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 Population-wide diversity study in Lachancea thermotolerans highlights superior starters for winemaking

Population-wide diversity study in Lachancea thermotolerans highlights superior starters for winemaking

Abstract

Grapes from warm(ing) climates often contain excessive sugars but lack acidity. This can lead to highly alcoholic wines with compromised stability and balance. The yeast Lachancea thermotolerans can ameliorate such wines due to its metabolic peculiarity – partial fermentation of sugars to lactic acid. This study aimed to elucidate the population-wide diversity in L. thermotolerans, whilst selecting superior strains for wine sector. An extensive collection of isolates (~200) sourced from different habitats worldwide was first genotyped on 14 microsatellite loci. This revealed differentiation of L. thermotolerans genetic groups based on the isolation substrate and geography. The 94 genotyped strains were then characterised in Vitis vinifera cv. Chardonnay fermentations. The comprehensive dataset comprised microbial growth and fermentation kinetics, primary metabolites and 90 volatile compounds. The common traits of L. thermotolerans strains were their glucophilic character, relatively extensive fermentation ability (>7.3 % v/v EtOH), low production of acetic acid and formation of lactic acid. A seven-fold variation was observed in concentrations of lactate (1.8 – 12 g/L), significantly affecting the wine pH (3.2 – 3.8). Besides the strain-derived variation (significant effect on 80/114 parameters), the metabolic dataset showed separation of pre-determined L. thermotolerans genetic groups. The superior L. thermotolerans strains were further evaluated in co-inoculations and sequential inoculations with Saccharomyces cerevisiae, required for fermentation completion. The chemical and sensory modulations in wines further highlighted the potential of L. thermotolerans strains to produce ‘fresher’ wines with lower ethanol content and improved flavour/balance.

DOI:

Publication date: June 23, 2020

Issue: OENO IVAS 2019

Type: Article

Authors

Ana Hranilovic (1,2), Vladimir Jiranek (2, 3), Paul R. Grbin (2), Joanna M. Gambetta (4), Leigh Schmidtke (4), Paul K. Boss (5), Joana Coulon (6), Isabelle Masneuf-Pomarede (1,7), Marina Bely (1), Warren Albertin (1,8) 

1. Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Bordeaux INP, F33882 Villenave d’Ornon France 
2. Department of Wine and Food Science, The University of Adelaide, Adelaide, AU
3. The Australian Research Council Training Centre for Innovative Wine Production, Adelaide, AU
4. National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, AU 
5. CSIRO Agriculture and Food, Adelaide, AU 
6. Biolaffort, Floirac, FR 
7. Bordeaux Sciences Agro, Gradignan, FR 
8. ENSCBP, Bordeaux INP, Pessac, FR 

Contact the author

Keywords

Lachancea thermotolerans, non-Saccharomyces yeasts, population diversity ,wine composition

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.