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IVES 9 IVES Conference Series 9 ALCOHOLIC FERMENTATION DRIVES THE SELECTION OF OENOCOCCUS OENI STRAINS IN WINE

ALCOHOLIC FERMENTATION DRIVES THE SELECTION OF OENOCOCCUS OENI STRAINS IN WINE

Abstract

Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF) (Lonvaud-Funel, 1999). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D (Lorentzen et al., 2019). Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B+C, and D, respectively, although B and C strains were also detected in wine (Campbell-Sills et al., 2015; Coton et al., 2017; Lorentzen et al., 2019; Sternes and Borneman, 2016). This study was performed to better understand the distribution of the phylogroups in wine and cider. Their population dynamics were determined by qPCR all through wine and cider productions, and the behavior of the strains was analyzed in synthetic wines and ciders. Phylogroups A, B and C were all represented in grape must and throughout the alcoholic fermentation, but on the transition to MLF, only phylogroup A remained at high levels in all wine productions. In the case of cider, phylogroups A, B and C were detected in stable levels during the process. When they were tested in synthetic wine and cider, all phylogroups performed MLF, but with different survival rates depending on the ethanol content. In this sense, ethanol and fermentation kinetics are the main agent that drives the selection of phylogroup A strains in wine, while B and C strains dominates in cider containing less ethanol.

 

1. Campbell-Sills, H., El Khoury, M., Favier, M., Romano, A., Biasioli, F., Spano, G., Sherman, D.J., Bouchez, O., Coton, E., Coton, M., Okada, S., Tanaka, N., Dols-Lafargue, M., Lucas, P.M., 2015. Phylogenomic analysis of Oenococcus oeni reveals specific domestication of strains to cider and wines. Genome Biol. Evol. 7, 1506–1518. https://doi.org/10.1093/gbe/evv084
2. Coton, M., Pawtowski, A., Taminiau, B., Burgaud, G., Deniel, F., Coulloumme-Labarthe, L., Fall, A., Daube, G., Coton, E., 2017. Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods. FEMS Microbiol. Ecol. 93, 1–16. https://doi.org/10.1093/femsec/fix048
3. Lonvaud-Funel, A., 1999. Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie van Leeuwen-hoek, Int. J. Gen. Mol. Microbiol. 76, 317–331. https://doi.org/10.1023/A:1002088931106
4. Lorentzen, M.P., Campbell-Sills, H., Jorgensen, T.S., Nielsen, T.K., Coton, M., Coton, E., Hansen, L., Lucas, P.M., 2019. Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains. BMC Genomics 20, 1–15. https://doi.org/10.1186/s12864-019-5692-3
5. Sternes, P.R., Borneman, A.R., 2016. Consensus pan-genome assembly of the specialised wine bacterium Oenococcus oeni. BMC Genomics 17, 1–15. https://doi.org/10.1186/s12864-016-2604-7

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Aitor Balmaseda1,2,3, Marc Lorentzen1,2, Lucie Dutilh1,2, Rémi Bauduin⁴, Hugues Guichard⁴, Séverine Ollivier4, Cécile Miot-Sertier1,2, Patrick M. Lucas1,2

1. Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d’Ornon, France
2. Bordeaux Sciences Agro, F-33170 Gradignan, France
3. Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Grup de Biotecnologia Enològi-ca, C/ Marcel⟨lí Domingo 1, 43007 Tarragona, Catalonia, Spain
4. Institut Français des Produits Cidricoles (IFPC), Domaine de la Motte, Le Rheu, 35653, France

Contact the author*

Keywords

Oenococcus oeni, Malolactic fermentation, Population dynamics, phylogroups

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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