Macrowine 2021
IVES 9 IVES Conference Series 9 Aroma profile of Oenococcus oeni strains in different life styles

Aroma profile of Oenococcus oeni strains in different life styles

Abstract

AIM: Three Oenococcus oeni strains previously isolated from spontaneous malolactic fermentation were characterized for their surface properties. Planktonic and sessile cells were investigated for aroma compounds production and the expression of genes involved in citrate and malate metabolism (citE and mleA, respectively), glycoside-hydrolase (dsrO), fructansucrase (levO), rhamnosyl-transferase (wobB), glycosyltransferase (wobO).

METHODS: Bacterial adhesion on polystyrene was evaluated using 96-well plates in MRS and must. Planktonic and sessile cells were numbered by plate count. Biofilm formation was also visualized by confocal laser scanning microscopy (CLSM, Nikon A1R) using hoechst fluorescent dye. Aroma compounds produced by sessile and planktonic cells were determined by solid phase microextraction coupled with gas chromatography (GC/MS SPME). RNA was extracted using using the Tri-reagent method (Sigma-Aldrich) according to the manufacturer’s instructions. Real-time analysis was performed using an iCycler IQ realtime PCR Detection System (Bio-Rad). ldhD and gyrA were used as reference genes. Fold changes were determined using the 2-ΔΔCT method.

RESULTS: The strains adhered to polystyrene in presence of MRS and must. In any case all strains preferred the planktonic state. CSLM was used to visualize cells distribution and their aggregation and confirmed that strains were able to form biofilm in must and MRS in a strain specific way. Quantitative and qualitative differences on aromatic compounds production were also detected. Higher alcohols and esters were mainly produced in the planktonic state, while organic acids in the sessile one. A strain specific behaviour was observed also for gene expression.

CONCLUSIONS: Biofilm formation can modulate aroma compounds production and probably the organoleptic characteristics of wine. Gene expression analysis revealed that aggregation state can influence malate and citrate metabolism. Further investigations are necessary to evaluate the interaction between Saccharomyces cerevisiae/non-Saccharomyces strains and O. oeni in biofilm formation in order to modulate wine characteristics.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Rosanna Tofalo, Giorgia PERPETUINI,  Alessio Pio  ROSSETTI, Carlo PERLA

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, (TE), Italy, Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, (TE), Italy Noemi BATTISTELLI, Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, (TE), Italy  Luca VALBONETTI,  Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of TeramoVia R. Balzarini 1, 64100 Teramo, (TE), Italy,  Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, (TE), Italy Giuseppe ARFELLI,  Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, (TE), Italy , Dalton Biotecnologie S.R.L., Spoltore, PE, Italy Rosanna TOFALO Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, (TE), Italy

Contact the author

Keywords

oenococcus oeni, gene expression, aroma profile, biofilm

Citation

Related articles…

Evolution of flavonols during Merlot winemaking processes

The phenomenon of quercetin precipitation in wine (flanovol haze), has been manifested for many years in several wine-producing regions

Read More

Management of cover plants impacted the composition of Cabernet Sauvignon red wines in a temperate region of Brazil

– Several practices can be applied to vineyards in order to ensure good healthy for grapevines, adequate yield and fruit quality. Among them, the use of cover crops is a relevant option for soil management. It increases the organic matter, improves water infiltration, reduces risks of soil erosion and greenhouse gas emissions, in addition improving biodiversity in the vineyard.

Read More

Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines

The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen (1, 2).

Read More

Grape development revisited through the single-berry metabolomic clock paradigm

Although the ripening process of grapevine berries is well-documented at the vineyard level, pinpointing distinct developmental stages remains challenging. The asynchronous development of berries results in dynamic biases and metabolic chimerism. It is thus crucial to consider individual berries separately and resynchronize their internal clock for deciphering physiological changes throughout development. Given the importance of grape composition in wine quality, we aimed at measuring developmental changes in the metabolome of Syrah single berries from anthesis to over-ripening, without a priori preconceived.

Read More

Active thermography to determine grape bud mortality: system design and feasibility

Bud death due to cold damage is a recurrent and major economic issue with Vitis vinifera L. in the Northeastern U.S. winegrowing regions. Primary buds – and sometimes secondary and tertiary buds – are often damaged by fluctuating temperatures in the winter and early spring. To maintain balanced vegetative and reproductive growth of a vine, pruning practices need to be adjusted to account for bud damage. Conventional bud damage assessment requires growers to sample canes/spurs, cut nodes with a razor blade, and then visually assess bud damage. This process is laborious and becomes a major barrier for damage-compensated pruning decision-making, leading to too few live buds per vine and the associated excessive vigor and low yield that result. The overarching goal of this study was to develop an active thermographic system for non-destructive detection of bud damage in the vineyard.

Read More