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…

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.

Read More

CHARACTERISTIC EXTRACTION OF THE PHENOL COMPOUNDS IN KOSHU (VITIS VINIFERA CV.) WINE DURING THE MACERATION

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

Read More

SENSORY PROPERTIES IMPORTANT TO AUSTRALIAN FINE WINE CONSUMER SEGMENT PERCEPTION OF CHARDONNAY WINE COMPLEXITY AND PREFERENCE

Wine complexity is considered a multidimensional yet equivocal sensory percept. This project uncovered sensory attributes Australian Chardonnay wine consumers associate with Chardonnay wine complexity
and correlations between expert and consumer perceived wine complexity and preference. A
wine consumer test examined 6 Australian Chardonnay wines of three complexity levels designated low (LC1&2), medium (MC1&2), and high (HC1&2) by an expert panel (n = 8) using a benchtop sensory task. Consumers (n = 81) rated their perceived liking using a 9-point hedonic scale; wine complexity with a 5-point scale anchored “low”, “low-medium”, “medium”, “medium-high”, and “high” and lastly, profiled the wines using Rate-All-That-Apply (RATA). Psychographic segmentation with the Fine Wine Instrument
(FWI) generated three segments; Wine Enthusiasts (WE n=29), Aspirants (ASP n=40) and No- Frills (NF n=12).

Read More

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.

Read More