terclim by ICS banner
IVES 9 IVES Conference Series 9 IMPACT OF ABIOTIC AND BIOTIC FACTORS ON BIOADHESION PROPERTIES OF BRETTANOMYCES BRUXELLENSIS

IMPACT OF ABIOTIC AND BIOTIC FACTORS ON BIOADHESION PROPERTIES OF BRETTANOMYCES BRUXELLENSIS

Abstract

Brettanomyces bruxellensis is an ubiquitous yeast associated with different fermentation media such as beer and kombucha, where its presence is beneficial to bring an aromatic typicity. However, it is a main spoilage yeast in wines, in which it produces volatile phenols responsible for organoleptic deviations causing significant economic losses (Chatonnet et al., 1992). Cellar and winery equipment’s are considered as the first source of contamination, during fermentation and wine ageing process (Connel et al., 2002). Indeed, it is possible to find B. bruxellensis in the air, on walls and floors of the cellars, on small materials, vats and barrels. Furthermore, specific strains are recurrently isolated in wines of certain wineries, thus showing the ability of the species to be resident in the cellar for long periods (Cibrario et al., 2019). Bioadhesion phenomena and biofilm formation are protective mechanisms that could explain the persistence of B. bruxellensis in the winery and recurrent wine contaminations. A subset of 17 B. bruxellensis strains, representative of the species genetic diversity and showing contrasting bioadhesion phenotypes, were selected to study the impact of pH and ethanol concentration on electronegativity (Zeta potential), hydrophobic character (MATS) and bioadhesion on stainless steel by confocal microscopy. The experimental design consisted in multi-strains and multi-species bioadhesions in order to observe potential interactions. Our results show that pH and ethanol concentrations do not impact the phenotypes but that the strains and genetic groups are the main factors explaining the variance suggesting the role of genetic mechanisms on bioadhesion properties. Regarding multispecies bioadhesion, a decrease in the bioadhesion of B. bruxellensis is observed in association with lactic acid and acetic acid bacteria. Multi-strains bioadhesion of B. bruxellensis show that the most bioadhesive strain is present in higher proportions during the first stages of the bioadhesive process comparing with other strains. This study provides new insights into the impact of environmental factors on B. bruxellensis lifestyles as bioadhesion in response to stressful environments, with major consequences on surface colonization in food industry and wine spoilage.

 

1. Chatonnet, P., Dubourdie, D., Boidron, J. -n., Pons, M., 1992. The origin of ethylphenols in wines. Journal of the Science of Food and Agriculture 60, 165–178. https://doi.org/10.1002/jsfa.2740600205
2. Cibrario, A., Avramova, M., Dimopoulou, M., Magani, M., Miot-Sertier, C., Mas, A., Portillo, M.C., Ballestra, P., Albertin, W., Masneuf-Pomarede, I., Dols-Lafargue, M., 2019. Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars. PLOS ONE 14, e0222749. https://doi.org/10.1371/journal.pone.0222749
3. Connell, L., Stender, H., Edwards, C.G., 2002. Rapid Detection and Identification of Brettanomyces from Winery Air Samples Based on Peptide Nucleic Acid Analysis. Am J Enol Vitic. 53, 322–324.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Paul Le Montagner1,2,3, Cécile Miot-Sertier¹, Marguerite Dols-Lafargue¹, Warren Albertin¹, Vincent Renouf³, Virginie Moine², Isabelle Masneuf Pomarède1,4

1. Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, OENO, UMR 1366, ISVV, 33140, Villenave d’Ornon, France 
2. Biolaffort, Floirac, France
3. Laboratoire Excell, Floirac, France
4. Bordeaux Sciences Agro, Gradignan, France

Contact the author*

Keywords

Brettanomyces bruxellensis, Wine, Spoilage, Bioadhesion

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

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

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

INTENSE PULSED LIGHT FOR VINEYARD WASTEWATER: A PROMISING NEW PROCESS OF DEGRADATION FOR PESTICIDES

The use of pesticides for vine growing is responsible for generating an important volume of wastewater. In 2009, 13 processes were authorized for wastewater treatment but they are expensive and the toxicological impact of the secondary metabolites that are formed is not clearly established. Recently photodecomposition processes have been studied and proved an effectiveness to degrade pesticides and to modify their structures (Maheswari et al., 2010, Lassale et al., 2014). In this field, Pulsed Light (PL) seems to be an interesting and efficient process (Baranda et al., 2017). Therefore, the aim of this work was to investigate the PL technology as a new process for the degradation of pesticides.

Read More

PRECISE AND SUSTAINABLE OENOLOGY THROUGH THE OPTIMIZED USE OF AD- JUVANTS: A BENTONITE-APPLIED MODEL OF STUDY TO EXPLOIT

As wine resilience is the result of different variables, including the wine pH and the concentration of wine components, a detailed knowledge of the relationships between the adjuvant to attain stability and the oenological medium is fundamental for process optimization and to increase wine durability till the time of consumption.

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More