 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

Old but gold: the interest for minor grapevine varieties – a case study in the Veneto region (Italy)

The biodiversity of cultivated vines has been significantly reduced due to a series of factors that have favoured the cultivation of a limited number of varieties and clones over time. In veneto, since 1980, a series of important actions have been implemented to counter this process. These actions have focused on the conservation of germplasm identified in the territory and the recovery of varieties historically present in the region, which were in danger of being abandoned and disappearing.

Study of the Interactions between High Molecular Weight Salivary Proteins and Red Wine Flavanols.

Astringency has been defined by the American Society for Testing Materials as “the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins”. Regarding the importance of astringency in wine consumer acceptance, elucidating the molecular mechanisms underpinning this complex sensation represents an important goal for scientists. Although different mechanisms have been described (Gibbins & Carpenter, 2013), the salivary protein precipitation is still the most accepted theory. According to this, wine astringency perceived in the oral cavity is originally attributed to the interaction and subsequence precipitation of salivary proteins by wine tannins –mainly flavanols–.

Influence of the carbonic maceration winemaking method on the colour features of Tempranillo red wines

During recent years, carbonic maceration (CM) wines are increasingly demanded by consumers. The Spanish Rioja Qualified Designation of Origin (D.O.Ca. Rioja) is a winemaking area

Monitoring the tawny port wine aging process using precision enology

AIM: Tawny Port wine is produced in the Douro Demarcated Region by blending several fortified wines in different aging stages. During the aging process in small wood barrels, the red wine color progressively develops into tawny, medium tawny, or light tawny.

Challenges for the Implementation of commercial inoculum of arbuscular fungi in a commercial Callet vineyard (Vitis vinifera L.)

Over the past 70 years, scientific literature has consistently illustrated the advantageous effects of arbuscular mycorrhiza fungi (AMF) on plant growth and stress tolerance. Recent reviews not only reaffirm these findings but also underscore the pivotal role of AMF in ensuring the sustainability of viticulture. In fact, various companies actively promote commercial inoculants based on AMF as biofertilizers or biostimulants for sustainable viticulture. However, despite the touted benefits of these products, the consistent effectiveness of AMF inoculants in real-world field conditions remains uncertain.