terclim by ICS banner
IVES 9 IVES Conference Series 9 PHENOTYPIC DIVERSITY AND BIO-PROTECTION CAPABILITY OF METSCHNIKOWIA SP. IN OENOLOGY

PHENOTYPIC DIVERSITY AND BIO-PROTECTION CAPABILITY OF METSCHNIKOWIA SP. IN OENOLOGY

Abstract

Nowadays, the trend is to reduce the use of chemical inputs in the food sector, including in oenology. One of the inputs widely used in the wine making process are sulfites, for its several properties: antimicrobial and antioxidiant. This use isn’t without consequences on consumer’s health and environment, it can lead for example to allergic reactions and pollution. To limit the addition of chemical inputs, microbial alternatives are used. It consists to inoculate in grape must, a micro-organism able to inhibit the growth of the negative indigenous flora during the phase before the fermentation and to guarantee the sensory qualities of wines. One of the specie the most used for its bio-protection capacity is the genus Metschnikowia. This project aims to study the phenotypical diversity in wine fermentative conditions and the diversity of bio-protector character of Metschnikowia sp.

To study the phenotypical diversity, 16 species of Metschnikowia within 50 strains have been selected depending their localization, their origins, and the species. These strains are used to ferment grape synthetical must, and the products of carbon central metabolism are analyzed by HPLC and the production of volatile molecules by GC-MS. In parallel, these strains are put in co-culture, with an acetic bacterium (Gluconobacter oxydans), known to lead to acetic souring, in commercial grape juice to study the interaction between yeast at 106cell/mL, and bacteria at 103cell/mL. Their growth is followed at day 0, 1, 2 and 7 through drop test on selective medium.

Similar to the fermentation aspects, the volatile profiles of the different strains were quite different, which corroborated the diversity of the Metschnikowia yeasts. The results of the drop test show an effect of bio-protection from the species Metschnikowia on the growth of G. oxydans. This work can underline both the potential of Metschnikowia yeast strains for inhibiting spoilage wine microorganisms and increasing aroma compounds.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Angèle Thiriet², Pascale Fernandez-Valle¹, Cécile Grondin², Jean-Luc Legras1,2, Carole Camarasa¹, Audrey Bloem¹

1. UMR SPO, Univ Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
2. CIRM Levures, UMR SPO, Montpellier, France

Contact the author*

Keywords

wine fermentation, bioprotection, Metschnikowia, diversity

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

OENOLOGICAL AND SUSTAINABILITY POTENTIAL OF WINES PRODUCED FROM DISEASE RESISTANT GRAPE CULTIVARS (PIWI WINES)

The strategy for sustainability in the wine sector of the EU refers to a set of practices and principles that aim to minimize the negative impact of wine production on the environment, social and economic sustainability. Sustainable wine production involves a range of practices that are designed to reduce waste, conserve resources, and promote the well-being of workers and communities.

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

IMPACT OF GRAPE-ASSOCIATED MOLDS IN FRESH MUSHROOM AROMA PRODUCTION

Mycobiota encountered from vine to wine is a complex and diversified ecosystem that may impact grape quality at harvest and the sensorial properties of wines, thus leading to off-flavors [1-3]. Among known off-flavors in wine, fresh mushroom aroma (FMA) has been linked to some mold species, naturally pre-sent on grapes, producing specific volatile organic compounds (VOC) [4-5]. The most well-known are 1-octen-3-ol and 1-octen-3-one, although many other VOC are likely involved. To better understand the FMA defect, biotic and abiotic factors impacting growth kinetics and VOC production of selected fungal species in must media and on grapes were studied.

SIP and save the planet: a sensory and consumer exploration of australian wines made from potentially drought-tolerant white wine grapes

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

WHAT’S FUTURE FOR SANTORINI’S VITICULTURE IN THE CONTEXT OF CLIMATE CHANGE

The own-rooted vineyard of Santorini is a unique case of vineyard worldwide that is been cultivated for thousands of years. On the island’s volcanic soil, the vines are still cultivated with traditional techniques, which are adapted to the specific and extreme weather conditions that prevail on it. While climate change is a reality in the Mediterranean region, will Santorini vineyard endure its impact? The study of the traditional training systems, techniques and vine density, as well as the application of sustainable solutions (cover crops and use of kaolin etc.) revealed sustainable methods for the adaptation of the local viticulture to new climatic phenomena that tend to be more and more frequent in the region due to climate change.