terclim by ICS banner
IVES 9 IVES Conference Series 9 S. CEREVISIAE AND O. ŒNI BIOFILMS FOR CONTINUOUS ALCOHOLIC AND MALOLACTIC FERMENTATIONS IN WINEMAKING

S. CEREVISIAE AND O. ŒNI BIOFILMS FOR CONTINUOUS ALCOHOLIC AND MALOLACTIC FERMENTATIONS IN WINEMAKING

Abstract

Biofilms are sessile microbial communities whose lifestyle confers specific properties. They can be de-fined as a structured community of bacterial cells enclosed in a self-produced polymeric matrix and adherent to a surface and considered as a method of immobilisation. Immobilised microorganisms offer many advantages for industrial processes in the production of alcoholic beverages and specially increasing cell densities for a better management of fermentation rates. Controlling the speed of alcoholic (AF) and malolactic (MLF) fermentations in wine can be an important challenge for the production of certain short rotation wines for entry-level market segments.

The objective of this work was to design a continuous winemaking process using yeasts and bacteria biofilms. In a first part we showed the possibility of inducing the adhesion and biofilm formation by O. œni and S. cerevisiae separately, in low nutriment medium, on different materials already used in the winery environment. Then the biofilm formation was implemented in a 250 ml continuous bioreactor system for both microorganisms. At the end of the biofilm formation step, quantities of attached biomass (CFU counts) were close for all materials and over 5 log (UFC/cm²) for S. cerevisiae, over 6.2 log (UFC/cm²) for O. œni.

For continuous fermentations the inoculated supports were used in a similar 250 ml bioreactor with 3 different modalities: alcoholic fermentation (AF) by S. w in grape must, or Malo-Latic Fermentation (MLF) by O. oeni in wine or, co-fermentation (simultaneous AF and MLF) with both species biofilms feeded with grape must. The progress of the continuous fermentations was analysed. Over periods of 3 to 4 weeks under a continuous regime with a 48h residence time, stable consumption rates of 4 g/l/h for glucose + fructose and 1,8 g/l/24h for L-malic acid were reached in co-fermentations.

This biofilm continuous reactor could be the first step towards perfectly controlled industrial winemaking processes.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Marianne Gosset1,2, Yannick Manon², Magali Garcia² Christine Roques¹, Patricia Taillandier1*

1. LGC, Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France
2. AB7 Industries, Chemin des Monges, BP9, 31450 Deyme, France

Contact the author*

Keywords

biofilms, continuous fermetnation, S. Cerevisiae, O. oeni

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: EVOLUTION IN BOTTLED WINE

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors. The impact on wine aroma is mainly attributed to volatile phenols, while in-mouth hydrolysis of glycosylated forms may be responsible for long-lasting “ashy” aftertastes (1).
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

WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.

Read More

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More

TOWARDS THE SHELF-LIFE PREDICTION OF OLD CHAMPAGNE VINTAGES DEPENDING ON THE BOTTLE CAPACITY

Today, nearly one billion bottles of different sizes and capacities are aging in Champagne cellars while waiting to be put on the market. Among them, several tens of thousands of prestigious cuvees elaborated prior the 2000s are potentially concerned by prolonged aging on lees. However, when it comes to champagne tasting, dissolved CO₂ is a key compound responsible for the very much sought-after effer-vescence in glasses [1]. Yet, the slow decrease of dissolved CO₂ during prolonged aging of the most prestigious cuvees raises the issue of how long a champagne can age before it becomes unable to form CO₂ bubbles during tasting [2].

Read More