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Guo X, Zhu X, Qian Y, Yang Y, Zhu F, Zhao Y, Zhang M, Gao T, Li J, Yan H. Enhancing variety aromatic characteristics of Muscat wine through cold maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520. Food Chem 2024; 463:141097. [PMID: 39244997 DOI: 10.1016/j.foodchem.2024.141097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 06/24/2024] [Accepted: 08/30/2024] [Indexed: 09/10/2024]
Abstract
Cold maceration (CM) is widely applied in winemaking to improve wine aroma and overall quality. However, more efficient CM techniques for industrial-scale winemaking are still needed. This study examined the impact of CM with indigenous cryotolerant Metschnikowia pulcherrima Mp0520 (Mp-CM) on the Muscat wine aromatic characteristics. The results demonstrated a significant divergence in the types and concentrations of aroma compounds between Mp-CM wine and the control. The Mp-CM wine exhibited a significantly higher terpenes content, resulting in a Muscat wine characterized by terpenes, compared to the control predominated by esters. Additionally, the Mp-CM wine demonstrated elevated levels of α-terpineol and terpinolene, potentially enhancing the varietal aroma stability of Muscat wine. Furthermore, Mp-CM gave Muscat wine a heightened fruity aroma and a more complex aroma. These findings suggested that the Mp-CM utilized in this study offered promising avenues for enhancing the variety aroma characteristics of Muscat wine on large scale winemaking.
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Affiliation(s)
- Xiqing Guo
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Xueyun Zhu
- College of Horticultural Science & Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Yunkai Qian
- Technology Center of Qinhuangdao Customs of P. R. China, Qinhuangdao, Hebei 066004, China
| | - Yang Yang
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Fengmei Zhu
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Yue Zhao
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Mingyu Zhang
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Te Gao
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Jun Li
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China
| | - Hejing Yan
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China.
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Aragno J, Fernandez-Valle P, Thiriet A, Grondin C, Legras JL, Camarasa C, Bloem A. Two-Stage Screening of Metschnikowia spp. Bioprotective Properties: From Grape Juice to Fermented Must by Saccharomyces cerevisiae. Microorganisms 2024; 12:1659. [PMID: 39203501 PMCID: PMC11356803 DOI: 10.3390/microorganisms12081659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2024] [Revised: 07/30/2024] [Accepted: 08/03/2024] [Indexed: 09/03/2024] Open
Abstract
Gluconobacter oxydans (Go) and Brettanomyces bruxellensis (Bb) are detrimental micro-organisms compromising wine quality through the production of acetic acid and undesirable aromas. Non-Saccharomyces yeasts, like Metschnikowia species, offer a bioprotective approach to control spoilage micro-organisms growth. Antagonist effects of forty-six Metschnikowia strains in a co-culture with Go or Bb in commercial grape juice were assessed. Three profiles were observed against Go: no effect, complete growth inhibition, and intermediate bioprotection. In contrast, Metschnikowia strains exhibited two profiles against Bb: no effect and moderate inhibition. These findings indicate a stronger antagonistic capacity against Go compared to Bb. Four promising Metschnikowia strains were selected and their bioprotective impact was investigated at lower temperatures in Chardonnay must. The antagonistic effect against Go was stronger at 16 °C compared to 20 °C, while no significant impact on Bb growth was observed. The bioprotection impact on Saccharomyces cerevisiae fermentation has been assessed. Metschnikowia strains' presence did not affect the fermentation time, but lowered the fermentation rate of S. cerevisiae. An analysis of central carbon metabolism and volatile organic compounds revealed a strain-dependent enhancement in the production of metabolites, including glycerol, acetate esters, medium-chain fatty acids, and ethyl esters. These findings suggest Metschnikowia species' potential for bioprotection in winemaking and wine quality through targeted strain selection.
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Affiliation(s)
- Julie Aragno
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
| | - Pascale Fernandez-Valle
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
| | - Angèle Thiriet
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
- Microbial Research Infrastructure, 4710-057 Braga, Portugal
| | - Cécile Grondin
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
- Microbial Research Infrastructure, 4710-057 Braga, Portugal
| | - Jean-Luc Legras
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
- Microbial Research Infrastructure, 4710-057 Braga, Portugal
| | - Carole Camarasa
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
| | - Audrey Bloem
- UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France; (J.A.); (C.G.); (J.-L.L.); (C.C.)
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3
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Balmaseda A, Miot-Sertier C, Lytra G, Poulain B, Reguant C, Lucas P, Nioi C. Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine. Int J Food Microbiol 2024; 413:110583. [PMID: 38277869 DOI: 10.1016/j.ijfoodmicro.2024.110583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/09/2024] [Accepted: 01/14/2024] [Indexed: 01/28/2024]
Abstract
In the context of ecological transition, the use of wine by-products for industrial applications is a major challenge. Wine lees, the second wine by-product in terms of quantity, represent a source of nutrients that can be used for stimulating the growth of microorganisms. Here, white wine lees were used as a stimulating agent for the growth of wine lactic acid bacteria (LAB) and to promote wine malolactic fermentation (MLF) driven out by Oenococcus oeni. By adding freeze-dried wine lees to wines under different conditions - including different wine lees at different concentrations and different O. oeni strains at various initial populations - it was observed that wine lees can enhance the growth of LAB and reduce the duration of MLF. The chemical composition of wines was also evaluated, proving that wine lees do not compromise the quality of the wines. In addition, wine lees did not seem to promote the growth of spoilage microorganisms like as Brettanomyces bruxellensis. Altogether, this work reports the possibility of recovering the lees of white wine to obtain a product favoring the MLF of red wines. More general, we propose a recycling strategy of wine by-products to obtain new products for winemaking.
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Affiliation(s)
- Aitor Balmaseda
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel⋅lí Domingo 1, 43007 Tarragona, Catalonia, Spain.
| | - Cécile Miot-Sertier
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France
| | - Georgia Lytra
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France
| | - Benjamin Poulain
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France
| | - Cristina Reguant
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel⋅lí Domingo 1, 43007 Tarragona, Catalonia, Spain
| | - Patrick Lucas
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France
| | - Claudia Nioi
- Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33882 Villenave d'Ornon, France
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Puyo M, Scalabrino L, Romanet R, Simonin S, Klein G, Alexandre H, Tourdot-Maréchal R. Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain Metschnikowia pulcherrima on the Growth of Hanseniaspora Genus in Oenology. Foods 2024; 13:724. [PMID: 38472837 DOI: 10.3390/foods13050724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/14/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
As a biological alternative to the antimicrobial action of SO2, bioprotection has been proposed to winemakers as a means to limit or prevent grape musts microbial alteration. Competition for nitrogenous nutrients and for oxygen are often cited as potential explanations for the effectiveness of bioprotection. This study analyses the effect of a bioprotective M. pulcherrima strain on the growth of one H. valbyensis strain and one H. uvarum strain. Bioprotection efficiency was observed only against H. valbyensis inoculated at the two lowest concentrations. These results indicate a potential species-dependent efficiency of the bioprotective strain and a strong impact of the initial ratio between bioprotective and apiculate yeasts. The analysis of the consumption of nitrogen compounds revealed that leucine, isoleucine, lysine and tryptophan were consumed preferentially by all three strains. The weaker assimilation percentages of these amino acids observed in H. valbyensis at 24 h growth suggest competition with M. pulcherrima that could negatively affects the growth of the apiculate yeast in co-cultures. The slowest rate of O2 consumption of H. valbyensis strain, in comparison with M. pulcherrima, was probably not involved in the bioprotective effect. Non-targeted metabolomic analyses of M. pulcherrima and H. valbyensis co-culture indicate that the interaction between both strains particularly impact lysin and tryptophan metabolisms.
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Affiliation(s)
- Maëlys Puyo
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Léa Scalabrino
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Rémy Romanet
- DIVVA (Développement Innovation Vigne Vin Aliments) Platform, UMR Procédés Alimentaires et Microbiologiques, IUVV, 2 Rue 11 Claude Ladrey, 21000 Dijon, France
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland
| | - Géraldine Klein
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Hervé Alexandre
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
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5
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Windholtz S, Nioi C, Coulon J, Masneuf-Pomarede I. Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O 2 consumption and impact on acetic acid bacteria. Int J Food Microbiol 2023; 405:110338. [PMID: 37506548 DOI: 10.1016/j.ijfoodmicro.2023.110338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/19/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023]
Abstract
Bioprotection by yeast addition is increasingly used in oenology as an alternative to sulfur dioxide (SO2). Recent studies have also shown that it is likely to consume dissolved O2. This ability could limit O2 for other microorganisms and the early oxidation of the grape must. However, the ability of yeasts to consume O2 in a context of bioprotection was poorly studied so far considering the high genetic diversity of non-Saccharomyces. The first aim of the present study was to perform an O2 consumption rate (OCR) screening of strains from a large multi species collection found in oenology. The results demonstrate significant inter and intra species diversity with regard to O2 consumption. In the must M. pulcherrima consumes O2 faster than Saccharomyces cerevisiae and then other studied non-Saccharomyces species. The O2 consumption was also evaluate in the context of a yeast mix used as industrial bioprotection (Metschnikowia pulcherrima and Torulaspora delbrueckii) in red must. These non-Saccharomyces yeasts were then showed to limit the growth of acetic acid bacteria, with a bioprotective effect comparable to that of the addition of sulfur dioxide. Laboratory experiment confirmed the negative impact of the non-Saccharomyces yeasts on Gluconobacter oxydans that may be related to O2 consumption. This study sheds new lights on the use of bioprotection as an alternative to SO2 and suggest the possibility to use O2 consumption measurements as a new criteria for non-Saccharomyces strain selection in a context of bioprotection application for the wine industry.
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Affiliation(s)
- Sara Windholtz
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France.
| | - Claudia Nioi
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
| | - Joana Coulon
- BioLaffort, 11 Rue Aristide Bergès, 33270 Floirac, France
| | - Isabelle Masneuf-Pomarede
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France
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6
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Puyo M, Simonin S, Bach B, Klein G, Alexandre H, Tourdot-Maréchal R. Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry. Front Microbiol 2023; 14:1252973. [PMID: 37664122 PMCID: PMC10469929 DOI: 10.3389/fmicb.2023.1252973] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Accepted: 08/02/2023] [Indexed: 09/05/2023] Open
Abstract
Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-Saccharomyces yeasts belonging to different genera and species to induce negative interactions with indigenous microorganisms, thereby limiting their development and their impact on the matrix. Although the effectiveness of bio-protection in the winemaking industry has been reported in numerous journals, the underlying mechanisms are not yet well understood. The aim of this review is to examine the current state of the art of field trials and laboratory studies that demonstrate the effects of using yeasts for bio-protection, as well as the interaction mechanisms that may be responsible for these effects. It focuses on the yeast Metschnikowia pulcherrima, particularly recommended for the bio-protection of grape musts.
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Affiliation(s)
- Maëlys Puyo
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Benoit Bach
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Géraldine Klein
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
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Comitini F, Canonico L, Agarbati A, Ciani M. Biocontrol and Probiotic Function of Non- Saccharomyces Yeasts: New Insights in Agri-Food Industry. Microorganisms 2023; 11:1450. [PMID: 37374952 DOI: 10.3390/microorganisms11061450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/27/2023] [Accepted: 05/28/2023] [Indexed: 06/29/2023] Open
Abstract
Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production, the technological processes aim to control the fermentation to place safe foods on the market. Therefore, if food safety is the essential prerogative, consumers are increasingly oriented towards a healthy and conscious diet driving the production and consequently the applied research towards natural processes. In this regard, the aim to guarantee the safety, quality and diversity of products should be reached limiting or avoiding the addition of antimicrobials or synthetic additives using the biological approach. In this paper, the recent re-evaluation of non-Saccharomyces yeasts (NSYs) has been reviewed in terms of bio-protectant and biocontrol activity with a particular focus on their antimicrobial power using different application modalities including biopackaging, probiotic features and promoting functional aspects. In this review, the authors underline the contribution of NSYs in the food production chain and their role in the technological and fermentative features for their practical and useful use as a biocontrol agent in food preparations.
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Affiliation(s)
- Francesca Comitini
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Laura Canonico
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Alice Agarbati
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Maurizio Ciani
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
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Balmaseda A, Lorentzen M, Dutilh L, Bauduin R, Guichard H, Ollivier S, Miot-Sertier C, Lucas PM. Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider. Int J Food Microbiol 2023; 400:110276. [PMID: 37270987 DOI: 10.1016/j.ijfoodmicro.2023.110276] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 05/10/2023] [Accepted: 05/28/2023] [Indexed: 06/06/2023]
Abstract
Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D. Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B + C, and D, respectively, although B and C strains were also detected in wine. This study was performed to better understand the distribution of the phylogroups in wine and cider. Their population dynamics were determined by qPCR all through wine and cider productions, and the behavior of the strains was analyzed in synthetic wines and ciders. Phylogroups A, B and C were all represented in grape must and throughout the alcoholic fermentation, but on the transition to MLF, only phylogroup A remained at high levels in all wine productions. In the case of cider, phylogroups A, B and C were detected in stable levels during the process. When they were tested in synthetic wine and cider, all phylogroups performed MLF, but with different survival rates depending on the ethanol content. In this sense, ethanol and fermentation kinetics are the main agent that drives the selection of phylogroup A strains in wine, while B and C strains dominates in cider containing less ethanol.
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Affiliation(s)
- Aitor Balmaseda
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/Marcel·líDomingo 1, 43007 Tarragona, Catalonia, Spain.
| | - Marc Lorentzen
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Lucie Dutilh
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Rémi Bauduin
- Institut Français des Produits Cidricoles (IFPC), Domaine de la Motte, Le Rheu 35653, France
| | - Hugues Guichard
- Institut Français des Produits Cidricoles (IFPC), Domaine de la Motte, Le Rheu 35653, France
| | - Séverine Ollivier
- Institut Français des Produits Cidricoles (IFPC), Domaine de la Motte, Le Rheu 35653, France
| | - Cécile Miot-Sertier
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Patrick M Lucas
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
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9
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Use of Oenological Tannins to Protect the Colour of Rosé Wine in a Bioprotection Strategy with Metschnikowia pulcherrima. Foods 2023; 12:foods12040735. [PMID: 36832809 PMCID: PMC9955556 DOI: 10.3390/foods12040735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 01/30/2023] [Accepted: 02/02/2023] [Indexed: 02/11/2023] Open
Abstract
Although bioprotection is now recognised as an alternative to SO2 for limiting microbial spoilage, it does not guarantee protection against oxidation. This limits its application, more specifically for rosé winemaking. Oenological tannins present antioxidant properties, which could represent an interesting alternative to SO2 to protect must and wines against oxidation. A combination of the inoculation of a bioprotectant yeast strain and the addition of oenological tannins was tested to eliminate sulfites during the pre-fermentative step of rosé winemaking. In this experiment carried out in a winery, two oenological tannins were compared: quebracho and gall nut tannins. The antioxidant efficiency of tannins was compared to that of SO2. Colorimetric assays associated with chemical analyses of anthocyanins and phenolic compounds confirmed that the use of bioprotection alone did not protect the wine from oxidation. An addition of oenological tannins on musts stabilized the colour of bioprotected rosé wine in a similar way that SO2 addition did. Quebracho tannins appeared more efficient than gall nut tannins. The colour differences observed cannot be explained either by the concentration or forms of anthocyanins. However, the addition of tannins led to better protection of oxidation-sensitive phenolic compounds comparable to that obtained with the addition of sulfites.
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Darriaut R, Antonielli L, Martins G, Ballestra P, Vivin P, Marguerit E, Mitter B, Masneuf-Pomarède I, Compant S, Ollat N, Lauvergeat V. Soil composition and rootstock genotype drive the root associated microbial communities in young grapevines. Front Microbiol 2022; 13:1031064. [PMID: 36439844 PMCID: PMC9685171 DOI: 10.3389/fmicb.2022.1031064] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Accepted: 10/14/2022] [Indexed: 08/31/2023] Open
Abstract
Soil microbiota plays a significant role in plant development and health and appears to be a major component of certain forms of grapevine decline. A greenhouse experiment was conducted to study the impact of the microbiological quality of the soil and grapevine rootstock genotype on the root microbial community and development of young plants. Two rootstocks heterografted with the same scion were grown in two vineyard soils differing in microbial composition and activities. After 4 months, culture-dependent approaches and amplicon sequencing of bacterial 16S rRNA gene and fungal ITS were performed on roots, rhizosphere and bulk soil samples. The root mycorrhizal colonization and number of cultivable microorganisms in the rhizosphere compartment of both genotypes were clearly influenced by the soil status. The fungal diversity and richness were dependent on the soil status and the rootstock, whereas bacterial richness was affected by the genotype only. Fungal genera associated with grapevine diseases were more abundant in declining soil and related root samples. The rootstock affected the compartmentalization of microbial communities, underscoring its influence on microorganism selection. Fluorescence in situ hybridization (FISH) confirmed the presence of predominant root-associated bacteria. These results emphasized the importance of rootstock genotype and soil composition in shaping the microbiome of young vines.
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Affiliation(s)
- Romain Darriaut
- EGFV, Université de Bordeaux, Bordeaux Sciences Agro, Villenave d'Ornon, France
| | - Livio Antonielli
- Bioresources Unit, Center for Health and Bioresources, AIT Austrian Institute of Technology GmbH, Tulln, Austria
| | - Guilherme Martins
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Villenave d’Ornon, France
- Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Gradignan, France
| | - Patricia Ballestra
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Villenave d’Ornon, France
- Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Gradignan, France
| | - Philippe Vivin
- EGFV, Université de Bordeaux, Bordeaux Sciences Agro, Villenave d'Ornon, France
| | - Elisa Marguerit
- EGFV, Université de Bordeaux, Bordeaux Sciences Agro, Villenave d'Ornon, France
| | - Birgit Mitter
- Bioresources Unit, Center for Health and Bioresources, AIT Austrian Institute of Technology GmbH, Tulln, Austria
| | - Isabelle Masneuf-Pomarède
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Villenave d’Ornon, France
- Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Gradignan, France
| | - Stéphane Compant
- Bioresources Unit, Center for Health and Bioresources, AIT Austrian Institute of Technology GmbH, Tulln, Austria
| | - Nathalie Ollat
- EGFV, Université de Bordeaux, Bordeaux Sciences Agro, Villenave d'Ornon, France
| | - Virginie Lauvergeat
- EGFV, Université de Bordeaux, Bordeaux Sciences Agro, Villenave d'Ornon, France
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11
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Assessment of chitosan antimicrobial effect on wine microbes. Int J Food Microbiol 2022; 381:109907. [DOI: 10.1016/j.ijfoodmicro.2022.109907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 08/24/2022] [Accepted: 08/25/2022] [Indexed: 11/17/2022]
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12
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Windholtz S, Vinsonneau E, Farris L, Thibon C, Masneuf-Pomarède I. Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO 2, and Bioprotection. Front Microbiol 2022; 12:748416. [PMID: 35002998 PMCID: PMC8740202 DOI: 10.3389/fmicb.2021.748416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 12/01/2021] [Indexed: 01/16/2023] Open
Abstract
Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO2)] and adapt to consumer demand. In this study, yeast growth and fungal diversity were investigated in merlot during the prefermentary stages of a winemaking process without addition of SO2. Different factors were considered, in a two-year study: vintage, maturity level and bioprotection by the adding yeast as an alternative to SO2. The population of the target species was monitored by quantitative-PCR, and yeast and filamentous fungi diversity was determined by 18S rDNA metabarcoding. A gradual decrease of the α-diversity during the maceration process was highlighted. Maturity level played a significant role in yeast and fungal abundance, which was lower at advanced maturity, while vintage had a strong impact on Hanseniaspora spp. population level and abundance. The presence of SO2 altered the abundance of yeast and filamentous fungi, but not their nature. The absence of sulfiting led to an unexpected reduction in diversity compared to the presence of SO2, which might result from the occupation of the niche by certain dominant species, namely Hanseniaspora spp. Inoculation of the grape juice with non-Saccharomyces yeast resulted in a decrease in the abundance of filamentous fungi generally associated with a decline in grape must quality. Lower abundance and niche occupation by bioprotection agents were observed at the overripened stage, thus suggesting that doses applied should be reconsidered at advanced maturity. Our study confirmed the bioprotective role of Metschnikowia pulcherrima and Torulaspora delbrueckii in a context of vinification without sulfites.
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Affiliation(s)
- Sara Windholtz
- Univ. Bordeaux, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, ISVV, Villenave d'Ornon, France
| | | | - Laura Farris
- Univ. Bordeaux, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, ISVV, Villenave d'Ornon, France.,Bordeaux Sciences Agro, Gradignan, France
| | - Cécile Thibon
- Univ. Bordeaux, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, ISVV, Villenave d'Ornon, France
| | - Isabelle Masneuf-Pomarède
- Univ. Bordeaux, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, ISVV, Villenave d'Ornon, France.,Bordeaux Sciences Agro, Gradignan, France
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Azpiazu-Muniozguren M, Perez A, Rementeria A, Martinez-Malaxetxebarria I, Alonso R, Laorden L, Gamboa J, Bikandi J, Garaizar J, Martinez-Ballesteros I. Fungal Diversity and Composition of the Continental Solar Saltern in Añana Salt Valley (Spain). J Fungi (Basel) 2021; 7:1074. [PMID: 34947056 PMCID: PMC8703443 DOI: 10.3390/jof7121074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/10/2021] [Accepted: 12/12/2021] [Indexed: 12/19/2022] Open
Abstract
The Añana Salt Valley in Spain is an active continental solar saltern formed 220 million years ago. To date, no fungal genomic studies of continental salterns have been published, although DNA metabarcoding has recently expanded researchers' ability to study microbial community structures. Accordingly, the aim of this present study was to evaluate fungal diversity using the internal transcribed spacer (ITS) metabarcoding at different locations along the saltern (springs, ponds, and groundwater) to describe the fungal community of this saline environment. A total of 380 fungal genera were detected. The ubiquity of Saccharomyces was observed in the saltern, although other halotolerant and halophilic fungi like Wallemia, Cladosporium, and Trimmatostroma were also detected. Most of the fungi observed in the saltern were saprotrophs. The fungal distribution appeared to be influenced by surrounding conditions, such as the plant and soil contact, cereal fields, and vineyards of this agricultural region.
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Affiliation(s)
- Maia Azpiazu-Muniozguren
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Alba Perez
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Aitor Rementeria
- Department of Immunology, Microbiology and Parasitology, Faculty of Science and Technology, University of the Basque Country UPV/EHU, Barrio Sarriena s/n, 48940 Leioa, Spain;
| | - Irati Martinez-Malaxetxebarria
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Rodrigo Alonso
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Lorena Laorden
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Javier Gamboa
- Biogenetics, Portal de Zurbano 3, 6-B, 01013 Vitoria-Gasteiz, Spain;
| | - Joseba Bikandi
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Javier Garaizar
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Ilargi Martinez-Ballesteros
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
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Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111781] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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