terclim by ICS banner
IVES 9 IVES Conference Series 9 IDENTIFYING POTENTIAL CHEMICAL MARKERS RESPONSIBLE FOR THE PERMISSIVENESS OF BORDEAUX RED WINES AGAINST BRETTANOMYCES BRUXELLENSIS USING UNTARGETED METABOLOMICS

IDENTIFYING POTENTIAL CHEMICAL MARKERS RESPONSIBLE FOR THE PERMISSIVENESS OF BORDEAUX RED WINES AGAINST BRETTANOMYCES BRUXELLENSIS USING UNTARGETED METABOLOMICS

Abstract

All along the red winemaking process, many microorganisms develop in wine, some being beneficial and essential, others being feared spoilers. One of the most feared microbial enemy of wine all around the world is Brettanomyces bruxellensis. Indeed, in red wines, this yeast produces volatile phenols, molecules associated with a flavor described as “horse sweat”, “burnt plastic” or “leather”. To produce significant and detectable concentrations of these undesired molecules, the yeasts should first grow and become numerous enough. Even if the genetic group of the strain present and the cellar temperature may modulate the yeast growth rate¹ and thus the risk of spoilage, the main factor seems to be the wines themselves, some being much more permissive to B. bruxellensis development than others. However, common parameters such as pH, alcohol or sugars composition² cannot fully explain the permissiveness differences observed between the wines studied.

The present study aims at identifying (if any) the chemical markers specifically present in permissive wines and absent from resistant ones or conversely. To achieve this goal, the metabolite profiles of red wines coming from different châteaux in Bordeaux area and displaying different permissiveness was examined. The chemical composition was studied using targeted and untargeted metabolic profiling by UHPLC-UV-HRMS and ¹H-NMR. Meanwhile, the wines were inoculated with selected Brettanomyces strains; the microbial growth kinetics were studied and used to classify the wines into distinct groups. With the help of unsupervised statistical analyses, these results were combined in order to draw correlations between the chemical markers and the wine permissiveness.

The nature and the origin of the chemical markers identified is discussed and additional assays are currently performed to confirm the incidence of each marker on the risk of Brettanomyces development.

 

1. Cibrario, A.; Miot-Sertier, C.; Paulin, M.; Bullier, B.; Riquier, L.; Perello, M.-C.; de Revel, G.; Albertin, W.; Masneuf-Pomarède, I.; Ballestra, P.; Dols-Lafargue, M. Brettanomyces Bruxellensis Phenotypic Diversity, Tolerance to Wine Stress and Wine Spoi-lage Ability. Food Microbiol. 2020, 87, 103379. https://doi.org/10.1016/j.fm.2019.103379.
2. Cibrario, A.; Perello, M. C.; Miot-Sertier, C.; Riquier, L.; de Revel, G.; Ballestra, P.; Dols-Lafargue, M. Carbohydrate Composition of Red Wines during Early Aging and Incidence on Spoilage by Brettanomyces Bruxellensis. Food Microbiol. 2020, 92, 103577. https://doi.org/10.1016/j.fm.2020.103577

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Julie Miranda¹, Laura Olazabal¹, Marguerite Dols-Lafargue¹, Caroline Rouger1,2

1. Univ. Bordeaux, ISVV, UMR 1366 Œnologie INRAE, Bordeaux INP, F-33882, Villenave d’Ornon, France
2. Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, Centre INRAE de Nouvelle Aquitaine-Bordeaux, F-33140 Villenave d’Ornon, France

Contact the author*

Keywords

Untargeted metabolomics, Brettanomyces bruxellensis, UHPLC-UV-HRMS, Wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

VOLATILE, PHENOLIC AND COLORIMETRIC CHARACTERIZATION OF THREE DIFFERENT LAMBRUSCO APPELLATIONS

Lambrusco is a commercially successful sparkling red and rosé wine. With 13.06 million litres sold in 2021 was the second best-selling Italian wine after Chianti. According to National Catalogue of Vine Varieties there are thirteen Lambrusco Varieties with which to date are produced seven PDO wines. Among these, “Lambrusco Salamino di Santa Croce”, “Lambrusco Grasparossa di Castelvetro” and “Lambrusco di Sorbara” are the only ones that can be considered mono-varietal appellations, all located in Modena area. The PDOs contemplate the possibility of producing wines by secondary fermentation either in tank (Charmat method), or in bottle (Classico method). Sur lie is a third method commonly employed for Lambrusco, similar to the Classico method, from which differs for the absence of disgorgement.

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

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

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