OENO IVAS 2019 banner
IVES 9 IVES Conference Series 9 OENO IVAS 9 OENO IVAS 2019 9 Grape and wine microorganisms: diversity and adaptation 9 May lactic acid bacteria play an important role in sparkling wine elaboration?

May lactic acid bacteria play an important role in sparkling wine elaboration?

Abstract

The elaboration of sparkling wine is a demanding process requiring technical as well as scientific skills. Uncovering the role of the terroir to the final product quality is of great importance for the wine market. 

Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown. The malolactic fermentation (MLF) is carried out by the lactic acid bacteria after the alcoholic fermentation in order to ensure the microbial stability during the second fermentation that takes place in the bottle or in tanks. Oenococcus oeni is the only selected species to drive MLF that has been commercialized for sparkling wine elaboration and it is naturally present on grapes, in the cellar and also in the final product. However, whether the bacterial strain contributes to the sensory characteristics of sparkling wine is still questioned. The present work focuses on the population diversity of lactic acid bacteria isolated from two sparkling wine production regions: the famous Champagne in France and the rising region of Amyntaion in North of Greece. The molecular typing method of multiple loci VNTR analysis was used to type the bacterial strains based on five tandem repeats loci was used in the present work. According to our results the bacterial strains isolated from sparkling wine production regions are usually differentiated from the rest by forming distinct genetic subgroups. The adaptation mechanism of the species to the particular conditions of sparkling wine is also reflected at phenotypic level. This observed phenotype can confer selective advantages to the bacteria in such acidic environments as these wines, with potential effects on sparkling wine foamability.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Maria Dimopoulou (1,2), Margot Paulin (1), Olivier Claisse (1), George-John Nychas (2), Marguerite Dols-Lafargue (1,3)

1. Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France 
2. Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece 
3. ENSCBP, Bordeaux INP, 33600 Pessac, France 

Contact the author

 

Keywords

microbial terroir, sparkling wine, lactic acid bacteria, genetic diversity 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Heat waves and drought stress impact grapevine growth and physiology

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.
Read More

Cumulative effect (6 years) of deficit irrigation in two important cultivars of Douro region, Portugal

Numerous studies have demonstrated the importance of irrigation in improving the grape yield and quality in areas with arid and semiarid climates, particularly in the context of ongoing climate changes. However, the introduction of irrigation in vineyards of the Mediterranean basin is a matter of debate, in particular in those of the Douro Demarcated Region (DDR), due to the limited number of available studies in this region. The present study aimed to evaluate how different irrigation deficits for 6 years would influence production and must quality in Touriga Francesa (TF) and Touriga Nacional (TN) varieties.

Read More

Preliminary studies of zoning applications in Goriška Brda (Collio) winegrowing region, Slovenia

Goriška Brda est la région viticole située le plus à l’ouest de la Slovénie, attenante au Collio d’Italie. Goriška Brda (2020 ha de vignobles) a une longue tradition d’élevage viticole. La proximité de la mer Adriatique (Golfe de Trieste) au sud-ouest et des Alpes Juliennes au nord contribue à un climat caractéristique et unique qui influe sur la croissance et la fertilité de la vigne. La constitution des sols, un climat typique et un relief mouvementé provoquent des différences dans la production du raisin, sa quantité et sa qualité. L’utilisation du zonage ou du microzonage permettraient d’atténuer les influences des facteurs climatiques et du sol sur la production de la vigne ou d’en profiter. Pour évaluer la signification des différents facteurs, nous avons résumé et réuni les modèles de différents auteurs.

Read More

Aroma diversity of Amarone commercial wines

Amarone is an Italian red wine produced in the Valpolicella area, in north-eastern Italy. Due to its elaboration with withered grapes

Read More

Biovi: a research program for reducing chemical input in vine and wine

Decrease of chemical inputs during vine management and winemaking is of great importance from a political and societal point of view. In our ongoing project we propose alternative tools to chemicals in the vineyard and the cellar. We have compared a conventional vineyard protection strategy to an alternative strategy using copper and biocontrol products (Biocontrol) against downy

Read More