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…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.