terclim by ICS banner
IVES 9 IVES Conference Series 9 LARGE-SCALE PHENOTYPIC SCREENING OF THE SPOILAGE YEAST BRETTANOMYCES BRUXELLENSIS: UNTANGLING PATTERNS OF ADAPTATION AND SELECTION, AND CONSEQUENCES FOR INNOVATIVE WINE TREATMENTS

LARGE-SCALE PHENOTYPIC SCREENING OF THE SPOILAGE YEAST BRETTANOMYCES BRUXELLENSIS: UNTANGLING PATTERNS OF ADAPTATION AND SELECTION, AND CONSEQUENCES FOR INNOVATIVE WINE TREATMENTS

Abstract

Brettanomyces bruxellensis is considered as the main spoilage yeast in oenology. Its presence in red wine leads to off-flavour due to the production of volatile phenols such as 4-vinylphenol, 4-vinylguaiacol, 4-ethylphenol and 4-ethylguaiacol, whose aromatic notes are unpleasant (e.g. animal, leather, horse or pharmaceutical). Beside wine, B. bruxellensis is commonly isolated from beer, kombucha and bioethanol production, where its role can be described as negative or positive. Recent genomic studies unveiled the existence of various populations. These genetic groups differ from each other by their ploidy level (diploid or triploid), their hybridization status (auto or- allo-triploid) and their ecological fermentation niches (wine, beer, tequila/bioethanol, etc.). While the genomic landscape of B. bruxellensis is nowadays clearer, its phenotypic diversity is still insufficiently assessed in the light of its genetic diversity. In this work, on one hand, we designed an experiment where 151 B. bruxellensis strains representative of the genetic diversity of the species were phenotypically characterized in five natural beverages (grape must, wine, wort, beer, kombucha wort). Various phenotypic traits were monitored: parameters of growth and fermentation ability, metabolites of technological interest… Signatures of local adaptation were investigated and showed that at least one allotriploid population of B. bruxellensis is specifically adapted to wine environment. Moreover, such large screening allowed the identification of ancestral traits like maltose and maltotriose consumption or nitrate metabolization that were randomly lost in specific populations, an evolutionary phenomenon called relaxed selection. On a second hand, two innovative control methods, continuous UV-C light and pulsed light, were tested on a large collection of B. bruxellensis (>100 strains) and other wine yeast species (14 species). These two stabilization treatments were deemed as particularly efficient on wine yeast spoilers (B. bruxellensis including) using i- a drop-platted system to screen various strains and conditions, and ii- lab-made reactors to stabilize several litters of red wines. Altogether, our results contribute to a deeper understanding of the wine spoiler B. bruxellensis both at the fundamental and applied levels.

 

1. Avramova, M., Cibrario, A., Peltier, E., Coton, M., Coton, E., Schacherer, J., Spano, G., Capozzi, V., Blaiotta, G., Salin, F., Dols-Lafargue, M., Grbin, P., Curtin, C., Albertin, W., Masneuf-Pomarede, I., 2018. Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution. Sci. Rep. 8, 4136. https://doi.org/10.1038/s41598-018-22580-7
2. Eberlein, C., Abou Saada, O., Friedrich, A., Albertin, W., Schacherer, J., 2021. Different trajectories of polyploidization shape the genomic landscape of the Brettanomyces bruxellensis yeast species. Genome Res. 31, 2316–2326. https://doi.org/10.1101/gr.275380.121
3. Harrouard, J., Eberlein, C., Ballestra, P., Dols‐Lafargue, M., Masneuf-Pomarede, I., Miot-Sertier, C., Schacherer, J., Albertin, W., Ropars, J., 2022. Brettanomyces bruxellensis : Overview of the genetic and phenotypic diversity of an anthropized yeast. Mol. Ecol. 1–22. https://doi.org/10.1111/mec.16439
4. Pilard, E., Harrouard, J., Miot-Sertier, C., Marullo, P., Albertin, W., Ghidossi, R., 2021. Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation. Food Microbiol. 100, 103864. https://doi. org/10.1016/j.fm.2021.103864
5. Harrouard, J., Pilard, E., Miot-Sertier, C., Marullo, P., Ferrari, G., Pataro, G., Ghidossi, R., Albertin, W., 2022. Evaluating the Influence of Operational Parameters of Pulsed Light on Wine Related Yeasts: Focus on Inter- and Intra-Specific Variability Sensitivity. SSRN Electron. J. 109. https://doi.org/10.2139/ssrn.4053457

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Article

Authors

Jules Harrouard1, Etienne Pilard1, Emilien Peltier1,2, Cecile Miot-Sertier1, Marguerite Dols-Lafargue1,2, Isabelle Masneuf-Pomare-de1,3, Alexandre Pons1,4, Philippe Marullo1,5, Joseph Schacherer6,7, Remy Ghidossi1, Warren Albertin1,2

1. UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, 33140 Villenave d’Ornon, France
2. ENSCBP, Bordeaux INP, 33600, Pessac, France
3. BSA, 33170 Gradignan
4. Tonnellerie Seguin Moreau, Cognac France, France
5. Biolaffort, 11 Rue Aristide Bergès, F-33270 Floirac, France.
6. Université de Strasbourg, CNRS, GMGM, UMR 7156, Strasbourg, France
7. Institut Universitaire de France (IUF), Paris, France

Contact the author*

Keywords

comparative phenotyping, local adaptation, UVC, Pulsed light

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

IMPACT OF THE WINES’ QUALITY ON THE WINE DISTILLATES’ ORGANOLEPTIC PROFILE

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4).

Read More

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More

UNRAVELLING THE ROLE OF LACTIC ACID BACTERIA ON SPARKLING WINE ELABORATION THROUGH METABOLOMICS APPROACH

Xinomavro is a red grape variety from Northern Greece (Protected Designation of Origin), known for the nice acidities, perfectly appropriate for sparkling wine production (Rosé and Blanc de Noir). The elabo- ration of sparkling wine requires technical as well as scientific skills. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown.
The present work focuses (i) on the population diversity of lactic acid bacteria isolated from sparkling wines and (ii) on the technological effect of the species during sparkling wine elaboration.

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More