, G., Ghidossi, R., Albertin, W., 2022. Evaluating the Influence of Operational Parameters of Pulsed Light on Wine Related Yeasts: Focus on Inter- and Intra-Specific Variability Sensitivity. SSRN Electron. J. 109. https://doi.org/10.2139/ssrn.4053457

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Jules Harrouard1, Etienne Pilard1, Emilien Peltier1,2, Cecile Miot-Sertier1, Marguerite Dols-Lafargue1,2, Isabelle Masneuf-Pomare-de1,3, Alexandre Pons1,4, Philippe Marullo1,5, Joseph Schacherer6,7, Remy Ghidossi1, Warren Albertin1,2

1. UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, 33140 Villenave d’Ornon, France
2. ENSCBP, Bordeaux INP, 33600, Pessac, France
3. BSA, 33170 Gradignan
4. Tonnellerie Seguin Moreau, Cognac France, France
5. Biolaffort, 11 Rue Aristide Bergès, F-33270 Floirac, France.
6. Université de Strasbourg, CNRS, GMGM, UMR 7156, Strasbourg, France
7. Institut Universitaire de France (IUF), Paris, France

Contact the author*

Keywords

comparative phenotyping, local adaptation, UVC, Pulsed light

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

MOVING FROM SULFITES TO BIOPROTECTION: WHICH IMPACT ON CHARDONNAY WINE?

Over the last few years, several tools have been developed to reduce the quantity of sulfites used during winemaking, including bioprotection. Although its effectiveness in preventing the development of spoilage microorganisms has been proven, few data are available on the impact of sulfite substitution by bioprotection on the final product. The objective of this study was therefore to characterize Chardonnay wines with the addition of sulfite or bioprotection in the pre-fermentation stage. The effects of both treatments on resulting matrices was evaluated at several scales: analysis of classical oenological parameters, antioxidant capacity, phenolic compounds, non-volatile metabolome and sensory profile.

Read More

NEAR INFRARED SPECTROSCOPY FOR THE ESTIMATION OF TEMPRANILLO BLANCO VOLATILE COMPOSITION ALONG GRAPE MATURATION

Grape volatile compounds are mainly responsible for wine aroma, so it is important to know the va-rietal aromatic composition throughout ripening process. Currently, there are no tools that allow mea-suring the aromatic composition of grapes, in intact berries and periodically, throughout ripening, in the vineyard or in the winery. For this reason, this work evaluated the use of near infrared spectroscopy (NIR) to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco berries during ripening. For this purpose, NIR spectra (1100-2100 nm) were acquired from 240 samples of in-tact berries, collected at different dates, from veraison to overripening.

Read More

HOW OXYGEN CONSUMPTION INFLUENCES RED WINES VOLTAMMETRIC PROFILE

Phenolic compounds play a central role in sensory characteristics of wine, such as colour, mouthfeel, flavour and determine its shelf life. Furthermore, the major non-enzymatic wine oxidation process is due to the catalytic oxidation of phenols in quinones. Due their importance, during the years have been developed different analytical methods to monitor the concentration of phenols in wine, such as Folin-Ciocalteu method, spectrophotometric techniques and HPLC. These methods can also be used to follow some oxidation-related chemical transformations.

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More