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…

IMPACT OF CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

In Italy, in the past two decades, the rate of temperature increases (0.0369 °C per year) was slightly higher compared to the world average (0.0313 °C per year). It has also been indicated that the number and intensity of heat waves have increased considerably in the last decades. (IEA, 2022). Viticultural zones can be classified with climatic indexes. Huglin’s index (HI) considers the temperature in a definite area and has been considered as reliable to evaluate the thermal suitability for winegrape production (Zhang et al., 2023).

Read More

Influence of agrophotovoltaic on vine and must in a cool climate

The current energy crisis means that interest in agrophotovoltaics has increased significantly. The reason behind this is that the system aims to combine agricultural production with energy production. During the three-year period from 2020 to 2022, the effects of photovoltaic panels on the vine, the yield and the quality of the must were studied in Walenstadt in northern Switzerland, an area with a cool, humid climate. 65 Pinot noir vines were planted in the 160m2 study area. Because of the large edge effects, only 3 repetitions with 4 vines each could be created. A significantly lower leaf infestation by Plasmopara viticola was observed among the panels in each of the three years.

Read More

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

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