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…

WINE RACKING IN THE WINERY AND THE USE OF INERT GASES: CONTROL AND OPTIMIZATION OF THE PROCESS

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

Read More

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

Read More

CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

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.

Read More