WINDHOLTZ, Sara; DUTILH, Lucie; LUCAS, Marine; MAUPEU, Julie; VALLET-COURBIN, Amelie; FARRIS, Laura; COULON, Joana; MASNEUF POMAREDE, Isabelle

doi:10.3390/app11062494

WINDHOLTZ, Sara
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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

LUCAS, Marine
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Article de revue

Ce document a été publié dans

Applied Sciences (Switzerland). 2021-03-11, vol. 11, n° 6

Résumé en anglais

Nowadays, the use of sulfur dioxide (SO2 ) during the winemaking process is a controversial societal issue. In order to reduce its use, various alternatives are emerging, in particular bioprotection by adding yeasts, with different impacts on yeast microbiota in early winemaking stages. In this study, quantitative-PCR and metabarcoding high-throughput sequencing (HTS) were combined with MALDI-TOF-MS to monitor yeast population dynamic and diversity in the early stages of red winemaking process without sulfites and with bioprotection by Torulaspora delbrueckii and Metschnikowia pulcherrima addition. By using standard procedures for yeast protein extraction and a laboratory-specific database of wine yeasts, identification at species level of 95% of the isolates was successfully achieved by MALDI-TOF-MS, thus confirming that it is a promising method for wine yeast identification. The different approaches confirmed the implantation and the niche occupation of bioprotection leading to the decrease of fungal communities (HTS) and Hanseniaspora uvarum cultivable population (MALDI-TOF MS). Yeast and fungi diversity was impacted by stage of maceration and, to a lesser extent, by bioprotection and SO2, resulting in a modification of the nature and abundance of the operational taxonomic units (OTUs) diversity.< Réduire

Mots clés en anglais

MALDI-TOF MS

Oenological laboratory specific database

Winemaking without SO2

Bioprotection

Metabarcoding HTS

Quantitative-PCR

URI

https://oskar-bordeaux.fr/handle/20.500.12278/124324

DOI

http://dx.doi.org/10.3390/app11062494

Unités de recherche

Oenologie - UMR 1366

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Population dynamics and yeast diversity in early winemaking stages without sulfites revealed by three complementary approaches

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Résumé en anglais

Mots clés en anglais

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