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…

The impact of global warming on Ontario’s icewine industry

Ontario’s wine regions lie at the climatic margins of commercial viticulture owing to their cold winters and short cool growing season. The gradual warming of northern latitudes projected under a human-induced climate change scenario could bring mixed benefits to these wine regions.

Mapping intra-plot topsoil diversity of Burgundy vineyards (Aloxe-Corton, France) from very high spatial resolution (VHSR) images

In this work, we present a method based on very high spatial resolution (VHSR) aerial images acquired in the visible domain and that map soil surface diversity at the hillslope

Viticultural sites and their valorisation in Istria (Croatia)

Pratiquement tout le territoire d’Istrie possède les bonnes conditions naturelles pour la viticulture, laquelle dans ce lieu a une tradition millénaire. La viticulture était et reste toujours la plus importante branche de production agraire et d’économie. Les sites viticoles en Istrie sont caractérisés par des diverses conditions naturelles.

Terroir zoning in appellation campo de borja (northeast Spain): Preliminary results

The components and methodology for characterization of the terroir have been described by Gómez-Miguel & Sotés (1993-2014, 2003) and Gómez-Miguel (2011) taking into account the full range of environmental factors (i.e: climate, lithology, vegetation, topography, soils, altitude, etc.), landscape variables (derived from photo-interpretation and a digital elevation model), and specific variables to the country’s viticulture (i.e: size and distribution of the vineyards, varieties, phenology, productivity, quality, designation regulations, etc.).

Effects of different organic amendments on soil, vine, grape and wine, in a long-term field experiment in Chinon vineyard (France)

In a long-term experiment carried out in Chinon vineyard (37, France) during 23 years, the effects of several organic amendments were studied on soil, vine, grapes and wine. Four main treatments were compared on a calcareous sandy soil: control without organic amendment, dry crushed pruning wood at 2.1.t-1.ha-1.year-1 (D1), cow manure at 10 t-1. ha-1.year-1 (D1) and cow manure applied at 20 t-1.ha-1.year-1 (D2). D1 levels were calculated to fill the annual humus losses by mineralization.