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…

NEAR INFRARED SPECTROSCOPY FOR THE ESTIMATION OF TEMPRANILLO BLANCO VOLATILE COMPOSITION ALONG GRAPE MATURATION

Grape volatile compounds are mainly responsible for wine aroma, so it is important to know the va-rietal aromatic composition throughout ripening process. Currently, there are no tools that allow mea-suring the aromatic composition of grapes, in intact berries and periodically, throughout ripening, in the vineyard or in the winery. For this reason, this work evaluated the use of near infrared spectroscopy (NIR) to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco berries during ripening. For this purpose, NIR spectra (1100-2100 nm) were acquired from 240 samples of in-tact berries, collected at different dates, from veraison to overripening.

Read More

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Read More

OPTIMISATION OF THE AROMATIC PROFILE OF UGNI BLANC WINE DISTILLATE THROUGH THE CONTROL OF ALCOHOLIC FERMENTATION

The online monitoring of fermentative aromas provides a better understanding of the effect of temperature on the synthesis and the loss of these molecules. During fermentation, gas and liquid phase concentrations as well as losses and total productions of volatile compounds can be followed with an unprecedented acquisition frequency of about one measurement per hour. Access to instantaneous production rates and total production balances for the various volatile compounds makes it possible to distinguish the impact of temperature on yeast production (biological effect) from the loss of aromatic molecules due to a physical effect³.

Read More

EVOLUTION OF CHEMICAL AND SENSORIAL PROFILE OF WINES ELABORATED WITH THEIR OWN TOASTED VINE-SHOOTS AND MICRO-OXYGENATION

The positive contribution of toasted vine-shoots (SEGs, Shoot from vines – Enological – Granule) used in winemaking to the chemical and sensory profile of wines has been widely proven. However, the combination of this new enological tool with other winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far. It is known that micro-oxygenation is used in wineries to stabilizes color, improves structure or combining with oak alternatives products to achieve a more effective aroma integration of wines. For that, its implementation in combination with SEGs could result in differentiated wines.

Read More

MONOSACCHARIDE COMPOSITION AND POLYSACCHARIDE FAMILIES OF LYOPHILISED EXTRACTS OBTAINED FROM POMACES OF DIFFERENT WHITE GRAPE VARIETIES

The recovery of bioactive compounds from grape and wine by-products is currently an important and necessary objective for sustainability. Grape pomace is one of the main by-products and is a rich source of some bioactive compounds such as polyphenols, polysaccharides, fatty acids, minerals and seed oil. Polysaccharides contained in the grape cell wall can be rhamnogalacturonans type II (RG-II), polysaccharides rich in arabinose and galactose (PRAG), mannoproteins (MP), homogalacturonans (HG) and non pectic polysaccharides (NPP).

Read More