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IVES 9 IVES Conference Series 9 DEVELOPMENT OF BIOPROSPECTING TOOLS FOR OENOLOGICAL APPLICATIONS

DEVELOPMENT OF BIOPROSPECTING TOOLS FOR OENOLOGICAL APPLICATIONS

Abstract

Wine production is a complex biochemical process that involves a heterogeneous microbiota consisting of different microorganisms such as yeasts, bacteria, and filamentous fungi. Among these microorganisms, yeasts play a predominant role in the chemistry of wine, as they actively participate in alcoho-lic fermentation, a biochemical process that transforms the sugars in grapes into ethanol and carbon dioxide while producing additional by-products. The quality of the final product is greatly influenced by the microbiota present in the grape berry, and the demand for indigenous yeast starters adapted to specific grape must and reflecting the biodiversity of a particular region is increasing. This supports the concept that indigenous yeast strains can be associated with a “terroir”.

While some non-Saccharomyces species have been found to affect the chemical composition of wine, their low fermentation ability limits their usefulness, as they are unable to fully metabolize the sugars in the grape juice and produce only small amounts of ethanol. However, non-Saccharomyces strains have several oenological properties that are fundamental for the organoleptic properties of wine. As a result, the use of mixed non-Saccharomyces/Saccharomyces fermentation can be a valid alternative to spontaneous fermentation, as it can mimic natural biodiversity and increase the organoleptic properties of wine while minimizing microbial alterations.

The objectives of this work were to prospect and precisely identify genetically yeasts (more than 300 strains) of interest for the production of fermented beverages using an innovative protocol in several Swiss vineyards, establish a methodology to phenotypically characterize the isolated yeasts, and develop a procedure to assist winegrowers in their use of mixed saccharomyces and non-saccharomyces yeasts.

 

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2. Börlin, M., Miot-Sertier, C., Vinsonneau, E., Becquet, S., Salin, F., Bely, M., Lucas, P., Albertin, W., Legras, J.-L., & Masneuf-Po-marède, I. (2020). The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity. OENO One, 54(3), 335–342.
3. Capozzi V., Garofalo C., Assunta Chiriatti M., Grieco F., Spano G. 2015 Microbial terroir and food innovation: The case of yeast biodiversity in wine. Microbiological Research 181 (2015) 75–83
4. Domizio, P., Romani, C., Lencioni, L., Comitini, F., Gobbi, M., Mannazzu, I., et al.,2011. Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation. Int. J. Food Microbiol. 147 (3), 170–180.
5. Pretorius I.S., 2020. Tasting the terroir of wine yeast innovation, FEMS Yeast Research,  20 (1).

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Benoit Bach1 , Yannick Barth², Corentin Descombes ², Scott Simonin¹, Marilyn Cléroux¹, Charles Chappuis¹, Lefort Francois².

1. CHANGINS – Haute École de Viticulture et Œnologie, 1260 HES-SO, Nyon, Vaud, Switzerland
2. HEPIA, 1254 Jussy, Geneva, Switzerland

Contact the author*

Keywords

yeast, bioprospection, wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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