terclim by ICS banner
IVES 9 IVES Conference Series 9 FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Abstract

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

By studying the other quantification methods now routinely available in enology and comparing them to our FCM method, we show that alternative methods only provide a partial, and sometimes erroneous, view of the microbial populations. Coupled with the use of different markers (vitality markers and probe specific to B. bruxellensis), FCM allows the precise and specific quantification of cells and provides information on their physiological state. In addition, it is the only method that provides a comprehensive view of the present populations, all this in a short time and at a controlled cost.

These advantages make it a method of choice for multiple technical applications in wine microbiology such as the prevention of spoilage during aging, the control of fermentation activity or the quality control of barrel cleaning protocols.

Finally, aside from its technical interest, FCM responds to a major challenge for the wine industry: the commitment to sustainable development. Based on recent work evaluating the environmental impact of analysis techniques, we show through an original comparative study of B. bruxellensis quantification methods that FCM is a more sustainable technique than its alternatives usually used in the sector.

 

1. Longin, C., Julliat, F., Serpaggi, V., Maupeu, J., Bourbon, G., Rousseaux, S., Guilloux-Benatier, M., & Alexandre, H. (2016). Eva-luation of three Brettanomyces; qPCR commercial kits : Results from an interlaboratory study. OENO One, 50(4).
2. Longin C., Laforgue R., Badet-Murat ML., Alexandre H. (2022). Flow cytometry, a sustainable method for the identification and quantification of microorganisms in enology – Part 1/2 Review of the usual methods applied in wine microbiology and the principle of flow cytometry. IVES technical reviews, December 2022.
3. Longin C., Laforgue R., Badet-Murat ML., Alexandre H. (2023). Flow cytometry, a sustainable method for the identification and quantification of microorganisms in enology – Part 2/2 Practical and environmental benefits of flow cytometry applied to wine microbiology. IVES technical reviews, January 2023.
4. Płotka-Wasylka, J. (2018). A new tool for the evaluation of the analytical procedure : Green Analytical Procedure Index. Ta-lanta, 181, 204-209.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Marie-Laure Badet-Murat¹, Cédric Longin¹, Hervé Alexandre²

1. OENOTEAM, 17 Chemin de Verdet, 33500 Libourne/7 Rue de l’Industrie, 33250 Pauillac, France.
2. UMR Procédés Alimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Agro Dijon, Université de Bourgogne/Franche-Comté, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France.

Contact the author*

Keywords

Brettanomyces bruxellensis, Flow cytometry, Specific quantification, Sustainable analysis

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

Read More

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

EFFECT OF MANNOPROTEIN-RICH EXTRACTS FROM WINE LEES ON PHENOLICCOMPOSITION AND COLOUR OF RED WINE

In 2022, wine production was estimated at around 260 million hl. This high production rate implies to generate a large amount of by-products, which include grape pomace, grape stalks and wine lees. It is estimated that processing 100 tons of grapes leads to ~ 22 tons of by-products from which ~ 6 tons are lees [1]. Wine lees are a sludge-looking material mostly made of dead and living yeast cells, yeast debris and other particles that precipitate at the bottom of wine tanks after alcoholic fermentation. Unlike grape pomace or grape stalks, few strategies have been proposed for the recovery and valorisation of wine less [2].

Read More

BIOSORPTION OF UNDESIRABLE COMPONENTS FROM WINE BY YEAST-DERIVED PRODUCTS

4-Ethylphenol (EP) in wine is associated with organoleptic defects such as barn and horse sweat odors. The origin of EP is the bioconversion reaction of p-coumaric acid (CA), naturally present in grapes and grape musts by contaminating yeasts of the genus Brettanomyces bruxellensis.
Yeast cell walls (YCW) have shown adsorption capacities for different compounds. They could be applied to wines in order to adsorb either CA and/or EP and thus reduce the organoleptic defects caused by the contaminating yeasts.

Read More