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…

Modification on grape phenolic and aromatic composition due to different leafroll virus infections

Viral diseases are reported to cause several detrimental effects on grapevine. Among them, leafroll, due to single or mixed infection of GLRaV1 and GLRaV3, and rugose wood, associated to GVA, are considered the most widespread and dangerous.
Read More

Impact of aging on dimethyl sulfide (DMS) in Corvina and Corvinone wines

Dimethyl sulfide (DMS) is a low molecular weight sulfur compound produced in wine during aging by the chemical degradation of S-Methyl-L-methionine (SMM). Investigating the aromatic profile of Amarone commercial wines from different wineries, it was found that DMS presented a high variation in concentration across wine samples ranging from 2.88 to 64.34 μg/L, which potentially can

Read More

Predicting consumers’ organic wine consumption behaviour

Organic wine production and consumption is one of the sustainable practices contributing to a number of sustainable development goals (SDGs).

Read More

Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast Assimilable Nitrogen and Sugar content.

Hydroxytyrosol (HT) is well known for its potent antioxidant activity and anticarcinogenic, antimicrobial, cardioprotective and neuroprotective properties. One possible explanation to its origin in wines is the synthesis from tyrosol, which in turn is produced from the Ehrlich pathway by yeasts. This work aims to explore the factors that could increase the final content as the initial concentration of yeast assimilable nitrogen (YAN) and sugar. Two different concentrations of YAN were proved between 210mg/L and 300 mg/L. Additionally, two different concentrations of sugar were used: 100g/L and 240 g/L. Alcoholic fermentations in synthetic must were performed with the strain QA23.

Read More

Analysis of the oenological potentials of different oak forests in Hungary

Like France, Hungary has many oak forests used for making barrels since many years. But if the differences between the woods of the North, the East and the South-West forests of France are well known, this is probably not the case of Hungarian forests. However taking into account the essential differences of climates and soils, differences must be significant and the general name “Hungarian oak” must not have any real meaning. We have studied precisely (determination of concentrations of volatile and non-volatile wood compounds, anatomical criteria, measurement of antioxidant capacity) of oaks collected from northeastern Hungary and others collected from the Danube valley in the northwest of the country.

Read More