Exploring the relationship between wine chemical composition and its permissiveness to Brettanomyces bruxellensis via untargeted metabolomics

Abstract

Brettanomyces bruxellensis remains a major challenge for the wine industry. Its development is typically revealed by “horse sweat” or “burnt plastic” off flavours in red wines, aromas that are not aligned with today’s consumer expectations. Despite extensive efforts to control and/or eliminate this yeast, its remarkable genetic diversity contributes to its strong adaptation to the harsh wine matrix (high level of alcohol, low pH, SO2). However, some wines seem “resistant” to a contamination by B. bruxellensis. The vulnerability of a wine seems to be due to its own chemical composition, in which alcohol appears as an important element but not the sole1. In this study, the link between chemical composition and wine vulnerability was studied, thanks to the analysis of 69 Bordeaux red wines from 3 grape varieties (Cabernet Sauvignon, Merlot, and Cabernet franc) and sampled over 4 consecutive vintages (2020, 2021, 2022, and 2023). A prediction model based on UHPLC-HRMS data was created and achieved an accuracy of 98%. Several variables of interest were identified as flavonols, anthocyanins, and hydroxybenzoic acids. Each wine vulnerability to B. bruxellensis seems to result from a specific balance between growth inhibitors and activators.

References

Miranda, J., Miot-Sertier, C., Olazabal, L., Albertin, W., Richard, T., Da Costa, G., Rouger, C., & Dols-Lafargue, M. (2024). Bordeaux red wines display variable intrinsic ability to support Brettanomyces bruxellensis growth. Food Control, 155, 110067.