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…

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

Read More

AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

Sforzato di Valtellina DOCG is a special dry red wine produced from partially dehydrated Nebbiolo wine-grapes growing in the Rhaetian Alps valley of Valtellina (Lombardy, Italy). Valtellina terraced vineyards are located at an altitude of 350–800 m according to ‘heroic’ viticulture on steep slopes. The harvested grape bunches are naturally dehydrated indoors, where a slow and continuous withering occurs (about 20% w/w of weight loss), until at least 1st December when the grapes reach the desired sugar content and can be processed following a normal winemaking with maceration.

Read More

OPTIMIZATION, VALIDATION AND APPLICATION OF THE EPR SPIN-TRAPPING TECHNIQUE TO THE DETECTION OF FREE RADICALS IN CHARDONNAY WINES

The aging potential of Burgundy chardonnay wines is considered as quality indicator. However, some of them exhibit higher oxidative sensitivity and premature oxidative aging symptoms, which are potentially induced by no-enzymatic oxidation such as Fenton-type reaction (Danilewicz, 2003). This chemical mechanism involves the action of transition metal, native phenolic compounds and oxygen which promote the generation of highly reactive oxygen species (ROS) such as hydroxyl radicals (OH) or 1-hydroxyethyl radicals (1-HER) from oxidation of ethanol. Such mechanism is involved in the radical oxidation occurring during bottle aging. According to Elias et al.,(2009a), the 1-HER is the most abundant radical in forced oxidation treated wines. Consequently, understanding its evolution kinetic in dry white wines is of great importance.

Read More

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.

Read More

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More