Patrons

 

conseillantepalmer seguin moreaupichonbr lafitecoutet  belair  yquem  cheval blancrauzan

Context

The Observatory for the Biodiversity of Oenological Micro-organisms aims to characterise, preserve and conserve the biodiversity of micro-organisms from grape to wine, and to monitor its long-term evolution in order to anticipate future developments against a backdrop of change within the wine sector. The Observatory also analyses the biodiversity of microorganisms that colonise wood and play a role during the drying of oak staves intended for the manufacture of barrels.

This pioneering project aims to help anticipate the effects of changes in the local microclimate (vineyards, cooperage) and new wine-making practices on microbial biodiversity and wine quality.

Thanks to long-term monitoring and the strong involvement of corporate sponsors, it helps to preserve and promote the region’s microbial diversity, disseminate scientific knowledge, establish regional benchmarks and support the wine sector in its transition to agroecology. As regards the cooperage aspect, the project aims to update our understanding of the structure of the microbiota that develops on the surface of the wood and plays an important role in the natural drying process used in the manufacture of oak barrels.

Team Members

Isabelle Masneuf-Pomarede: A professor of oenology at Bordeaux Sciences Agro, she is recognised for her scientific and teaching expertise in the fields of microbial ecology from grape to wine, the genetic and phenotypic diversity of yeasts, and fermentation processes in oenology. She actively contributes to advances in applied research for the benefit of the wine industry.

  • Marina BELY – Lecturer and Researcher, UMR Oenology, ISVV
  • Patrick LUCAS – Director of UMR Oenology – Lecturer and Researcher, Wine Microbiology
  • Warren Albertin – Lecturer and Researcher, UMR Oenology, ISVV
  • Emilien Peltier – Lecturer and Researcher, UMR Oenology, ISVV
  • Anais Poirier – Research Engineer, UMR Oenology, ISVV
  • Olivier Claisse – Research Engineer, UMR Oenology, ISVV
  • Jana RUDOLF – Project Manager at the Observatory, UMR Oenology, ISVV
  • Julie Maupeu, Amélie Vallet-Courbin, Marine Lucas – Microflora Transfer Unit, UMR Oenology, ISVV
  • Elodie Guittard, Laurence GENY – Bordeaux Raisin Network, UMR Oenology, ISVV

 

scientific Ambitions

  • To gain a detailed understanding of the microbial biodiversity of ripe grapes and how it changes according to the microclimate measured at the plot level
  • To study the impact of viticultural practices (use of biocontrol microorganisms on grapes, use of bioprotection, tank feet, etc.) on the biodiversity of the main fermentation species Saccharomyces cerevisiae and Oenococcus oeni, and on the persistence of species/strains in the environment
  • To monitor the emergence of spoilage microorganisms in the context of changing must and wine composition (increased sugar content, decreased pH) and changing practices (reduction in sulphur dioxide, etc.)
  • To characterise the microbiota that develops on the surface of oak staves intended for barrel-making during the drying process (temporal dynamics, effect of geographical location).

shares

Drafting of protocol sheets for the collection and processing of samples in the vineyard and in the cellar, and for the installation of temperature and humidity sensors, as well as the data recording protocol.
Analysis of the biodiversity of S. cerevisiae and O. oeni isolates from 91 batches undergoing alcoholic fermentation and 54 batches undergoing malolactic fermentation since the start of the project; identification of the isolates by MALDI-TOF MS and molecular typing of the collected isolates (30 per sample). In addition to the project, analysis of the biodiversity of O. oeni in tank sediments and sweet white wines, and the biodiversity of S. cerevisiae in yeast creams.
Monitoring of 27 vineyard plots fitted with temperature and humidity sensors; collection of 99 grape samples each year; analysis of the microbiome using three complementary approaches (cultivable populations, quantification of target species by D-PCR, and taxonomic diversity by metabarcoding sequencing).
Added to the collection over the past two years: 189 samples of total biomass derived from grapes, 1,900 clones of S. cerevisiae and 1,120 clones of O oeni, 270 isolates of yeasts and bacteria isolated from wood, and 230 filamentous fungi isolated from wood.

 

Download the detailed description of the Observatory for the Biodiversity of Oenological Microorganisms

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