terclim by ICS banner
IVES 9 IVES Conference Series 9 IMPACT OF RHIZOPUS AND BOTRYTIS ON WINE FOAMING PROPERTIES

IMPACT OF RHIZOPUS AND BOTRYTIS ON WINE FOAMING PROPERTIES

Abstract

A lot of work has been done on the impact of Botrytis on the foam of sparkling wines. This work often concerns wines produced in cool regions, where Botrytis is the dominant fungal pathogen. However, in southern countries such as Spain, in particularly hot years such as 2022, the majority fungal pathogen is sometimes Rhizopus. Like Botrytis, Rhizopus is a fungus that produces an aspartic protease. The aim of this study was therefore to determine the foaming properties of wines produced with a synthetic must contaminated by a Rhizopus or Botrytis culture. In order to confirm the identification of the fungal strain, the D1-D3 domains of the 28S rRNA gene were amplified and sequenced. BLAST search indicated 100% identity with a reference strain of Rhizopus lyococcus (CBS 320.35).

The complete experimental design presents 12 modalities (AF in triplicate, i.e. 36 bottles). The fungal isolates of Botrytis cinerea (B. c.) and Rhizopus lyococcus (R. l.) were cultured using a modified version of the method described by Gimenez et al. (2022). Alcoholic fermentations (AF) were performed in 500mL glass bottles from synthetic grape must supplemented or not with 50 mg/L of epicatechin. The yeast strain S. cerevisiae Lalvin EC1118 (Lallemand) was used for the AF process. To examine the impact of the pathoge- nic fungi, 10% (v/v) of B.c. or R.l. culture were added (separately) to the model grape juice. Furthermore, two different concentrations of L-malic acid were added to the fermentation media creating two sets of conditions : 2g/L of L-malic acid (pH=3.5) and 6 g/L of L-malic acid (pH=3). The results of the wines with fungus were compared to those of the control wines obtained without fungus.

The results of this study show that the presence of Rhizopus in the must significantly or highly significantly degrades the foamability and foam stability of the wines (foam measured with the KRUSS DFA100 equipment). The analysis of the protein composition by SDS-PAGE clearly shows a degradation of the yeast proteins by the fungal proteases of Rhizopus. Surprisingly, the Botrytis strain used did not affect the foam of the wines. These differences in proteolytic activity are confirmed by using BSA as a subs- trate: the Rhizopus culture degrades the 500 mg/L BSA in a few minutes, whereas the BSA degradation by the Botrytis culture remains considerably lower despite the longer culture of the fungus. Finally, the presence of epicatechin did not affect the wines’ foaming properties.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Richard Marchal¹, Candela Ruiz De Villa Sardón², Arnau Just Borràs², Nicolas Rozès², Fernando Zamora Marín², Joan-Miquel Canals Bosch², Thomas Salmon¹, José Francisco Cano Lira³, Jacques-Emmanuel Barbier4, Sabine Gognies¹

1. Université de Reims Champagne-Ardenne, Faculté des Sciences, Laboratoire d’Oenologie, 51687 Reims CEDEX 02, France
2. Universitat Rovira i Virgili, Facultat d’Enologia, Campus Sescelades, 43007 Tarragona, Spain
3. Un+iversitat Rovira i Virgili, Mycology, Environmental Microbiology Unit, Medicine Faculty / Oenology Faculty,  Sant Llorenç 21, 43201-Reus, Spain
4. Institut Œnologique de Champagne – ZI de Mardeuil – 51201 Épernay Cedex, France 

Contact the author*

Keywords

wine foam, Rhizopus, yeast proteins, aspartic protease

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF A POLYPHENOLIC EXTRACT OBTAINED BY GREEN SUPERCRITICAL CO₂ EXTRACTION FROM RED GRAPE POMACE

Upgrading wine industry solid wastes is considered as one of the main strategies to support the circular economy. Red grape pomaces constitute a rich source of polyphenols, which have been shown to possess antioxidant properties and to provide benefits for human and animal health. The objective of this work was to obtain and characterise polyphenolic extracts from red grape pomaces via green supercritical CO₂ extraction using ethanol as a co-solvent, and to evaluate their antibacterial activity against susceptible and multidrug-resistant Escherichia coli strains of animal intestinal origin.

Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

Read More

POTENTIAL OF PEPTIDASES FOR AVOIDING PROTEIN HAZES IN MUST AND WINE

Haze formation in wine during transportation and storage is an important issue for winemakers, since turbid wines are unacceptable for sale. Such haze often results from aggregation of unstable grape proteinaceous colloids. To date, foreseeably unstable wines need to be treated with bentonite to remove these, while excessive quantities, which are often required, affect the wine volume and quality (Cosme et al. 2020). One solution to avoid these drawbacks might be the use of peptidases. Marangon et al. (2012) reported that Aspergillopepsins I and II were able to hydrolyse the respective haze-relevant proteins in combination with a flash pasteurisation. In 2021, the OIV approved this enzymatic treatment for wine stabilisation (OIV-OENO 541A and 541B).

Read More

INFLUENCE OF GRAPE RIPENESS ON MACROMOLECULES EXTRACTABILITY FROM GRAPE SKIN TISSUES AND GRAPE SEEDS DURING WINEMAKING

A consequence of climate change is the modification of grape harvest quality and physico-chemical parameters of the obtained wine: increase in alcoholic degree, decrease in pH, and modification of the extractability of macromolecules, which leads to problems of microbiological, tartaric, colour and colloidal stability. In order to respond to these problems, the winemaking processes must be anticipated and adapted with a better knowledge of macromolecule extractability in grapes and their evolution, according to the grape variety, vintage and winemaking process. The purpose of this study was to understand 1) how the harvest date can influence the extractability of macromolecules, polysaccharides and phenolic compounds, which are responsible for wine stability 2) how to adapt the winemaking process to the harvest date in order to optimise wine quality.

Read More