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…

ANTIOXIDANT CAPACITY OF INACTIVATED NON-SACCHAROMYCES YEASTS

The importance of the non-Saccharomyces yeasts (NSY) in winemaking has been extensively reviewed in the past for their aromatic or bioprotective capacity while, recently their antioxidant/antiradical potential has emerged under winemaking conditions. In the literature the antioxidant potential of NSY was solely explored through their capacity to improve glutathione (GSH) content during alcoholic fermen- tation [1], while more and more studies pointed out the activity of the non-glutathione soluble fraction released by yeasts [2].
Read More

Overhead spray water treatment as a mitigation strategy for reducing vine stress and preserving grape quality during heatwaves

Changes in climate have been influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognized as a serious risk to grape quality and yield quantity. In this study the mitigation effects of a pulsed water spray on vine canopy during heatwave events has been evaluated for maintaining vine condition during the growing season and grape quality. Vines of three varieties (Malbec, Bonarda, and Syrah) under drip irrigation in the UNCuyo experimental vineyard were treated with an overhead pulsed water spray.

Read More

Molecular approaches for understanding and modulating wine taste

Wine consumers generally demand wines having a perception of softer tannins and less ripe, having a heaviness and richness on palate (full-body wine) with a limpid and stable color. However, polyphenol
(tannins)-rich wines have been also correlated with unpleasant taste properties such as astringency and
bitterness when perceived at high intensities. Modulating these unpleasant properties could be important for consumer’s approval of wines.

Read More

EFFECT OF DIFFERENT VITICULTURAL AND ENOLOGICAL PRACTICES ON THE PHENOLIC COMPOSITION OF RED WINES

Global climate change is exerting a notable influence on viticulture sector and grape composition. The increase in temperature and the changes in rainfall pattern are causing a gap between phenolic and technological grape maturities [1]. As a result, the composition of grapes at harvest time and, consequently, that of wines are being affected, especially with regards to phenolic composition. Hence, wine quality is decreasing due to changes in the organoleptic properties, such as color and astringency, making necessary to implement new adaptive technologies in wineries to modulate these properties in order to improve wine quality.

Read More

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Read More