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…

AROMA AND SENSORY CHARACTERIZATION OF XINOMAVRO RED WINES FROM DIFFERENT GREEK PROTECTED DESIGNATIONS OF ORIGIN, EFFECT OF TERROIR CHARACTERISTICS

The quality of wines has often been associated with their geographical area of production. The aim of this work was to characterize Protected Designation of Origin (PDO) Xinomavro red wines from different geographical areas of Amyndeon and Naoussa in Northern Greece, elaborated with variables that contribute to their differentiation, such as soil characteristics, altitude, monthly average temperature and rainfall.
Xinomavro fruit parcels from different vineyards within the two PDO zones (5 PDO Naoussa and 6 PDO Amyndeon) were vinified following a standard winemaking process. A total of 25 aroma compounds were quantified using gas chromatography-mass spectrometry (GC-MS) with simultaneous full scan and selected ion monitoring for data recording, and odor activity values (OAVs) were determined.

Read More

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Read More

IMPACT OF THE WINES’ QUALITY ON THE WINE DISTILLATES’ ORGANOLEPTIC PROFILE

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4).

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More