terclim by ICS banner
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.

 

1. Bely, M., Stoeckle, P., Masneuf-Pomarède, I., Dubourdieu, D., 2008. Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation. Int. J. Food Microbiol. 122 (3), 312–320.
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

Related articles…

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].

Read More

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

Read More

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Read More