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136 results on '"Masneuf‐Pomarède, Isabelle"'

7. The functional microbiome of grapevine throughout plant evolutionary history and lifetime

Author

Fournier, Paola, primary, Pellan, Lucile, additional, Barroso-Bergadà, Didac, additional, Bohan, David A., additional, Candresse, Thierry, additional, Delmotte, François, additional, Dufour, Marie-Cécile, additional, Lauvergeat, Virginie, additional, Le Marrec, Claire, additional, Marais, Armelle, additional, Martins, Guilherme, additional, Masneuf-Pomarède, Isabelle, additional, Rey, Patrice, additional, Sherman, David, additional, This, Patrice, additional, Frioux, Clémence, additional, Labarthe, Simon, additional, and Vacher, Corinne, additional

Published
2022
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10. Assessment of the impact of chitosan treatment on microorganisms in enology

Author

Miot-Sertier, Cécile, primary, Paulin, Margot, additional, Dutilh, Lucie, additional, Lucas, Marine, additional, Ballestra, Patricia, additional, Albertin, Warren, additional, Masneuf-Pomarède, Isabelle, additional, Coulon, Joana, additional, Moine, Virginie, additional, Vallet-Courbin, Amélie, additional, Maupeu, Julie, additional, and Dols-Lafargue, Marguerite, additional

Published
2023
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16. Soil composition and rootstock genotype drive the root associated microbial communities in young grapevines

Author

Darriaut, Romain, primary, Antonielli, Livio, additional, Martins, Guilherme, additional, Ballestra, Patricia, additional, Vivin, Philippe, additional, Marguerit, Elisa, additional, Mitter, Birgit, additional, Masneuf-Pomarède, Isabelle, additional, Compant, Stéphane, additional, Ollat, Nathalie, additional, and Lauvergeat, Virginie, additional

Published
2022
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17. Assessment of chitosan antimicrobial effect on wine microbes

Author

Miot-Sertier, Cécile, primary, Paulin, Margot, additional, Dutilh, Lucie, additional, Ballestra, Patricia, additional, Albertin, Warren, additional, Masneuf-Pomarède, Isabelle, additional, Coulon, Joana, additional, Moine, Virginie, additional, Vallet-Courbin, Amélie, additional, Maupeu, Julie, additional, and Dols-Lafargue, Marguerite, additional

Published
2022
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19. Chapter Two - The functional microbiome of grapevine throughout plant evolutionary history and lifetime

Author

Fournier, Paola, Pellan, Lucile, Barroso-Bergadà, Didac, Bohan, David A., Candresse, Thierry, Delmotte, François, Dufour, Marie-Cécile, Lauvergeat, Virginie, Le Marrec, Claire, Marais, Armelle, Martins, Guilherme, Masneuf-Pomarède, Isabelle, Rey, Patrice, Sherman, David, This, Patrice, Frioux, Clémence, Labarthe, Simon, and Vacher, Corinne

Published
2022
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28. Grape berry bacterial inhibition by different copper fungicides

Author

Martins Guilherme, Miot-Sertier Cécile, Lonvaud-Funel Aline, and Masneuf-Pomarède Isabelle

Subjects
Microbiology, QR1-502, Physiology, QP1-981, Zoology, QL1-991
Abstract

Copper fungicides are widely used in viticulture. Due to its large spectrum of action, copper provides an efficient control over a great number of vine pathogens. Previous studies showed that, high levels of cupric residues can impact grape-berry microbiota, in terms of the size and population structure, reducing the diversity and the abundance. Due to the importance of grape-berry bacterial in crop health, and the potential impact of copper fungicides over the microbiota, we determined Minimum Inhibitory Concentration (MIC) of different copper formulations for bacterial species isolated from grape berries. We study the Minimum Inhibitory Concentration (MIC) of different copper formulations (copper sulphate (CuSO4) pure, Bordeaux mixture (CuSO4 + Ca(OH)2), copper oxide (Cu2O), copper hydroxide (Cu(OH)2)) over 92 bacterial strains isolated from grape berries in different stages of the ripening process. The results of MIC measurements revealed that the different copper formulations have a variable inhibitory effect and among the different isolates, some species are the most resistant to all copper formulations than others. This study confirm that usage of cupric phytosanitary products should be reasonable independently of the farming system; they also provide evidence of the importance of the choice of which copper formulations are to be used regarding their impact on the grape berry bacterial microbiota.

Published
2016
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29. The 'pied de cuve' as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity

Author

Börlin, Marine, Miot-Sertier, Cécile, Vinsonneau, Emmanuel, Becquet, Stéphane, Salin, Franck, Bely, Marina, Lucas, Patrick, Albertin, Warren, Legras, Jean-Luc, Masneuf-Pomarède, Isabelle, Börlin, Marine, Miot-Sertier, Cécile, Vinsonneau, Emmanuel, Becquet, Stéphane, Salin, Franck, Bely, Marina, Lucas, Patrick, Albertin, Warren, Legras, Jean-Luc, and Masneuf-Pomarède, Isabelle

Abstract

Winemakers are increasingly keen to limit the use of commercial yeasts in order to reduce oenological inputs. The preparation of an indigenous winery-made fermentation starter from grapes called 'pied de cuve' (PdC) is becoming popular, especially in organic farming systems. However, the implementation of the PdC method is still empirical and knowledge is lacking regarding the impact of PdC on S. cerevisiae diversity during alcoholic fermentation. In this study, the impact of PdC on S. cerevisiae genetic diversity and wine composition was evaluated at an industrial scale. Despite very low initial population level of S. cerevisiae before inoculation, the use of PdC was as efficient as Active Dry Yeast in terms of fermentation kinetics and chemical analyses on the resulting wines, except for one modality. At mid-fermentation, the diversity of S. cerevisiae strains was different depending on the PdC used, and was also different from that in the spontaneous fermentation with, in some cases, clonal expansion. Our results provide evidence that the use of PdC could secure the fermentation process more efficiently than spontaneous fermentation. k e y w o r d s pied de cuve

Published
2020

31. +Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine

Author

Paulin, Margot, primary, Miot-Sertier, Cécile, additional, Dutilh, Lucie, additional, Brasselet, Clément, additional, Delattre, Cédric, additional, Pierre, Guillaume, additional, Dubessay, Pascal, additional, Michaud, Philippe, additional, Doco, Thierry, additional, Ballestra, Patricia, additional, Albertin, Warren, additional, Masneuf-Pomarède, Isabelle, additional, Moine, Virginie, additional, Coulon, Joana, additional, Vallet-Courbin, Amélie, additional, Maupeu, Julie, additional, and Dols-Lafargue, Marguerite, additional

Published
2020
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32. The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity

Author

Börlin, Marine, primary, Miot-Sertier, Cécile, additional, Vinsonneau, Emmanuel, additional, Becquet, Stéphane, additional, Salin, Franck, additional, Bely, Marina, additional, Lucas, Patrick, additional, Albertin, Warren, additional, Legras, Jean-Luc, additional, and Masneuf-Pomarède, Isabelle, additional

Published
2020
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33. Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability

Author

Cibrario, Alice, primary, Miot-Sertier, Cécile, additional, Paulin, Margot, additional, Bullier, Bastien, additional, Riquier, Laurent, additional, Perello, Marie-Claire, additional, de Revel, Gilles, additional, Albertin, Warren, additional, Masneuf-Pomarède, Isabelle, additional, Ballestra, Patricia, additional, and Dols-Lafargue, Marguerite, additional

Published
2020
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35. Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection.

Author

Windholtz, Sara, Vinsonneau, Emmanuel, Farris, Laura, Thibon, Cécile, and Masneuf-Pomarède, Isabelle

Subjects
YEAST fungi, FILAMENTOUS fungi, GRAPE juice, MICROBIAL communities, FUNGAL communities, CHEMICAL processes, SACCHAROMYCES
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. [ABSTRACT FROM AUTHOR]

Published
2021
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37. Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution

Author

Masneuf-Pomarede, Isabelle, Avramova, Marta, Cibrario, Alice, Peltier, Emilien, Coton, Monika, Coton, Emmanuel, Schacherer, Joseph, Spano, Giuseppe, Capozzi, Vittorio, Blaiotta, Giuseppe, Salin, Franck, Dols-Lafargue, Marguerite, Grbin, Paul, Curtin, Chris, Albertin, Warren, Masneuf-Pomarède, Isabelle, Oenologie Ampélologie (O&A), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), USC 1366 Oenologie, Institut National de la Recherche Agronomique (INRA), Institut des Sciences de la Vigne et du Vin [Villenave d'Ornon] (ISVV), Université de Bordeaux (UB), Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), Université de Brest (UBO), Laboratoire d'Hydrologie et de Géochimie de Strasbourg (LHyGeS), Ecole et Observatoire des Sciences de la Terre (EOST), Université de Strasbourg (UNISTRA)-Institut national des sciences de l'Univers (INSU - CNRS)-Centre National de la Recherche Scientifique (CNRS)-Université de Strasbourg (UNISTRA)-Institut national des sciences de l'Univers (INSU - CNRS)-Centre National de la Recherche Scientifique (CNRS)-École Nationale du Génie de l'Eau et de l'Environnement de Strasbourg (ENGEES)-Centre National de la Recherche Scientifique (CNRS), Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente - Department of the Sciences of Agriculture, Food and Environment [University of Foggia], Università degli Studi di Foggia - University of Foggia, University of Talca, Université de Talca, Institut des Sciences de la Vigne et du Vin (ISVV), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, Oenologie (UMRO), École Nationale du Génie de l'Eau et de l'Environnement de Strasbourg (ENGEES)-Université de Strasbourg (UNISTRA)-Institut national des sciences de l'Univers (INSU - CNRS)-Ecole et Observatoire des Sciences de la Terre (EOST), Université de Strasbourg (UNISTRA)-Institut national des sciences de l'Univers (INSU - CNRS)-Centre National de la Recherche Scientifique (CNRS)-Institut national des sciences de l'Univers (INSU - CNRS)-Centre National de la Recherche Scientifique (CNRS)-Centre National de la Recherche Scientifique (CNRS), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Avramova, Marta, Cibrario, Alice, Peltier, Emilien, Coton, Monika, Coton, Emmanuel, Schacherer, Joseph, Spano, Giuseppe, Capozzi, Vittorio, Blaiotta, Giuseppe, Salin, Franck, Dols-Lafargue, Marguerite, Grbin, Paul, Curtin, Chri, Albertin, Warren, and Masneuf-Pomarede, Isabelle

Subjects
Genotype, caractère phénotypique, caractérisation de souche, australie, lcsh:R, Australia, lcsh:Medicine, Brettanomyces, food and beverages, Wine, Brettanomyces bruxellensis, geographical distribution, Diploidy, Triploidy, Article, triploïde, diversité intraspécifique, lcsh:Q, Genome, Fungal, [SDE.BE]Environmental Sciences/Biodiversity and Ecology, lcsh:Science, brettanomyces bruxellensis, variabilité genotypique, ComputingMilieux_MISCELLANEOUS
Abstract

International audience; Brettanomyces bruxellensis is a unicellular fungus of increasing industrial and scientific interest over the past 15 years. Previous studies revealed high genotypic diversity amongst B. bruxellensis strains as well as strain-dependent phenotypic characteristics. Genomic assemblies revealed that some strains harbour triploid genomes and based upon prior genotyping it was inferred that a triploid population was widely dispersed across Australian wine regions. We performed an intraspecific diversity genotypic survey of 1488 B. bruxellensis isolates from 29 countries, 5 continents and 9 different fermentation niches. Using microsatellite analysis in combination with different statistical approaches, we demonstrate that the studied population is structured according to ploidy level, substrate of isolation and geographical origin of the strains, underlying the relative importance of each factor. We found that geographical origin has a different contribution to the population structure according to the substrate of origin, suggesting an anthropic influence on the spatial biodiversity of this microorganism of industrial interest. The observed clustering was correlated to variable stress response, as strains from different groups displayed variation in tolerance to the wine preservative sulfur dioxide (SO2). The potential contribution of the triploid state for adaptation to industrial fermentations and dissemination of the species B. bruxellensis is discussed.

Published
2018

38. The complexity of wine: clarifying the role of microorganisms

Author

Masneuf-Pomarede, Isabelle, Tempere, Sophie, Marchal, Axel, Barbe, Jean-Christophe, Bely, Marina, Masneuf-Pomarède, Isabelle, Marullo, Philippe, Albertin, Warren, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Oenologie Ampélologie (O&A), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, USC 1366 Œnologie, and Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux - Sciences Technologies (U. Bordeaux )-Œnologie (Œnologie)

Subjects
0106 biological sciences, media_common.quotation_subject, Wine, yeast, 01 natural sciences, Applied Microbiology and Biotechnology, 0404 agricultural biotechnology, Analyse sensorielle, 010608 biotechnology, Perception, bacteria, ComputingMilieux_MISCELLANEOUS, media_common, Research, wine complexity perception, Bactérie, 04 agricultural and veterinary sciences, General Medicine, sensorial analysis, 040401 food science, Data science, Vin, Food Microbiology, Microorganisme, Prospective research, Psychology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Biotechnology
Abstract

International audience; The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, wine complexity is a multicomponent concept not easily defined. In this review, we first describe the actual knowledge regarding wine complexity, its perception, and wine chemical composition. In particular, we emphasize that, contrary to expectations, the perception of wine complexity is not related to wine chemical complexity. Then, we review the impact of wine microorganisms on wine complexity, with a specific focus on publications including sensory analyses. While microorganisms definitively can impact wine complexity, the underlying mechanisms and molecules are far from being deciphered. Finally, we discuss some prospective research fields that will help improving our understanding of wine complexity, including perceptive interactions, microbial interactions, and other challenging phenomena.

Published
2018

39. Draft genome sequence of the candida zemplinina (syn., Starmerella bacillaris) type strain CBS 9494 (vol 7, e00872-18, 2018)

Author

Rosa, Alberto Luis, Miot-Sertier, Cecile, Laizet, Yec'han, Salin, Franck, Sipiczki, Matthias, Bely, Marina, Masneuf-Pomarède, Isabelle, Albertin, Warren, Universidad Nacional de Cordoba, Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Biodiversité, Gènes & Communautés (BioGeCo), Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB), Department of Genetics and Applied Microbiology, and University of Debrecen

Subjects
[SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Abstract

International audience; This corrects the article DOI: 10.1128/MRA.00872-18.

Published
2018

43. Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity

Author

Masneuf-Pomarede, Isabelle, Tempere, Sophie, Marchal, Axel, Barbe, Jean-Christophe, Avramova, Marta, Cibrario, Alice, Peltier, Emilien, Coton, Monika, Coton, Emmanuel, Schacherer, Joseph, Spano, Giuseppe, Capozzi, Vittorio, Blaiotta, Giuseppe, Salin, Franck, Dols-Lafargue, Marguerite, Grbin, Paul, Curtin, Chris, Albertin, Warren, Zimmer, Adrien, Miot-Sertier, Cécile, Bernard, Margaux, Coulon, Joana, Moine, Virginie, Colonna-Ceccaldi, Benoit, Bely, Marina, Marullo, Philippe, Masneuf-Pomarède, Isabelle, Oenologie Ampélologie (O&A), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), USC 1366 Oenologie, Institut National de la Recherche Agronomique (INRA), Institut des Sciences de la Vigne et du Vin [Villenave d'Ornon] (ISVV), Université de Bordeaux (UB), Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), Université de Brest (UBO), Laboratoire d'Hydrologie et de Géochimie de Strasbourg (LHyGeS), Ecole et Observatoire des Sciences de la Terre (EOST), Institut national des sciences de l'Univers (INSU - CNRS)-Université de Strasbourg (UNISTRA)-Centre National de la Recherche Scientifique (CNRS)-Institut national des sciences de l'Univers (INSU - CNRS)-Université de Strasbourg (UNISTRA)-Centre National de la Recherche Scientifique (CNRS)-École Nationale du Génie de l'Eau et de l'Environnement de Strasbourg (ENGEES)-Centre National de la Recherche Scientifique (CNRS), Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente - Department of the Sciences of Agriculture, Food and Environment [University of Foggia], Università degli Studi di Foggia - University of Foggia, University of Talca, Université de Talca, Institut des Sciences de la Vigne et du Vin (ISVV), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Laffort [Floirac], Bio-Laffort, Pernod Ricard, USC 1366 Œnologie, Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux - Sciences Technologies (U. Bordeaux )-Œnologie (Œnologie), Oenologie (UMRO), Université de Strasbourg (UNISTRA)-Institut national des sciences de l'Univers (INSU - CNRS)-Centre National de la Recherche Scientifique (CNRS)-Université de Strasbourg (UNISTRA)-Institut national des sciences de l'Univers (INSU - CNRS)-Centre National de la Recherche Scientifique (CNRS)-École Nationale du Génie de l'Eau et de l'Environnement de Strasbourg (ENGEES)-Institut national des sciences de l'Univers (INSU - CNRS)-Centre National de la Recherche Scientifique (CNRS), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, and Centre de recherche Pernod Ricard

Subjects
0301 basic medicine, [SDV.BIO]Life Sciences [q-bio]/Biotechnology, 030106 microbiology, Saccharomyces cerevisiae, Microbial Consortia, non-conventional yeast, Ethanol fermentation, Applied Microbiology and Biotechnology, Saccharomyces, 03 medical and health sciences, Industrial Microbiology, Torulaspora delbrueckii, Yeasts, Food science, wine, ComputingMilieux_MISCELLANEOUS, Winemaking, prefermentation stage, Wine, biology, business.industry, food and beverages, General Medicine, biology.organism_classification, Candida zemplinina, Biotechnology, Flavoring Agents, lag phase, Fermentation, business
Abstract

International audience; Non-Saccharomyces (NS) species that are either naturally present in grape must or added in mixed fermentation with S. cerevisiae may impact the wine’s chemical composition and sensory properties. NS yeasts are prevailing during prefermentation and early stages of alcoholic fermentation. However, obtaining the correct balance between S. cerevisiae and NS species is still a critical issue: if S. cerevisiae outcompetes the non-Saccharomyces, it may minimize their impact, while conversely if NS take over S. cerevisiae, it may result in stuck or sluggish fermentations. Here, we propose an original strategy to promote the non-Saccharomyces consortium during the prefermentation stage while securing fermentation completion: the use of a long lag phase S. cerevisiae. Various fermentations in a Sauvignon Blanc with near isogenic S. cerevisiae displaying short or long lag phase were compared. Fermentations were performed with or without a consortium of five non-Saccharomyces yeasts (Hanseniaspora uvarum, Candida zemplinina, Metschnikowia spp., Torulaspora delbrueckii, and Pichia kluyveri), mimicking the composition of natural NS community in grape must. The sensorial analysis highlighted the positive impact of the long lag phase on the wine fruitiness and complexity. Surprisingly, the presence of NS modified only marginally the wine composition but significantly impacted the lag phase of S. cerevisiae. The underlying mechanisms are still unclear, but it is the first time that a study suggests that the wine composition can be affected by the lag phase duration per se. Further experiments should address the suitability of the use of long lag phase S. cerevisiae in winemaking.

Published
2017

44. + Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine.

Author

Paulin, Margot, Miot-Sertier, Cécile, Dutilh, Lucie, Brasselet, Clément, Delattre, Cédric, Pierre, Guillaume, Dubessay, Pascal, Michaud, Philippe, Doco, Thierry, Ballestra, Patricia, Albertin, Warren, Masneuf-Pomarède, Isabelle, Moine, Virginie, Coulon, Joana, Vallet-Courbin, Amélie, Maupeu, Julie, and Dols-Lafargue, Marguerite

Subjects
CHITOSAN, ORGANIC wines, BRETTANOMYCES, WINES
Abstract

Brettanomyces bruxellensis is the main spoilage microbial agent in red wines. The use of fungal chitosan has been authorized since 2009 as a curative treatment to eliminate this yeast in conventional wines and in 2018 in organic wines. As this species is known to exhibit great genetic and phenotypic diversity, we examined whether all the strains responded the same way to chitosan treatment. A collection of 53 strains of B. bruxellensis was used. In the conditions of the reference test, all were at least temporarily affected by the addition of chitosan to wine, with significant decrease of cultivable population. Some (41%) were very sensitive and no cultivable yeast was detected in wine or lees after 3 days of treatment, while others (13%) were tolerant and, after a slight drop in cultivability, resumed growth between 3 and 10 days and remained able to produce spoilage compounds. There were also many strains with intermediate behavior. The strain behavior was only partially linked to the strain genetic group. This behavior was little modulated by the physiological state of the strain or the dose of chitosan used (within the limits of the authorized doses). On the other hand, for a given strain, the sensitivity to chitosan treatment was modulated by the chitosan used and by the properties of the wine in which the treatment was carried out. [ABSTRACT FROM AUTHOR]

Published
2020
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46. How to adapt winemaking practices to modified grape composition under climate change conditions?

Author

Dequin, Sylvie, Sablayrolles, Jean-Marie, Escudier, Jean-Louis, Noble, Jessica, Salmon, Jean-Michel, Albertin, Warren, Masneuf-Pomarède, Isabelle, Marullo, Philippe, Sciences Pour l'Oenologie (SPO), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Unité expérimentale de Pech-Rouge, Institut National de la Recherche Agronomique (INRA), Lallemand S.A.S., Unité de Recherche Oenologie [Villenave d'Ornon], Institut des Sciences de la Vigne et du Vin (ISVV)-Université de Bordeaux (UB)-Institut National de la Recherche Agronomique (INRA), Bio-Laffort, Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Unité expérimentale de Pech-Rouge (PECH ROUGE), and Institut National de Recherche Agronomique (INRA). UMR Ecophysiologie et Génomique Fonctionnelle de la Vigne (1287).

Subjects
vitis vinifera, [SDV]Life Sciences [q-bio], thermal effect, effet thermique, génotype, réchauffement climatique, composition des baies, baie de raisin
Abstract

How to adapt winemaking practices to modified grape composition under climate change conditions?. ClimWine 2016 (Sustainable grape and wine production in the context of climate change)

Published
2016

47. Hanseniaspora uvarum from winemaking environments show spatial and temporal genetic clustering

Author

Masneuf-Pomarede, Isabelle, Börlin, Marine, Venet, Pauline, Claisse, Olivier, Legras, Jean-Luc, Brakhage, A., Albertin, Warren, Setati, Mathabatha, Miot-Sertier, Cécile, Mostert, Talitha, Colonna-Ceccaldi, Benoit, Coulon, Joana, Moine, Virginie, Pillet, Myriam, Salin, Franck, Bely, Marina, Divol, Benoit, Masneuf-Pomarède, Isabelle, Girard, Patrick, Oenologie Ampélologie (O&A), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, USC 1366 : Œnologie, Institut National de la Recherche Agronomique (INRA), USC 1366 Œnologie, Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux - Sciences Technologies (U. Bordeaux )-Œnologie (Œnologie), Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Institut des Sciences de la Vigne et du Vin (ISVV), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, Pernod Ricard, Bio-Laffort, University of Talca, Université de Talca, Institute for Wine Biotechnology, Stellenbosch University, Oenologie (UMRO), and Centre de recherche Pernod Ricard

Subjects
0301 basic medicine, Microbiology (medical), microsatellite, caractère phénotypique, 030106 microbiology, variabilité génétique, lcsh:QR1-502, Hanseniaspora uvarum, wine, intraspecific diversity, microsatellites, phenotypic screening, Genetic relationship, Biology, Microbiology, lcsh:Microbiology, Intraspecific competition, 03 medical and health sciences, saccharomyces, pcr, Botany, vin, ComputingMilieux_MISCELLANEOUS, Winemaking, Original Research, Genetic diversity, hanseniaspora uvarum, fermentation alcoolique, Strain (biology), vinification, Yeast, oenologie, Evolutionary biology, Microsatellite, Amplified fragment length polymorphism, [SDE.BE]Environmental Sciences/Biodiversity and Ecology, expression des gènes
Abstract

International audience; Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before the onset of alcoholic fermentation (AF) which is usually performed by Saccharomyces species. The aim of this study was to characterize the genetic and phenotypic variability within the H. uvarum species. One hundred and fifteen strains isolated from winemaking environments in different geographical origins were analyzed using 11 microsatellite markers and a subset of 47 strains were analyzed by AFLP. H. uvarum isolates clustered mainly on the basis of their geographical localization as revealed by microsatellites. In addition, a strong clustering based on year of isolation was evidenced, indicating that the genetic diversity of H. uvarum isolates was related to both spatial and temporal variations. Conversely, clustering analysis based on AFLP data provided a different picture with groups showing no particular characteristics, but provided higher strain discrimination. This result indicated that AFLP approaches are inadequate to establish the genetic relationship between individuals, but allowed good strain discrimination. At the phenotypic level, several extracellular enzymatic activities of enological relevance (pectinase, chitinase, protease, β-glucosidase) were measured but showed low diversity. The impact of environmental factors of enological interest (temperature, anaerobia, and copper addition) on growth was also assessed and showed poor variation. Altogether, this work provided both new analytical tool (microsatellites) and new insights into the genetic and phenotypic diversity of H. uvarum, a yeast species that has previously been identified as a potential candidate for co-inoculation in grape must, but whose intraspecific variability had never been fully assessed.

Published
2016

49. Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species.

Author

Raymond Eder, María Laura, Conti, Francisco, Bely, Marina, Masneuf‐Pomarède, Isabelle, Albertin, Warren, and Rosa, Alberto Luis

Abstract

The yeast species Starmerella bacillaris (synonym Candida zemplinina) is widely associated with oenological ecosystems and is frequently isolated from grape and grape must. Previous work showed that the genetic diversity of this species is high in wine environments and it is shaped by geographic location. Most analysed C. zemplinina strains, however, have been isolated from Vitis vinifera, disregarding the existence of other worldwide‐distributed Vitis species used in winemaking. In this work, we address the impact of the Vitis species and geographic location on the genetic diversity of C. zemplinina. Microsatellite genotyping analysis was applied to two remarkable populations of C. zemplinina from Argentina and Portugal (Azores Archipelago), isolated from neighbouring V. vinifera and Vitis labrusca vineyards. The study also included a large population of previously characterized worldwide‐isolated C. zemplinina strains. Genetic analyses confirmed that geographic localization significantly shaped the genetic diversity of C. zemplinina. No genetic differentiation on the basis of the Vitis species was recorded, indicating that C. zemplinina populations from neighbouring V. vinifera and V. labrusca vineyards are genetically homogeneous. In addition, no impact of the vintage was found on the C. zemplinina populations being both highly diversified and homogeneous during initial stages of alcoholic fermentation. Altogether, these results confirmed that winemaking‐related factors (i.e., vintage, Vitis species, and alcoholic fermentation) do not impact the genetic diversity of C. zemplinina and that only geographic localization significantly shapes this yeast species. [ABSTRACT FROM AUTHOR]

Published
2019
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50. Molecular typing of wine yeast strains Saccharomyces uvarum using microsatellite markers

Author

Masneuf-Pomarède, Isabelle, Lejeune, C., Durrens, Pascal, Lollier, M., Aigle, Michel, Al., Et, Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Models and Algorithms for the Genome (MAGNOME), INRIA Futurs, Institut National de Recherche en Informatique et en Automatique (Inria)-Institut National de Recherche en Informatique et en Automatique (Inria)-Université Sciences et Technologies - Bordeaux 1-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Centre National de la Recherche Scientifique (CNRS), Université de Bordeaux (UB)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Centre National de la Recherche Scientifique (CNRS), and Institut National de Recherche en Informatique et en Automatique (Inria)-Institut National de Recherche en Informatique et en Automatique (Inria)-Université Sciences et Technologies - Bordeaux 1 (UB)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Centre National de la Recherche Scientifique (CNRS)

Subjects
[INFO.INFO-OH]Computer Science [cs]/Other [cs.OH]
Published
2007

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