PAULIN, Margot; MIOT-SERTIER, Cecile; DUTILH, Lucie; BRASSELET, Clément; DELATTRE, Cédric; PIERRE, Guillaume; DUBESSAY, Pascal; MICHAUD, Philippe; DOCO, Thierry; BALLESTRA, Patricia; ALBERTIN, Warren; MASNEUF POMAREDE, Isabelle; MOINE, Virginie; COULON, Joana; VALLET-COURBIN, Amélie; MAUPEU, Julie; DOLS-LAFARGUE, Marguerite

doi:10.3389/fmicb.2020.571067

PAULIN, Margot
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

MIOT-SERTIER, Cecile
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

DUTILH, Lucie
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Article de revue

Ce document a été publié dans

Frontiers in Microbiology. 2020-01-01, vol. 11, p. 571067

Résumé en anglais

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 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.< Réduire

Mots clés en anglais

Chitosan

Brettanomyces bruxellensis

Antiseptic

Wine

Spoilage

Volatile phenols

URI

https://oskar-bordeaux.fr/handle/20.500.12278/21293

DOI

http://dx.doi.org/10.3389/fmicb.2020.571067

Project ANR

Recherches sur l’origine et les effets secondaires des propriétés stabilisantes du chitosane fongique dans le vin

Unités de recherche

Oenologie - UMR 1366

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Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine