OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Analytical developments from grape to wine, spirits : omics, chemometrics approaches… 9 Influence of the malolactic fermentation on wine metabolomics or drastic metabolomics changes due to malolactic fermentation

Influence of the malolactic fermentation on wine metabolomics or drastic metabolomics changes due to malolactic fermentation

Abstract

It is well known that lactic acid bacteria modify the wine volatile compound. However, very few data are available regarding metabolite changes that occurred during the malolactic fermentation (MLF). In order to have a clearer picture of the metabolic signature of the bacteria in wine during the MLF, we have analyzed the exometabolome before and after MLF of wine fermented with 6 different yeast strains and 2 different bacteria. To this purpose, metabolomics analyses were carried out by LC-TOF-MS. 

The PCA analyses of the metabolomics data clearly distinguish samples at the end of alcoholic fermentation from samples after malolactic fermentation and samples from co-inoculation. These results confirmed the impact of bacteria on wine metabolome but also underlined the fact that co-inoculation of bacteria with yeast in must does not result in the same wine than sequential inoculation, from a metabolite point of view. This result clearly indicates that both matrix (must or wine) and yeast bacteria interactions are responsible for the observed differences. A focus on the comparison of wine before and after malolactic fermentation conducted by the lactic acid bacteria VP41 revealed a clear cut difference between the wines as represented by PLS-DA. These results confirmed the drastic changes of the wines due to malolactic fermentation. Some of the compounds catabolised or synthesized by the bacteria during MLF allows to identify specific metabolic pathway involved during MLF such as for example glycosyl hydrolases, which convert flavonoid glycosides to the corresponding aglycones, and esterase, degrading methyl gallate, tannins, or phenolic acid ester.

DOI:

Publication date: June 19, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Liu Youzhong (1,2), Gougeon Régis (3), Bou-Déléris Magali (4), Krieger-Weber Sybille (4), Schmitt-Kopplin Philippe (5,6),

Presenting author

Alexandre Hervé3

1-Department of Mathematics and Computer Science, Advanced Database Research and Modelling (ADReM), University of Antwerp, Antwerp, Belgium
2-Biomedical Informatics Network Antwerp (Biomina), University of Antwerp, Antwerp, Belgium
3-UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Rue Claude Ladrey, BP 27877, 21078 Dijon Cedex, France
4-Lallemand SAS, 19 rue des Briquetiers, Blagnac, France
5-Chair of Analytical Food Chemistry, Technische Universität München, Freising-Weihenstephan, Germany
6-Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, German Research Center for Environmental Health, Neuherberg, Germany

Contact the author

Keywords

bacteria, malolactic fermentation, metabolomic, wine 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Evaluation of three alternative strategies for the long-term remediation of reductive off-odours in wines

Sulfur-like off-odours are a problem caused by the presence of free forms of volatile sulphur compounds (VSCs). H2S is the most frequently found above its odour threshold

Read More

Kinetic investigations of the Gewürztraminer volatile organic compounds and color at different temperatures and pHs

Gewürztraminer is a well-known wine famous for its aroma profile, which is characterized by rose petals, cloves, lychees, and other tropical fruit notes.

Read More

Hyperspectral imaging for the appraisal of varietal aroma composition along maturation in intact Vitis vinifera L. Tempranillo Blanco berries

The knowledge of the grape aromatic composition during ripening provides very important information for winegrowers, who may carry out different viticultural practices, or determine the harvest date more accurately. However, there are currently no tools that allow this measurement to be carried out in a non-invasive and rapid way. For this reason, the aim of this work was to design a non-invasive methodology, based on hyperspectral imaging to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco berries during ripening.

Read More

AN AUTOMATIC CANOPY COOLING SYSTEM TO COPE WITH THE THERMAL-RADIATIVE STRESSES IN THE PIGNOLETTO WHITE GRAPE

In recent years characterized by hot dry summers, the implementation of innovative irrigation tools in the vineyard represents a crucial challenge to ensure optimal production and to avoid excess of water consumption. It is known that the grapevine reacts to multiple stresses – i.e., high temperatures and wa- ter shortage – through adaptive mechanisms that are detrimental to the yield. Furthermore, this condi- tion is usually aggravated by high solar radiation, which could negatively affect the phenolic composi- tion of the grapes. Therefore, a cooling system has been developed aiming to reduce bunches’ sunburn damage.

Read More

The start of Croatian grapevine breeding program

Modern viticulture in Croatia and the world is mainly based on the grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries with the aim of developing resistant varieties possessing high quality level. Coratia is rich in in native grapevine varieties that are the basis of wine production, and are not included in the breeding programs of other countries.

Read More