 IVES 9 IVES Conference Series 9 Yeast interactions in chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry

Yeast interactions in chardonnay wine fermentation: impact of different yeast species using ultra high resolution mass spectrometry

Abstract

AIM: During alcoholic fermentation, when yeasts grow simultaneously, they often do not coexist passively and in most cases interact with each others [1]. They interact by roducing unpredictable compounds an fermentation products that can affect the chemical composition of the wine and therfore alter its aromatic and sensory profile [1, 2].

METHODS: Chardonnay must inoculated with non-Saccharomyces yeasts including Lachancea thermotolerans, Starmerella bacillaris, Metschnikowia pulcherrima and later with Saccharomyces cerevisiae for sequential fermentation screened for metabolite composition using ultra high resolution mass spectrometry [3].

RESULTS: We show that tremendous differencces exist between yeasts in terms of metabolites production and we could clearly differentiate wines according to the yeast strain used [3]. It appears that single cultures could be easily discriminated from sequential cultures based on their metabolite profile. Biomarkers, which reflect important differences between wines from single or mixed culture fermentation, were extracted and annotated to characterized yeast species impact on wine final composition. New metabolites appeared in wines from sequential fermentation and some others metabolites are not detected anymore compared to single cultures. Our data are consistent with the existence of positive or negative interactions between yeast species.

CONCLUSIONS

The wine composition from sequential culture is not only the addition of metabolites from each species but is the result of complex interactions suggesting that interactions between yeasts are not neutral. The level of metabolites represents integrative information to better understand the microbial interactome in order to control the fermentation by multi-starters.

DOI:

Publication date: September 13, 2021

Issue: Macrowine 2021

Type: Article

Authors

Chloé Roullier-Gall

Université de Bourgogne, IUVV, Jules Guyot, Dijon, France,- V. David; Université de Bourgogne, IUVV, Jules Guyot, Dijon, France – F. Bordet; Université de Bourgogne, IUVV, Jules Guyot, Dijon, France – P. Schmitt-Kopplin ; Technische Universität München, Freising, Germany & Helmholtz Zentrum München, Neuherberg, Germany – H. Alexandre; Université de Bourgogne, IUVV, Jules Guyot, Dijon, France

Contact the author

Keywords

metabolomics, yeast, interaction, ft-icr-ms, chardonnay

Citation

Local adaptation tools to ensure the viticultural sustainability in a changing climate

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

Copper contamination in vineyard soils of Bordeaux: spatial risk assessment for the replanting of vines and crops

Copper (Cu) is widely and historically used in viticulture as a fungicide against mildew. Cu has a strong affinity for soil organic matter and accumulates in topsoil horizons. Thus, Cu may negatively affect soil organisms and plants, consequently reducing soil fertility and productivity. The Bordeaux vineyards have the largest vineyard surfaces (26%) within French controlled appellation and a great proportion of French wine production (around 5 million hl per year). Considering the local context of vineyard surfaces decreasing (vine uprooting) and possible new crop plantation, the issue of Cu potential toxicity rises. Therefore, the aims of this work are firstly to evaluate the Cu contamination in vineyard soils of Bordeaux, secondly to produce a risk assessment map for new vine or crop plantation. We used soil analyses from several local studies to build a database with 4496 soil horizon samples. The database was enhanced by means of pedotransfer functions in order to estimate the bioaccessible (EDTA-extractable) Cu in soils of samples without measurements. From this database, 1797 georeferenced samples with CuEDTA concentrations in the topsoil (0-50 cm depth) were used for kriging interpolation in order to produce the spatial distribution map of CuEDTA in vineyard soils. Then, the spatial distribution of Cu was crossed with vine uprooting surfaces and municipality boundaries. CuEDTAconcentrations ranged from 0.52 to 459 mg/kg and showed clear anomalies. Our results from spatial analysis showed that almost 50% of vineyard soil surfaces have CuEDTA concentrations higher than 30 mg/kg (moderate risk for new plantation) and 20% with concentrations higher than 50 mg/kg (high risk for new plantation). A decision-support map based on municipalities was realised to provide a simple tool to stakeholders concerned by land use management.

Inhibition of Oenococcus oeni during alcoholic fermentation by a selected Lactiplantibacillus plantarum strain

The use of selected cultures of the species Lactiplantibacillus plantarum in Oenology has grown in prominence in recent years. While initial applications of this species centred very much around malolactic fermentation (MLF), there is strong evidence to show that certain strains can be harnessed for their bio-protective effects. Unwanted spontaneous MLF during alcoholic fermentation (AF), driven by rogue Oenococcus oeni, is a winemaking deviation that is very difficult to manage when it occurs. This work set out to determine the efficacy of one particular strain of Lactiplantibacillus plantarum(Viniﬂora® NoVA™ Protect), against this problem in Cabernet Sauvignon must. The work was carried out at commercial scale and in a winery environment and compared the bio-protective culture with the more traditional approach of reducing must pH by the addition of tartaric acid. The combination of both was also investigated. The concentration of both Oenococcus oeni and Lactiplantibacillus plantarum was determined using qPCR. The adventitious Oenococcus oeni showed the most growth during AF in the control wine, whereas in the wines treated with Lactiplantibacillus plantarum a bacteriostatic effect against this species was observed. This effect was comparable to the wines treated with tartaric acid. This has particular commercial relevance for controlling the flora in musts with high pH, or when the addition of tartaric acid is either not permitted or is prohibitive for other reasons.

A predictive model of spatial Eca variability in the vineyard to support the monitoring of plant status

Late season canopy management practices to reduce sugar loading and improve color profile of Cabernet-Sauvignon grapes and wines in the high irradiance and hot conditions of California Central Valley

Global warming is accelerating grape ripening, leading to unbalanced wines from fruit with high sugar content but poor aroma and colour development. Reducing the size of the photosynthetic apparatus after veraison has been shown to delay technological ripeness in cool climates, but methods have not been tested in areas with high irradiance and temperature where fruit exposure could have disastrous effects on berry composition. In this Cabernet-Sauvignon trial, we compared the application of an antitranspirant (pinolene), to severe canopy topping and above bunch zone leaf removal, all performed at mid-ripening, with an untouched control. We monitored the vines weekly by measuring stem water potential, gas exchange, fruit zone light exposure. We sampled berries to measure berry weight, total soluble solids, pH, titratable acidity, and the anthocyanin profile. At harvest, we assessed yield components, measured carbon isotope discrimination, rated sunburn on clusters, and produced experimental wines. We submitted harvest samples to metabolomic profiling through PFP-Q Exactive MS/MS and wines to sensory analysis. Application of the antitranspirant significantly reduced stomatal conductance and assimilation rate but did not affect the stem water potential. Inversely, leaf removal and topping increased water potential but did not affect leaf gas exchange. The late topping was the only treatment able to decrease sugar content (up to 2Bx), increase titratable acidity and pH, and improve anthocyanin content because of lower degradation of di-hydroxylated forms. Late leaf removal above the bunch zone increased lightning conditions in the canopy and produced the most significant damage on fruits. Yield components were not affected. This work suggests that late-season canopy management can effectively control ripening speeds and improve grapes and wines. Still, the effect on grape exposure in a critical time must be well balanced to avoid problems with the appropriate technique.