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…

ESTIMATING THE INITIAL OXYGEN RELEASE (IOR) OF CORK CLOSURES

Many factors influence aging of bottled wine, oxygen transfer through the closure is included. The maximum uptake of wine before oxidation begins varies from 60 mg.L-¹ to 180 mg.L-1 for white and red wines respectively [1].
The process of bottling may lead to considerable amounts of oxygen. The actual contribution of the transfer through the closure system becomes relevant at the bottle storage, but the amounts are small compared to prepacking operations [2] and to the total oxygen attained during filling.

Read More

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Read More

IMPACT OF MANNOPROTEIN N-GLYCOSYL PHOSPHORYLATION AND BRANCHING ON WINE POLYPHENOL INTERACTIONS WITH YEAST CELL WALLS

Yeast cell walls (CWs) may adsorb wine components with a significant impact on wine quality. When dealing with red wines, this adsorption is mainly related to physicochemical interactions between wine polyphenols and cell wall mannoproteins. However, mannoproteins are a heterogeneous family of complex peptidoglycans including long and highly branched N-linked oligosaccharides and short linear O-linked oligosaccharides, resulting in a huge structural diversity.

Read More

OENOLOGICAL TANNINS FOR PREVENTING THE LIGHT-STRUCK TASTE IN WHITE AND ROSÉ WINES

The light exposure of wine can be detrimental as a relevant loss of aromas takes place [1] and light-induced reactions can occur. The latter involves riboflavin (RF), a photosensitive compound, that is fully reduced by acquiring two electrons. When the electron-donor is methionine, the light-struck taste (LST) can appear leading to cooked cabbage, onion and garlic odours-like [2]. The use of oenological tannins can limit the appearance of LST in both model wine [3] and white wine [4]. This research aimed to evaluate the impact of certain oenological tannins, selected in a previous study as the most effective against LST [5], in both white and rosé wines.

Read More

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Read More