terclim by ICS banner
IVES 9 IVES Conference Series 9 CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

Abstract

The spoilage yeast Brettanomyces bruxellensis presents many strain dependent characteristics, particularly sulfur tolerance (1). Climate change and the evolution of oenological practices are at the origin of matrices with low levels of sulfur dioxide and higher pH. These parameters favor the development of this yeast and lead to serious financial losses for winemakers (2). Thus, it is essential to discriminate B. bruxellensis isolates at the strain level in order to predict their stress resistance capacities. Few predictive tools are available to reveal intraspecific diversity within B. bruxellensis species; also, they require expertise and can be expensive. In this study, to make analysis even faster, we further investigated the correlation between genetic groups previously described (3) and cell polymorphism using the analysis of optical microscopy images via deep learning. A Convolutional Neural Network (CNN) was trained and allowed the discrimination of B. bruxellensis isolates in 4 of the 6 genetic groups (GG), with an accuracy of 96.6% (4). Future works will have to be done for the no tested genetic groups. But already these results confirm the possibility to develop a tool allowing to determine the tolerance of a contaminant, in a short time, in order to help wine industry professionals to choose the appropriate corrective measure.

 

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, AlbertinW, 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-
2. Alston J, Arvik T, Hart J. Lapsley JT (2021) Brettanomics I: The Cost of Brettanomyces in California Wine ProductionJournal of Wine Economics, Volume 16, Number 1, 2021, Pages 4–31 doi:10.1017/jwe.2020.20 
3. Lebleux M*, Abdo H*, Coelho C, Basmaciyan L, Albertin W, Maupeu J, Laurent J, Roullier-Gall C, Alexandre H, Guilloux-Benatier M, Weidmann S, Rousseaux S (2020) New advances on the Brettanomyces bruxellensis biofilm mode of life. Int J Food Microbiol, 318, pp.1084642. DOI : 10.1016/j.ijfoodmicro.2019.108464 
4. Lebleux M, Denimal E, De Oliveira D, Marin A, Desroche N, Alexandre H, Weidmann S, Rousseaux S (2021) Prediction of genetic groups within Brettanomyces bruxellensis through cell morphology using a deep learning tool in press J. Fungi, 7(8):581 https://doi.org/10.3390/jof7080581 

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Sandrine Rousseaux1, Manon Lebleux1, Emmanuel Denimal2, Stéphanie Weidmann 1

1. Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, University Bourgogne Franche-Comté, F-21000 Dijon, France
2. AgroSup Dijon, Direction Scientifique, Appui à la Recherche, 26 Boulevard Docteur Petitjean, F-21000 Dijon, France

Contact the author*

Keywords

Brettanomyces bruxellensis, deep learning, cell morphology, genetic groups

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds. Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.
Read More

PHOTOCHEMICAL DEGRADATION OF TRYPTOPHAN IN MODEL WINE: IMPACT OF HEAVY METALS AND OXYGEN ON 2-AMINOACETOPHENONE FORMATION

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

Read More

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More

A NEW TOOL TO QUANTIFY COMPOUNDS POTENTIALLY INVOLVED IN THE FRUITY AROMA OF RED WINES. DEVELOPMENT AND APPLICATION TO THE STU-DY OF THE FRUITY CHARACTER OF RED WINES MADE FROM VARIOUS GRAPE VARIETIES

A wide range of olfactory descriptors ranging from fresh and jammy fruit notes to cooked and oxidized fruit notes could describe the fruity aroma of red wines [1]. The fruity character of a wine is mainly related to the grape variety selected, to the terroir and the vinification process applied for its conception. In white wines, some volatile compounds confer directly their aroma to the wine while the question of “key” compound is more complex in red wines. According to many studies performed over the past decades, some fruity ethyl esters are directly involved in the fruity perception of red wines while others, present at subthreshold concentrations, participate indirectly to the fruity expression via perceptive interactions [2].

Read More

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More