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…

RED WINE AGING THROUGH 1H-NMR METABOLOMICS

Premium red wines are often aged in oak barrel. This widespread winemaking process is used, among others, to provide roundness and complexity to the wine. The study of wine evolution during barrel aging is crucial to better ensure control of wine quality.
¹H-NMR has already been proved to be an efficient tool to monitor winemaking process [1]. Indeed, it is a non-destructive technique, it requires a small amount of sample and a short time of analysis, yet it provides clues about several chemical families.

Read More

FOURIER TRANSFORM INFRARED SPECTROSCOPY IN MONITORING THE WINE PRODUCTION

The complexity of the wine matrix makes the monitoring of the winemaking process crucial. Fourier Transform Infrared Spectroscopy (FTIR) along with chemometrics is considered an effective analytical tool combining good accuracy, robustness, high sample throughput, and “green character”. Portable and non-portable FTIR devices are already used by the wine industry for routine analysis. However, the analytical calibrations need to be enriched, and some others are still waiting to be thoroughly developed.

Read More

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Read More