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…

Investigating perceptual interactions of fruity aromas in Bordeaux red wines through addition and reconstitution sensory studies

Fruity aromas, characterized by red and black fruit descriptors, are central to the identity of Bordeaux red wines [1,2]. Despite extensive research focused on identifying and quantifying volatile compounds that contribute to fruity aromas in wine, the mechanisms underlying their interactions and sensory perception remain poorly understood [3].

Read More

Breeding grapevines for disease and low temperature tolerance: the U.S. perspective

Most grape scion cultivars grown around the world are derived from a single species, Vitis vinifera. Yet, the proportion of interspecific hybrids is increasing for a variety of reasons, including resistance to abiotic stresses such as low temperatures; societal, economic and environmental pressures to reduce pesticide usage; and to add a greater range of flavors to new table grape cultivars.

Read More

Zonificación vitícola y aplicación a la D.O. Montilla-Moriles, usando como referencia la variedad ‘Pedro Ximenes’

Se señalaron 28 parcelas, en la zona de D.O. Montilla-Moriles, repartidas por toda la superficie de viñedo, de ellas 12 se localizan en las Zonas de calidad Superior, en los términos municipales de Montilla

Read More

Enhancing plant defense: carbon dots for efficient spray-induced gene silencing 

Ectopic RNA application for plant defense faces challenges in tree crops, including size, diffusion, and stability of active compounds such as ribonucleoproteins and nucleic acids. While existing strategies involve expressing dsRNA in transgenic plants targeting pathogens, our research strives to develop a transient RNAi system based on Spray-Induced Gene Silencing (SIGS). This approach aims to circumvent legal barriers and public concerns associated with genetically modified organisms (GMOs). Our strategy integrates SIGS with branched polyethyleneimine-functionalized Carbon Dots (bPEI-CDs) as nanocarriers, effectively addressing unique delivery challenges in plant defense as RNA stability and uptake enhancement

Read More

SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

Climate change is leading to an increase in average temperature and in the severity and occurrence of heatwaves, and is already disrupting grapevine phenology. In Australia, with the evolution of the weather of grape growing regions that are already warm and hot, berry composition including flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted [1]. These compounds, such as anthocyanins and tannins, contribute substantially to grape and wine quality. The goal of this research was to determine how flavonoid extraction is impacted when bunches are exposed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity.

Read More