terclim by ICS banner
IVES 9 IVES Conference Series 9 A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Abstract

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines. Distilled wines produced in Cognac appellation of origin undergo MLF. Given the lack of knowledge of LAB present in distillation wines, the control of MLF and the further storage of wines is a difficult task. Therefore, the aim of this work is to analyze the biodiversity of O. oeni strains naturally occurring in cognac distilled wines and to determine if they confer a particular quality to the spirit after distillation.
559 samples of wines were collected before, during and after MLF from 24 wineries located in almost all the regions of Cognac appellation during 4 vintages from 2019 to 2022. The samples were processed to isolate single colonies of LAB, which were typed at the species and strain levels by MLVA (Multiple Loci of Variable Number of Tandem Repeats Analysis). About 5000 colonies of O. oeni isolates were obtained and assigned to 688 different strains. The most abundant strains in each winery were further analyzed at the genomic level. A total of 49 draft genomes were produced by Illumina MiSeq. The distances between these 49 genomes and 240 other publicly available O. oeni genomes were calculated using ANI (Average Nucleotide Identity) and used to reconstruct a phylogenetic tree. The tree showed that 34 of the 49 strains grouped together in a new phylogenetic lineage and contain only stains isolated from cognac wines. The 34 strains of this lineage represented more than half of the colonies isolated during MLF in the wineries, which suggests that this lineage is specific and predominant in all the cognac wines. Moreover, the same strains were often found in the same wineries during consecutive vintages. The results suggest that the strains of this genetic lineage share specific genetic properties conferring them a better adaptation to cognac wines, and may in addition confer specific aromatic characteristics to cognac wines during MLF.

 

1. Lorentzen, M.P.G., and Lucas, P.M. (2019). Distribution of Oenococcus oeni populations in natural habitats. Applied Microbio-logy and Biotechnology 103, 2937–2945.
2. Claisse, O., and Lonvaud-Funel, A. (2012). Development of a multilocus variable number of tandem repeat typing method for Oenococcus oeni. Food Microbiology 30, 340–347.
3. Claisse, O., and Lonvaud-Funel, A. (2014). Multiplex variable number of tandem repeats for Oenococcus oeni and applica-tions. Food Microbiology 38, 80–86

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Sayoko Matsumoto¹, Olivier Claisse¹, Cécile Miot-Sertier¹, Rebekah Hicks David², Valentin Lebrec², Amandine Bernier², Panagiotis Stamatopoulos², Xavier Poitou², Jana Rudolf¹, Patrick Lucas¹

1. Univ. Bordeaux, Bordeaux INP, INRAE, Bordeaux Sciences Agro, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. Hennessy, Rue de la Richonne, CS20020 – 16100, Cognac Cedex, France

Contact the author*

Keywords

Oenococcus oeni, Malolactic fermentation, Cognac, Biodiversity

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Read More

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

FERMENTATION POTENTIAL OF INDIGENOUS NON-SACCHAROMYCES YEASTS ISOLATED FROM MARAŠTINA GRAPES OF CROATIAN VINEYARDS

The interest in indigenous non-Saccharomyces yeast for use in wine production has increased in recent years because they contribute to the complex character of the wine. The aim of this work was to investigate the fermentation products of ten indigenous strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes, belonging to Hypopichia pseudoburtonii, Metschnikowia pulcherrima, Metschnikowia sinensis, Metschnikowia chrysoperlae, Lachancea thermotolerans, Pichia kluyveri, Hanseniaspora uvarum, Hanseniaspora guillermondii, Hanseniaspora pseudoguillermondii, and Starmerella apicola species, and compare it with commercial non-Saccharomyces and Saccharomyces strains.

Read More