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 Extracellular substances of lactic acid bacteria interests in biotechnological practices applied to enology

Extracellular substances of lactic acid bacteria interests in biotechnological practices applied to enology

Abstract

Extracellular substances (ECS) represent all molecules outside the cytoplasmic membrane, which are not directly anchored to the cell wall of microorganisms living through a planktonic or biofilm phenotype. They are the high-biomolecular-weight secretions from microorganisms (i.e. extracellular polymeric substances – EPS – proteins, polysaccharides, humic acid, nucleic acid), and the products of cellular lysis and hydrolysis of macromolecules. In addition, some high- and low-molecular-weight organic and inorganic matters from environment can also be adsorbed to the EPS. All can be firmly bound to the cell surface, associated with the EPS matrix of biofilm, or released as being freely diffusing throughout the medium. 

In food industry, LAB are commonly studied and used because they can metabolize a wide variety of chemical entities (e.g. acids, carbohydrates…) determining the final product quality and stability. In wine, different LAB species have been identified. Among them, Oenococcus oeni and Lactobacillus plantarum are the two most encountered species and can subsist in wine environments, particularly in barrels in the form of biofilm phenotype. They possibly modify transfers of chemical compounds of interest at the wood/wine interface or actively influence them according to the oenological practices adopted by the winemaker. To control and improve the use of this microbiological flora, it is essential to understand growth dynamics throughout time, particularly by persisting as a biofilm from one vintage to another. 

Up to now, it is still not clear about the ECS composition in wine systems and how they act. Combining different characterization measurements (e.g. mass yields, ATR-FTIR, SEC, LC-MS/MS…) will allow us to determine the role of these ECS during bacterial growth in function of physiological states (planktonic, biofilm) aiming to a better biotechnological control of these bacteria under novel enological practices. 

Physicochemical analyses of the ECS produced by the model Lactobacillus plantarum WCFS1 strain in planktonic and biofilm conditions enable to determine the optimum growing phase for proteinaceous material production by varying growing media (i.e. 3 physicochemical semi-defined media and white grape must). ECS chemical composition unveils the presence of glycosidic enzymes from the same families for the 3 different semi-defined media.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Peio Elichiry-Ortiz, Pauline Maes, Stéphanie Weidman, Christian Coelho, Dominique Champion

Institut Jules Guyot (IUVV), Université de Bourgogne, DIJON (France)  

Contact the author

Keywords

extracellular substances, lactic acid bacteria, chemical characterization, enological practices 

Tags

IVES Conference Series | OENO IVAS 2019

Citation

Related articles…

Une procédure de mise à jour des zones AOC

In France, one of INAO missions is to delimit the production area of the « Appellations d’origine contrôlées » (AOC). For wine AOC, the delimitation of plots allows for identifying plots of land that respond to technical criteria of the vine location, criteria adapted in every appellation. Some old delimitations AOC are not in adequacy with their territory. Indeed, in spite the existence of a politic aiming to protect production areas AOC, urbanization, road infrastructure or quarries occupy surfaces classified in AOC today.

Introducing heterogeneity measurements in terroir studies. Application in the região demarcada do douro (n portugal)

Terroir zoning studies have to manage the heterogeneity and complexity of the landscape properties and processes. The varying geology is one of the main landscape properties conditioning the spatial variability of terroirs.

Qualité des vins et Terroirs. Incidence du milieu naturel sur la composition aromatique des vins

The northern vineyards produce wines with a high aromatic richness. The wines of Alsace are appreciated for the diversity of their aromas, the typicality of which was for a long time judged mainly according to the grape variety of origin. Alsatian winegrowers have however widely sensed the importance of the environment of the vine on the quality of the wines. Efforts are made to try to harmonize in a reasoned way the interaction between the natural environment and the plant material with a view to developing the character of the grape variety through the fine expression of the terroir and making the quality and typicality even more inimitable. wines produced in Alsace.

L’effetto paesaggio sul sistema delle preferenze: i vini veneti tra evocazioni di consumo e determinanti di scelta

La presente relazione mira ad individuare il ruolo del paesaggio nella determinazione delle preferenze della domanda, in modo da far emergere i fattori immateriali che definiscono il valore territoriale dei vini tipici su cui far leva per le strategie di marketing. L’analisi ha riguardato vini tipici del Veneto e coinvolto soggetti non provenienti da questa Regione. Ne è emerso l’effetto amplificativo dell’immagine del paesaggio sulla qualità percepita.

Macromolecular characterization of disease resistant red wine varieties (PIWI)

Pilzwiderstandsfähige (PIWI) are disease resistant Vitis vinifera interspecific hybrid varieties that are receiving increasing attention for ability to ripen in cool climates and their resistance to grapevine fungal diseases. Wines produced from these varieties have not been characterized, especially regarding their macromolecular composition. This study characterised and quantified colloid-forming molecules (proteins, polysaccharides and phenolics) of red PIWI wines produced in the UK. METHODS: In 2019 6 wines were made from the PIWI varieties Rondo, Cabernet Jura, Cabernet Cortis, Cabernet Noir, Regent and Cabertin grown at the Plumpton Rock Lodge Vineyard in Sussex (UK) and harvested at similar level of maturity (TSS, pH and TA). All juice was chaptalized to the same potential alcohol of 12%. Small scale winemaking (1L) was performed in quadruplicate using Bodum® coffee plungers to manage maceration [1]. Residual sugar content, pH, and titratable acidity were monitored during fermentation. For finished wines, the protein and polysaccharide content was measured by HPLC-SEC [2], while the total phenolic content was assessed using the Folin-Ciocalteau method [3]. The protein profile of the wines was further investigated by SDS-PAGE [4]. RESULTS: Fermentations (n=24) were all carried out to completion within 8 days.