Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights

Hugo Campbell-Sills (1) , Mariette El Khoury (1) , Marine Gammacurta (1) , Cecile Miot-Sertier (1) , Lucie Dutilh (1) , Jochen Vestner (1) , Vittorio Capozzi (2) , David James Sherman (3, 4) , Christophe Hubert (5) , Olivier Claisse (1) , Giuseppe Spano (2) , Gilles de Revel (1) , Patrick Lucas (6)

1 OENO - Unité de Recherche Oenologie [Villenave d'Ornon]
2 Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente - Department of the Sciences of Agriculture, Food and Environment [University of Foggia]
3 LaBRI - Laboratoire Bordelais de Recherche en Informatique
4 PLEIADE - from patterns to models in computational biodiversity and biotechnology
5 LHC - Laboratoire Hubert Curien
6 ISVV - Institut des Sciences de la Vigne et du Vin

Oenococcus oeni is the bacterium most often associated with spontaneous malolactic fermentation (MLF) of wine. During MLF, malic acid is transformed into lactic acid and several metabolites are modified, modulating wine's total acidity and improving its sensory properties. Previous works have suggested that certain genetic groups of O. oeni strains are associated to different kinds of products. In the present study we have spotted two groups of strains isolated mainly from Burgundy wines, one associated to red wines and the other to white wines. Sequencing 14 genomes of red and white wine strains revealed that they share a common ancestor that probably colonised two different substrates –red and white wine-associated environments–, diverging over time and disseminating to various regions. Their capacity to perform MLF and modify the volatile profile of wine was determined by fermenting a chardonnay wine and analysing its volatile fraction with a non-targeted metabolomics approach by GC-MS. The strains had a different impact on the volatile composition depending on their group of origin. These results show for the first time a correspondence between the product of origin of the strains and the volatile profile of the wines they produce. Furthermore, the genetic features that might be implied in these different phenotypes are examined. Abstract manuscript

Mots clés: malolactic fermentation; Oenococcus oeni; metabolomics; comparative genomics

Domaines: Génomique, Transcriptomique et Protéomique [q-bio.GN]

Hugo Campbell-Sills, Mariette El Khoury, Marine Gammacurta, Cecile Miot-Sertier, Lucie Dutilh, et al.. Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights. OENO One, 2017, 51 (3), pp.309 - 322. ⟨10.20870/oeno-one.2017.51.4.1861⟩. ⟨hal-01666981⟩