terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Limiting magnesium availability: a novel approach to managing brettanomyces spoilage in winemaking

Limiting magnesium availability: a novel approach to managing brettanomyces spoilage in winemaking

Abstract

Brettanomyces is a world-renowned yeast that negatively impacts the chemical composition of wines through the production of metabolites that negatively impact the sensory properties of the final product. Its resilience in wine conditions and ability to produce off-flavors make it a challenge for winemakers. Currently, the primary control technique involves adding sulfur dioxide (SO2); however, some Brettanomyces strains are developing resistance to this preservative agent. [1] Therefore, new management strategies are necessary to control this spoilage yeast.

 

Mineral nutrients could be a promising approach to control Brettanomyces growth in winemaking. Magnesium (Mg2+), is specifically recognized as a protective element against yeast stress and can prevent cellular death from temperature shock and ethanol. [2] In this study, the effect of mineral concentration on Brettanomyces metabolism under winemaking conditions was investigated. Brettanomyces sensitivity to Mg2+ limitation was assessed by culturing it in the presence of decreasing Mg2+ concentrations. While 1 mg/L of Mg2+ supported normal growth, concentrations below 0.5 mg/L significantly limited growth, and 0.1 mg/L was unable to support proliferation. Long-term Mg2+ deficiency resulted in permanent viability reduction.

 

This nutritional study identifies Mg2+ as essential for Brettanomyces metabolism and provides a starting point for designing experiments to manage Brettanomyces spoilage in wine, improving quality and stability. Understanding the physiology and nutritional requirements of Brettanomyces can lead to more informed decisions and innovative strategies for managing spoilage, resulting in better wine quality, consumer satisfaction, and higher profits for the wine industry. The study assists in finding alternatives to SO2 to produce fault-free wines that align with current wine consumer preferences. 

Acknowledgments:

The ARC Training Centre for Innovative Wine Production

The Australian Wine Research Institute

Pernod Ricard Winemakers

References:

1)  Bartel, C., et al. (2021). “Adaptive evolution of sulfite tolerance in Brettanomyces bruxellensis.” FEMS Yeast Research 21(5), https://doi.org/10.1093/femsyr/foab036.

2)  Birch, R. M. and G. M. Walker (2000). “Influence of magnesium ions on heat shock and ethanol stress responses of Saccharomyces cerevisiae.” Enzyme and Microbial Technology 26(9-10): 678-687, https://doi.org/10.1016/S0141-0229(00)00159-9.

 

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Giordano1-2, J. Macintyre3, A. Borneman1-4, P. Grbin1

1 Wine Science Discipline, School of Agriculture Food and Wine, Waite Research Institute, The University of Adelaide, Urrbrae, South Australia 5064, Australia
2 Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Urrbrae, South Australia 5064, Australia
3 Pernod Ricard Winemakers, 1914 Barossa Valley Way, Rowland Flat, SA 5352, Australia
4 The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064, Australia

Contact the author*

Keywords

Brettanomyces, wine spoilage, sulfur dioxide, mineral nutrients, magnesium, wine quality

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Read More

Anthocyanin content and composition of Merlot grapes under temperature and late pruning conditions 

One of the main aspects of Climate Change is the increase of temperatures during summer and grape maturity period. Physiological processes are influenced by these high temperatures and result in grapes with higher sugar concentration, less acidity and less anthocyanin content among other quality changes. One strategy to deal with the climate change effects is the implementation of late winter pruning to alter the effect of high temperatures during key periods by delays in maturity time.

Read More

Effects of long-term drought stress on soil microbial communities from a Syrah cultivar vineyard

Changes in the rainfall and temperature patterns affect the increase of drought periods becoming one of the major constraints to assure agricultural and crop resilience in the Mediterranean regions. Beside the adaptation of agricultural practices, also the microbial compartment associated to plants should be considered in the crop management. It is known that the microbial community change according to several factors such as soil composition, agricultural management system, plant variety and rootstock.

Read More

The exploitation of Croatian grapevine genetic resources for the breeding of new resistant cultivars 

Croatian viticulture is mainly based on native grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries to develop resistant varieties possessing high-quality levels. Native cultivars from Croatia are not included in the breeding programs of other countries.

Read More

Differential gene expression and novel gene models in 110 Richter uncovered through RNA Sequencing of roots under stress

The appearance of the Phylloxera pest in the 19th century in Europe caused dramatical damages in grapevine diversity. To mitigate these losses, grapevine growers resorted to using crosses of different Vitis species, such as 110 Richter (110R) (V. berlandieri x V. rupestris), which has been invaluable for studying adaptations to stress responses in vineyards. Recently, a high quality chromosome scale assembly of 110R was released, but the available gene models were predicted without using as evidence transcriptional sequences obtained from roots, that are crucial organs in rootstock, and they may express certain genes exclusively. Therefore, we employed RNA sequencing reads of 110R roots under different stress conditions to predict new gene models in each haplotype of 110R under different stresses.

Read More