 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

Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines

During alcoholic fermentation and wine aging, indole-3-acetic acid (IAA) can degrade into 2-aminoacetophenone (AAP). The presence of reasonable amount of AAP in wines is regarded as the main cause of untypical ageing

Phenolic acid characterization in new varieties descended from Monastrell.

Phenolic acids are phytochemicals that are expansively distributed in daily food intake. Phenolic acids are involved in various physiological activities, such as nutrient uptake, enzyme activity, protein synthesis, photosynthesis, and cytoskeleton structure in seeds, leaves, roots, and stems. Also exhibit antibacterial, antiviral, anticarcinogenic, anti-inflammatory, and vasodilatory activities due to their antioxidant property.

A vine physiology-based terroir study in the AOC-Lavaux region in Switzerland

Understanding how different pedoclimatic conditions interact with vine and berry physiology, and subsequently impact wine quality, is paramount for an good valorization of viticultural terroirs and can help to optimize mitigation strategies in the face of global warming

What is the fate of oxygen consumed by red wine? Main processes and reaction products

Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.

Improving shelf life of viticulture-relevant biocontrol and biostimulant microbes using CITROFOL® AI as liquid carrier

Bacillus velezensis and Trichoderma harzianum are relevant microorganisms used in viticulture as biocontrol agents against pathogens of trunk (e.g. Phaeoacremonium minimum), leaves (e.g. Plasmopara viticola) or fruit (e.g. Botrytis cinerea), or as biostimulants, improving the resilience of plants against biotic or abiotic stressors through different direct and non-direct interactions.
In this biotechnological approach, formulation plays a crucial role. Controlling water activity in the product, thus stabilising microbial viability is key to ensuring effective application. We present the benefits of the citrate ester CITROFOL® AI (triethyl citrate) as a novel bio-based carrier liquid in microbial formulations. CITROFOL® AI is safe for humans and the environment, thus offering a promising base for sustainable treatments in viticulture.