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The "pied de cuve" as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity

hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBÖRLIN, Marine
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIOT-SERTIER, Cécile
hal.structure.identifierInstitut Français de la Vigne et du Vin [IFV]
dc.contributor.authorVINSONNEAU, Emmanuel
hal.structure.identifierSyndicat Vins Bio Nouvelle Aquitaine
dc.contributor.authorBECQUET, Stéphane
hal.structure.identifierBiodiversité, Gènes & Communautés [BioGeCo]
dc.contributor.authorSALIN, Franck
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBELY, Marina
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLUCAS, Patrick
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
hal.structure.identifierÉcole Nationale Supérieure de Chimie, de Biologie et de Physique [ENSCBP]
dc.contributor.authorALBERTIN, Warren
hal.structure.identifierSciences Pour l'Oenologie [SPO]
dc.contributor.authorLEGRAS, Jean-Luc
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
hal.structure.identifierBordeaux Sciences Agro [Gradignan]
dc.contributor.authorMASNEUF-POMARÈDE, Isabelle
dc.date.issued2020
dc.description.abstractEnWinemakers 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,
dc.language.isoen
dc.publisherInternational Viticulture and Enology Society (IVES)
dc.rights.urihttp://creativecommons.org/licenses/by/
dc.subject.endiversity
dc.subject.enSaccharomyces cerevisiae
dc.subject.enmicrosatellites
dc.subject.enwine
dc.title.enThe "pied de cuve" as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity
dc.typeArticle de revue
dc.identifier.doi10.20870/oeno-one.2020.54.3.3105
dc.subject.halSciences du Vivant [q-bio]/Alimentation et Nutrition
bordeaux.journalOENO One
bordeaux.page435-442
bordeaux.volume54
bordeaux.issue3
bordeaux.peerReviewedoui
hal.identifierhal-02990584
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-02990584v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=OENO%20One&rft.date=2020&rft.volume=54&rft.issue=3&rft.spage=435-442&rft.epage=435-442&rft.au=B%C3%96RLIN,%20Marine&MIOT-SERTIER,%20C%C3%A9cile&VINSONNEAU,%20Emmanuel&BECQUET,%20St%C3%A9phane&SALIN,%20Franck&rft.genre=article


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